Mint Julep

Put into the bottom of a tumbler, about a dozen sprigs of young and tender mint. Upon them place a large tea-spoonful of fine white sugar; and then pour on peach-brandy, so as to reach nearly one-third the height of the tumbler. Fill up with ice, pounded fine; and lay on the top a thin slice of pineapple, cut across into four pieces. As an ornament, stick into the centre a handsome cluster of mint-sprigs, so as to rise far above the edge of the tumbler. It will be the better for standing awhile, in a vessel of finely-broken ice.

Vanilla Syrup

Take six vanilla beans; split and cut them in pieces; scrape out the seeds, for when loosened from the shells they will emit more flavour. Bruise and mash the shells; and then put them, with the seeds, into a quart of inodorous alcohol, which must not be of the strongest sort, or it will overpower the taste of the vanilla. Cork the bottle closely, and let it infuse three days. Then strain the liquid through a very fine strainer, and transfer it to a clean bottle, corking it well. Have ready half a dozen pint-bottles of simple syrup, made in the proportion of half a pint of water to every pound of sugar, which must be the best double-refined, boiled half an hour, and then strained through linen. Into each bottle put sufficient of the vanilla infusion to flavour the syrup very highly; and keep the remaining vanilla (closely corked) for further use.

Vanilla syrup is excellent for flavouring charlotte russe, custards, etc. Also to mix with soda-water.

Orange Milk

Take two dozen large ripe oranges. Cut them in two; remove the seeds; and squeeze the juice into a very large and clean stone jar. Never use earthen-ware, to hold any thing acid, as the lead glazing may produce the most deleterious effects.

Have ready four pounds of the finest loaf-sugar, dissolved in a gallon of the best rum or brandy. Pour it into the jar that contains the orange-juice; stir the mixture well; and add the yellow rind of the oranges, cut into little slips. Cover the jar, and let it stand four days; stirring it frequently. Then take a gallon of new, unskimmed milk, (the morning's milk of that day,) boil it, and, when it has come to a hard boil, pour it, hot, into the mixture. Cover it closely, and let it stand till it gets quite cold. Then strain it into another vessel, through a linen jelly-bag. Bottle it immediately, and seal the corks. It improves by keeping, and will continue good for many years.

To use it, mix a sufficient quantity, in a tumbler, with ice-water; or take it, undiluted, in a small cordial glass.