Almond Milk

4 ounces of sweet almonds 6 bitter almonds

Orange-flower water 1 quart of water

Blanch the almonds, and grind them in a nut mill. Pound them in a mortar a little at a time, adding occasionally a drop of orange-flower water, to prevent oiling. When they are well pounded, return them to the mortar, and pour the cold water over them, mixing well. Place a cloth over the mortar, put a plate over that, and let them stand four hours. Strain and bottle for use.

Rice Milk

2 tablespoons of rice I pint scalded milk

1 saltspoon salt

Soak the rice several hours, strain, and add the scalded milk and salt to the rice. Stir well, and cook slowly for one hour. Rub through a fine sieve, and dilute with more milk. Serve very cold. If preferred flavor with a half teaspoon of vanilla extract.

Rum And Milk

I cup of milk

1 teaspoon of sugar

1 tablespoon of brandy

Put the ingredients in a lemonade shakeror fruit jar and shake until frothy.

Sherry Or Brandy And Milk

I cup fresh milk

1 tablespoon brandy or rum

3/4 teaspoon sugar Nutmeg

Dash of salt

Prepare as "Rum and Milk." Serve in a cold glass and add a grating of nutmeg on top.

Cinnamon And Milk

1 cup milk Stick cinnamon


1 teaspoon brandy

Boil the milk with a stick of cinnamon to flavor it for ten minutes and add the sugar. Serve cold with the brandy.

Rice Water No. 1

3 tablespoons rice 4 1/2 cups cold water

Salt, sugar Milk

Wash the rice thoroughly; add the cold water, and soak half an hour; heat to boiling point, and cook one hour or until the rice is tender. Strain. Season with salt and sugar.

Rice Water No. 2

4 tablespoons rice

1 tablespoon raisins

1 1/2 pints boiling water

Wash the rice carefully, put it into a saucepan with the water and stoned raisins and boil gently for one hour. Strain and serve cold. Sugar or salt may be added.

Barley Water

5 lemons and rind I cup barley

1 breakfast cup cut sugar 3 quarts boiling water

Add the water to the first three ingredients, boil two hours, let it stand until cool, then strain. The barley must be soaked several hours, and strained.

Malted Milk With Wine

4 tablespoons Horlick's malted milk

2 tablespoons sherry 1 teaspoon of sugar

2 cups hot water

Mix the malted milk with enough cold water to make a smooth paste, then add gradually the hot water, wine, and the sugar.

Singapore Punch

2 quarts boiling water 1 pound sugar 4 lemons 4 oranges

2 tangerine oranges

2 slices pineapple

1 banana

1 pint Maraschino cherries

2 dozen malaga grapes

Dissolve the sugar in the boiling water. Add the grated rind of two lemons and four oranges, and boil for 15 minutes. Strain the syrup and add one quart of cold water. Strain the juice of the lemons and oranges, and mix with two dozen Malaga grapes, cut in half and seeded, the tangerine oranges sliced, the pineapple shredded, the bananas cut in slices, and one pint of Maraschino cherries with their liquor. Add the fruit to the syrup, chill and serve.