The Pattern cook-book

Place any quantity of red raspberries in a stone jar, cover them with good cider vinegar, and let the whole stand twelve hours ; then strain, and to each pint of the juice add a pint of sugar. Boil ten minutes, and bottle while hot. In using, add enough to a glass of ice-water to suit the taste. mother's HARVEST GINGER DRINK. One egg. One quart of very cold water. One-half pint of vinegar. One scant table-spoonful of ginger. Three table-spoonfuls of sugar. Beat the egg well, add to it the sugar and ginger, stir until perfectly smooth, and then put in the water. When the sugar is dissolved, add the vinegar, using this, however, according to its strength, only enough being required to give the drink piquancy. WINE, AND HOW TO SERVE IT. The number of kinds of wine used at dinner varies with the taste of the host or hostess. When a great display is desired, as many as twelve varieties are served, but for ordinary dinners four is generally the limit. Indeed, many dinners are now given at which wine is omitted altogether, and at simple dinners there is often but one wine, which is a choice claret or champagne. When three wines are to be served, they usually consist of a fine sherry with the soup, claret with the course after the fish, and champagne with the roast. If champagne alone is selected, it should be served just after the fish. The following may serve as a WINE MENU. ^'ith Raw Oysters White Wine (Sauterne, Rhine, etc). " Soup, ) '• Fish, S Sherry or Madeira. " Meat, Champagne. Game, Claret. Dessert, Sherry, Port or Burgundy. Regarding the temperature at which wines should be served : sherry should be thoroughly chilled ; Madeira neither warm nor cold, but about the temperature of the room ; claret the same as Madeira, and never with ice ; and champagne can scarcely be served too cold. Wine should be unpacked as soon as possible after delivery, and the bottles laid upon their sides in some place in which the changes of temperature will not be felt. Red wines, especially clarets, should be kept dry and warm, as they are injured more by cold than by heat. They are, therefore, better stored elsewhere than in the cellar. Champagne and Rhine wines withstand cold better than heat, the latter often causing fermentation. Sherry, Maderia and all spirits should be kept warm. • " Have you apples, good grocer ? ' ' O yes, ma'm ! how many ? ' " Mary Mapes Dodge. The arrangement of fresh fruits for the table affords play for the most artistic taste. Melons, apples, oranges — indeed, all kinds of fruit are appropriate for breakfast. APPLES. Select for the table only those that are most sightly. They should be wiped and brightly polished with a soft towel. Serve in a fruit dish or a small, pretty basket. Provide silver knives at each plate for cutting the fruit. BANANAS. These are served whole, the red and yellow being mixed. PEACHES. Rub the down carefully off the peaches, and serve them in a pretty basket, with peach leaves peeping through them ; or they may be pared, sliced, sprinkled with powdered sugar and sent to table immediately the sugar is added. Serve thick, sweet cream with peaches when prepared in this way. S66 PEARS. These are served the same as apples. PINEAPPLE.