EGG-NOG

10 Fine, Fresh oreole Eggs.

1 Quart of Milk.

1 Pound of White Granulated Sugar.

1 Gill of Fine French Cognac.

1 Grated Nutmeg.

Beat the yolks to a cream, add the sugar, and beat to a cream. Blend

all thoroughly, beating till very, very light. Now pour over the boil- ing milk, stirring well. 'When thor- oughly blended add the whites of the eggs, beaten to a stiff froth, and the liquor, and serve hot. This egg-nog is also served cold by the Creoles at New Tear's receptions. At the fa- mous Christmas and New Tear Re- veillons it is served hot. The liquor may or may not be added, according to taste.

EsB ond Wine.

Oeuf au "Vin.

1 ^Tablespoonful of Sherry or Port Wine.

1 Tablespoonful or Teaspoonful of

Beat the. yolk of the egg to a cream in a tumbler, and add the su- gar, and beat till very light. Then add the Sherry or Port, according to ■ taste. Beat the whites to a stid froth, and then beat it into the yoik and wine. Add a little grated nut- meg. This is excellent for invalids, and is offered to them by the Creoles as a morning or evening tonic.

FRAPPfiES.

Any Liqueur or Beverage -may be served "au Frapp6e" by filling a glass with crushed ice, ,pouring the beverage over and serving very cold, in almost a freezing state.

Absinthe FrappSe.

A Small Glass Filled With Finely-Crushed

Ice and Water.

1 Tablespoonful of Absinthe.

A Dash of Anisette.

Mix the Absinthe and Anisette to- gether, strain into small, thin glasses, -with crushed ice and water; let the ■ mixture get very cold and serve immediately. The Absinthe may be served without the Anisette. Some, add the white of an egg. But this is according to taste.

The above is the recipe that used to be used in old Creole days at the famous old Absinthe House, in Bour- bon Street.

Creme de Menthe FrappCe. ,

A Small Sherry Glass Filled With Crushed Ice. Two Tablespoonfuls of Creme de Menthe J (White or Green.)

Fill a glass with finely-crushed ice pour over the CrSme de Menthe, and serve very cold.

Crfime de Noyau FrappCe.

1 Claret Glass Filled With Crushed Ice. 2f Tablespoonfuls of Creme de Noyaii:

Put two tablespoonfuls of Cr6me de Noyau in a glass of finely-crushed i,ce and Seltzer and serve at almost freezing point.

Cr6me de Vlolette, CrSme de Cacoa, Cr6me de Curagoa may all be served in the same manner.

Coffee FrappSe,

Cafe Frapp§.

S Tablespoonfuls of Coftee (Black and Very Strona:.) A Dash of Old French Cognac. 2 Teaspoonfnls of Sugar. Take a large glass, mix the above Ingredients together, fill with finely- crushed ice, and pour into a small Burgundy glass, and serve very cold. Pousse CafS.

1 Teaspoonful of Anisette.

1 Teaspoonful of Curacoa.

1 Teaspoonful of Benedictine or Chartreuse.

1 Teaspoonful of Good Old Bourbon or

Mix all the above Ingredients in a small glass, and serve cold, or otherwise, as preferred.

A Pousse Caf§ is also made by putting a teaspoonful of Chartreuse, Benedictine or old Cognac or Bour- l)on into the after-dinner cup of CafS Noir.

Vermouth FrappC.

1 Teaspoonful of French Vermouth.

1 Dash of Orange Bitters.

A Dash of Syrup.

A Bit of Lemon Peel.

Finely Crushed Ice.

Mix all the above ingredients well

together, stir w^ell and strain into a

small Punch glass, and serve very

Appetizer,

A Dash of Absinthe. 1 Teaspoonful of Vermouth. 1 Dash of Pepsin. 3 Tablespoonfuls of Seltzer Water. Finely Crushed Ice. Fill a glass with finely-crushed ice, and add the above ingredients; shake well together, pour into a small, del- icately thin tumbler, and serve cold.

Old-Fasliloned Creole Cocktails.

1 Tablespoonful of Good Old Bourbon, Cognac, Gin, Sherry or Vermouth.

2 Lumps of Loaf Sugar.

A Piece of Ice About the Size of an Egg.

A Bit of Lemon Peel.

The Juice of 1 Orange.

