Part 10
Juice of 12 lemons. Put the skins in a pitcher and pour on them 1 qt. of boiling tea (made of green and black mixed, 3 or 4 teaspoonsful of each). Let it stand 10 minutes, add 1½ lbs. sugar and 1 qt. of old Jamaica rum. Strain and bottle, corking very tightly, and it will keep 6 months in a cool place. Do not let the tea draw until it becomes bitter, and if you like it very sweet add more sugar. Serve in a bowl with crushed ice. Makes nearly 3 qts. Should be made at once, and allowed to stand well corked. English breakfast tea can be used.
RUM TODDY.
VAN CORTLANDT RECIPE, VAN CORTLANDT MANOR, N. Y. (1775).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Put in a punch bowl 1 bottle old Antigua rum, 2½ bottles water, ¾ tumbler lump sugar, and the yellow peel of three lemons. Let the peel remain in the mixture 20 minutes, stirring slowly so that the sugar dissolves well, and the oil from the lemon peel flavors the toddy. Take out the peel, let the toddy stand for about 20 minutes before using, then add a lump of ice the size of two fists, and serve.
FRUIT PUNCH.
GENERAL DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
One qt. of rum, ½ tumbler of peach brandy, the skin of 3 lemons, ½ tumbler of water, 1 lemon and 4 peaches sliced. Put the whole into a bowl and cover with a cloth. It should be made 2 days before using. If peaches are not in season a box of Guava jelly or pineapple is a good substitute. Set the bowl in ice 1 hour before the feast begins. O Moses!!
BLACKBERRY CORDIAL.
A PHYSICIAN’S RECIPE FOR DIARRHŒA.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Wash the berries, boil them a few minutes in a preserving kettle, when cool strain them through a thin cloth. To every quart of juice add ½ lb. of loaf sugar, ¼ oz. of nutmeg, ¼ oz. of allspice, ¼ oz. of powdered cinnamon. Boil all together fifteen minutes and when cold stir in ½ pint of best French brandy and seal it securely in bottles.
RASPBERRY SHRUB.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia, Pa._
Fill a jar with red raspberries, pour in as much vinegar as it will hold. Let it stand over night. In the morning mash the berries and squeeze through a coarse bag. To every pint of juice add 1 lb. of sugar. Boil 20 minutes, skim and bottle. This will make a thick syrup which must be diluted when drunk.
STRAWBERRY ACID--A SPLENDID RECEIPT.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Richmond, Va._
Put 12 lbs. of ripe strawberries in a large bowl, cover with 3 pts. of water acidulated with 5 oz. of tartaric acid. Let it stand 48 hours. Pour all into a sieve and let it drip without bruising the fruit. To each pt. of clear juice add 3 oz. of sugar. Let it stand open 2 days and bottle, putting in the corks lightly at first.
CLARET ICE.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
Eight lemons, rind of 2 grated, 2½ lbs. of sugar, 1 quart of Virginia Claret, 2 quarts of water. When about to freeze stir in the whites of 4 eggs beaten light.
CREME DE MENTHE.
_Contributed by Mrs. Judge L. L. Lewis, Richmond, Va._
Fill 1 qt. jar with fresh mint leaves and pour over them 1½ pts. of _deodorized alcohol_. Let this stand for 3 hours--not longer--shaking occasionally. During this time make a syrup of 1 qt. of granulated sugar and 1 qt. of hot water mixed well together and boiled a few minutes. This syrup should be double the quantity of alcohol and not too thick. Strain alcohol into a pitcher and pour the syrup after it has been cooled into it. Do not pour the alcohol into the syrup but pour the syrup into the alcohol.
KOUMYSS.
MRS. JAMES MEEKS, PHILADELPHIA, PA.
_Contributed by Miss Josephine Barry Meeks, Orange, N. J._
Take 1 qt. of milk, 1½ tablespoons of Loefland’s malt and 2 tablespoons of brewer’s yeast. Strain yeast, mix the malt, yeast and a little of the milk until thoroughly blended, then put in dish with a lip, or a pitcher, cover it, and set to rise as one would sponge for bread. When carbonic acid gas begins to form, bubbles appear on top, stir it well and pour in lager beer bottles. Cork and lay the bottles on their sides in a cool place. If brewer’s or home-made yeast cannot be had, use ½ a cake of Fleischmann’s yeast to a qt. of milk.
BLACKBERRY WINE.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Wash the berries and to every gallon put 3 qts. of water. Steam through a bag and sieve. To every gallon of the mixture put 2½ lbs. of white sugar. Let it stand 48 hours in a large tub and skim off what rises, stirring once a day. Put into a cask not quite full and close, then bung and seal. Age improves it. Two buckets of blackberries will make 5 gallons.
