his julep.” John Dabney was the famous old negro caterer of Richmond
until a few years ago. John was a very remarkable character, and in
personality most striking, combining as he did some of the Indian with
his negro antecedents. He was a slave of a prominent Virginia family,
who had consented to set John free some years before the war. John had
almost finished paying for his freedom by his thrift and determination
when war came. After Mr. Lincoln’s proclamation his master said, “John,
you are free.” and wished him good luck, and John started life for
himself as a caterer in Richmond. He soon had a small bank account.
Meantime war had left his master’s family in reduced circumstances--his
master dead. Taking the amount that was still due his old master, had
war not settled the account in a different way, John Dabney went to his
mistress and begged she would accept what he believed to be rightfully
hers. Thomas Nelson Page hearing of the incident embodied it in one of
his most characteristic bits of the old South. General Maury meeting
John Dabney on the streets of Richmond a few days afterwards extended
his hand and said, “John, I have just been reading what Mr. Page says
about you, and John you are a gentleman.” Taking off his hat with that
well-bred courtesy that the negro of the past had, and the negro of the
present has not, he said, “Thanky, General, that’s what I tries to be,
sar.” The young men of the different clubs in Richmond had presented
John with two very handsome silver loving cups appropriately inscribed.
John was very proud of these, and when he wanted to confer an especial
honor one of these cups was sent filled to the brim with one of his
juleps. One morning at the Old White there was a knock at my door just
before breakfast. In answer, there stood one of John’s assistants with
one of John’s cups filled to the brim with John’s julep, which he
presented with John Dabney’s compliments. On the top rested a pink rose.
Here is what composed this beverage: Crushed ice, as much as you can
pack in and sugar, mint bruised, and put in with the ice, then your
good whiskey, and the top surmounted by more mint, a strawberry, a
cherry, a slice of pineapple, or, as John expressed it, “Any other
little fixings you like.” On mine was the pink rose. I pinned on the
rose, drank some of that never-to-be-forgotten julep. Had I drunk half,
I would have never danced my morning german. Then I went with my father
to seek John and express my appreciation of the honor. I found him
at the door of his sanctum. With a most profound bow he received my
thanks. “Yes, mam,” he said, “I always was mighty fond of your Pa, the
General.” Here’s to you, John Dabney! Would there were others of your
race to follow in your footsteps.--Sue Mason Maury Halsey--(Mrs. James
T. Halsey).
LALLA ROOKH PUNCH. A FAMOUS RECIPE.
MRS. JAMES THOMAS.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
One quart of cream, 5 eggs, put yolks in saucepan with a heaping teacup
of granulated sugar. Let it cook a little, stirring, set aside to cool,
then put in a custard glass of brandy, a dash of rum, then add whipped
cream, and last the whites of eggs well beaten. Season with nutmeg. Use
rock salt to freeze. This will serve 9 persons.
CLARET CUP.
SOMERSET CLUB, BOSTON (1880).
_Contributed by Mr. Charles P. Searle, Boston, Mass._
One qt. claret, large lump of ice, 3 pieces of cucumber rind left in
for three minutes, 1 sherry glass Maraschino added after the cucumber
is taken out.
BALTIMORE TEA PUNCH.
_Contributed by Mrs. W. Hinckle Smith._
Juice of 12 lemons. Put the skins in a pitcher and pour on them 1 qt.
of boiling tea (made of green and black mixed, 3 or 4 teaspoonsful of
each). Let it stand 10 minutes, add 1½ lbs. sugar and 1 qt. of old
Jamaica rum. Strain and bottle, corking very tightly, and it will keep
6 months in a cool place. Do not let the tea draw until it becomes
bitter, and if you like it very sweet add more sugar. Serve in a bowl
with crushed ice. Makes nearly 3 qts. Should be made at once, and
allowed to stand well corked. English breakfast tea can be used.
RUM TODDY.
VAN CORTLANDT RECIPE, VAN CORTLANDT MANOR, N. Y. (1775).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Put in a punch bowl 1 bottle old Antigua rum, 2½ bottles water, ¾
tumbler lump sugar, and the yellow peel of three lemons. Let the peel
remain in the mixture 20 minutes, stirring slowly so that the sugar
dissolves well, and the oil from the lemon peel flavors the toddy. Take
out the peel, let the toddy stand for about 20 minutes before using,
then add a lump of ice the size of two fists, and serve.
FRUIT PUNCH.
