Scientific cooking with scientific methods

3 sliced oranges. 1 small, ripe pineapple laid Juice 2 lemons. in sugar six hours. Ice. Make syrup by boiling sugar and water ten minutes. Mix remaining ingredients, sweeten to taste with syrup, and pour in punch-bowl over block of ice. — St. Nicholas Chef. Unfermented Grape Juice. 10 pounds grapes. 1 cup water. 3 pounds sugar. Heat grapes with water in granite stewpan until skin and pulp separate. Strain through jelly-bag. Add sugar, heat to boiling-point, bottle and seal. This will make about one gallon, if grapes are fine. When served, dilute one-half. Cherry Punch. 1 small bottle Maraschino 1 cup boiling water, cherries. 2 cups cherry juice from a 6 oranges. dark red cherry. 2 lemons. 1 cup pineapple juice. 2 cups sugar. 1 quart Apollinaris. Proceed same as for fruit punch, making syrup with water and sugar boiled together for ten minutes. Cut one of the oranges in small pieces, and the pine in cubes, and use small bottle of Maraschino cherries to garnish the punch. Pour all on block of ice, chill and add Apollinaris. Serve in punch-cups. Claret Cup. 1 quart Apollinaris. % cup brandy. 1 quart claret wine. Syrup to sweeten. % cup curacoa. Crushed mint leaves. 1 cup orange juice. Strawberries to garnish. Mix ingredients, except Apollinaris, using enough sugar S3^rup (made by boiling two cups of sugar and one of water for fifteen minutes) to sweeten to taste. Chill by placing near ice. Add the chilled Apollinaris just before serving. Champagne Punch. 1 quart champagne. 2 tablespoons orange curacoa. 2 cups sugar. Juice 2 lemons. 1 cup water. 2 cups green tea. 1/4 cup brandy. 1 quart soda water. 1/4 cup rum. Block ice. Boil water and sugar to thick syrup. Mix champagne, brandy, rum, curacoa, lemon juice and tea infusion. Sweeten to taste, and pour in punch-bowl over block of ice. Just as you serve, turn on soda water. — Chef, CHAPTEE XXIX. "Serenely full, the epicure would say; Fate can not harm me, I have dined to-day." — Recipe for salad, Sidney Smith. SALADS constitute a course at almost every table, at luncheon and dinner, and it is quite the thing now for the lady of the house to see that her salads are properly made and attractively served, and even the nursery is provided with the plain lettuce and oil. This is quite different from the times of Matilda of Flanders, who had to send a messenger into the next kingdom to get the salad greens. The varieties and combinations found in the salad-bowl of to-day are marvels in taste and beauty. The salad plants are lettuce, chicory, watercress, cabbage, corn salad, etc. In these there is but little nutriment, but they stimulate the appetite, and are cooling and refreshing, and are valuable for the water and potash salts they contain, and the nutriment is supplied by the olive oil with which we dress them. Greens for salads should always be very crisp and fresh, thoroughly washed, drained and wrapped to exclude the air and chilled on ice. The plainer salads can be dressed at table, as many prefer to have done; but it is best to have combinations dressed just as you are ready to send to table. They should never be dressed and allowed to stand. Fish, vegetables, fowl, etc., should be mixed with French dressing and stand for a time, then drained and arranged on lettuce