BEVERAGES
Pick grapes from stems, wash, and put through sieve. Then take pulps and skins, pour on as much water as you wish wine, and let stand a few days to ferment; then strain. Pour this water on juice and let stand ten to twelve days to work. Then remove the foam. Take to one gallon two pounds sugar. Place in jug and let ferment.
Miss Ray Mayer
Have ripe, juicy, acid cherries; stone them and pound and break one-eighth of the stones. Cook all together until cherries are soft and juice free. Squeeze through a bag. To every pint of juice add one heaping cup of sugar; let boil fifteen minutes. Put in bottles or jars; seal for use. Keep in a cool place.
Mrs. P. Levy
One quart of cider, two bottles of soda water, one bottle of lemonade, one heaping tablespoonful of granulated sugar, a sprig of mint, and two inches of cucumber. Cut the cucumber into slices without peeling it. Place it in a pitcher with the sugar, cider, and mint. Allow it to stand, on ice if possible, for two hours. Then add the lemonade and soda water and a few pieces of ice, removing the mint.
H. J. S.
Have in a pitcher cracked ice. Over the ice pour a quart of sweet cider and a bottle of club soda; drop in a few pieces of mint, and, if you have them, a few thin slices of such fruits as bananas, apples, pears, etc. Serve at once.
Mrs. E. O. G.
Beat the yolk of one egg very light; add one wine-glass of whiskey drop by drop until the egg is cooked; next put in one tablespoonful of rum, one glass of rich milk or cream, and last the white of the egg beaten to a stiff froth. Nutmeg to taste.
Mrs. H. J. Sower
Chop one pound of ginger, then add two cups of sugar, and one pint of water. Boil together fifteen minutes. When cool add one cup of orange juice and strain. This will flavor eight or ten cups of water.
Mrs. A. Horwich
Stem one quart of ripe strawberries, crush them with half a pint of raspberries, and strain the juice through a sieve. Make a syrup with two cupfuls of sugar and one and a half cupfuls of water. Mix with the juice and syrup a large glass of port wine and keep on ice for several hours. Serve in small glasses with lady-fingers.
H. J. S.
To a pint of new milk add two tablespoonfuls of sugar. Stir and dissolve the sugar; lastly add two tablespoons of wine.
Mrs. M. Soloman
One pound of ripe red currants, half a pound of lump sugar, half a pound of granulated sugar, and six cupfuls of water. Stalk and pick over the currants, then mash them with a wooden spoon, adding as you do so one cupful of water. Now put the fruit into a preserving-pan with the granulated sugar. Stir it over the fire until it begins to simmer, then rub it through a sieve. Put the lump sugar into a saucepan with one and a half cupfuls of boiling water; let the sugar dissolve slowly, then boil it to a syrup; pour this onto the fruit juice, adding one and a half pints more water. Serve cold.
Mrs. Max Freid