Mulled Cider No. 3

Dissolve one quarter of a pound of sugar in two pints of hot water, and add five pints of cider. Simmer gently, and when it nearly reaches the boiling point add the beaten whites of one dozen eggs. Stir briskly, and add a grating of nutmeg. Serve hot.

Twelfth Night Cider

Put three quarts of cider in a porcelain-lined kettle, add one fourth cup of vanilla syrup, a bit of cinnamon, cloves, and nutmeg tied in a muslin bag, and a piece of lemon peel. Let it simmer for fifteen minutes, remove spice bag and lemon peel, and pour into a punch bowl. Put in the bowl a few baked apples that have been baked with cinnamon and sugar. Serve very hot.

Currant Water

Take one pound of red currants and one half pound of raspberries, remove the stems and mash the fruit well with a wooden spoon. Then put it into a preserving kettle with one half pint of water and one half pound of sugar. Stir occasionally until it reaches the boiling point, then strain through a fine sieve. Dissolve one half pound of sugar in a little cold water, and boil to a syrup, add to the fruit syrup, and then stir in one quart of water. Allow to stand until quite cold, then serve.

Currant And Raspberry Shrub

Stem and wash four quarts of currants and two quarts of red raspberries. Cover with three quarts of water and boil for ten minutes. Strain through a jelly bag. To every cup of liquid add one cup of sugar. Stir until the sugar is dissolved, bring to the boiling point, and pour at once into sterilized jars to overflowing. Screw on tops and next morning tighten the covers and keep in a cool place.

Currant Cup

Mix with a quart of lemonade one pint of currant juice. Sweeten to taste. Chill and serve in glasses three quarters full of cracked ice and add a spoonful of currant or lemon water ice.

Currant Punch

Mix a pint of currant juice, a quart of water, and a cupful of sugar. Cook slowly for five minutes, and then cool. When cool pour into a punch bowl over a piece of ice. Add two oranges and two lemons sliced thin.

Another way to make Currant Punch: Melt and dilute with water a jar of currant jelly. Cool, and add cracked ice and fruit.

Apricot And Egg

Into a shaker one fourth full of cracked ice, break one egg, add one tablespoonful each of apricot, peach, and rose syrups, and four table-spoonfuls of sweet cream. Shake thoroughly and strain into a glass. Serve with straws.

Apricot Punch

Cook two pounds of either ripe or dried apricots until soft, with a pint of sugar. Mash through a sieve and then strain. Put the juice on ice to chill thoroughly, and when ready to serve add two bottles of ginger ale and one of Apollinaris. Decorate with mint leaves.

Tutti Frutti Phosphate

Mix one half pint each of strawberry, pineapple, cherry, and pear syrups and two tablespoon-fuls of acid phosphate. Put four tablespoonfuls into a glass and fill up with soda water. Decorate with a thin piece of lemon peel.