1 Tablespoonful of Ijemon Juice.

Take a large glass, put the lump sugar in, and mix with about three tablespoonfuls of Seltzer, dissolving the sugar well. Now add the lemon peel and the juices of the orange and lemon. Add one tablespoonful of good old Bourbon or Sherry or any of the above-mentioned liqueurs, ac- cording to the cocktail desired. Stir well, and serve with delicate sprigs of freshly-gathered mint on top. Some add a few cherries; these tend to Improve the flavor.

CORDIALS AND DOMESTIC WINES.

Liqueurs de M6nage.

Cordials are made by distilling brandy, rum, alcohol, etc., with aro- matic substances, and then diluting with water and sweetening with su- gar or syrup.

Cordials should always be soft, m.ellow, light and transparent. Only the best white clarified loaf sugar, the best filtered river water, and the best Cognac or Brandy or al- cohol should be used in making them. The sugar should always be boiled to a syrup.

The cordials should be filtered. The spirits should always be rectified in advance. It is quite possible to purchase the rectified spirits, and a great deal of trouble is saved to thpse who do not understand home methods of distillation.

10 Drops of Oil of Aniseed.

3 Pints of Alcohol.

2 Pounds of the Finest White Clarified Loaf

1% Pints of Water.

Make a syrup >with the water and sugar, and clarify. (See recipe.) When cold, add the aniseed oil, which has been well-dissolved in the al- cohol. Mix all well, filter and bot- tle tightly.

Anisette de Bordeaux.

10 Ounces of Green Aniseed. 4 Ounces of Star Aniseed.

1 Ounce of Coriander. 2 Ounces of Hyson Tea. ,

1 Ounce of Fennel. 3% Gallons of Alcohol. ' 10 Pounds of Sugar. 7 Pints of Water.

The above ingredients may be pur- chased from first-class druggists and grocers. Take the aniseed, corian- der, fennel. Hyson tea, and pound well. Then macerate or steep for fifteen days in three and a half gal- lons of the finest rectified alcohol. After this distill in a "bain-marie," or water bath, according to direc- tions already given. Then make a syrup with the ten pounds of sugar and seven pints of water. Mix well with the aniseed liquor and filter. Then bottle and keep in a cool, shady place. Several large bottles of Ani- sette Will be the result of the above quantities after distillation. The quantities may be reduced or In- creased in proportion to the amount It Is desired to make.

Blackberry Cordial,

Llaueur de Mures.

2 Quarts of Blackberry Juice.

2 Pounds of Sugar.

Vi Ounce of Ground Cloves. <

^ Ounce of Allspice.

1 Pint of the Best French Brandy.

Boil eight quarts of blackberries in a porcelain-lined pot till the juice is all extracted. Then take o£E the flre and press out all the juice through a flannel bag. This quantity will make about two quarts. Add the su- gar, allowing one glass of sugar al- ways to two glasses of blackberries, if you wish to make larger quan- tities than the above measurements. Add the cloves and the allspice, and set on the flre, and let it come to a good boil. Let it boil up several times. Then take off, strain and add the brandy. Bottle while hot. Cork well and seal, and set away in a cool place, to be used after two months. The longer this excellent cordial is kept, the better it will be. It is very grateful to the sick, and can be supported by the most deli- cate stomachs.

Cltronelle.

The Zest of 30 Lemots.

The Zest of 4 Oranges. 3% Quaits of Alcolnd. 2^ Pounds of Sugar. % Drachm Each of Cloves and Nutmeg.

Grate the zests of the lemons and oranges, and grate the nutmeg and grind the cloves. Mix well. Then pour over the alcohol, and steep for fifteen days. Distill in a "bain-ma- rie," or water bath, and add the syrup made with two and a half pounds of sugar and one quart of water. Bottle and keep in a cool, shady place.

The Zest of 1 Dozen Fine liOuislana Oranges.

3 Fine Lemons.

3 Quarts of Fine Old French Cognac.

3% Pounds of Sugar.

l' Quart of 'Water.

Grate the zests of the fruit as carefully as possible, so as to pre- serve the fine aromatic oils, and without touching the white pulp. Then put the zests in a large glass bottle or vessel that can be closed tightly, and pour over the brandy. Shake well, and let it stand for fif- teen days, each day shaking the bot- tle well, to agitate the juices. Make a syrup with the sugar and water, first beating Into the sugar the whites of two eggs, to make the in- fusion very clear. Then mix with the water and strain. Add it to the syrup of brandy and lemons, bottle and cork well. Shake the bottles and let them stand for fifteen days

longer, agitating each day. At the end of this time filter the liquor and bottle tightly for use.