OLD VIRGINIA EGGNOG.
_Contributed by Mr. J. C. Dailey, Elkins, West Va._
Twelve eggs, 1½ pints best whiskey, 3 gills best rum (Cognac brandy, fair substitute), 1 well rounded tablespoon granulated sugar to each egg, 1 quart of milk or cream, beat the yolks light, add sugar and beat light, add whiskey, rum, milk, beat light, put in whites beaten to a froth. This recipe is fairly mild. For men increase liquor to 1 quart of whiskey, 1 pint of rum. One drop of oil of cinnamon improves this for some people. Never add liquor after cream or milk; this will ruin your eggnog.
OLD VIRGINIA EGGNOG.
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Beat 12 eggs separately, add to the yolks 1 heaping tablespoonful of sugar to every egg, beating all the time. When very light stir rapidly in 1 pint of brandy and 1 pint of whiskey, if more liquor is desired it can be added _before_ the cream. Now stir in half of the well beaten whites, then 3 pints of rich cream or 1 pint of milk and 2 of cream, then stir in lightly the remaining whites. A little nutmeg grated is an improvement. Be careful never to add liquor after cream.
BLACKBERRY SYRUP.
MRS. MARY C. B. ALEXANDER, PHILADELPHIA.
One pint juice, 1 lb. white sugar, ½ oz. powdered cinnamon, ¼ oz. mace, 2 teaspoons cloves, 1 glass of best French brandy to every pint of the mixture. Procure perfectly ripe blackberries, put them in a porcelain lined kettle over the fire, let them remain until they break in pieces, strain through a flannel bag. Boil all except brandy 15 minutes stirring occasionally, then strain again and add brandy. Bottle and seal tight. Keep in a cool place.
PRESIDENT CLEVELAND’S RECIPE FOR SHERRY COBBLER.
_Contributed by Mrs. John Beverly Roberts, Bryn Mawr, Pa._
Two tumblers of water, in each is dissolved 15 pieces of cut sugar. Juice of 4 lemons, juice of 2 oranges with the pulp. After the sugar is thoroughly dissolved, pour it into the punch bowl and add lemon juice and stir thoroughly, then add a few slices of lemon peel, and the orange, stirring briskly all the time. One and one-half pt. sherry is poured or dropped slowly into the bowl, and then is set aside until sufficient ice is powdered like snow, then add slowly to the mixture. Last of all add a lemon and 2 oranges cut as thin as possible and dropped from the knife into the bowl, after which stir for a few minutes with a silver spoon.
FINE APPLE TODDY.
WESTMORELAND CLUB, RICHMOND, VA.
FOR 5 GALLONS OF APPLE TODDY.
_Contributed by Mr. Junius Mosby, President Westmoreland Club, Richmond, Va._
Six pints of Cognac brandy, 3 pints apple brandy, ½ pint peach brandy, 6 gills of Jamaica spirits, ½ pint curaçao, 3 lemons peeled and sliced thin, 1 bottle champagne, 1 lb. of powdered loaf sugar, 2 gallons of water, 48 apples roasted and quartered (Albemarle Pippins).
Known as Josiah Lee’s recipe, 1850. Contributed by General Snowden Andrews, Baltimore, Md., who married the daughter of Mr. Josiah Lee.
FISH HOUSE PUNCH.
_Contributed by Mrs. M. Kim Miller, New York._
Two qts. water, 2½ sugar dissolved, 1 qt. brandy, 1 pt. peach brandy, ½ pt. Jamaica rum, 1 qt. lemon juice and 5 lbs. ice.
COLONIAL PUNCH.
MARY ROBERTSON HAWKINS, CONN.
Of oranges four and lemons two You take the juice to make your brew; Eight tablespoons of sugar fine, A quart of good red Bordeaux wine, A large spoonful of choice Jamaica Will give a flavor delicious later. Then a generous wine glass of old Cognac Will make your lips begin to smack, But wait until you add the sparkling champagne A pint at least or your labor’s in vain.
JONATHAN PRESCOTT HALL’S PUNCH.
UNCLE OF MRS. PEGRAM, PROVIDENCE, R. I.
_Contributed by Miss Isabelle Pegram, Providence, R. I._
One tumbler lump sugar, 2 tumblers old Jamaica rum, 3 tumblers of water. Peel of a lemon cut with the oil vesicles in it only; none of the white below the rind. A large lump of ice placed in the bowl and allow all to stand for several hours. Do not stir it.
SHERBET.
