Coffee (No. 1)

Mrs. J. W. Fox

Allow a tablespoonful of ground coffee for each cup, and 1 extra spoonful for good measure. For 6 cups take 7 tablespoons of coffee and stir into it the white of 1 egg and 1/2 cup of cold water. To each spoonful add 1 cup of boiling water and let all boil 10 minutes. Pour off and serve.

Use only the best fresh-roasted coffee; 1 pound of Java to 1/3 of Mocha make a good combination.

Coffee (No. 2)

E. D. P

1/3 Mocha, 2/3 Java, Roast well.

Allow 2 heaping tablespoons to 1 pint of water. Scald the pot; put coffee in with the white of an egg, beat well. Add 1 tablespoon of cold water to moisten coffee well. Pour on boiling water and let it boil 12 minutes, stirring the grounds down first when it boils up. Pour out 1 cupful to see if it is clear, and pour back in pot. Throw in 1/2 cup of cold water and let it stand 5 minutes, and then pour off the grounds.

For after-dinner coffee use 2 1/2 spoons of coffee to 1 pint of water.

Egg-Nog

E. D. P

1 quart of cream,

Yolks of 4 eggs,

5 tablespoons of sugar,

5 wineglasses of liquor (say 3 of good whisky and 2 of Jamaica rum), Nutmeg to taste.

Beat the cream to a stiff froth. The yolks are beaten very light and the sugar is added. Let this stand till the liquor cooks the eggs, then stir in the cream.

Very Fine Egg-Nog

R. V. J

1 gallon of cream,

24 eggs, using only the yolks,

26 tablespoons of sugar,

1/2 grated nutmeg,

8 wineglasses of rum,

10 wineglasses of brandy, 8 wineglasses of whisky.

Beat the eggs till very light, adding the sugar as you beat, then add the liquor, beating all well together. Then add the cream, except 1 quart, which whip to a stiff froth, and stir in gradually and lightly. Add the nutmeg.

After adding the liquor to the eggs, it is well to let it stand for a while before adding the cream, as it cooks the eggs.

Kentucky Catawba Punch

3 bottles of Catawba wine, 6 lemons,

4 oranges,

1 glass of brandy, 1 pound sugar.

Kentucky Champagne Punch

1 bottle of champagne, 1/2 pint of sugar,

1 wineglass rum, 4 lemons,

2 oranges.

Pendennis Club Mint Julep

By a well-known member of the club, Louisville,

Ky.

These are some essentials.

1st. Fine, straight, old Kentucky Bourbon whisky - blended whiskies do not give good results.

2d. An abundant supply of freshly cut sprigs of mint - preferably young shoots - no portion of which has been bruised.

3d. Dry, cracked flint ice. A glass will answer the purpose, but a silver mug is preferable. At this club, silver cups are kept on ice. A syrup of sugar and water is also kept on hand.

The silver cup is first filled with the ice, and then the desired quantity of fine whisky poured in and thoroughly shaken with a spoon or shaker until a heavy frost forms on the mug. The desired amount of syrup is then poured in and stirred enough to be mixed. The mint is then carefully placed in the mugs with the stems barely sticking in the ice and the tops projecting 2 inches above the top of the cup. Straws are then placed in the cup, reaching from the bottom to about 1 inch above the top, and the sooner one sticks one's nose in the mint and begins drinking through the straws the better. There is no flavor of mint, merely the odor.

Any stmting m quality or quantity materially affects the result.