Milk Punch

Put half a pint of rich sweet milk and one table-spoonful of white granulated sugar into a small saucepan and let it get boiling hot; then take it from the fire and stir in three tablespoonfuls of brandy or rum and half a teaspoonful of lemon extract.

Egg Nog

Put a little less than half a pint of rich sweet milk into a tin pint and let it get warm, but not hot; put the yolk of one fresh egg and two tea-spoonfuls of white granulated sugar into a goblet and beat it well together, then stir in one table-spoonful of brandy and the warm milk. Beat the white with one teaspoonful of white sugar to a stiff foam and stir it in last. This is a very refreshing drink for a weak patient.

Warm Lemonade

Wash three large lemons and wipe them, then peel off the yellow part very thin (that contains the oil,) and put it into a porcelain pitcher, then peel off the white part, which is always bitter, and cut the lemons in two in the middle; put them into the lemon squeezer and squeeze the juice into the pitcher, then take out the seeds and put the squeezed lemon into the pitcher, then put in five tablespoonfuls of white granulated sugar and beat the whole together a minute or two; then add three pints of boiling water; stir it until the sugar is dissolved, then cover the pitcher with a napkin and when it is cool enough to drink it is ready to use.

Cold Lemonade

Is made in the same manner, and with the same proportions as in the preceding receipt, with one exception only, that of using cold water instead of hot.


A very nourishing and nutritious drink. Ingredients: One quart of rich sweet milk, two ounces of white granulated sugar and one half of a quarter of a two cent cake of compressed yeast. Put the milk and sugar over a slow fire and stir it until the sugar is dissolved and the milk is only lukewarm; then take it off the fire and cut up the yeast in a cup with two tablespoonfuls of the warm milk. When the yeast is all dissolved stir it into the milk, then put it into bottles, not quite full, and leave them uncorked for twenty-four hours, or until it has fermented. Then cork the bottles tight and tie the corks in with a strong twine. Lay the bottles on their side in a cool place for eight days, by which time the koumiss is ready for use.

Roasted Apples

Bellflowers or pippins are the best apples for roasting; their tartness and sweetness being sufficiently blended to make them agreeable without the addition of sugar. Wash them, wipe them and put them into a bright tin pie plate with one gill of cold water in it. Put them into the oven and roast them very soft. Some apples take half an hour, others again take three quarters; it depends in some measure upon the size of the apples.

Milk Toast

Cut a slice half an inch thick from a loaf of wheat bread and then cut it in two. Toast it on both sides a yellow brown and whilst it is still hot spread a little fresh butter on both sides, lay it into a small toast dish and pour over it as much boiling milk (that has a pinch of salt in it) as the toast will absorb. Set it in a warm place until the toast is very soft.