GENERAL DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
One qt. of rum, ½ tumbler of peach brandy, the skin of 3 lemons, ½
tumbler of water, 1 lemon and 4 peaches sliced. Put the whole into a
bowl and cover with a cloth. It should be made 2 days before using.
If peaches are not in season a box of Guava jelly or pineapple is a
good substitute. Set the bowl in ice 1 hour before the feast begins. O
Moses!!
BLACKBERRY CORDIAL.
A PHYSICIAN’S RECIPE FOR DIARRHŒA.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Wash the berries, boil them a few minutes in a preserving kettle,
when cool strain them through a thin cloth. To every quart of juice
add ½ lb. of loaf sugar, ¼ oz. of nutmeg, ¼ oz. of allspice, ¼ oz. of
powdered cinnamon. Boil all together fifteen minutes and when cold stir
in ½ pint of best French brandy and seal it securely in bottles.
RASPBERRY SHRUB.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia, Pa._
Fill a jar with red raspberries, pour in as much vinegar as it will
hold. Let it stand over night. In the morning mash the berries and
squeeze through a coarse bag. To every pint of juice add 1 lb. of
sugar. Boil 20 minutes, skim and bottle. This will make a thick syrup
which must be diluted when drunk.
STRAWBERRY ACID--A SPLENDID RECEIPT.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Richmond, Va._
Put 12 lbs. of ripe strawberries in a large bowl, cover with 3 pts. of
water acidulated with 5 oz. of tartaric acid. Let it stand 48 hours.
Pour all into a sieve and let it drip without bruising the fruit. To
each pt. of clear juice add 3 oz. of sugar. Let it stand open 2 days
and bottle, putting in the corks lightly at first.
CLARET ICE.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
Eight lemons, rind of 2 grated, 2½ lbs. of sugar, 1 quart of Virginia
Claret, 2 quarts of water. When about to freeze stir in the whites of 4
eggs beaten light.
CREME DE MENTHE.
_Contributed by Mrs. Judge L. L. Lewis, Richmond, Va._
Fill 1 qt. jar with fresh mint leaves and pour over them 1½ pts.
of _deodorized alcohol_. Let this stand for 3 hours--not
longer--shaking occasionally. During this time make a syrup of 1 qt. of
granulated sugar and 1 qt. of hot water mixed well together and boiled
a few minutes. This syrup should be double the quantity of alcohol and
not too thick. Strain alcohol into a pitcher and pour the syrup after
it has been cooled into it. Do not pour the alcohol into the syrup but
pour the syrup into the alcohol.
KOUMYSS.
MRS. JAMES MEEKS, PHILADELPHIA, PA.
_Contributed by Miss Josephine Barry Meeks, Orange, N. J._
Take 1 qt. of milk, 1½ tablespoons of Loefland’s malt and 2 tablespoons
of brewer’s yeast. Strain yeast, mix the malt, yeast and a little of
the milk until thoroughly blended, then put in dish with a lip, or a
pitcher, cover it, and set to rise as one would sponge for bread. When
carbonic acid gas begins to form, bubbles appear on top, stir it well
and pour in lager beer bottles. Cork and lay the bottles on their sides
in a cool place. If brewer’s or home-made yeast cannot be had, use ½ a
cake of Fleischmann’s yeast to a qt. of milk.
BLACKBERRY WINE.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Wash the berries and to every gallon put 3 qts. of water. Steam through
a bag and sieve. To every gallon of the mixture put 2½ lbs. of white
sugar. Let it stand 48 hours in a large tub and skim off what rises,
stirring once a day. Put into a cask not quite full and close, then
bung and seal. Age improves it. Two buckets of blackberries will make 5
gallons.
OLD VIRGINIA EGGNOG.
_Contributed by Mr. J. C. Dailey, Elkins, West Va._
Twelve eggs, 1½ pints best whiskey, 3 gills best rum (Cognac brandy,
fair substitute), 1 well rounded tablespoon granulated sugar to each
egg, 1 quart of milk or cream, beat the yolks light, add sugar and beat
light, add whiskey, rum, milk, beat light, put in whites beaten to a
froth. This recipe is fairly mild. For men increase liquor to 1 quart
of whiskey, 1 pint of rum. One drop of oil of cinnamon improves this
for some people. Never add liquor after cream or milk; this will ruin
your eggnog.
OLD VIRGINIA EGGNOG.
