1 lemon

2 oranges 1 banana

1 cup ( 1/2 pt.) grape juice

1 1/2 cups (12 ozs.) sugar or honey

Cold water

Grate rinds and add strained juice of lemon and oranges. Mash banana and add it with grape juice, sugar, and enough water to make at least six glasses full. Strain, chill, and serve in dainty glasses. This is excellent when frozen with two stiffly beaten whites of eggs.

Honey Beer

2 gallons boiling water

4 cups (2 pts.) honey

6 cups (1 1/2 pts.) yeast

Pour boiling water over honey, add yeast, and let stand thirty hours; strain, bottle, and cork tightly. The next day it will be ready for use.

Another Method. Mix fourteen pounds honey with seven gallons water and one half pound hops, and boil gently one hour, strain into a clean cask; allow to stand overnight, then add two tablespoons yeast or one yeast cake dissolved with a little lukewarm water; let this ferment ten days, then gradually stop by placing a piece of brown paper over hole, then lightly put in bung and knock it a little closer every second day until quite tight. Stand six weeks. While beer is working, add a little honey and water every morning to keep cask full.

Hot Chocolate

1 ounce (1 square) chocolate

2 tablespoons (1 oz.) sugar 1 teaspoon cornstarch

1/4 teaspoon salt

1 cup (1/2 pt.) boiling water 3 cups (1 1/2 pts.) milk, scalded 1/2 teaspoon vanilla extract Marshmallows

Melt chocolate, add sugar mixed with cornstarch, salt, and water; boil five minutes, stirring constantly, then add milk and vanilla. Beat well before serving. Place a marshmallow in each cup and pour over the chocolate.


2 cups (1 pt.) buttermilk

8 cups (4 pts.) sweet milk

6 pieces lump sugar

Mix buttermilk, sweet milk, and sugar together. Pour the whole from one pitcher to another until sugar is thoroughly dissolved. It takes fifteen to twenty minutes. Cover with muslin or cheesecloth and allow to stand in a warm part of the kitchen twelve hours. Pour into pint bottles, tie down corks, and in four days it is ready for use. The bottles should be left lying on their sides in a cool place.

Another Method. Warm four cups milk to blood heat, add one tablespoon sugar, one fourth teaspoon salt, and one fourth yeast cake dissolved in a little lukewarm water. Bottle tightly at once. Stand the bottle in a warm place twelve hours, then place on ice twelve hours, when it is ready for serving.

Do not allow milk to heat above 98° F., or 100° F.


3 lemons

4 cups (1 qt.) water, boiling

1 cup (1/2 lb.) sugar

Scrub lemons perfectly clean, then cut two thin slices from center of each and lay aside. Pare off some of the thin yellow rind from lemons and squeeze out all juice. Put juice, lemon rinds, and sugar in jar or bowl, and then add water. Stand until cold, chill, and when ready to serve, fill glasses one third full of chipped ice or cold water; add lemonade and a slice of the cut lemon.

If liked, a beaten white of egg may be added.