_Contributed by Mrs. Seth Barton French._
One gallon of water, 12 lemons, 6 oranges, 1 cup of cream, whites of 8 eggs and sweeten to your taste.
CURRANT WINE.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Two measures of currants to 4 qts. of water, 3 lbs. of sugar to every gallon of juice. After it is strained pour it in the barrel, but do not fill it by 6 inches. Then bung it and let the wine remain in the cask.
TEA PUNCH.
_Contributed by Mrs. Francis T. Boykin, Richmond, Va._
Three cups of strong green tea into which put the rind of 6 lemons pared very thin; 1½ lbs. of sugar with the juice of 6 lemons. Stir together a few moments and then let the rind of the lemon remain several hours in the mixture to give flavor; then strain off and add 1 qt. of the best rum, or 3 pts. of good sherry. Fill glasses with crushed ice when serving. It will keep any time when put in bottles.
RASPBERRY VINEGAR.
MRS. GEORGE TURNER, “BELLEGROVE,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Put 1 quart of vinegar on 2 lbs. of ripe raspberries, let them stand 24 hours. Strain them through a sieve, put the same vinegar on 2 quarts more of fruit. Let this stand again 24 hours and strain it. To every pint of vinegar put 1 lb. of sugar. Put it in a stone jar, place it in a pot of water on the fire and let it boil until clear. Bottle and seal.
RASPBERRY WINE.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Take your berries and bruise them, strain them through a flannel bag into a stone jar; to each qt. of juice add 1 lb. of sugar. Stir well together, cover closely. Let it stand three days, pour it off clear. To 1 qt. of juice put 2 qts. of brandy. Bottle it afterwards.
ROMAN PUNCH.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
One gallon of water, 1 pt. of wine, ½ pt. of French brandy, 1 pt. of old rum, 1 lb. of sugar, the rind of 4 lemons, juice of 2, freeze.
CHERRY BOUNCE.
_Contributed by Miss M. M. Halsey, Philadelphia._
Eight lbs. of Morello cherries, 8 lbs. of black cherries, stew them, bruise through a funnel into a demijohn with a stick that the liquid may get to the stones. Pour 1 gallon of rectified whiskey over the cherries. Let stand several months, or as long as you choose. Then pour off the liquid, shake the cherries out of the demijohn, cover them with water. Bruise them well and if you can, crush some of the stones. Let them stand 1 hour, strain liquor, add 5 lbs. of sugar and mix all the liquor together. After standing until settled it is ready for use. A few wild cherries improves it.
GENERAL HARRY HETH’S APPLE TODDY.
_Contributed by Mrs. M. H. Mortimer, Philadelphia._
This apple toddy I first drank in Washington at my brother’s, General Harry Heth’s. It was made in honor of President Cleveland’s first election. Then it was bottled and sealed and not again opened until President Cleveland was for the second time elected to the Presidential chair.
For 1 gallon, bake well and crisp 8 well flavored apples of medium size. When cool, place in a bowl. Mix 1 qt. of brandy, 1 pt. of arrack, 1 pt. of Maraschino; pour the mixture over the apples and add 2 qts. of water. Sweeten to taste, grating a little nutmeg. Stir well, but try not to break the apples.
APPLE TODDY.
VIRGINIA CLUB, NORFOLK, VA.
_Contributed by Commander Hugo Osterhaus, U. S. N._
One gallon apple brandy, 1 qt. of rum, 6 large apples well baked and 2 lbs. of sugar. The apples must be large and perfect, well baked and not broken. Drop them in the toddy when cold. Add 1 pt. of water, which must be boiling.
DRAGOON PUNCH.
CHARLESTON, S. C.
One and one half gallons (6 quarts) whiskey, 8 qts. Apollinaris, 2 lbs. sugar, 1 jar or 1 can Maraschino cherries, 1½ doz. lemons, 1 can sliced pineapple, 1 small tumbler raspberry cordial. To mix these, first squeeze out the lemons and strain the pulp, and then put in about a quart of water, then 2 tumblers of sugar, stir thoroughly until the sugar is dissolved, then add the whiskey, then the cherries, then ½ pt. of “Jamaica rum,” then add 5 qts. of Apollinaris. The other 3 qts. of Apollinaris add just before serving to produce an effervescent effect. It is necessary to stir the mixture the whole time it is being made, so it will blend properly. Throw 2 lemons thinly sliced on top of punch just before serving. Place a cube of ice in the bowl. Through the courtesy of Mr. Louis F. Sloan, this punch was given to and contributed by Mr. Coalter Bryan Carmichael, of Fredericksburg, Va.
