The new practical housekeeping

Pocket Lemonade, — One ounce powdered tartaric acid, six ounces powdered white sugar and one drachm essence of lemon ; mix and dry thoroughly in the sun, divide into twenty-four equal parts, and wrap carefully in paper ; each powder makes a glass oi nice sweet lemonade. Most excellent and refreshing when traveling. Mead, — Three pourds brown sugar, one pint molasses, one-fourth pound tartaric acid \ pour over the mixture two quarts boiling water and stir.till dissolved. When cold add half ounce essence sassafras, or flavor with fruit juices, orange or lemon peel or aromatic herbs, and bottle. To make a nice drink put three tablespoons of it in a tumbler, half fill with ice water, add a little more than one-fourth teaspoon soda and drink while foaming. Blackberry Nectar. — To each quart water take one pound crushed berries, a sliced lemon and teaspoon orange flower water; mix and let stand in earthen bowl three hours; strain thoroughly, squeezing all juice from fruit ; dissolve one pound sugar in the liquid, strain again and put on ice until ready to serve ; or half freeze it. Any other berries may be used in their season. Cherry Nectar, — Select the finest and ripest of May-Duke or Morello cherries. Pound well with stones in them. The stones are retained because they add to the native flavor of the pulp. Press out the juice through a hair sieve, add a little water and give one boil, filter through a flannel bag, add a small quantity syrup, a little lemon juice and a little more water. Do not make top sweet. The tendency in all these cordials is to extinguish the sub-acids of the fruit in too much sugar. Put into a freezer surrounded by ice ; keep as cold as wished by surrounding with ice. Do not dilute it by putting ice into the beverage itself. Cream Nectar, — Put into a porcelain kettle three pounds loaf sugar, two ounces tartaric acid and one quart water ; set on the fire, and when warm add the whites of two eggs beaten to a frothy stir it well for few minutes but do not let boil. When cool, strain and add a teaspoon essence of lemon and bottle. Put two tablespoonfuls in a glass, fill it half full of cold water and stir in one-fourth teaspoon soda. Drink while effervescing. Grape Nectar, — Stem and squeeze well two pounds Catawba grapes in a coarse cloth, add to the juice three tablespoons loaf sugar and when this is dissolved a cup cold water ; set on ice till cold, pour into pitcher over a lump of ice and drink at once. Add more sugar if liked, or if grapes are not quite ripe. Very good. Welsh Nectar, — Cut the peel of three lemons very thin, poui upon it two gallons boiling water, and when cool add the strained juice of the lemons, two pounds loaf sugar and one pound raisins, stoned and chopped very fine. Let stand four or five days, stirring every day, then strain through jelly-bag and bottle for present use. Orangeade, — Put thin peel of three oranges in one pint syrup (made by boiling three-fourths pound loaf sugar in one pint water). Press out the juice of twelve fine large oranges through a fine hair sieve into a crock or pitcher. Add the syrup and three pints cold water, mix, and let stana in ice for an hour.