NATIONAL GROCERY CO

BEVERAGES 171

Egg Nogg. Stir y2 cupful white sugar, yolks 6 eggs well beaten into 1 quart rich cream. Add y2 pint brandy, flavor with nutmeg, and lastly add whites of the eggs well whipped.

Egg Lemonade. Grate over the sugar the peel of y2 the lemons you intend to use, and squeeze the lemons into it with a squeezer. Then beat up as many eggs as you intend glasses of lemonade. If you are making a quantity you may take one or two eggs less. Beat up the lemons and the sugar. Next add water in proportion, and then shake or beat the whole vigorously for a few seconds. Fill the tumblers half full of broken ice.

MRS. ROSENBLATT. Grape Cordial. Mix y± cupful grape juice with sugar to taste. Add one teaspoon- ful lemon juice and % cupful cold water. A slice of orange or pine- apple may also be added. MRS. WILLIAM GOTTSTEIN.

Claret Cup — Hot.

Oi^e quart claret, 2 cups water, stick cinnamon, sugar to taste, juice of 2 lemons and of an orange. Let come to a boil and serve hot.

MRS. S. ARONSON. Claret Cup. One quart claret, 1 cupful sugar, 1 pint sparkling Moselle, juice of 1 orange, 1 slice cucumber rind, 1 pint apollinaris.

MRS. WILLIAM GOTTSTEIN.

Mint and Lemon Cocktail.

To 1 quart strong lemonade made from 4 lemons add 1 cupful cold tea, a few sprigs fresh mint and a tiny sprinkle red pepper. Sweeten to taste, pour over crushed ice and serve with a curl of lemon on top. MRS. MAX BORNSTEIN.

Mint Julep.

Large thin julep glass. Dissolve 1 teaspoonful fine sugar in water, add 1 dash Maraschino, 1 glass whisky or brandy as preferred, 4 or 5 sprigs mint, held to side of glass, leaves up. Fill up with fine ice and do not bruise the mint. Trim with fruits. If preferred, mint can be bruised, but above is regular Southern julep.

Manhattan Cocktail.

Use the following ingredients in the proportion given: 1-3 whis- key, 1-3 vermouth bitters, 1-3 water. Add a dash of Angostura, apri- cotine and orange bitters; also a slice of lemon peel. Sweeten to taste.

Pineapple Cocktail.

For each glass take a tablespoonful each of pineapple and lemon or orange juice, and y2 tablespoonful grated orange peel. Sweeten to taste. Pour over a little chipped ice in the bottom of the glass and fill with iced water.

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ONE THOUSAND FAVORITE RECIPES

Cranberry Cocktail. Cook 3 pints cranberries in an equal quantity water ten minutes, or until berries are soft. Strain. Add juice of 3 oranges, 3 lemons and 3 cupfuls sugar. Freeze to a stiff mush or simply turn in with shaved ice. Serve in lemon cups, the edges of which have been cut in tiny points with scissors, then the skins chilled in the ice or in cold water. MRS. MAX BORNSTEIN.

West Point Cocktail. Fill a glass with shaved ice. Add scant teaspoonful lemon juice, 2 or 3 dashes of orange or dandelion bitters, and sugar or rock candy syrup to sweeten. Shake well, strain into cocktail glasses, put a twist of lemon peel on top and serve. MRS. MAX BORNSTEIN.

Ginger Ale Punch.

In pint pitcher put 1 tablespoonful brandy, 1 tablespoonful pow- dered sugar, 1 well beaten egg. Fill pitcher half full of shaved ice. Then fill the pitcher with imported ginger ale. Stand few minutes and serve. MRS. S. ARONSON.

Fruit Punch.

Juice of 12 lemons, juice of 8 oranges, 2y2 cupfuls sugar boiled with 3 quarts water, and let cool; 1 quart bottle grenadine syrup, 1 pint bottle raspberry syrup, 1 can grated pineapple, 1 bottle Maras- chino cherries, 4 oranges sliced thin. Place in punch bowl with large cake ice. MRS. S. ARONSON.

Champagne Punch.

One pint Maraschino, 1 gallon white wine, 1 quart champagne, y2 pint cognac brandy, 1 dozen lemons, 2 quarts apollinaris. Sugar to taste. MRS. GUSTAVE BROWN.

Sherry Cobbler.

30 pieces of cut sugar dissolved in 2 tumblerfuls of water. Squeeze 4 lemons in another tumbler and remove all seeds. Squeeze juice of 2 oranges in another tumbler and scrape pulp in the glass. Put the sweetened water into bowl, add lemon and stir thoroughly. Scrape the peel of a lemon over the mixture, add orange and stir rapidly. Add "a pint or more of sherry. Beat to fine snow some ice and drop into bowl. Cut a lemon in thin slices and two oranges in thicker slices.

MRS. A. L. BARMON. Strawberry Sherbet.

Crush a quart of ripe strawberries, pour a quart of water over them and add the juice of 2 lemons. Let this stand about two hours. Then strain over a pound of sugar, stir until the sugar is dissolved, and then set upon ice. You may add 1 tablespoonful of rose water. Serve with chopped ice.

RELIANCE 33KE