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Beat 12 eggs separately, add to the yolks 1 heaping tablespoonful of
sugar to every egg, beating all the time. When very light stir rapidly
in 1 pint of brandy and 1 pint of whiskey, if more liquor is desired
it can be added _before_ the cream. Now stir in half of the well
beaten whites, then 3 pints of rich cream or 1 pint of milk and 2 of
cream, then stir in lightly the remaining whites. A little nutmeg
grated is an improvement. Be careful never to add liquor after cream.
BLACKBERRY SYRUP.
MRS. MARY C. B. ALEXANDER, PHILADELPHIA.
One pint juice, 1 lb. white sugar, ½ oz. powdered cinnamon, ¼ oz. mace,
2 teaspoons cloves, 1 glass of best French brandy to every pint of the
mixture. Procure perfectly ripe blackberries, put them in a porcelain
lined kettle over the fire, let them remain until they break in pieces,
strain through a flannel bag. Boil all except brandy 15 minutes
stirring occasionally, then strain again and add brandy. Bottle and
seal tight. Keep in a cool place.
PRESIDENT CLEVELAND’S RECIPE FOR SHERRY COBBLER.
_Contributed by Mrs. John Beverly Roberts, Bryn Mawr, Pa._
Two tumblers of water, in each is dissolved 15 pieces of cut sugar.
Juice of 4 lemons, juice of 2 oranges with the pulp. After the sugar
is thoroughly dissolved, pour it into the punch bowl and add lemon
juice and stir thoroughly, then add a few slices of lemon peel, and
the orange, stirring briskly all the time. One and one-half pt. sherry
is poured or dropped slowly into the bowl, and then is set aside
until sufficient ice is powdered like snow, then add slowly to the
mixture. Last of all add a lemon and 2 oranges cut as thin as possible
and dropped from the knife into the bowl, after which stir for a few
minutes with a silver spoon.
FINE APPLE TODDY.
WESTMORELAND CLUB, RICHMOND, VA.
FOR 5 GALLONS OF APPLE TODDY.
_Contributed by Mr. Junius Mosby, President Westmoreland Club,
Richmond, Va._
Six pints of Cognac brandy, 3 pints apple brandy, ½ pint peach brandy,
6 gills of Jamaica spirits, ½ pint curaçao, 3 lemons peeled and sliced
thin, 1 bottle champagne, 1 lb. of powdered loaf sugar, 2 gallons of
water, 48 apples roasted and quartered (Albemarle Pippins).
Known as Josiah Lee’s recipe, 1850. Contributed by General Snowden
Andrews, Baltimore, Md., who married the daughter of Mr. Josiah Lee.
FISH HOUSE PUNCH.
_Contributed by Mrs. M. Kim Miller, New York._
Two qts. water, 2½ sugar dissolved, 1 qt. brandy, 1 pt. peach brandy, ½
pt. Jamaica rum, 1 qt. lemon juice and 5 lbs. ice.
COLONIAL PUNCH.
MARY ROBERTSON HAWKINS, CONN.
Of oranges four and lemons two
You take the juice to make your brew;
Eight tablespoons of sugar fine,
A quart of good red Bordeaux wine,
A large spoonful of choice Jamaica
Will give a flavor delicious later.
Then a generous wine glass of old Cognac
Will make your lips begin to smack,
But wait until you add the sparkling champagne
A pint at least or your labor’s in vain.
JONATHAN PRESCOTT HALL’S PUNCH.
UNCLE OF MRS. PEGRAM, PROVIDENCE, R. I.
_Contributed by Miss Isabelle Pegram, Providence, R. I._
One tumbler lump sugar, 2 tumblers old Jamaica rum, 3 tumblers of
water. Peel of a lemon cut with the oil vesicles in it only; none of
the white below the rind. A large lump of ice placed in the bowl and
allow all to stand for several hours. Do not stir it.
SHERBET.
_Contributed by Mrs. Seth Barton French._
One gallon of water, 12 lemons, 6 oranges, 1 cup of cream, whites of 8
eggs and sweeten to your taste.
CURRANT WINE.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Two measures of currants to 4 qts. of water, 3 lbs. of sugar to every
gallon of juice. After it is strained pour it in the barrel, but do not
fill it by 6 inches. Then bung it and let the wine remain in the cask.
TEA PUNCH.
_Contributed by Mrs. Francis T. Boykin, Richmond, Va._
Three cups of strong green tea into which put the rind of 6 lemons
pared very thin; 1½ lbs. of sugar with the juice of 6 lemons. Stir
together a few moments and then let the rind of the lemon remain
several hours in the mixture to give flavor; then strain off and add
1 qt. of the best rum, or 3 pts. of good sherry. Fill glasses with
crushed ice when serving. It will keep any time when put in bottles.
