MISCELLANEOUS DRINKS

"Put this in any liquid thing you will and drink it off."

— Romeo and Juliet, VI.

Summer Zephyr.

Cut into thin slices 1}^ pounds of rhubarb and cover with water. Add a stick of bark cinnamon and a bay leaf and cook until fruit becomes tender. After straining, add 1 cupful of sugar and simmer 10 minutes. Then add 1 pint of orange juice, the juice of 3 lemons and 3^ cupful of preserved ginger juice. Cool and serve in tall glasses with shaved ice.

Sassafras Mead. Three and one-half pounds brown sugar; 1}/^ pints molasses; 2 quarts boiling water; 3€ pound tartaric acid. Stir and strain. When cool, add 3^ ounce of essence of sassafras. Put in glass jars or bottles. To serve, use }i glass of syrup and 3^ glass of water. Add a small pinch of soda. Stir quickly and drink while foam- ing.

— Mrs. Dwight Cutler.

DRINKS AND BEVERAGES. 289

Mint Julep.

One quart water; 2 cups sugar; 1 pint claret wine; 1 cup straw- berry juice; 1 cup orange juice; juice 8 lemons; 13^2 cups boil- ing water; 12 sprigs fresh mint. Make syrup by boiling quart of water and sugar 20 minutes. Separate mint in pieces, add the boiling w^ater, cover, and let stand in warm place 5 minutes; strain, and add to syrup; add fruit juices and cool. Pour into punch bowl, add claret and chill with large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries.

Mint Sangaree.

Crush 2 or 3 sprays of mint with a lump of sugar. Put into a glass half full of cracked ice. Add 4 tablespoons of grape juice and fill the glass up with charged water. Shake and strain into an- other glass.

Juice of 2 lemons; juice of 3 oranges; juice of 1 pineapple; 1 cup of powdered sugar; 1 cup of halved cherries; shaved ice; water as needed. About 1 pint of grape juice or home-made wine is a good addition. If made when cherries are not available, grapes

can be used.

— Mrs. Robert McCord, New Albany, Ind.

One-half pound of sugar; 1 quart of luke warm cream; 1 glass of wine. Dissolve the sugar in the wine, then pour on the cream slowly, holding the cream pitcher high above the sugar and wine so as to make the mixture froth.

Egg Nog I.

One egg; speck of salt; 1 tablespoon sugar; % cup milk; 1}^ tablespoon wine or 1 tablespoon brandy. Beat the egg, add the sugar and salt; blend thoroughly, add the milk and liquor. Serve immediately.

Note: Have eggs and milk chilled before blending. A grat- ing of nutmeg may be substituted for the stimulant.

290 THE MENDELSSOHN CLUP COOK BOOK.

Egg Nog II.

One egg; 1 tablespoon sugar; speck of salt; ]A, cup of milk; 1 tablespoon brandy. Separate egg. Beat yolk, add sugar and salt and beat until creamy. Add milk and brandy. Beat the white until foamy, but not stiff and dry, and fold in lightly. Serve im- mediately.

Buttermilk.

Buttermilk should always be served ice cold. On a hot day a glass of buttermilk and a cracker or bit of salted toast will often prove a sufficient luncheon.

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Face, Hair, Hands, Feet

// ^ou want your Face, your Hair, ^our Hands taken care of in the most scientific and up-to-date manner, and your Feet, which for comfort and well- being need a great deal of attention, call on

Mrs. 5. Richter,

New Phone 13721 Bell Phone 1075W 606 - 607 A5HTON BUILDING EVERY ARTICLE STERILIZED BEFORE USING.

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To the Ladies of the Mendelssohn Club

When you give a luncheon, reception, dinner or party of any kind

Just Remember

That our Sanitary Ice Cream Factory and Model Bakery can help you out by furnishing you with anything in this line.

Also Remember

That our several provision stores can furnish you

with everything in the edible line.

There is nothing good to eat that we do not carry

in stock.

Every article used in the receipts in this book can

be purchased at our stores.