MARION HAaLAND.
Ginger Beer.
6 ounces bruised ginger, 6 quarts water, 5 pounds loaf sugar, 1 gill lemon juice, i pound honey, 17 quarts cold water, 1 egg, 2 teaspoonfuls essence lemon.
Boil the ginger and water for half an hour; then add the sugar, lemon juice, honey, the balance of the wa ter, and strain through a cloth. When cold, put in the egg and es sence of lemon. After standing three or four days it may be bottled.
Ginger Pop.
9 gallons lukewarm water, 2 pounds white sugar, 9 lemons, 1 tablespoonful cream of tartar, 1 cupful yeast, 2 ounces white ginger root, bruised and boiled.
Pour this mixture into u stone jar and stand in a warm place for twen ty-four hours; then bottle. The next day it will be ready to " pop."— MARION HARLAND.
Cream Soda.
1 pound loaf sugar, 2 cupfuls rich cream, 1 quart water, 1 tablespoonful McIlhenny's Mex ican vanilla, ounce tartaric acid.
Mix the ingredients and bring slowly to a boil; then put in jars. 'Use a tablespoonful of this and a third of a teaspoonful of soda to a glass of iced water.
Portable Lemonade.
Rasp the rind of a large and not too-ripe lemon on pound loaf sug ar, reduce it to powder, and mix with the strained juice of the fruit. Stir well together, and when thor oughly mixed, press tightly into a small jar, cork, and tie over with waxed paper. When required for use, dissolve a tablespoonful of the paste in a glass of water with u lump of ice. This paste will keep good for months. If too sweet, a slight amount of citric acid will give it the necessary sharpness.
Egg Lemonade.
2 cupfuls sugar, 3 cupfuls water, Grated rind 1 lemon, Juice 3 lemons, 1 egg, 1 bottle effervescent water.
Boil together the sugar and water for ten minutes; add the grated rind and juice ot the lemons. Allow this to cool, and at time of serving add the egg, beaten until very light and creamy, and the effervescent water, poured from some height in order that the mixture may foam. Serve with cracked ice in glasses.
Chocolate Cream Nectar.
4 tablespoonfuls hot coffee, 2 squares Runkel's chocolate, cupfuls sugar, 3 cupfuls water, 1 teaspoonful McIlhenny's Mexi can vanilla.
Whipped cream.
Melt the chocolate in the hot cof fee; add the sugar and water; boil clear and strain. There should be 1 quart of the liquid. When cold, add the vanilla, then pour it into glasses in which you have placed 1 tablespoonful whipped cream and a little shaved ice. Stir before drink ing. This is good hot, if a portion of milk is added to the chocolate sirup, and the whipped cream placed on top.
Iced Coffee with Orange Flavor.
1 quart strong coffee, 2 cupfuls sugar.
Boil the ingredients ten minutes. Allow this to cool and add to each cup or glass 1 tablespoonful orange sirup and the same amount of cream partially whipped. The orange sirup may be obtained at u drug store or made by allowing cut oranges to stand in sugar and straining off the j uice.
Black-Currant Cup.
To 1 quart weak green tea add pint black-currant juice; sweeten to taste and chill thoroughly before serving.
Ching Ching.
Fill a glass two thirds full of shaved ice; add 3 or 4 lumps of sug ar, the juice of u large orange, and u few drops of essence of cloves or peppermint.
Fruit Cup.
Juice lemon, 1 teaspoonful lime juice, 1 teaspoonful pineapple juice, 4 ounces sugar, 2 ounces shaved ice.
Fill up the glass with rich milk, shake until foamy, and drink at once.
Pineapple Lemonade. 1 pineapple, Juice 4 lemons, 1 pound sugar, 1 pint water.
Pare, eye, and grate the pineapple; add the strained juice of the lemons arid a sirup made by boiling together for four minutes the sugar and water. When cold, add 1 quart water; strain and ice.
Fruit Beverage. 12 lemons, 2i pounds sugar, 1 quart ripe raspberries, 1 pineapple.
Peel the lemons very thin; squeeze the juice over the peel and let stand two hours; then add 1 pound sugar; mash the raspberries with pound sugar, strain the lemon juice and mash the raspberries through a coarse sieve, then the pineapple, and mix all together, adding 3 quarts cold water. Stir until the sugar is dissolved; strain, and serve with a little of the fruit in each glass.