CREAM SYRTJPS

SiroDs i la CrSme.

Cream Syrups are distinctively French and were introduced into America by the French settlers of Louisiana. The early Creole set- tlers of New Orleans applied the French methods of making syrups to our fruits, flowers, herbs, etc., and thus we have distinctive Creola Cream Syrups. Cream Syrups are lighter than Ratafias.

Abslntlie Cream.

Crfime d' Absinthe.

7 Pints of Brandy.

H Pound of Wormwood Heads.

The Zest of 2 Lemons.

3 Oranges, Thinly Sliced,

6 Pounds of Sugar.

3 Pints of Water.

Pound the ■wormwood and infuse

it for two days In the brandy with

the zest of the lemons or the sliced

oranges. Then distill the liquor to

one-half the quantity. Dissolve six

pounds of the finest white sugar in

three pints of water, let it cool, and

mix thoroughly with the brandy and

wormwood. Then strain it and put

In tightly corked bottles.

Bay Leaf Cream.

CrSme de Laurier.

3% Ounces of Laurel Leaf.

2% . Ounces of Myrtle Flowers.

1 Gallon of Brandy.

6 Pounds of White Sugar. 314 Pints of Water.

12 ClOTcs. li of a Nutmeg. Bruise or pound the bay leaves, the myrtle flowers, the coarsely- grated nutmeg and the cloves, and pour over them one gallon of brandy. Then reduce over a gentle fire the sugar and water till ■well-dissolved. Let it cool. Then mix the Tvholo with the bay leaves and brandy, mix well, filter, put into tightly corked bottles, and preserve.

Cacoa Cream.

Cr&me de Cacoa.

1 Pound of Cacoa Beans.

2 Quarts of Brandy. 1 Pound of Sugar.

1 Quart of Water.

1 Tablespoontul of Vanilla.

The Cacao bean may be purchased ficm the druggists or first-class grocers. Roast the beans to a light brown and grind as you would grind coffee. Infuse in two quarts (.f Brandy for six days. Then make a syrup with the sugar and water; reduce to one-half and let it cool. Then add the Cacao and Brandy. Flavor with Vanilla. Strain and bottle for use.

Cherry ■Water Cream.

Cr&me de Cerises.

7 Pints of Cherry Water.

4 Ounces of Orange Flower Water. 4 Pounds of Sugar. 1 Quart of Water.

Take seven pints of Cherry Water and distill it to nearly one-halt. Then add four ounces of Orange Flower 'Water. Let it stand for four or five hours. Dissolve four pounds of sugar in a quart of distilled and filtered Mississippi water, and set It over the fire till well-blended and dissolved. Take it off, and let it

cool. Then add. the Cherry Water, strain and bottle. Tiiis is a most de- licious summer beverage, and if kept in very tightly corked bottles It will keep a very long time.

Cream of Rosea.

CrSme de Roses.

3^ Pounds of Rose Leaves. 2 Quarts- of Brandy. 1 Pound of Sugar.

1 Quart of Water.

Pound the rose leaves in a stone vessel, and then pour over the bran- dy, and infuse for six days. Distill the liquor by boiling to one-half in a "bain-marie." Then mix it thor- oughly with one pound of sugar, dissolved in a quart of water or in rose water. Color with a few drops of Cochineal, and filter and bottle for use.

ElHxIr of 'Violets. Elixir de "Violettes.

10 Ounces of 'Syrup of Violets. 4 Ounces of Filtered Raspberry Juice.

4 Pounds of Sugar. 2 Quarts of the Best Brandy or Alcohol.

2 Pints of Water.

Make a syrup with the sugar and water, and let it cool. Mix the vlo- let syrup and the Raspberry Juice, and add it to the alcohol. Add the sugar syrup, when cool, mix all thoroughly, strain and bottle tightly.

Mint Cream.

CrSme de Menthe.

1 Pound of Freshly-Gathered Mint.

The Zests of 5 Lemons.

