1½ doz. lemons
1 doz. oranges
1 doz. bananas
10 quarts water
8 cupfuls sugar
1 pint canned raspberry juice
a few strawberries or cherries
Roll lemons and oranges to loosen juice, slice, slice bananas, add the
other ingredients and ice, and serve from a punch bowl.
GRAPE JUICE PUNCH
juice of 6 lemons
juice of 2 oranges
1 quart grape juice
2 cupfuls sugar
2 quarts Apollinaris water
small pieces of pineapple
Boil sugar with enough cold water to cover it, till it resembles syrup.
Let it get perfectly cold, then mix all but Apollinaris water in the
punch bowl, adding that water just before serving. Have plenty of ice in
the bowl.
RUSSIAN TEA PUNCH
1 quart strong tea
2 cupfuls sugar
1 quart Apollinaris
2 tablespoonfuls orange juice
⅓ cupful lemon juice
sliced orange, pineapple and cherries
Have all ingredients ice cold, mix and pour over ice in punch bowl just
before serving.
TEMPERANCE PUNCH
5 lemons
1 cupful sugar
1 quart water
1 quart ginger ale
½ doz. sprays of mint
Slice lemons, cover with sugar and let stand one hour. Add water and
ginger ale in equal proportions till strong enough to suit. Crush part
of the mint sprays and add to the punch which should be poured over a
block of ice in the punch bowl.
VIOLET PUNCH
1 cupful grated pineapple
4 cupfuls water
2 cupfuls sugar
1 cupful strong tea
fresh violets
2 quarts water
1 cupful grape juice
juice of 2 oranges
juice of 2 lemons
Cook pineapple in two cupfuls water fifteen minutes, strain through
cheese cloth, add two more cupfuls water and sugar, and boil ten
minutes. Let cool, add cold tea, two quarts of water and other
ingredients, pour over ice in punch bowl and serve with two violets in
each glass. Have the punch bowl surrounded by violets, if a dainty
effect is desired.
WINE PUNCH
2 quarts wine
2 sliced lemons
3 sliced oranges
2 quarts Apollinaris
2 cupfuls sugar
Have all of these ice cold, mix and pour over ice in a punch bowl. Or
use these ingredients—
2 quarts wine
1 quart champagne
1 quart Apollinaris
COLD BEVERAGES
FOR COLD WATER
Keep a large bottle of cold water with half a lemon over the top, in the
refrigerator. By refilling when necessary, cold drinking water is always
ready.
In case of emergency, water may be cooled by placing it in a tin vessel
covered with a coarse wet cloth where a breeze blowing on it will cause
it to cool, by evaporation.
CLARET CUP No. 1
1 quart claret
1 cupful sugar
rind of cucumber
1 liqueur glass brandy
1 liqueur glass curacoa
Mix all together, let stand thirty minutes, remove cucumber rind and add
ice.
CLARET CUP No. 2
¾ cupful seedless raisins
1 quart cold water
2 cupfuls sugar
1 pint claret
2 quarts Apollinaris
1 4-in. stick of cinnamon
1 cupful lemon juice
1¾ cupfuls orange juice
sliced fruits
Simmer the raisins in the water thirty minutes. Strain, add cinnamon
broken in small pieces, sugar, and half the lemon juice. Boil all
together for five minutes. Then add orange and remainder of lemon juice,
strain and let become ice cold. Put in the punch bowl a block of ice,
pour the claret over it, then the mixture and then just before serving,
the Apollinaris.
Put in small slices of fruits.
This is for a company of twenty five.
FRUIT COCKTAIL
Cut pineapples, bananas and strawberries in small pieces enough to fill
one cup. Fill another cup with small pieces of grape fruit pulp, mix,
and add
⅓ cupful sherry wine
¼ cupful brandy
½ cupful sugar
pinch of salt
Mix and pour over the fruit, set on ice and when cold, serve in cocktail
glasses.
GINGER AND GRAPE BEVERAGE
Use equal parts of ginger ale and grape juice. Serve ice cold in
cocktail glasses, with maraschino cherries on top.
A few small pieces of cracked ice may be in the glass.