This punch is known as Dragoon punch, and has been made by Mr. Louis F. Sloan, of Charleston, for the past 50 years, for the Charleston Light Dragoons, and has become famous. Many distinguished men know its charms, and this is the first time it has ever been in print. Through the kindness of Mr. Louis F. Sloan, who now concocts it for all the functions the Dragoons have, the writer was able to secure the recipe.
JONATHAN PRESCOTT HALL’S SPICED CLARET WINE.
UNCLE OF MRS. PEGRAM, PROVIDENCE, R. I.
_Contributed by Miss Isabelle Pegram._
Boil together in 1 pt. of water, 1 beaten nutmeg, 2 sticks of cinnamon broken up, and 1 tablespoon of cloves slightly beaten; when reduced to ½, strain the liquid into 1 pt. of wine, set it on the coals again and take it off as soon as it comes to a boil. While on the fire sweeten it with white lump sugar to taste.
RUM PUNCH.
VIRGINIA CLUB, NORFOLK, VA.
_Contributed by Commander Hugo Osterhaus, U. S. N._
One gallon Jamaica rum, 1 gal. boiling water, 1 qt. of French brandy, 3 lbs. of sugar, 1 qt. of lemon juice, the rind of 1 doz. lemons in a quart of boiling water added last.
EGGNOG.
USED AT WESTOVER (ON JAMES RIVER, VA.) BY MR. SELDEN.
_Contributed by Mrs. M. H. Mortimer, Philadelphia._
For one gallon of eggnog, 16 eggs, 4¾ pts. brandy, 1¼ pts. Creme de Violette, 1¼ pts. Jamaica rum, 3⅝ pts. cream, 3⅝ pts. boiled milk, sugar to taste, nutmeg grated. Use the _very best materials_. The mixture should be stirred very vigorously during the pouring of the liquor and for 5 minutes after, to avoid curdling. Of course the whites and yolks are beaten separately and mixed with the sugar before the brandy, etc., are put in.
SHERBET--_MOST EXCELLENT_.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
Eight lemons, rind of 4 grated, 3 quarts of water, 2 lbs. of sugar, 1 pt. of milk. Take out 1 cupful before boiling pt. of milk to mix ½ tablespoon of cornstarch in, pour to boiling milk until it thickens. When perfectly cold stir in whites of 4 eggs beaten light.
CHAMPAGNE PUNCH.
_Contributed by Mrs. M. Kim Miller, New York._
One qt. champagne, 1 qt. of hock, 3 tablespoons pulverized sugar, 1 whisky glass brandy, 1 whisky glass Maraschino, 1 whisky glass curaçao. Any fresh fruit, bunch of mint on top. Pint of Club soda.
SOUTHERN EGGNOG.
_Contributed by Houston Eldredge, Fortress Monroe, Va._
Four doz. eggs, 2 cups of sugar, 3 qts. of cream, 1 qt. ½ pt. best brandy, 1 pt. of best rum. Beat up whites and yolks of eggs separately. To beaten yolks add sugar slowly, then brandy, then rum, beating all the time. Then add cream slowly as before. Then add beaten whites of eggs.
This is “Eggnog” as served Christmas in the South, and the best recipe that I know of.
FATHER’S BLACKBERRY WINE.
_Contributed by Mrs. Mary C. B. Alexander, Philadelphia._
Wash 4 qts. of berries, pour 1 qt. of boiling water over them. Let stand 24 hours or until they begin to ferment. Then press out all the juice and put in a bag or jar and fill full, reserving some to fill up with. Let it work over the top and fill up as it needs it until it stops working, then rack it off and put it in a clean barrel and cork lightly.
REGENT’S PUNCH.
MRS. RICHMOND PEARSON, ASHEVILLE, N. C.
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
Two lbs. of loaf sugar, 2 large cups of strong black tea, 6 wineglasses of brandy, 6 wineglasses of rum, 4 oranges, juice only, 4 lemons, 1 large lump of ice, 2 quart bottles of champagne, put in just before using.
LEMON SHERBET.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Two qts. of water, 4 lemons, the whites of 6 eggs, 1 lb. 6 oz. of sugar, 1 pt. of cream. Mix half the sugar and eggs beaten to a stiff froth. The balance of sugar with lemon and water and then mix all together. Make _just_ before ready to freeze.
ROBERT E. LEE PUNCH.
CHARLESTON, S. C.
_Through Mr. Coulter Bryan Carmichael, Virginia._
As the name would indicate this punch is dear to the hearts as well as palates of the Southern people and is used always to entertain distinguished guests. All the Presidents and distinguished potentates have drunk deep of this delicious concoction. In spite of a declaration of a distinguished Southerner, that one glass of this punch would make you climb the nearest lamp post, two glasses will make you unable to reach the lamp post, the third, alas! will make you fight yourself.