7 Pints of Fine Old French Cognac.

2 Drachms of Essence of Peppermint,

4 Pounds of Susar.

2 Quarts of Water.

Gather the mint very fresh, and

■wash lightly in fresh water. Cut Ix

very fine, and add the grated zests

of the lemons. Pound well in a stone

jar, and macerate or steep for eight

days in seven pints of good brandy.

Then distill it, or boil to one-half,

covering the spout of the boiler with

a piece of kid in which you have cut

small holes. Then add a half drachm

of essence of peppermint. Dissolve

four pounds of sugar in three pints

of water, and let it cool. Then mix

it thoroughly with the mint infusion

and let it stand for a half hour. Then

filter and bottle it, and keep in a

cool, shady place.

Mocha Cream.

Cr&me de Mocha.

1 Pound of the Best Mocha Coffee.

The Zest of 1 Orange.

7 Pints of Brandy.

4 Pounds of Sugar.

3 Pints of Water.

Roast the coffee to a light brown.

without the least trace of burning. Then grind it quiclcly, while it is hot, and infuse immediately in seven pints of good brandy. Add the zest of the orange, cut very fine, and let It remain thus for six days. Then place in a vessel in a "bain-marie," and distill till reduced to one-half. Dissolve the sugar and water over a slow fire, then let it cool, and mix it with the coffee mixture. Filter it, bottle and preserve in a cool, shady place.

This "Liqueur de CafS" is a most wholesome and pleasant beverage, and is considered a peculiarly good antidote for dyspepsia, as it facili- tates digestion.

>\.j. FRUIT GRANITS.

" ' Tj Friilt Juice Granlts.

Des Granlts.

All manner of summer fruit bev- erages which have been given in thi^ chapter, or which will be given, may be served as "Granlts," by simply freezing them according to the re- cipes given above.

A Granit is only halt frozen, the thought being to make it resemble snow-frosted Tvater; it must always be sufficiently liquid to admit of be- ing poured out into glasses and passed around to guests. The liq- uid may also be frozen in a, freezer, but the Creoles cling to the old- fashioned water jugs.

Granlts are favorite drinks in France, the custom having been adopted from the Italians, who served them under the name of "Granitii."

The Granits which are extempo- rized from fruits are the most de- lightful of all, but they must be used at once, or they will become in- sipid, when not made into Ratafias Or Liqueurs. The following recipe for Orange Granit will serve for al- most any kind of Fruit Granit.

Orange Granit,

Granit d'Orange.

12 Oranges.

1% Pints of Orange Juice.

1 Pound of Sugar.

1 Quart of Water.

Peel six oranges, removing every particle of pulp. Slice nicely and place in a dish, and sprinkle over them the granulated sugar. Set aside for several hours to make a syrup. Squeeze the juice from the remaining six oranges and add to the syrup formed from the other oranges, which must be carefully drained of all syrup. Add the water; mix well and strain. Then turn into a freezer and freeze till a light frosting ap- pears. Serve In small glasses.

Straivberry Grantt.

Granit de Fraises.

1 Quart of Strawberries.

1 Tablespoonful of Strawberry ExtracL

1^ Pounds of Sugar.

1 Pint of Water.

Mash the berries and cover with the sugar, and set aside to form a syrup. Then drain and press through a sieve, extracting all the juice. Add the extract. Mix all with the wa- ter, and turn into a freezer and freeze till a light, snowy frosting appears. Then serve in long, thin glasses.

Raspberry Granit.

Granit de Framboises.

1 Quart of Raspberries. 1 Tablespoonful of Raspberry Bztract.

1 Pound of Sugar. Mash the berries and proceed In exactly the same manner as for Strawberry Granit.

Cbampagrne Punch.

Ponche au Vin de Champagne.

1 Quart Bottle of Champagne. 1 Pint of Lemon Juice. 1 Quart of Rhine Wine. % of a Pint of Brandy. % of a Pint of Curacoa. 2 Quarts of Seltzer Water. 1 Pound of Sugar. 1 Large Piece of Ice. Take a large punch bowl and dis^ solve in it the above quantities of sugar, lemon juice, Rhine Wine, Champagne, Seltzer Water and Cura- Soa. Mix well, and set to cool and serve in small punch glasses. The above quantity will serve twenty* five persons. Reduce or increase the quantity of ingredients in propor- tion according to the number of persons to be served.