ICED FRUIT JUICE
2 cupfuls sugar
juice of 1 lemon
2 quarts water
2 cupfuls raspberry juice
1 small grated pineapple
Mix and serve with ice in glasses.
ICED TEA
Into a large size granite tea-pot put six teaspoonfuls of tea, and pour
on it three cupfuls of water that has just boiled about two minutes.
Cover and stand in a warm place five minutes. Strain into any desired
tea-pot, ready to pour into glasses half filled with cracked ice. A
crushed mint leaf may be placed in each glass, and a little lemon juice
added.
Half a dozen cloves added to tea leaves just before pouring boiling
water on, gives a good flavor.
KUMISS
1 quart fresh milk
1¼ cupfuls warm water
1 tablespoonful sugar
⅓ cake compressed yeast
Dissolve yeast in water, and sugar in milk, stir all together, bottle
and cork very tightly. Leave in a moderately warm place for six hours,
then put in a cold place. Never fill bottles more than two-thirds full.
LEMONADE
Cut lemons in two, remove the juice with a lemon reamer and pour into
glasses, or according to quantity required, pour into a pitcher. Sweeten
to taste. Dissolve the sugar in a little hot water and let cool before
adding. One ordinary sized lemon makes three glasses of lemonade. Add
sugar and ice water or pour water over cracked ice in glasses.
A cupful of grape or raspberry juice, or a few crushed mint leaves are
good in a pitcher of lemonade.
LEMON SYRUP FOR LEMONADE
2 quarts water
4 cupfuls sugar
1½ cupfuls lemon juice
Boil water and sugar about ten minutes, add lemon juice, pour into fruit
jars and set in refrigerator. Dilute part of the syrup with ice water
for lemonade, making strong as desired.
OATMEAL WATER
Mix one teacupful oatmeal to a paste with a little cold water. Pour over
it one quart boiling water and let it get cold. A few drops of lemon
juice may be added. Drink it as cold as desired.
ORANGEADE
juice of 1 orange
juice of ½ lemon
1 egg
sugar
Pour the well beaten egg in a glass, add juices, fill the glass with
water and sweeten to taste. Ice if desired.
SODA WATER
1 quart sugar
3 pints boiling water
½ cupful flour
2 oz. tartaric acid
juice of 1 lemon
whites of 3 eggs
2 tablespoonfuls wintergreen flavoring
Mix acid, sugar, lemon juice and boiling water and boil three minutes.
Let partially cool, and add the stiffly beaten whites into which flour
has been smoothed. Add any desired flavoring, bottle, and keep in a cool
place. Shake well before using. Fill a glass two-thirds full of ice
water, put in two tablespoonfuls of the syrup, add while stirring
rapidly, one-fourth teaspoonful of soda.
CREME de MENTHE
mint
juice of 2 lemons
syrup
1 pint brandy
Wash about one dozen sprays of fresh mint, place in a fruit jar and pour
over them the strained juice of the lemons, then the brandy. Cover
closely, let stand from one to two weeks, according to the desired
strength, strain, sweeten to taste with syrup, cork tightly, and keep in
a cool dark place.
MANHATTAN COCKTAIL
a piece of lemon peel
½ jigger vermouth
½ jigger whiskey
a dash of angostura bitters
a little syrup
a little orange juice
Put in a mixing glass half filled with ice.
Stir thoroughly, strain, and pour into cocktail glasses.
HOT BEVERAGES
CHOCOLATE
Take a piece of Baker’s chocolate one inch square and melt on a small
dish on the stove, set in another dish of hot water over a teakettle of
boiling water, or in the oven. Heat two cupfuls milk, stir in melted
chocolate and bring to a boil, stirring constantly. Serve with cream and
sugar, if desired.
A marshmallow may be dropped in each cup just before serving.
A drop of vanilla may be added to each cup.
COFFEE
Have a large bottomed granite coffee pot (because it heats quickly and
does not boil over). Take one heaping tablespoonful of ground coffee for
each person and one extra tablespoonful for “the pot.” Crush in the hand
two or more egg shells (saved for this purpose), stir in with the
coffee, add one and one-fourth cupfuls cold water for each person; boil
three minutes, allow to remain hot, but not boiling, about two or more
minutes.