RASPBERRY VINEGAR.
MRS. GEORGE TURNER, “BELLEGROVE,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Put 1 quart of vinegar on 2 lbs. of ripe raspberries, let them stand 24
hours. Strain them through a sieve, put the same vinegar on 2 quarts
more of fruit. Let this stand again 24 hours and strain it. To every
pint of vinegar put 1 lb. of sugar. Put it in a stone jar, place it in
a pot of water on the fire and let it boil until clear. Bottle and seal.
RASPBERRY WINE.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Take your berries and bruise them, strain them through a flannel bag
into a stone jar; to each qt. of juice add 1 lb. of sugar. Stir well
together, cover closely. Let it stand three days, pour it off clear. To
1 qt. of juice put 2 qts. of brandy. Bottle it afterwards.
ROMAN PUNCH.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
One gallon of water, 1 pt. of wine, ½ pt. of French brandy, 1 pt. of
old rum, 1 lb. of sugar, the rind of 4 lemons, juice of 2, freeze.
CHERRY BOUNCE.
_Contributed by Miss M. M. Halsey, Philadelphia._
Eight lbs. of Morello cherries, 8 lbs. of black cherries, stew them,
bruise through a funnel into a demijohn with a stick that the liquid
may get to the stones. Pour 1 gallon of rectified whiskey over the
cherries. Let stand several months, or as long as you choose. Then pour
off the liquid, shake the cherries out of the demijohn, cover them with
water. Bruise them well and if you can, crush some of the stones. Let
them stand 1 hour, strain liquor, add 5 lbs. of sugar and mix all the
liquor together. After standing until settled it is ready for use. A
few wild cherries improves it.
GENERAL HARRY HETH’S APPLE TODDY.
_Contributed by Mrs. M. H. Mortimer, Philadelphia._
This apple toddy I first drank in Washington at my brother’s, General
Harry Heth’s. It was made in honor of President Cleveland’s first
election. Then it was bottled and sealed and not again opened until
President Cleveland was for the second time elected to the Presidential
chair.
For 1 gallon, bake well and crisp 8 well flavored apples of medium
size. When cool, place in a bowl. Mix 1 qt. of brandy, 1 pt. of arrack,
1 pt. of Maraschino; pour the mixture over the apples and add 2 qts. of
water. Sweeten to taste, grating a little nutmeg. Stir well, but try
not to break the apples.
APPLE TODDY.
VIRGINIA CLUB, NORFOLK, VA.
_Contributed by Commander Hugo Osterhaus, U. S. N._
One gallon apple brandy, 1 qt. of rum, 6 large apples well baked and
2 lbs. of sugar. The apples must be large and perfect, well baked and
not broken. Drop them in the toddy when cold. Add 1 pt. of water, which
must be boiling.
DRAGOON PUNCH.
CHARLESTON, S. C.
One and one half gallons (6 quarts) whiskey, 8 qts. Apollinaris, 2
lbs. sugar, 1 jar or 1 can Maraschino cherries, 1½ doz. lemons, 1 can
sliced pineapple, 1 small tumbler raspberry cordial. To mix these,
first squeeze out the lemons and strain the pulp, and then put in about
a quart of water, then 2 tumblers of sugar, stir thoroughly until the
sugar is dissolved, then add the whiskey, then the cherries, then ½ pt.
of “Jamaica rum,” then add 5 qts. of Apollinaris. The other 3 qts. of
Apollinaris add just before serving to produce an effervescent effect.
It is necessary to stir the mixture the whole time it is being made, so
it will blend properly. Throw 2 lemons thinly sliced on top of punch
just before serving. Place a cube of ice in the bowl. Through the
courtesy of Mr. Louis F. Sloan, this punch was given to and contributed
by Mr. Coalter Bryan Carmichael, of Fredericksburg, Va.
This punch is known as Dragoon punch, and has been made by Mr. Louis
F. Sloan, of Charleston, for the past 50 years, for the Charleston
Light Dragoons, and has become famous. Many distinguished men know its
charms, and this is the first time it has ever been in print. Through
the kindness of Mr. Louis F. Sloan, who now concocts it for all the
functions the Dragoons have, the writer was able to secure the recipe.
JONATHAN PRESCOTT HALL’S SPICED CLARET WINE.
