# Beverages and Sandwiches For Your Husband's Friends/Beverages

General Rules and Remarks
ON THE
Proper Making of Beverages
Beverages
In compounding all cold beverages, a few general rules must be scrupulously followed to insure a perfect result.
Take great care not to make your punches or cups too sweet. This is a very serious fault and one usually met with in private houses.
Always serve ice cold; and here a word about ice. Cut it in one piece as large as possible to use in the bowl or pitcher intended for serving. Avoid small pieces of ice in either bowl, pitcher or glasses, as this weakens the decoction and is inelegant.
The brewing is most important. The sugar, together with all fruits, herbs or bitters, in fact, all the ingredients except the wine, carbonated waters and ice, should be thoroughly mixed and put aside in the ice-box for from half to three-quarters of an hour, in order that it may become chilled, and so ​well assimilated that no distinctive flavor can be detected, but the whole united in one, giving out a delightful boquet.
Fifteen minutes before serving add the wine (except champagne) to the brewage, stir well, and pour into the bowl or pitcher in which the large piece of ice has just been placed. Champagne and any carbonated water should not be added until just before serving.
Of course it is understood that any additions necessary to give the beverage the desired piquancy can be added after the wine and before pouring over the ice.
There are a few beverages (exceptions to these rules) which require small ice in pitcher or glasses. These will be noticed in their respective receipts.
If these instructions are carefully observed, we guarantee entire satisfaction to the most fastidious bon-viveur.
Punches.
As served by our Ancestors in '76.
One quart Madeira, one pint of brandy, two quarts of champagne, two sherry glasses of Jamaica rum, one pint port wine. Peel and slice eight nice oranges, removing the seeds, and the juice of six lemons. Mix all these ingredients together except the champagne and sweeten to taste, being very careful to remember what has been previously said about making punches too sweet. Set away in a covered vessel in a cool place for four or five days. Strain and pour into the punch bowl, over the ice three-quarters of an hour before serving. Add champagne immediately before using.
An old Punch under a new name in honor of '93.
Take freshly made tea prepared as follows: Pour one pint of freshly boiling water over three heaping teaspoonfuls of Oolong tea and let infuse five minutes; strain. To this, when cold, add one quart Jamaica rum, one scant pint of brandy and two sherry glasses of green chartreuse. Add the juice of two oranges and two lemons. Sweeten to taste. Brew as per general directions and strain. Pour into the punch bowl over the ice, and slice into it two oranges, removing the seeds, and one lime. Lastly, add one quart of champagne and serve at once.
Chip off the rind of eighteen Lisbon lemons. Put to steep in one quart of white rum. Cover the vessel closely and let stand. Second day squeeze the juice of the eighteen lemons on four pounds of white loaf sugar. Third day, mix all together and add three more quarts of Jamaica rum, two quarts of boiling milk and five quarts of boiling water. Stir well, cover closely and allow to stand until next day. Strain through a flannel bag, then through filtering paper; bottle, corking tightly, and keep in a cool place. This will keep years. Frozen it makes a delightful dinner punch.
Mix well together one quart Jamaica rum, one-half pint peach brandy, one-half pint water, the skins of three lemons and one lemon seeded and sliced, five peaches, stones and all. Sweeten to taste. Make three or four days before it is wanted. Put in a bowl and cover with a cloth. Three-quarters of an hour before serving, strain and pour into your punch bowl over the ice. If peaches are not in season, half a large pineapple, cut in thin slices, may be used. Any good brandy or apple jack may be substituted for the peach brandy.
Prepare one pint of tea as follows: Steep three heaping teaspoonfuls Oolong tea five minutes in one pint of freshly boiling water. Strain and when cold add two liqueur glasses each of brandy, maraschino and medford rum. One sliced, peeled, orange, four thin slices of pineapple and six lumps of loaf sugar. After brewing as per general directions, add one quart of champagne, one-half pint of Rhine wine and one bottle cold plain soda. Pour in punch bowl and serve immediately.
One sherry glass of curaçoa, one-half a sherry glass of maraschino, one-half a sherry glass of orange bitters, three sherry glasses of raspberry syrup and juice of six large lemons. Brew as per directions for one or two days. Pour into your punch bowl over your ice, and add one quart of seltzer, just before serving.
The juice of three good sized lemons, two sherry glasses curaçoa, one pint fruit crushed with sugar, (either red raspberries or peaches,) and one-half pint of brandy. Brew and then add three pints of claret. Sweeten to taste. Strain through flannel bag and lastly add three pints of champagne and one pint of apollinaris. Fruit syrups may be used in place of fresh fruits, omitting sugar.
