Besides the receipts given below many more are enumerated, such as grape lemonade, grapejuice plain, grape soda water, etc.

GrapeJuice And Egg

Put in the bottom of a wineglass two tablespoons of grapejuice. Add to this the beaten white of one egg and a little chopped ice; sprinkle sugar over the top and serve. This is often served in sanitariums.

Grape Nectar

Take the juice of two lemons and one orange, one pint of grapejuice, one small cup of sugar, and a pint of water. Serve ice cold. If served from a punch bowl, sliced lemon and orange add to the appearance.

Grape Punch

Boil together one pound of sugar and half a pint of water until it spins a thread. Take from the fire and when cool add the juice of six lemons and a quart of grapejuice. Stand aside overnight. Serve with plain water, Apollinaire, or soda water.

Grape Wine

Stem the grapes, mash thoroughly, and set away for twentyfour hours. Then squeeze through a bag. To each quart of juice add one quart of water. To every quart of the mixture put three pounds of sugar. Set all away in stone jars and skim daily till it stops bubbling. Then bottle.

My Lady's Wine

Take fine grapes of any good variety the common Concord, the musky Delaware, the Muscatel, or Diana. Lay them in a dampened, strong straining cloth, then fold up the cloth in bag shape, lay the bag in an earthen bowl or jar, and break the grapes by mashing with a wooden pestle or masher. Hang up the bag to drain, and squeeze out all the juice. The colored part next the skin carries a pretty color and also has much of the fine aroma of the grape. In the matter of sweetening be careful not to take too much sugar, but keep the juice so it will retain quite a degree of acidity. Instead of putting the sugar directly in the grapejuice, melt it in fresh cold water before adding, and let the proportion be one glass of sweetened water to two parts grapejuice. Stir all together and set on ice. Serve in a pitcher with pieces of ice in the pitcher, and pour into small glasses, for instance, lemonade glasses.

Cider Cup Wassail Bowl

Cider Cup

Have in a pitcher cracked ice. Over the ice pour a quart of sweet cider and a bottle of club soda. Drop in a few pieces of mint, and if you have them a few thin slices of such fruit as bananas, apples, pears, etc. Serve at once.

Dandelion Wine

Put four quarts of dandelion flowers in a jar, pour over them a gallon of boiling water, cover, and let stand for three days. Then put over the fire, add the juice and grated yellow of the peel of three oranges and one lemon. Simmer all together fifteen minutes. Strain through a thin bag and pour over three pounds of sugar in an earthen crock. When lukewarm, add three tablespoons of yeast, cover and set away in an airy, clean place for from seven to ten days. Then skim, strain, and bottle.

Eggnog

Beat the yolk of one egg very light. Add one wineglass of whiskey, drop by drop, until the egg is cooked. Next put in one tablespoon of rum, one glass of rich milk or cream, and lastly the white of the egg beaten to a stiff froth. Nutmeg to taste.

A Child's Eggnog

Beat an egg till foamy, add two tablespoons of milk, one tablespoon of sugar, a pinch of salt, and a dust of nutmeg, and serve in a small wineglass.

Egg Wine

In a tumbler break a perfectly fresh egg. Beat till smooth and thick. Add a tablespoon of pulverized sugar and then a wineglass of port wine.

If wine is not allowed, fill up the glass with fresh milk and put a dash of nutmeg on top.

Ginger Punch

Chop one pound of Canton ginger, then add two cups of sugar and one pint of water. Boil together fifteen minutes. When cool add a cup of orangejuice and strain. This will flavor eight or ten cups of water.

Milk Punch

To a pint of new milk add two tablespoons of sugar. Stir and dissolve the sugar in a little of the milk as you add. Lastly, stir in two tablespoons of wine.

Mint Julep

The original concoction from which this drink derives its name was first invented in the South. It was made of rum and brandy undiluted, excepting for a little fine ice. The receipt given here can be partaken of without serious results. Place one tablespoon each of red raspberry, lemon, orange juices and dry sherry in glasses filled with shaved ice. Arrange sprigs of mint in each one and serve with straws. The amount given is for small glasses and should be increased according to the size of glasses used. If the ice does not dilute this mixture quite sufficiently, water can be added.

Passover Wine

Remove from their stems a pound and a half of fine raisins. Bruise them with a masher, then chop them coarse, put in an earthen crock, add a small sliced lemon, and pour over three quarts of fresh water just boiling. Cover the crock in a cool place. Next day take a silver spoon and stir all together thoroughly. Cover. Repeat the stirring next morning and for two following mornings. Then strain through a thick bag and bottle or use.

Root Beer

Root beer is a wholesome drink, as our American forefathers realized when in the springtime they took their children into the woods and taught them how to choose roots and herbs for it. In those days that was one of the "objectlessons" in Nature. What did they choose in those fields and skirting forests? Dandelion and burdock and yellow dock roots, the bark of the wild cherry also, and birch bark. They had hanging in the garret a bag of hops of the last year's picking from the wild vine that ran over tree and fence. Then out in the fields again they found sarsaparilla and Campanella and spiked.