This makes one cup delicious clear strong coffee for each.
If more than this is desired, add coffee and water in the same
proportion. When serving, pour the coffee on the cream, not cream on the
coffee.
Add a tiny pinch of salt to coffee for an agreeable flavor.
Adding half a dozen raisins to a pot of coffee is a pleasing change.
A pinch of flour added to the coffee before water is poured over, is
another way of “settling.”
When cream is slightly soured, a little soda stirred in will restore its
sweetness for use in coffee.
DRIP COFFEE
Pour boiling water into a drip coffee pot to get it hot, then pour it
out, and put one tablespoonful finely ground coffee in the bag, fasten
it in and pour over it two cupfuls freshly boiling water. When the water
has drained through the bag, pour it in again, drain, and continue to
pour and drain four times. Remove the bag and if the coffee is too
strong, add boiling water. Be sure to clean the bag by scraping off the
grounds with a knife, washing it in cold water, and having it perfectly
dry before using again. Serve the coffee with cream. This coffee is made
in five minutes and is delicious.
TEA
For a tea-pot holding about four cupfuls, put in two teaspoonfuls tea,
pour in freshly boiling water, set in a warm place to stand five minutes
before serving. Milk should never be used with tea, and only a little
cream, if any. To take it with lemon juice is considered by experts the
proper way to drink it.
CANDIES AND SWEETS
FONDANT
This is the foundation for most candies, and should be kept a day or two
before using. With it almost an endless variety of candies may be made,
viz:—
2 cupfuls sugar
1 cupful water
¼ teaspoonful cream of tartar
Put these ingredients to boil, not stirring after sugar is dissolved.
After about five minutes try it in cold water, to see if it can be
moulded by hand. Beware of cooking it too long. Let cool gradually, then
stir briskly till creamy and ready to knead by hand. Work in a little
sugar if the mass becomes sticky. Set away in an earthen dish covered
with a damp cloth for a day or two. Then flavor and form into candies of
any preferred kind.
BUTTER SCOTCH
1 cupful sugar
¼ cupful molasses
½ cupful butter
2 tablespoonfuls boiling water
1 tablespoonful vinegar
Boil all together till it hardens in cold water. Pour into buttered pan,
when sufficiently cool mark with a knife into squares.
CHOCOLATE PEPPERMINTS
3 cupfuls granulated sugar
1 cupful hot water
4 oz. melted chocolate
1 teaspoonful cream of tartar
5 drops oil of peppermint
Boil water, sugar and cream of tartar till it hairs. Remove from fire
and add peppermint, beating constantly till it begins to cool, when it
must be dropped quickly from a teaspoon on buttered or paraffin paper.
When cold, dip in the melted chocolate and return to paper to harden.
If the melted chocolate becomes curdled, add a little olive oil.
Any desired flavoring may be used.
DIVINITY CANDY
2⅔ cupfuls sugar
⅔ cupful water
⅔ cupful corn syrup
1 cupful nuts
whites of 2 eggs
Stir sugar, water and syrup together, boiling till it hardens in cold
water, making a tinkling sound when it hits the cup. Mix the stiffly
beaten whites with nuts, pour the syrup slowly into the mixture, beating
constantly until it is cool enough to form in a ball, then roll out on a
buttered platter and cut in slices.
DIVINITY FUDGE
2 cupfuls sugar
1 cupful water
½ cupful corn syrup
1 cupful chopped fruit
whites of 2 eggs
Boil sugar, water and syrup rapidly together till the mixture forms a
soft ball when dropped into cold water. Pour the hot syrup slowly into
the stiffly beaten whites, beating constantly, and as soon as the
mixture begins to harden, stir in a cupful of chopped citron, candied
cherries, orange, or similar fruits. Pour the fudge on to a buttered
dish, and cut it in squares before it is cold.
NUT KISSES
whites of 2 eggs
1 cupful pulverized sugar
¼ teaspoonful flavoring
1 cupful chopped nuts
pinch of salt
To the well beaten eggs, add sugar, then nuts, salt and flavoring,
beating with a spoon as ingredients are added. Drop from a small spoon
in little balls on buttered tins and bake slowly.
