ICES, PUNCHES, SHERBETS, BEVERAGES, AND WINES.

ICES, PUNCHES, ETC.

THE ART OF SERVING WINE.

Contributed by Mr. Paul Garrett, Norfolk, Va.

From time immemorial, wine has stood for the pledge of friendship and good fellowship.

To-day, more than ever, the serving of light wines has an established place in social usage.

A glass of wine and a wafer makes the ideal repast for the afternoon gathering of ladies. The informal call, the evening party, the birthday table, the picnic or the lawn party, the wedding and the christening, not to mention the formal dinner—on every occasion sacred to the home where friend greets friend in social intercourse, pure light wines have their recognized place.

In this country this is true to-day more so than ever before, because the American people are just waking up to the fact that here at home are raised the best grapes in the world—grapes that by improved processes are being converted into wines of unquestioned purity and wholesomeness.

“Virginia Dare,” “Pocahontas” and “Minnehaha” are the lightest of wines—clear, pure and with a clean, fresh, natural flavor delightful to the taste. Besides adding zest to the meal, they form an important supply of food for the nerves—food just as important as that which goes to the building up of bone and muscle.

“How to Serve Wine” is a question of greater or less complexity, as the occasion is formal or informal. On an informal occasion, perhaps, only one wine will be served, the taste of the guests, of course, deciding the variety. If they be accustomed to the dry imported wines of Northern Europe, such as Rhine Wine, Moselle, or Sauterne, a bottle of Minnehaha should be served.

If, on the other hand, the guests have no acquired tastes, nothing can excel Virginia Dare or Pocahontas. Being so delicate and fruity in flavor, these wines invariably find enthusiastic devotees in the ladies.

In serving wines for a large formal dinner, there is much variation of ideas. It is a matter of taste rather than of rule. There is, however, a logical sequence that is usually followed:

White wines with oysters (Minnehaha, Sauterne or Moselle).

Yellow wines with soup (Virginia Dare, Sherry or Tokay).

Red wines with roasts and game (Pocahontas, Port, F. F. V. Claret, Burgundy or Hiawatha—a red sparkling wine).

Sweet wines with dessert (Pocahontas, Virginia Dare, Port, Madeira or Southern Sunshine).

After dinner, before coffee, old Ports, Madeiras, Sherries or Champagne.

Champagne any time after soup, although strictly speaking it is an after-dinner wine.

Champagne is the ideal table wine.

When Sherries are used, an old dry quality with nutty flavor is served with oysters, while a richer one should be used before coffee.

If both Claret and Burgundy are desired, serve the Claret with the entrée, Burgundy with the roast.

WINE CAUTIONS.

Contributed by Mr. Paul Garrett, Norfolk, Va.

Dry wines should be kept in a cool, dry cellar, the bottles laid on their sides, so that the moisture will render the cork thoroughly airtight. This is not necessary, however, when the bottles are sealed with other devices, as, for instance, the Garrett Cap and Crown.

All old still wines—Claret, Sauterne, Sherry, Port, Madeira—should be decanted when they have been in bottles a sufficient time to precipitate.

In England, gentlemen decant their own wines; it is very simple, but must be done carefully.

Stand the bottles upright 24 hours before decanting, first loosening the cork. When ready, draw the cork, hold the bottle to the light and pour slowly into the decanter, until the sediment begins to move. The decanted wine will then be perfectly clear and bright.

Burgundies by custom are often served from the original bottles, but it is better to decant all still wines just before using.

It must be remembered, however, that only the fortified wines, or those to which alcohol has been added, will keep for any time after being exposed to the air. The fortified wines are Sherry, Tokay, Port and Madeira. Many other foreign wines are fortified to a sufficient extent to stand exportation, rendering them strongly alcoholic. For this reason it is better for Americans to drink the wines of their own country. There being no need to export, there is no temptation to fortify and render them intoxicating. Scuppernong products are the lightest and most delicate in the world, containing a minimum of alcohol and are rich in the health-giving properties of the grape.

Clarets and Burgundies should be served at a temperature of about 65 to 70 degrees, generally obtained by keeping the bottles in the dining-room several hours before serving.

White wines (Virginia Dare, Minnehaha, Rhine, Sauterne, Moselle, Riesling) should be cooled, but not thoroughly chilled, to about 40 to 50 degrees.

Sherry and Port should not be too cold, for if they are chilled they will cloud.

Madeiras are best at about 65 degrees. “Extra Dry” Champagne cannot be too cold—the nearer to frappe the better.

“Brut” Champagne should be chilled, but too low a temperature makes it acid and rough. Freezing kills it entirely.

Remember, that if a variety of wines is to be used, a very little of each is required.

ETIQUETTE OF THE WINE GLASS.