Stir six heaping teaspoonfuls of granulated sugar with the yolks of six eggs until creamed. Add six sherry glasses of best brandy, one sherry glass Jamaica rum, and two quarts of rich milk. Beat the mixture well, and then add the whites of the eggs whipped to a stiff froth. A little grated nutmeg may be added if desired. This quantity will fill six large glasses, in each of which may be placed a large lump of ice.
Two quarts Jamaica rum, one quart brandy, one-half pint peach brandy, one quart freshly made green tea, one pint lemon juice, half a pint of maraschino, one pound cut sugar. Brew all together two days. When ready to use pour over ice in punch bowl and add one quart of champagne.
One gallon of water. Grate the rind and squeeze the juice of six lemons and the juice of six oranges. One quart of Jamaica rum, one pint each of brandy, Madeira and sherry, one quart of champagne. Sweeten to taste. Freeze. This quantity will serve fifty persons.
Though not strictly a beverage, so few know how to make a good Roman punch we thought this would be acceptable.
No. 1.
Squeeze into a pitcher the juice of four large fresh lemons. Now add two or three large pieces of ice and one pint of good bourbon whiskey. Mix thoroughly by stirring vigorously a few minutes. Now add two bottles of Cantrell & Cockran's ginger ale and while pouring it in, three tablespoonfuls of granulated sugar.
No. 2.
Same as above, using plain soda in place of ginger ale and adding another tablespoonful of sugar.
No. 3.
Same as No. 1, using one pint of water in place of ginger ale, one thinly sliced orange, one liqueur glass of Medford rum, and any small fruit, such as grapes or cut peaches. Add a little more sugar if necessary.
This quantity will fill five or six glasses.
No. 1.
Dissolve in a glass pitcher four lumps of loaf sugar in as little water as possible. Squeeze into this the juice of two large, fresh lemons, and one-half pint of Plymouth gin. Place in this two or three large pieces of ice. Chill by stirring vigorously, then add two bottles of plain soda. This will serve four persons.
No. 2.
Four lumps of loaf sugar dissolved as above, the juice of three large lemons and the yolks of four eggs, well shaken together with finely cracked ice. Now add one-half pint Plymouth gin and one-quarter syphon of seltzer.
No. 3.
Same as above, substituting the whites of the eggs for the yolks.
No. 4.
Same as No. 3, adding four sherry glasses of cream and shaking well.
Cups.
Some connaisseurs claim that, properly speaking, the difference between a punch and a cup is that in a punch sugar and lemon juice are used and a longer brewing is required, while a cup may be quickly made without sugar or lemon juice, merely slicing into it a little fruit of different kinds.
However, this is a matter of taste. Our experience is that the addition of a little sugar and lemon juice to a cup is an improvement and generally preferred.
One-half pint of red curacao, one gill green chartreuse, one-half pint of brandy, juice of six lemons and a quarter of a pound of loaf sugar. Brew as per general directions; pour in your pitcher over the ice, and lastly add one quart of apollinaris and three pints of champagne.
One quart of freshly made Tiffin tea, allowing seven heaping teaspoonfuls of tea to the quart. Strain and set aside to cool. Crush one cup of either blackberries, strawberries, or raspberries (black or red) in a little sugar. To this add the juice of three lemons, two sherry glasses of brandy, one liqueur glass curacao, and one tumbler of claret; strain. After thoroughly mixing, add the tea. The paring of a cucumber may be left in this cup for about five minutes, removing before serving. Fruit syrups may be used if fresh fruits cannot be obtained. This is a delightful beverage to serve on the piazza during the warm weather. Serve in a glass pitcher in which is a large piece of ice.
MOSELLE CUP.
Dissolve in a little water three lumps of loaf sugar; slice into this one orange, one lime and one banana. Add one liqueur glass of Medford rum and one quart of Moselle wine. Pour into your pitcher over the ice. When thoroughly chilled add twelve brandied cherries and one bottle plain soda.
MOSELLE CUP No. 2.
CLARET CUP.
Dissolve in a little water six lumps of loaf sugar; add to this one sliced orange, one sliced lime, the juice of one lemon, one liqueur glass of Medford rum, and one quart of St. Julien claret. Pour into your claret pitcher in which has been previously placed ice and the paring of one cucumber. Stir well and after a few moments remove the cucumber paring. Lastly, add one bottle of plain soda. Place a bunch of mint in the top of the pitcher, stems down, and serve.
CLARET CUP No. 2.
Same as above, substituting one pint of champagne for the soda, leaving out the mint and cucumber, and adding a few slices of pineapple and any small fruit for garnish.
Miscellaneous.
EGG-NOG.
Beat the yolks of eight eggs with eight tablespoonfuls of sugar. Then pour in one pint of Jamaica rum, two liqueur glasses of brandy, three pints of fresh milk and one pint of cream. Mix thoroughly, and finally add the whites of the eggs whipped to a stiff froth. Place the bowl on the ice until thoroughly chilled, as no ice must be added.