KISSES
5 tablespoonfuls powdered sugar
whites of 3 eggs
1 teaspoonful flavoring
To the stiffly beaten whites, add flavoring and sugar, dropping from a
dessert spoon on a buttered paper in a pan, baking till slightly
browned.
AFTER DINNER MINTS
white of 1 egg
same quantity of water
confectioner’s sugar
½ teaspoonful peppermint flavoring
Mix the beaten white and water, adding sugar till the mixture may be
kneaded like bread on a board without sticking. Add flavoring, knead
again, roll and cut any preferred shape, and set away on a paraffin
paper for two days.
PEANUT CANDY
2 cupfuls molasses
1 cupful sugar
1 cupful water
½ cupful vinegar
1 cupful peanuts
butter, size of egg
Boil all but the peanuts together till the mixture hardens in cold
water. Then stir in the peanuts with skins removed.
Pour on buttered plates to cool.
POPCORN BALLS
¾ cupful coffee sugar
¾ cupful granulated sugar
½ cupful molasses
½ cupful water
¼ cupful butter
1 tablespoonful vinegar
¼ teaspoonful soda
4 qts. freshly popped corn
Butter a stew pan or kettle and boil in it without stirring the water,
molasses, sugar and vinegar. When it will hair, add butter. When the
mixture hardens, in cold water, add soda and pour over corn, stirring
with a mixing spoon. Dip the hands in cold water and form the mixture
into balls, continuing to dip the hands in cold water when making each
ball, working rapidly before the syrup hardens. It is sometimes
necessary to keep the dish containing the mixture in another dish of hot
water to prevent hardening before balls are formed. Keep the finished
balls in a cold place.
PULLED CREAM CANDY
4 lbs. sugar
1 teaspoonful cream of tartar
water
flavoring
Use enough water to cover sugar in which cream of tartar has been
stirred in a stew pan, boil this till it hardens slightly in cold water.
Flavor, pour in buttered tins, and pull when cool enough to handle.
PULLED MOLASSES CANDY
3 cupfuls sugar
1 cupful molasses
½ cupful melted butter
1 cupful boiling water
3 tablespoonfuls vinegar
½ teaspoonful cream of tartar
¼ teaspoonful soda
Heat molasses, sugar, water and vinegar to boiling point, add cream of
tartar, stirring occasionally. Boil till it hardens in cold water,
stirring often toward the last. When almost done, add butter and soda.
Pour into buttered pans till cool enough to pull.
It may be cut with scissors in small pieces.
SEA FOAM CANDY
3 cupfuls sugar
1 cupful water
1 cupful chopped meats
1 tablespoonful vinegar
whites of 2 eggs
1 teaspoonful vanilla
Heat sugar, water and vinegar to boiling, stirring till sugar is
dissolved. Boil without stirring till it hardens in cold water. Remove
immediately from fire, and when partially cool, pour over the stiffly
beaten whites, continuing to beat until the mixture holds its shape. Add
nuts, flavor, and drop from a teaspoon on paraffin paper.
CANDIED MINT LEAVES
mint
fondant syrup
Prepare fondant as per Fondant recipe. When the syrup is boiled so it
will “hair,” remove from fire, stir a little and dip each small spray of
mint in it, laying them on buttered paper to harden.
CANDIED ORANGE AND LEMON PEEL
Cut fresh peel from four oranges into one-half inch strips with
scissors. Put in cold water, let boil five minutes, pour off this water,
put into cold water and boil five minutes more, pour off this water, put
into cold water and boil five minutes more for the third time. Make a
syrup of one-half cupful water and one cupful granulated sugar, boil
till begins to thicken, throw in peel, stirring constantly till syrup
candies on peel. Turn candied peel into a colander to drain, then roll
in sugar.
CANDIED VIOLETS
Violets may be prepared the same as Candied Mint leaves. The syrup may
be colored by using grape juice, and the stems made green with spinach
leaves crushed and juice added to the fondant.
JELLIES, PRESERVES AND CANNED FRUITS
=Never= cook fruit in dishes of tin or iron.