The above punch may be served "Frappg," by putting.it into a large ice cream freezer and freezing soft. Champagne Punch ft la Creole.

Ponche au Vin de Champagne 3. la Creole.

1 Pound of Sugar.

1 Pint of Lemon Juice.

1 Quart Bottle of Champagne.

1_ Quart of Best Whte Wtne.

'% of a Pint of Curacoa.

2 Quarts of Seltzer Water.

% of a Grated Pineapple.

% ot a Sliced Pineapple.

3 Dozen Strawberries.

1 Large Piece of Ice.

Take a large punch bowl, and dis- solve in it one pound of sugar, one pint of lemon juice, one quart of White Wine, one quart bottle of Champagne, two quarts of Seltzer Water, one-eighth of a pint of Cura- Qoa, and one-half of a grated pine- apple. Mix well. Put in a large

piece of ice, decorate with straw- berries and sliced pineapple, let it cool, and serve in small cup glasses.' The above quantity will serve twen- ty-flve people.

Cbampasne FrappS,

Champagne Frappe is made by put- ting the above mixture into an ice cream freezer and freezing It soft.

Claret Punch.

Ponche au Vin.

1 Quart of tlie Best Claret. % Pint of Ice Water. % Cnp of Powdered White Sugar. 2 Lemons, Sliced Thin. 'Slice the lemons and let them stand for ten minutes with the su- gar. Add the water and wine. Mix well and serve in glasses with crushed ice or freeze as directed above.

Claret Punch, Creole Style.

Ponche au Vin a. la Creole. 2% Quarts of Claret.

1 Pound of Sugar.

Vi Quarts of Seltzer or Appolinaris Water.

1 Pint of Lemon Juice. 1 Large Piece of Ice.

2 Lemons, Sliced Very Thin.

Slice the lemons very thin. Mix all the above ingredients together. Add the sliced lemons as a garnish, stir well, set to cool, and serve in small glass cups or punch glasses. The above quantity will serve twenty- five persons. Reduce or increase quantities in proportion to tlie num- ber to be served. Claret Punch may be trapped by putting into an ice cream freezer and freezins soft. Hot Claret Punch, Ponche au Vin Chaud.

2 Quarts of Claret. IVi Pounds of Sugar.

6 Oranges. 3 Lemons. % Ounce of Cinnamon (Whole Stick). Squeeze the juice from the or- anges and lemons. Take the peel- ing of the oranges and lemons and boil with one quart of water and the sugar and cinnamon. Strain, and then add the claret and lemon juice and orange juice; let all come to a boil again and serve hot. liOUisiana Punch. Ponche a, la Louisianaise.' 2 Quarts of White Burgundy Wine.

2 Quarts of Seltzer Water.

1 Pint of Brandy. 1 Pint of Good Old Cognac.

1 Pint of Curacoa.

1 Pint of Lemon Juice.

i Dozen Cherries. 2 Dozen Strawberries.

14 of a Sliced Pineapple.

2 Lemons. , Sliced Very Thin.

VA Pounds of Sugar.

1 Large Piece of Ice.

Mix the Selizer Water and the

sugar, add the wine, brandy, Cura-' Soa and lemon Juice; stetn and wash' the strawberries and the cherries,' add, and decorate the punch with thin slices of lemon and pineapple. Set to cool and serve in small punch glasses. The punch may be frapped by putting in an ice cream freezer and freezing soft.

Milk Punch.

Ponche au Lait.

A Glass of Good Rich Milk. 1 Tablespoonful of Sugar. 1 Tablespoonful of Brandy or Whisky. A Small Quantity of Crushed Ice. Dissolve the whisky or brandy and sugar together, mix well, and pour over the milk. Add a small quan- tity of crushed ice and serve.

Orange Punch, Jietr Orleans Style.

Poncbe d'Oranges a. la Nouvelle Or- leans. ,

6 Louisiana Oranges.

1 Glass of Rum.

% Glass of Best Brandy.