One and a half gals. (6 qts.) Jamaica rum, 8 qts. Apollinaris, 2 lbs. sugar, 1 jar or can Maraschino cherries, 1½ doz. lemons, 1 can sliced pineapple, 1 small tumbler raspberry cordial. Reserve 3 qts. of Apollinaris; just before serving add, to produce an effervescent effect. It is best to place bowl of punch on a block of ice for some time before serving, instead of in the punch. Then look out for the nearest lamp post.
PUNCH.
_Contributed by Mrs. W. Hinckle Smith._
One and a quarter lbs. sugar, 3 pts. water, 1 pt. lemon juice, 1 pt. Cognac, 2 pts. Jamaica rum, 1 pineapple cut up, and allowed to soak for 24 hours. Then strain.
FRUIT PUNCH.
MRS. VILLENEUVE, NEW ORLEANS.
_Contributed by Miss Charlotte Mitchell, New Orleans._
One large cup of cold tea, green or black, mixed; juice of 1 lemon or lime; with 1 lb. of sugar make into a syrup from any sort of preserve. One qt. of rum or 1 qt. of sherry, chopped ice. Cold tea is the best foundation for any kind of fruit punches.
WESTMORELAND CLUB MINT JULEP.
_Contributed by Mr. Junius Mosby, Pres., Richmond, Pa._
(This must be a good recipe for this famous Virginia drink, for history records the fact that 3,000 were dispensed at this delightful old club the day of the unveiling of the Lee Monument some years ago.)
One large bunch of mint fresh from its bed, ½ tumbler of crushed ice, 1 tablespoon of sugar. Crush part of your mint with ice and sugar, then add your whiskey (and don’t look while the other fellow adds his), then place rest of mint in glass, with more crushed ice, and as an old Virginian said, “Drink, and be glad you are living.”
PENDENNIS MINT JULEP.
PENDENNIS CLUB, LOUISVILLE, KY. (MR. J. A. HADLEY.)
_Contributed by Miss Alice W. Richardson, Louisville, Ky._
Into a dry silver cup put one lump of sugar, add enough water to soften it and then crush same, adding a very few leaves of fresh mint. Fill cup with crushed ice, add one jigger of Bourbon whiskey, stir until frost appears on outside of cup, then cover top of cup and contents with mint cut short and inserted stems down; add straws and serve. The amount of sugar used can be varied, of course, to suit the taste, the less used the better for the drinker. The idea of covering the entire top with mint is to allow the drinker to get the full fragrance of the mint.
RASPBERRY VINEGAR.
MARIE LOUISE JONES, PHILADELPHIA, PA. 1866.
Put in stone or china jar 2 qts. of raspberries and 1 qt. of vinegar. Let it stand 24 hours, strain through a sieve, pour the liquor over 2 qts. of fresh raspberries; let it stand 24 hours longer, strain again and to each pint of juice add 1 lb. of sugar; let boil 20 minutes. Bottle when cold.
FISH HOUSE PUNCH.
_Contributed by Dr. S. Naudain Duer, Philadelphia, Pa._
Two qts. Jamaica rum, 1 qt. brandy, 2 oz. peach brandy, 1 qt. lemon juice, 1 qt. water, ¾ lb. lump sugar. Dissolve sugar in the water; to this add the lemon juice, then thoroughly mix all the other ingredients. Put in a punch bowl with 10 lbs. of ice in one block. Pour the mixture constantly over the ice until the ice has melted sufficiently to bring the total quantity up to 7 qts. or to taste.
RHINE WINE CUP.
_Contributed by Dr. S. Naudain Duer, Philadelphia, Pa._
One qt. Rhine wine, 1 wineglass curaçoa, 1 wineglass gin (the best). Mix in large mouthed pitcher with one large piece of ice. Just before serving enliven with two short “squirts” from a siphon of plain soda. The cup may be improved by a small piece of cucumber rind left in for a few minutes _only_, as more than the faintest taste of cucumber will spoil it. Serve in Apollinaris glasses with a few sprigs of mint.
SHERBET.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Eight lemons, 3 oranges, rind of 1 or 2 lemons, whites of 3 eggs, 3 pts. of water, and add more if you think it too strong, 1½ lbs. sugar.
WILD CHERRY BOUNCE.
A receipt of Mrs. Frances Surget (nee Eliza Dunbar), of Natchez, Miss., and used in her family since 1791.
_Contributed by Miss Louise Puquet du Bellet, of Natchez, Miss._