To prevent mould gathering on preserves, keep a pan of lime on the
shelves of the fruit closet, and have the closet dark and cool.
When newly-made jelly is a trifle too thin, set the glasses in a pan and
put in the warming oven until of the right consistency.
One way to see if jelly has cooked sufficiently is to try it with a
spoon. If it runs from the spoon in drops, not in a stream, it is cooked
enough.
When jellies refuse to “jell,” add a pinch of powdered alum.
If the preserving kettle be placed in a pan of boiling water, the
contents can cook any length of time without burning, and need but
occasional stirring.
Sprinkling ashes on the stove lid under a kettle of boiling fruit will
prevent the fruit burning on the bottom of the kettle.
Drop half a dozen small agate marbles into the kettle of jelly. The
marbles will keep in constant motion and prevent the juice from burning.
HEAT SUGAR FOR JELLY
Place the sugar in a granite dish in the oven and stir frequently till
all portions of the sugar are heated. Do not close the oven door.
JELLY BAGS AND GLASSES
Make a jelly bag from coarse white flannel, pointed on the bottom. Bind
the top and sew strong loops to suspend it by. The little hair like
threads on the flannel seem to hold every little roughness, making the
juice perfectly clear. Have the bag as large as will hang in the kettle.
Put a stout stick through the loops and suspend it in the kettle with
enough cold water to cover the fruit. Cook until soft, lifting the bag
occasionally to stir the fruit about. When the fruit is cooked very
soft, suspend the bag in a convenient place to drip till morning. Do not
squeeze it. In the morning, add the juice from the bag to that in the
kettle, let boil about twenty minutes, add an equal quantity of sugar
and boil about ten minutes more. This is the usual way to make jelly.
JELLY GLASSES
Have them very clean, place in a large pan on the fire in cold water,
and heat to boiling point. Turn glasses upside down to drain, then place
quickly on a cloth wrung out of hot water. Fill the glasses and set
aside for a day, then cover the jelly with melted paraffin, pouring it
in the glasses from an old tea-pot or gravy dish. When a glass is
opened, save the paraffin and use it over and over.
EASY WAY FOR JELLY
Berries and soft fruit may be washed and crushed, placed in a cheese
cloth bag and squeezed carefully. Measure the juice and put in a kettle
and boil ten minutes. Add an equal quantity of heated sugar, boil five
minutes, and pour into glasses.
APPLE JELLY
Select perfect fruit, wash, cut out all imperfect parts, remove stems
and cores, and put in a kettle with cold water to cover. Boil slowly
till apples are soft. Strain through a jelly bag, and suspend the bag to
drip over night. Next morning, add the juice to that in the kettle, boil
twenty minutes, add an equal amount of heated sugar. Let boil ten
minutes, skim and turn into glasses.
A few quinces added to apples make a delicious jelly.
A rose geranium leaf placed in the bottom of a glass before pouring the
apple jelly in it, will impart a delightful flavor.
A drop of oil of cinnamon put in apple jelly is much liked by many.
A handful of cherry leaves thrown into apple jelly while boiling will
give the jelly a perfect cherry flavor. The leaves may be removed after
boiling about twenty minutes.
APPLE AND FIG JAM
Wash and wipe the desired quantity of apples, cut in two, but do not
peel or core, remove stem, cover with cold water and cook till soft.
Pour in a jelly bag to strain. Cut each fig of the desired quantity into
three or four pieces, cover with cold water and cook till soft, then
cool. After the figs are cold, stir in with the apple juice and sugar,
using one pint of sugar to one pint of juice, and two cupfuls figs to
four pints of juice. Boil this mixture till it jellies, then put it in
sealed jars.
Part of this jam may be flavored with a little whole ginger.
CRANBERRY JELLY
Cook one quart cranberries in one cupful of water for ten minutes. Put
through a sieve, add one cupful of sugar, stir till sugar is dissolved,
then pour into glasses. Do not allow juice to boil after adding sugar.