2 Quarts of Boiling Water.

1 Pound of Loaf Sugar.

1 Small Glass of Cherry Bounce.

1 Large Piece of Ice.

Mix the sugar and water, and the

rUm and brandy. Add the juice of

six oranges, and the grated peel of

three, and let all infuse for one

hour. Then set to cool. When ready

to serve add one small glassful of

Cherry Bounce. Serve in small glass

Rum Punch,

Ponche au Rhum.

114 Pints of Best Jamaica Rum.

li of a Pint of Brandy.

2 Quarts of Apollinaris or Seltzer Wlater.

1 Pint of Lemon Juice.

1 Pint of ■White Wine.

2 Lemons, Sliced Thin. 1^ Pounds of Sugar.

1 Large Piece of Ice.

Mix the sugar and water, add the liquors, stir well, add the lemon juice and the bits of sliced lemon; set to cool and serve in small punch glasses. This quantity will serve twenty-five persons. Reduce or in- crease according to the number to be served. Frapp6e by turning into an Ice cream freezer and freezing

Stra^rberry Punch.

Ponche aux Fraises. ,^

1% Quarts of Best Champagne or Claret.

1 Quart of Strawberry Juice.

2 Quarts of Seltzer Water. 1 Pint of Lemon Juice.

1 Pint of Pineapple Juice,

1% Pounds of Sugar.

I Large Piece of Ice.

3 Dozen Fine, Ripe Strawberries.

Dissolve the sugar and water and

add the liquor, using eitlier Claret or Champagne. Add the fruit juices and then the whole strawberries. Set to cool and serve in small punch glasses. Frapp§e by turning into a freezer and freezing soft. The above quantity will serve twenty-five per- sons. Reduce or increase quantity In proportion to guests.

WTiite Wine Pnncli,

Ponche au Sauternes.

2 Quarts of Best Sauternes.

1 Pint of Old French Cognac.

1 Pint of Lemon Juice.

1 Pint of Pineapple Juice.

1 Quart of Seltzer Water.

Vz Grated Pineapple. % of a Sliced Pineapple.

2 Dozen Cherries. 1 Lar^e Piece of Ice.

Mix the sugar and water, add the liquors and the fruit juices and the grated and sliced fruit. Stir well, set to cool and serve in small glass cups. The above quantity will serve twenty-five persons. Reduce or in- crease the quantity of ingredients in proportion to the number of person-s to be served. This punch may be trapped by simply turning into an Ice cream freezer .and freezing soft.

White Wine Punch, Creole Style.

Ponche au Sauternes a la CrSoIe.

2% Quarts of Sauterne.

1 Pound of Sugar.

1 Pint of Lemon Juice.

% Pint of Brandy.

1 Quart of Seltzer Watpf.

% of a Grated Pineapple.

% of a Sliced Pineapple.

2 Dozen Cherries. Sprigs of Fresh Young Mint.

Take a. large punch bowl, and put one pound of sugar into it, with one pint of lemon juice, two and a half quarts of Sauterne (White Wine), half a pint of brandy, two quarts of Apollinaris or Seltzer, one-half of a grated pineapple. Decorate with sliced pineapple and whole cherries and sprigs of fresh young mint; put In a large piece of ice, and let it cool, and serve in small glass cups.

Tea Punch.

Ponche au The.

1 Quart of Strong Tea.

French Brandy or Wine- or Rum to Taste.

6 Lemons. Vk, Pounds of Sugar.

Squeeze the juice from the lemons and grate the zest. Add this to one quart of boiling tea, and add the su- gar. Dissolve well. Let it boil up three times, take off the fire, and add rum, brandy or wine to taste.

It may be served hot, or bottled, and kept for future use, in which case it is served with crushed ice.

Cups are a form of punch that are frequently used when a smaller quantity is desired or when it is wished to make a refreshing drink for delicate members of the house- hold. One quart cup will serve six persons. A pint cup will serve three. The Cup is served in a. very delicate, thin tumbler.

Burgundy Cup.

Ponche au Vin de Bourgogne.

1 Pint of Good Old Burgundy.

1 Sliced Lemon. 1 Orange.

A Dash of Old French Cognac.

% Pint of Seltzer Water.

