The midland journal. (Rising Sun, Md.) 1885-1947, 1886-08-06


punch, and makes it in this way: Beat
an egg thoroughly with little sugar;
add to this two-thirds of a goblet of
milk, with little pounded ice in it;
cover with shaker or larger goblet
inverted, and shake up and down un.
til the ice is nearly melted. Dust
the top with grated nutmeg. In max
ing drinks containing eggs, without
any kind of spirits, they are certain
to be distasteful unless the eggs are
very fresh and very wei beaten.
A delightful temperance drink,
and great improvement on Russian
tea, is made with one pint Of cold,
green tea, one quart of ice-water,
half pound of loaf sugar. the juice
of six lemons and half pint of any
kind of fruit juice. The sugar should
he grated over the lemon rinds. This
temperance punch is further improv-
ed by the addition of half sliced
pineapple covered with the sugar
and bits of ice, and allowed to stand
an hour before adding the other in
gradients. Ornament each glass by
the addition of two or three berries
of any kind, or spray of currents.
Orgeat lemonade is made with
half wine glassful of orgeat syrup
and the juice of half lemon. Pour
these into tumbler one.third filled
with cracked ice, fill up with water,
shake we'll, and ornament with ber-
ries. Settler and vichy lemonade
are very refreshing, and easily and
quickly made. Stir two small tea
spoonfuls of grauulated:vichy orseltz-
err salts into glass of well-made
lemonade that has been improved by
the addition Of little lime ;nice, and
drink before the effervescence stops,
By the addition of any of the vari
Gus fruit syrups, many delicious
drinks can be improvised. These
syrups can be made at home. Sim
mer for fifteen minutes a quart Of
any kind of fruit juice with one
pound of white sugar; add one and
half ounces of tartaric acid, and
when cold bottle and cork tightly,
and keep in cool, dry place. 1t
will not keep for more than two weeks
unless very little brandy be added.
Raspberry vinegar will keep for
years. Put quantity of raspber-
ries into a stone vessel and mash
them to pulp. Add cider vinegar
he sure that you get the genuine ar
ticle) enough to cover it we'll. Let
this stand in the sun for twelve
hours and in cool place over night.
Stir up severa, times meanwhile.
The next day strain and put in the
jar as many fresh berries as you took
out, pour the strained vinegar over
them; mash and set in the sun all
day. The next day strain a second
time. To each quart of this juice
add pint OF water, and for every
three pints of this liquid Guice and
water mingled) add five pounds of
the best white sugar. Put over a
slow fire; heat very slowly, skimming
as the scum rises. and as soon as it
fairly boils take off and strain. Bot
tie while warm, and seal the corks
with wax. A gill of this added to
glass of ice water gives most re-
freshing drink.
A very superior ginger beer is
made with five pounds of white sugar,
half a pint of lemon juice, quarter
of pound of honey, five ounces of
bruised ginger, and four and a half
gallons of water. Boil the ginger for
half an hour in three quarts of the
water; add the sugar, lemon juice,
honey and the rest of the water, and
strain through cloth. When cold,
add the white of an egg and a tea
spoonful of essence of lemon. Let
it stand four days, and bottle. The
honey gives it a peculiar softness,
and from not being fermented with
yeast, it is less violent in it's actions
when opened. 1t will be fit for use
in a week, and will keep for months.
-Couatry Gentlemen.