Contributed by Mr. Paul Garrett, Norfolk, Va.

Each place at table should be supplied with all the glasses to be used during the dinner.

There are, in general, four varieties:

The Claret Glass is used for all still wines. With white wines a delicately tinted ruby glass is sometimes used with pretty effect. For red wines the glass must always be colorless.

The Sherry Glass is used exclusively for Sherry. There are numberless designs, both in plain glass and cut glass, but the general shape is always the same. Round base, slender stem, plain or ornamental—bowl, lily shaped—the whole effect being very graceful and delicate.

The Wine Glass is very much like the Claret Glass in shape, but smaller. It is used for Port, Madeira, and heavy fortified wines. This is the glass which should be used in the serving of wine at an afternoon gathering or as an informal evening refreshment.

Champagne Glasses are of three kinds, the selection being largely a matter of taste.

The “Saucer” Champagne is perhaps the most popular glass just now. It has a thin stem and a wide shallow bowl.

The “Fountain” Champagne will always be preferred by most. It has a hollow stem and deep bowl. The wine, effervescing from the stem, creates a miniature fountain in the center of the glass, with very pretty effect.

The Champagne Tumbler is a glass preferred principally by gentlemen, who are sometimes inclined to scorn the esthetic and who care less for beautiful effects.

JOHN DABNEY’S MINT JULEP.

Richmond, Va.

This famous receipt has a history well worth recording of “the man and 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.

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.

Contributed by Miss Louise Puquet du Bellet, of Natchez, Miss.

Pick the cherries from the stalks, fill the bottles nearly up to the necks, then fill bottles full of good brandy. In 3 weeks or a month strain off the spirit, and to each quart add 1 lb. of clarified sugar, and flavor with tincture of cinnamon or cloves to suit the taste.

MRS. JUDGE SIMRALL’S RECIPE FOR EGGNOG.

Louisville, Ky.

Contributed by Professor Lindley M. Keasbey, Bryn Mawr, Pa.

Take the yolks of 8 eggs, stir in 1 teacupful of sugar. After beating thoroughly, add 1 large teacupful of Jamaica rum. Set aside for a couple of hours or more. Just before serving add 1 pt. of brandy, then stir in gradually ½ gal. of whipped cream.

THE REGENT’S PUNCH (1783).

From Grandma Markoe’s Receipt Book, 1800.

Contributed by Mrs. James D. Winsor, Haverford, Pa.

Three bottles of champagne, 1 bottle of curaçoa, 2 bottles of Madeira, 2 bottles of seltzer water, 1 of hock, 1 qt. of brandy, 1 pt. of rum (Santa Cruz), 4 lbs. of Bloom raisins, Seville oranges, lemons, white sugar, and instead of water strong green tea. The whole should be well iced.

DR. CARSON’S RECEIPT TO RELIEVE A PERSON WHOSE STOMACH IS CRAVING FOR ALCOHOLIC LIQUOR.

From Grandma Markoe’s Receipt Book, 1800.

Contributed by Mrs. James D. Winsor, Haverford, Pa.

One oz. of wormwood to 1 pt. of water; strain it and take a wineglass four times a day. When the weather is very hot, or the person appears to be exhausted, put in (quietly) a tablespoonful of whiskey.

CHERRY BOUNCE.

Captain Nicholas Moran, New York (1770).

Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa.

Six qts. wild cherries. Put in to a 3-gallon demijohn, add 1½ gallons rum, 2 qts. water, 1 lb. loaf sugar.

FISH HOUSE PUNCH.

This is the recipe used by “The State-in-Schuylkill” Club House, and given to Mrs. Thomas J. Barger by Mr. Rodman Wister, Philadelphia, Pa., who contributed it to this book.

Two qts. of rum, 1 qt. of brandy, 1 qt. of lemon juice, 1 lb. of sugar, 1 wineglass of peach brandy. Water to taste. Put in a bowl with a lump of ice. Stir frequently and do not use for an hour.

MULLED CIDER.

Contributed by Mrs. Lydia S. Hinchman, Philadelphia.

A good drink for a cold night; used in earlier days on Nantucket by the Quakers, who had given up the use of punch.

Heat sweet cider and to each quart add 1 tablespoonful of flour beaten until smooth in a little water. Sweeten and spice to taste; serve while hot.

PLUM CORDIAL.

An after dinner favorite at “Chachau,” the famous old plantation near Charleston, S. C.

Contributed by Mr. Charles Stevens, Charleston, S. C.

Fill a jug with August “hog plums.” Pour over them the spirits, until the jug can hold no more. Allow to remain for 2 or 3 months. Pour off carefully and strain through a coarse cloth. Sweeten to taste. Be careful that children do not get the plums left, as they are very intoxicating.