1 Large Piece of Ice.

Vi Cup of Sugar.

Dissolve the sugar and lemon and orange juice and add the liquors and water. Decorate with the sliced lemon and sprigs of green mint.

CInret Cup.

Ponche au Vin.

1 Pint of Good Claret.

1 Pony of Curacoa. 1 Orange, Sliced.

A' pash of French Cognac.

Vi Cup of Loaf Sugar.

1 Large Piece of Ice.

The Juice of 1 Lemon.

Dissolve the sugar and lemon juice. Add the Claret, Curagoa, Brandy and sliced orange and lemon juice. Put to cool. . When ready to serve pour into a thin, small tum- bler and decorate the top with a sprig of fresh green mint.

This "Claret Cup" is also made by preparing one quart of "Orange- ade" (see recipe), and adding one quart of Claret. Freeze as directed, or serve with crushed ice, having the glasses half full of the pounded ice.

Champagne Cup.

Ponche au Vin de Champagne.

1 Pint of Champagne.

1 Lemon, Sliced. 1 Sliced Orange.

A Dash of Old French Cognac.

'A Pint of Seltzer Water.

A Dash of Curacoa.

1 Large Piece of Ice.

IMix the sugar and water; add the liqueurs, and the sliced orange and lemon, and the ice. Stir well and let cool. Serve in gmall, thin tum- blers, and decorate with a piece of fresh green mint on top.

Moselle Cud.

Ponohe au Vin de Moselle.

1 Pint of Moselle Wine.

1 Sliced Lemon. 1 Sliced Oranse.

A Dash of Good Brandy.

A Dash of Maraschino. Vi Pint of .Seltzer Water. ^ The Juice of 1 Lemon. ^ of a Grated Pineapple.

1 Larse Piece of Ice. ^ % Tablespoonful of Sugar.

Mix the sugar and water, add the wine and the liqueurs, and the juice of the lemon and sliced orange and lemon, and the grated pineapple. Stir well. Let cool, and serve in small thin tumblers. Decorate the top with sprigs of fresh green mint.

Military Cnp.

Ponche Militaire.

1 Bottle of Claret.

2 Quarts of Water.

1 Bottle of Seltzer '^fater.

The Juice and Rind of 3 Lemons.

1 Cordial Glass of Benedictine.

Vi Pound of Sugar.

1 Cordial Glass of Cherry Bounce.

A Few strawberries or French Cherries.

Take one bottle of claret and pour into a punch bowl with two quarts of water. Add one bottle of Seltzer water and a half pound of sugar and the juice and rind of three lemons. Stir all well and add a dash of old French Cognac, a cordial glass of Benedictine and of Cherry Bounce, and put sufficient ice in the bowl to make the Punch very cold. Serve with a few Strawberries or French Cherries in each glass and place a sprig of fresh young mint on top.

White Wine Cup.

Ponche au Sauternes.

1 Pint of Best Sauterne.

% of a Sliced Lemon. % of a Sliced , Orange.' ,

A Dash of Old French Cosnac.

A Dash of Maraschino.

1 Cup of Pineapple Juice.

1 Large Piece of Ice.

li Pint of Seltzer Water.

Vi Cup of Sugar.

Dissolve the sugar and the Seltzer water, add the wine and fruit juices and liquor. Add the cherries and sliced lemon and orange. Stir well. Let cool and serve in small, thin tumblers. Decorate the tops with sprigs of fresh green mint, with two or three cherries laid on top.

Hot W^hlsky Punc>h.

Ponche au Whisky Chaud.

2 Tablespoonfuls of Best Old Bourbon.

3 Lumps of Loaf Sugar.

^ of a Lemon.

Hot Water to Pill One Tumbler.

Squeeze the juice from a quarter of a lemon and dissolve with the

sugar. Add the whisky and let all dissolve well. Fill with hot water; stir well, and add a little grated nutmeg, it desired, and serve hot.

Brandy Stevr.

Cognac Chaud k la Creole.