TOM AND JERRY.
Eight tablespoonfuls of powdered sugar, and six eggs beaten together to a stiff froth. Add to this four sherry wine glasses of Jamaica rum and four of brandy. Stir into this one and one-half pints of boiling water. Pour into a hot pitcher and serve in glasses, grating a little nutmeg on the top of each glass.
HOT SCOTCH.
Rub well four lumps of sugar over the outside of a fresh lemon to absorb the oil. Throw these into a pitcher and pour over them four sherry glasses of best Scotch whiskey. Light this and stir constantly until it burns out. Add six sherry glasses of freshly boiling water and serve at once in four tumblers. This is genuine hot scotch.
A HOT AFTER DINNER LIQUEUR.
Seven liqueur glasses of brandy, one and one-half sherry wine glasses Jamaica ram, eight lumps of sugar, one handful of browned coffee, one-half a handful of broken stick cinnamon. Put all in a bowl together. Mix well. Light and serve hot in small glasses.
KENTUCKY TODDY A LA J. M. B.
One lump of loaf sugar dissolved in as little water as possible. Crush into this a small bunch of mint with small lumps of ice. Add bourbon whiskey to suit the taste, stir well and drink.
MINT JULEP.
Crush a few sprigs of fresh mint with a teaspoonful of sugar. Dissolve in three liqueur glasses of water. Add three liqueur glasses of whiskey or brandy; nearly fill the glass with pounded ice; stir well; place a small bunch of mint, stems down, in the top of the glass and serve with two straws. If strawberries are in season add three or four.
SHERRY COBBLER.
Put four tablespoonfuls of sherry into a tumbler with half a tablespoonful of sugar; two thin slices of orange and one of lemon. Nearly fill up the glass with pounded ice. Fit your shaker firmly over the glass, and shake well. Add any of the small fruits of the season for a garnish. Serve with two straws. If small fruits are not in season use candied cherries.
CATAWBA COBBLER
Is made in the same manner.
"In Lighter Vein."
LEMONADE.
Dissolve fifteen lumps of loaf sugar in as little water as possible. Add the juice of six large fresh lemons, one liqueur glass of Medford rum and three pints of water. Serve in glass pitcher in which have plenty of ice. This will serve six persons.
SODA LEMONADE.
Dissolve in a very little water about fifteen lumps of loaf sugar. Add the juice of six nice lemons. Pour into glass pitcher over ice. slice in one large lemon and then add four bottles of plain soda.
APOLLINARIS LEMONADE.
Same as above substituting three pints of apollinaris water for the soda.
ICED TEA.
Dissolve four lumps of sugar in a little water. Squeeze in the juice of two lemons. Add one quart of freshly made strong Oolong tea. Fill the pitcher with ice and serve in glasses having a thin slice of lemon in each glass.
ICED COFFEE.
Into one quart of boiling milk stir six large tablespoonfuls of ground Mocha coffee. Sweeten to taste. Let boil gently for ten minutes. Strain through flannel bag, and when cold add one-half pint of cream, whipped to a froth. Pour over ice and stir vigorously. Serve in glasses. If desired glacé proceed as with chocolate glacé.
CHOCOLATE GLACÉ.
Break three-quarters of a pound of "Chocolat Menier" (green wrapper) into a large, deep soup plate. Set in the oven, with the door open. In a short time it will melt into a smooth paste, which will dissolve easily in the milk, when added. Place on the fire in an earthen vessel three pints of rich milk. When at the boiling point, add gradually the melted chocolate. Allow to boil about five minutes, stirring constantly with a wooden spoon, from the moment you begin adding the chocolate. Now remove from the fire and when partly cool, add two tablespoonfuls of brandy, and one pint of cream, previously whipped to a stiff froth. If not quite sweet enough, sweeten now to taste. Then with Dover egg beater, beat violently for five minutes. Now take a pail and place in it this pot of chocolate, carefully covered. Pack around it ice and salt, as you would pack an ice cream freezer. Leave until ice cold, stirring occasionally to avoid crystallization. Pour into a pitcher and serve in glasses.
CORRECT MANNER OF PREPARING A GOOD CUP OF CHOCOLATE.
For each cup allow one of the six tablets into which every package of "Chocolat Menier" is divided (green wrapper preferred). Melt as above directed. Stir this paste into half a cup of boiling milk. When thoroughly dissolved, add half a cup of rich cold milk and allow to boil for about four minutes, stirring constantly from the first with a wooden spoon. Pour into a hot chocolate pot and serve.
This work was published before January 1, 1929, and is in the public domain worldwide because the author died at least 100 years ago.
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