UNCLE OF MRS. PEGRAM, PROVIDENCE, R. I.
_Contributed by Miss Isabelle Pegram._
Boil together in 1 pt. of water, 1 beaten nutmeg, 2 sticks of cinnamon
broken up, and 1 tablespoon of cloves slightly beaten; when reduced to
½, strain the liquid into 1 pt. of wine, set it on the coals again and
take it off as soon as it comes to a boil. While on the fire sweeten it
with white lump sugar to taste.
RUM PUNCH.
VIRGINIA CLUB, NORFOLK, VA.
_Contributed by Commander Hugo Osterhaus, U. S. N._
One gallon Jamaica rum, 1 gal. boiling water, 1 qt. of French brandy,
3 lbs. of sugar, 1 qt. of lemon juice, the rind of 1 doz. lemons in a
quart of boiling water added last.
EGGNOG.
USED AT WESTOVER (ON JAMES RIVER, VA.) BY MR. SELDEN.
_Contributed by Mrs. M. H. Mortimer, Philadelphia._
For one gallon of eggnog, 16 eggs, 4¾ pts. brandy, 1¼ pts. Creme de
Violette, 1¼ pts. Jamaica rum, 3⅝ pts. cream, 3⅝ pts. boiled milk,
sugar to taste, nutmeg grated. Use the _very best materials_. The
mixture should be stirred very vigorously during the pouring of the
liquor and for 5 minutes after, to avoid curdling. Of course the whites
and yolks are beaten separately and mixed with the sugar before the
brandy, etc., are put in.
SHERBET--_MOST EXCELLENT_.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
Eight lemons, rind of 4 grated, 3 quarts of water, 2 lbs. of sugar,
1 pt. of milk. Take out 1 cupful before boiling pt. of milk to mix ½
tablespoon of cornstarch in, pour to boiling milk until it thickens.
When perfectly cold stir in whites of 4 eggs beaten light.
CHAMPAGNE PUNCH.
_Contributed by Mrs. M. Kim Miller, New York._
One qt. champagne, 1 qt. of hock, 3 tablespoons pulverized sugar, 1
whisky glass brandy, 1 whisky glass Maraschino, 1 whisky glass curaçao.
Any fresh fruit, bunch of mint on top. Pint of Club soda.
SOUTHERN EGGNOG.
_Contributed by Houston Eldredge, Fortress Monroe, Va._
Four doz. eggs, 2 cups of sugar, 3 qts. of cream, 1 qt. ½ pt. best
brandy, 1 pt. of best rum. Beat up whites and yolks of eggs separately.
To beaten yolks add sugar slowly, then brandy, then rum, beating all
the time. Then add cream slowly as before. Then add beaten whites of
eggs.
This is “Eggnog” as served Christmas in the South, and the best recipe
that I know of.
FATHER’S BLACKBERRY WINE.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia._
Wash 4 qts. of berries, pour 1 qt. of boiling water over them. Let
stand 24 hours or until they begin to ferment. Then press out all the
juice and put in a bag or jar and fill full, reserving some to fill
up with. Let it work over the top and fill up as it needs it until it
stops working, then rack it off and put it in a clean barrel and cork
lightly.
REGENT’S PUNCH.
MRS. RICHMOND PEARSON, ASHEVILLE, N. C.
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
Two lbs. of loaf sugar, 2 large cups of strong black tea, 6 wineglasses
of brandy, 6 wineglasses of rum, 4 oranges, juice only, 4 lemons, 1
large lump of ice, 2 quart bottles of champagne, put in just before
using.
LEMON SHERBET.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Two qts. of water, 4 lemons, the whites of 6 eggs, 1 lb. 6 oz. of
sugar, 1 pt. of cream. Mix half the sugar and eggs beaten to a stiff
froth. The balance of sugar with lemon and water and then mix all
together. Make _just_ before ready to freeze.
ROBERT E. LEE PUNCH.
CHARLESTON, S. C.
_Through Mr. Coulter Bryan Carmichael, Virginia._
As the name would indicate this punch is dear to the hearts as well
as palates of the Southern people and is used always to entertain
distinguished guests. All the Presidents and distinguished potentates
have drunk deep of this delicious concoction. In spite of a declaration
of a distinguished Southerner, that one glass of this punch would make
you climb the nearest lamp post, two glasses will make you unable to
reach the lamp post, the third, alas! will make you fight yourself.