1 Glass of Fine Old French Cognac. 1 Tablespoonful of the Best Butter. 3 Tablespoonfuls of Sugar. 1 Teaspoonful of Ground Cloves. Vi Teaspoonful of Grated Nutmeg. % Teaspoonful of Ground Cinnamon and Allspice. Have a nice porcelain-lined sauce- pan. Melt the butter and sugar over a clear Are, blending well, and add- ing almost immediately tife ground cloves, cinnamon and allspice. Let it stew slowly and add the brandy or good old Bourbon or Rye whisky very carefully, so that it will not take fire. Stir well, and let it bub- ble up once or twice, and then take off the Are and add the grated nut- meg.

This is a very delicate stew, and is offered to the sick and those suf- fering from severe cold. It is held as an infallible cure for a cold- in twenty-four hours.

Hot Stews of Whisky, Rum, Gin, Claret, Sherry, Madeira or Port Wine may also be prepared according to the above ancient formula.

Hot Spiced Port.

"Vin d'Oporto Chaud a la Crgole.

1 Lump of Sugar.

2 Cloves. 3 Allsplce-

2 Tablespoonfuls of Old Port Wine.

A Dash of Grated Nutmeg.

A Bit of Lemon Peel.

Take a small mixing glass and dissolve the sugar in a little warm water. Add the Allspice and Cloves, ground well. Add the Port Wine. Fill with hot water and add a bit of lemon peel, fetir well. Grate a little nutmeg on top and serve very hot.

Hot Spibed Sherry, Madeira, Bran- dy, Whisky, Rum or Claret may be prepared according to the above re- cipe.

Wine Cobblers.

1 Wineglassful of Sherry or Any Other Wine.

A Small Piece of Lemon Peel.

1 Tablespoonful of Sugar or Syrup.

Cobblers may be made with Port, Sherry, Rhine, Moselle, Catawba or Muscadine Wine or Vin Muscat. Take a glass, put in a tablespoonful of sugar or syrup, a small piece of cut lemon peel, one wineglass of Sherry or any other of the above wines, and then fill the glass with crushed ice. Stir well. Decorate the mix- ture with sprigs of fresh mint or strawberries or sliced pineapple, and serve.

Sherry Cobbler.

1 Quart of Lemonade.

% Bottle o( Sherry or any Other Wine. Small Bltb of Lemon Peel.

To one quart of lemonade add half a bottle of Sherry and proceed to freeze as directed above, or hand around in glasses' half full of crushed ice. Add a little lemon peel.

Slnsaree, Hot or Cold.

gangaree. Chaud ou Froid.

1 Cup of Claret.

1 Cup' of Boiling Water.

6 Whole Cloves.

3 Tablespoonfuls of 3ugar.

, 12 Whole Allspice. 2 Inches of Stick Cinnamon. Grated Nutmeg to Taste.

Boil the water and spices for fif- teen minutes, till the water is thor- oughly, flavored with the spices. Then remove from the fire and dis- solve the sugar in it. Put the Claret Into a pitcher. Strain the water and Sugar into it. Flavor with the nut- meg, and add more sugar, if neces- sary, to taste. Serve hot immedi- ately.

This is a winter drink. It is served cold in summer simply by mixing' the wine and water and su- gar and adding the juice of a lemon or orange, a little lemon peel and grated nutmeg.

Mint Jnlep & la CrSoIe.

i Large Cut Glass Pilled With Water.

- 3 Lumps of Sugar.

1 Tablespoonful of Good Brandy or WHiIsky.

The Juice of Half a Lemon.

A Bit of Lemon or Orange Peel.

6 Sprigs of Fresh Young Mint.

A Few Eipe Strawberries.

. Take one large cut glass, half fill with water, add six sprigs of fresh mint, three lumps of sugar. Stir well, till the sugar is absorbed. Add a tablespoonful of good brandy or whisky, and stir well. Add a little lemon and orange peel, and the Juice of half a lemon; If desired. Fill the glass with crushed ice, and decorate on top with sprigs of mint. Place a few ripe strawberries on top of tho mint, " sprinkle lightly with crushed sugar, and serve. This julep was a famous offering at the ancient plantation homes of Louisiana. Sliced orange or sliced pineapple is fre- quently added.