The Portland Woman's Exchange Cook Book

Where a quantity of tea is to be used as at receptions, it is well to put the tea into a Swiss muslin bag, using enough to make a very strong infusion. Place the bag in the scalded pot; add the boiling water; after five minutes remove the bag. Keep a kettle of water boiling over an alcohol flame and use it to dilute the tea as needed. Currant Shrub. Strain currant juice and allow 1 pound of sugar to 2 cups of juice. Boil five minutes, then stir briskly till cool. Bottle and use as a beverage, 1 tablespoon of shrub to a glass of water. Egg Nog. 1 egg beaten separately. 1 tablespoon best brandy. 2 teaspoons sugar, beaten in yolk. J4 pt- cream. Shake well in shaker wjth bits of ice if allowed. Mrs. I. K. G. Exchange Fruit Punch. 1 doz. lemons. 3 oranges. j/2 cup cherries, V/i cup sugar. 2 cups fruit juice (any kind). Enough water to make 1 gallon. Mrs. Gertrude Hall. Fruit Punch. 1 cup lemon juice. 2 cups sugar. 1 pt. fruit juice (made of currants, raspberries, strawberries — all sorts). 1 pineapple, grated. 2 quarts water (ice). Mrs. Henry E. Jones. Frappe, for Eighty People. 4 doz. lemons. 14 oranges. 2 tins grated pineapple. 1 pt. apricot juice. 3 qts. sugar. 20 qts.. water. When ready to serve put a 2-qt. brick of orange ice in punch bowl. Mrs. Scudding, Grape Juice. 24 lbs. grapes (crushed). 10 ozs. tartaric acid dissolved in 1 qt. water. Let remain 48 hours, then strain. Add as many pounds of sugar as you have pints of juice, and after it is thoroughly dissolved bottle cold. Miss Failing, Iced Chocolate. To 1 cup cold rich milk add 1 stick Maillard's triple vanilla chocolate broken into small bits. Stir until the chocolate is dissolved and quite smooth. Let it just boil. Beat with the egg beater and pour very hot over plenty of cracked ice in tall glasses. Heap whipped cream on top. The chocolate is quite sweet but more sugar may be added. Mrs. W. B. Ayer. Koumys. 1 qt. fresh milk. 2 level tablespoons sugar. 1-3 cake compressed yeast. Heat milk and sugar to blood heat (100 degrees). Dissolve the yeast in a little of the warm milk and add to the whole. Bottle at once in bottles with patent corks, using four pint bottles for this amount. Leave in warm room for twenty-four hours and then place on ice. It is ready for use on the fourth day. Care should be taken in opening the bottles. Mildred Nichols, BEVERAGES 243 Maple Egg. Beat an egg until foamy. Add gradually two tablespoons of ice-cold maple syrup. Stir in a half a cup of rich milk. Pile whipped cream over the top and sprinkle with crushed maple sugar. Serve with a few green maple leaves on each plate. Laureate Mint Punch. Put into a punch bowl 1 cup granulated sugar; add the juice of six lemons and stir until the sugar is dissolved. Then add three lemons sliced very thin and set it in the ice chest until ready to serve. Then add 1 dozen sprays of mint and a quart or more of crushed ice. Stir well and pour from a height into it 2 or 3 bottles of imported ginger ale. Mrs. H. D. Story. Orange Cordial. Put one pint whisky in a quart bottle; fill up with bits of orange peel (all need not be put in at once), cork and let stand for six weeks. Then strain and add one pound fine sugar. When sugar is melted the cordial is ready to serve. Mrs. Virginia Bramhall. Orangegg. Beat the yolk of an egg light with 1 tablespoon sugar (more or less as liked). Add the juice of 1 orange and the well-beaten white of the egg. Cracked ice may be added also. G.G. Sangaree. 1 cup Claret. 1 cup boiling water. 6 whole cloves. 3 tablespoons sugar. 12 whole allspice. 2-in. stick cinnamon. Grated nutmeg to taste.