CURRANT JELLY
Wash and remove imperfect berries, but not stems. Mash, bring to the
boiling point and simmer till currants are colorless. Strain through a
jelly bag. Let drip over night. Next morning, measure the juice and boil
for five minutes. Add an equal quantity of heated sugar, boil five
minutes and pour into glasses.
Currants and raspberries make one of the very best jellies.
GRAPE JELLY
Pick over the grapes, wash and remove from stems. Put in a kettle, heat
to boiling point, mash and boil twenty minutes. Put through a colander,
then through a jelly bag to drip till morning. Measure the juice and
boil ten minutes. Add an equal quantity of heated sugar, boil five
minutes and pour into glasses.
RED RASPBERRY JELLY
Pick over the berries, wash and cook slowly till soft, using one cupful
of hot water to each quart of berries. Let drip all night in a jelly
bag. Next morning, measure the juice and allow an equal quantity of
heated sugar. Cook enough apples to make one cupful of apple juice,
strain, add to the berry juice and boil twenty minutes.
Add the sugar and stir until dissolved, cook five minutes longer and
turn into glasses.
RHUBARB JELLY
Wash, and cut rhubarb into small pieces, put in a kettle with cold water
to cover and boil till soft. Let drip through a jelly bag over night. Do
not squeeze. Measure the juice next morning, and allow an equal quantity
of heated sugar. Boil the juice fifteen minutes, add sugar and boil five
minutes. To each quart add one teaspoonful of gelatine dissolved in a
little cold water. As soon as gelatine is dissolved in the juice, pour
into glasses.
DRIED FRUIT JELLY
Wash the fruit, let soak over night and cook in the same water. Cook
till tender and proceed as in making Apple Jelly.
ORANGE MARMALADE
Wash and cut the peel in quarters from eight oranges and four lemons.
Cook the peel until soft in enough boiling water to cover. Save four
cups of this water and pour it over three quarts of sugar. Scrape the
white insides of the peelings with a spoon, throwing this inside lining
away, and cut the peelings in narrow strips with the scissors. Remove
the seeds and the tough skin from the orange, dividing it into small
sections. Then cook the syrup, pulp and peelings all together for nearly
one hour.
CARROT PRESERVES
Wash and scrape three pounds of carrots, steam until tender, add two
quarts of sugar, grated rind and juice of six lemons, and one-half
cupful chopped almonds. Cook thirty-five minutes.
LEMON RIND PRESERVE
During the summer, whenever lemonade is made, after squeezing the
lemons, drop the shells into a jar of fresh water, keep it in the ice
box and change the water twice a week. At the time of changing, drops of
pure oil of lemon will be found floating on the water. Put these drops
carefully in a bottle. After about two weeks, scrape the white inside
out with a spoon and throw it away. Weigh the shells and add an equal
weight of sugar and cook slowly till thick.
RASPBERRY PRESERVES
Take an equal weight of fruit and sugar. It is usually cupful for
cupful. Cook one-fourth of the fruit till soft. Strain it, and pour the
juice in the kettle with the sugar, stirring till sugar is dissolved.
Put in the remainder of the fruit and boil for five minutes. Dip out the
fruit and put in jars till nearly full. Boil the syrup till it jellies,
pour over the berries till jars are completely filled, and seal.
If a tablespoonful of glycerine be added to each pound of fruit used in
making jam, it will prevent crystallization.
FRUIT JARS
Turn fruit jars upside down to prevent fruit becoming mouldy.
Put a teaspoonful of pulverized borax into a pan of cold water, put the
jars in the pan and set on the fire till the water is at boiling point.
Remove the jars, place on a cloth wrung from hot water, and fill
immediately with fruit. Put on one rubber and screw on the cover. Let
stand till just cool enough to handle, and to harden the paraffin. Pour
the paraffin all over the rubber where it touches the jar and where it
hits the cover. When opening jars, save the paraffin and use again.
When a fruit jar cover refuses to come off, run a knife around the jar
under the rubber band, and the cover will loosen immediately.
SAVING PEELINGS
Whenever apples, peaches or similar fruits are peeled, dry the peelings,
and at preserving time they are fine for jelly.
TO REMOVE PEACH SKINS
Place the fruit in a pan and cover it with boiling water.