One and a half gals. (6 qts.) Jamaica rum, 8 qts. Apollinaris, 2
lbs. sugar, 1 jar or can Maraschino cherries, 1½ doz. lemons, 1 can
sliced pineapple, 1 small tumbler raspberry cordial. Reserve 3 qts.
of Apollinaris; just before serving add, to produce an effervescent
effect. It is best to place bowl of punch on a block of ice for some
time before serving, instead of in the punch. Then look out for the
nearest lamp post.
PUNCH.
_Contributed by Mrs. W. Hinckle Smith._
One and a quarter lbs. sugar, 3 pts. water, 1 pt. lemon juice, 1 pt.
Cognac, 2 pts. Jamaica rum, 1 pineapple cut up, and allowed to soak for
24 hours. Then strain.
FRUIT PUNCH.
MRS. VILLENEUVE, NEW ORLEANS.
_Contributed by Miss Charlotte Mitchell, New Orleans._
One large cup of cold tea, green or black, mixed; juice of 1 lemon or
lime; with 1 lb. of sugar make into a syrup from any sort of preserve.
One qt. of rum or 1 qt. of sherry, chopped ice. Cold tea is the best
foundation for any kind of fruit punches.
WESTMORELAND CLUB MINT JULEP.
_Contributed by Mr. Junius Mosby, Pres., Richmond, Pa._
(This must be a good recipe for this famous Virginia drink, for history
records the fact that 3,000 were dispensed at this delightful old club
the day of the unveiling of the Lee Monument some years ago.)
One large bunch of mint fresh from its bed, ½ tumbler of crushed ice, 1
tablespoon of sugar. Crush part of your mint with ice and sugar, then
add your whiskey (and don’t look while the other fellow adds his),
then place rest of mint in glass, with more crushed ice, and as an old
Virginian said, “Drink, and be glad you are living.”
PENDENNIS MINT JULEP.
PENDENNIS CLUB, LOUISVILLE, KY. (MR. J. A. HADLEY.)
_Contributed by Miss Alice W. Richardson, Louisville, Ky._
Into a dry silver cup put one lump of sugar, add enough water to soften
it and then crush same, adding a very few leaves of fresh mint. Fill
cup with crushed ice, add one jigger of Bourbon whiskey, stir until
frost appears on outside of cup, then cover top of cup and contents
with mint cut short and inserted stems down; add straws and serve. The
amount of sugar used can be varied, of course, to suit the taste, the
less used the better for the drinker. The idea of covering the entire
top with mint is to allow the drinker to get the full fragrance of the
mint.
RASPBERRY VINEGAR.
MARIE LOUISE JONES, PHILADELPHIA, PA. 1866.
Put in stone or china jar 2 qts. of raspberries and 1 qt. of vinegar.
Let it stand 24 hours, strain through a sieve, pour the liquor over 2
qts. of fresh raspberries; let it stand 24 hours longer, strain again
and to each pint of juice add 1 lb. of sugar; let boil 20 minutes.
Bottle when cold.
FISH HOUSE PUNCH.
_Contributed by Dr. S. Naudain Duer, Philadelphia, Pa._
Two qts. Jamaica rum, 1 qt. brandy, 2 oz. peach brandy, 1 qt. lemon
juice, 1 qt. water, ¾ lb. lump sugar. Dissolve sugar in the water;
to this add the lemon juice, then thoroughly mix all the other
ingredients. Put in a punch bowl with 10 lbs. of ice in one block.
Pour the mixture constantly over the ice until the ice has melted
sufficiently to bring the total quantity up to 7 qts. or to taste.
RHINE WINE CUP.
_Contributed by Dr. S. Naudain Duer, Philadelphia, Pa._
One qt. Rhine wine, 1 wineglass curaçoa, 1 wineglass gin (the best).
Mix in large mouthed pitcher with one large piece of ice. Just before
serving enliven with two short “squirts” from a siphon of plain soda.
The cup may be improved by a small piece of cucumber rind left in for
a few minutes _only_, as more than the faintest taste of cucumber
will spoil it. Serve in Apollinaris glasses with a few sprigs of mint.
SHERBET.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Eight lemons, 3 oranges, rind of 1 or 2 lemons, whites of 3 eggs, 3
pts. of water, and add more if you think it too strong, 1½ lbs. sugar.
WILD CHERRY BOUNCE.
A receipt of Mrs. Frances Surget (nee Eliza Dunbar), of Natchez, Miss.,
and used in her family since 1791.