A more simple Curagoa, but not so excellent, is made by taking the zest of one dozen oranges, three-quarters of a drachm of cinnamon and one- quarter of a drachm of mace. Blend these well together, and steep in three pints of alcohol for fifteen days. Then distill in a water bath, and add a syrup made of two and a quarter pounds of sugar and three- fourths of a quart of water. Mix well, color lightly with Caramel, and bottle for use.

FRUIT CORDIALS,

Liqueurs de Fruit. 2 Quarts of Juice.

2 Pounds of Sugar.

ii Ounce of Ground Cloves,

Va. Ounce of Allspice.

1 Pint of the Best French Brandy.

Strawberry Cordial, Raspberry Cor- dial, Cherry and Grape Cordial, etc., are made in the same manner as Blackberry Cordial. (See recipe.)

1 Quart of the Best Rectified Alcohol,

30 Drops of Kummel Oil.

1 Quart of Boflln? Water.

2 Pounds of the Finest White Loaf Sugar.

Pour the boiling water over the sugar and stir till dissolved. Bring to a boil, and let it continue boiling from fifteen to twenty minutes. Strain, and when luke warm, add the oil and the alcohol. Bottle and keep for at least two months before using. The oil is obtained from drug- gists.

4 Ounces of White Honey.

2 Ounces of Coriander.

6 Ounces of Fine White Pulverized SngaiL

3 Quarts of Water.

1 Ounce of the Fresh Zest of Lemon.

1 Ounce of Cloves.

X Ounce of Benzoine.

1 Ounce of Storax Calamlte.

Vi Drachm of Tincture of Vanilla.

4 Ounces of Orange Flower Water.

5 Quarts of Highly Eeetifled Spirits.

Pound to a powder all the ingred- ients which require it, mix with the honey, benzoin, etc., pour over the alcohol, and steep for fifteen days. Then distill the liquor till it is reduced to four quarts, using a water bath, or bain-marie, for the distillation. Make a syrup of six pounds of fine white sugar, add the Vanilla, color a deep red with Coch- ineal, and add to the liquor. Blend and shake well, bottle and keep In a cool place.

Farfnlt Amour.

2 Ounces of Zest of Liemons. 4 Ounces of > Zest of Liines.

2 f)rachma of Cloves,

3 Sprigs of Rosemary Leaves.

A Handful of Orange Blossoms.

Z^i, Gallons of Alcohol.

10 Pounds of Susar.

& Quarts of Water.

Grate the zests of the lemons and limes carefully, without touching the white inner pulp. Bruise the rose- mary leaves and orange blossoms and steep in the alcohol fifteen days. Then make a syrup with the sugar and water, add the liqueur, distill and filter, color lightly with Cochi- neal, and bottle for use.

10 Ounces of Bitter Almonds.

1 Ounce of Cinnamon.

2',i Gallons of Alcohol or Fine Brandy.

6 Pounds of Susar.

3 Quarts of Water.

Peel the almonds and pound and mix with the cinnamon, and steep for fifteen days in the alcohol. Then distill in a water bath, add the syrup, color with Cochineal or Cara- mel, and bottle for use.

Sassafras Mc^ad.

Boisson au Sassafran.

4 Bunches of Sassafras Itoota.

1V4 Pints of Honey. 3% Pints of Louisiana Molasses. 1 Tablespoonful of Cream of Tartar. % Teaspoonful of Carbonate of Soda. This is a noted Creole summer drink, and is pref>ared as follows: Take the roots of sassafras, attd make about two quarts of Sassafras Tea. Strain well. Set to boil again, and when it boils add one and one- half pints of honey, and three and one-half pints of Louisiana Syrup or Molasses. Add a tablespoonful of Cream of Tartar. Stir well and set to cool. When cool strain it. Take about a dozen clean bottles and fill with the mixture. Cork very tight, and put in a cool place. In a day it will be ready for use. When serv- ing this Mead, take a glass and fill half full with ice water. Add a ta- blespoonful of the Mead and stir in a half teaspoonful of Carbonate of Soda. ■ It will immediately foam up. Drink while effervescing. This is a cheap, pleasant and wholesome sum- mer beverage in our clime. The above recipe has been in use in Cre- ole homes for generations. Blacfcberry Wine. Vin de Mflres. 4 Quarts of Currant Juice. 1 1-3 Quarts of Cold Water.

