Lemon Sirup

2 pounds lump sugar 1 1/2 cups (3/4 pt.) water

1/2 ounce citric acid 4 lemons

Boil sugar and water to thick sirup, add acid and strained lemon juice, and bottle. This sirup can be used for various iced drinks, or alone with plain or aerated water.

Oatmeal And Cocoa Cooler

1/3 cup (4 ozs.) fine oatmeal 3/4 cup (3 ozs.) cocoa

1/2 cup (4 ozs.) sugar or honey 12 cups (3 qts.) boiling water

1 teaspoon vanilla extract

Mix oatmeal, cocoa, and sugar, add boiling water and stir well. Add vanilla and serve when very cold.

Another Method. Put three fourths cup oatmeal, one fourth ounce powdered ginger, one fourth cup brown sugar or honey, grated rind and strained juice two lemons, and two quarts boiling water into a saucepan. Stir well, and boil five minutes, then leave to get cold.

Orgeat Water

1/2 pound sweet almonds 12 bitter almonds

1/2 cup (1 gill) orange-flower water 4 cups (1 qt.) water

1/2 cup (4 ozs.) sugar

Blanch almonds and pound them, adding gradually orange-flower water, then add water and sugar and mix well. Strain and chill when ready to serve.

Pineapple Lemonade

1 large pineapple, grated 6 lemons

6 cups (3 pts.) water

1 cup ( 1/2 lb.) sugar or honey

Bring water and sugar to boiling point and boil ten minutes, cool, add pineapple and strained lemon juice, and pour over cracked ice. More water and sugar may be used if desired.

Apple Water

Slice six large apples without peeling or coring them, and put them into a pan with six cups water and two tablespoons sugar or honey. Bring to boiling point and boil ten minutes. Add juice one lemon, and when quite cold, strain and use.

Raspberry Vinegar

24 cups (6 qts.) raspberries

4 cups (1 qt.) vinegar


Put three quarts of the raspberries into a large bowl or jar and over them pour vinegar; allow to stand twenty-four hours. Press and strain out liquor, add remainder of raspberries, and stand again twenty-four hours. Strain all juice thoroughly, and to each pint add one pound heated sugar and boil twenty minutes. Seal and cork in bottles when cold. To use the raspberry vinegar, dilute it with three parts water.

Tea Punch



1 lemon

1 cup ( 1/2 pt.) orange or fruit juice

Make strong infusion of English breakfast tea, allowing two teaspoons to each cup boiling water. For four cups tea, add one half cup sugar with two tablespoons water and cook until it spins a thread, or reaches 218° F. on candy thermometer. Remove from fire and add strained juice of lemon. When chilled, add orange or fruit juice.

There is no precise rule for making punch, no two persons agreeing in the exact proportions of the ingredients. The great secret is that the mixture should be so happily compounded that nothing predominates.

Boston Brown Bread

1 cup (6 ozs.) corn meal

2 cups (10 ozs.) graham flour 1/4 cup (1 1/2 ozs.) brown sugar

3/4 teaspoon soda

1 1/2 teaspoons salt

| cup (10 1/2 ozs.) molasses

1 1/4 cups (3i gills) cold water

Mix dry ingredients, add molasses and water, and stir all together until thoroughly mixed. Pour into greased mold, cover with lid, and steam steadily eight hours.

This mixture may be steamed in two baking-powder cans.

Another Method. Mix one cup each flour and corn meal, add two cups Graham flour, two teaspoons baking powder, one teaspoon salt, one and one half teaspoons soda, one cup sour milk, one cup molasses, and one well-beaten egg. Beat well, turn into greased mold, cover, and steam steadily four hours. Bake twenty minutes.