3 Pounds of Grdiulated Sugar.

Mix all the above ingredients well together, and then let them stand for twenty-four hours, having, of

course, obtained the currant juice by cleanly picking, washing and drying and pressiijg the berries. Then let it stand for two days. After this skim well, and set in a cool place to ferment slowly for at least six days. At the end of this time remove any froth that has collected, and add a half teacupful of the best French Brandy, ^nd close tightly. In two days, when it is well-settled, draw off, without disturbing the sediment, and bottle tightly and seal. This wine improves with age. Always have the bottles very clean and dry before bpttling, and if larger pro- portions are used and a cask is ne- cessary, remember that an old cask Is more desirable than a new one. on account of the taste of the wood, and that the cask must be perfectly fresh and sweet-smelling, or the wine will sour.

Currant Wine. Vin de Groseiiles.

4 Quarts of Currant .Tuice. 1 1-3 Quarts of Cold Water. 3 pounds of Granulated Sugar. Prepare in exactly the same man- ner as. Blackberry Wine. Elderberry Wine. Vip de Fleurs de Sureau.

1 Peck of Elderberries. 2% Gallons of Water.

Vi Pound of Sugar. H Pint of Hop Yeast.

Bruise the Elderberries, and then dilute w(th the water and boil for ten rtiin^tes. Then strain well and press out the juice from the berries. Measure the whole, and add the su- gar, and while half warm the yeast. Let the wftole ferment for ten days. Then cork ^^ell. After three months ,draw off the wine and bottle for use. '

In making large quantities of this

wine, which is used by the Creoles

for many medicinal purposes, allow

four pecks of elderberries to every

ten gallons of water, and to every

quart three-qVlp-rters of a pound of

sugar and a l^^jlf pint of yeast.

nfuscaifllne W^Inc.

Vin de Muscades.

4 Quarts of Muscadine Juice.

1 1-3 Quarts of Cold Water.

3 Pounds of granulated Suffar.

Prepare in exaQtly the same man- ner as Blackberry Wine.

Louisiana O'ange Wine.

Vin d'Oranges ^e la Louisiane.

3 Pounds 6f Sugar to Jlver.v Gallon of juice.

1-3 of a Gallon of Water.

The White of 1 Egg.

1 Calie of ComiJ^'essed Yeast.

Take fine Louisiana oranes, and wash them well. Tl^en dry with a

cloth, and peel off the yellow outer rind very, very thin, and strain all the juice throug-h a haip sieve, three pounds of granulated sugar, the white and shell of one egg, to clarify, and one-third of a gallon of water. Put the sugar, the crushed eggshell and white of the egg, beat- en to a froth, in a porcelain-lined saucepan, and add the water, and boil to a syrup, stirring constantly to prevent the egg from hardening. Let the syrup boil till it looks clear when seen through the froth of the egg, ■which will rise to the surface. Then strain . the syrup, and pour it over the graced orange zest, and let It stand for tweiity-four hours. Then add the orange juice, and strain, and put it into a cask with a small cake of compressed yeast, allowing half a cake to five gallons of wine. Close tightly, but leave the bung out of the cask until the wine ceases to ferment. As long as fermentation is progressing there will be a hiss- ing sound. When this ceases the fermentation has ceased. Then add a glass of good brandy for each gal- lon of wine, close the cask, drive in the bung, and let the wine stand for at least nine months. Then bottle it, and about four months after it has been bottled it will be ready for use. This is an excellent Louisiana wine, and can be made with litttle expense.

Scuppernon^ Wine.

Vin de Muscades.

■ " 4 Quarts of Scuppernong Jnlce. 1 1-3 uarts of Cold Water. 3 Pounds of Granulated Suzar.

P/fepare in exactly the same man- ner as Blackberry Wine. (See re- cipe.)

Strawberry Wine.

Vin de Praises.

4 Quarts of Strawberry Juice. .

1 L-3 Quarts of Cold Water.

3 Founds of Granulated )Sugar.

Follow in every respect the re- cipe given for Blackberry Wine.)