Thoroughly beat the yolks of 12 fresh eggs with 2.25 pounds finely powdered, refined sugar, the juice

of 3 lemons and 2 oranges, and 3 bottles of GrÔves or other white wine, over the fire, until rising. Remove, and slowly beat 1 bottle of Jamaica rum with it.

Egg Wine

Vigorously beat 4 whole eggs and the yolks of 4 with 0.5 pound of fine sugar; next add 2 quarts of white wine and beat over a moderate fire until rising.

Bavaroise Au Cognac

Beat up the yolks of 8 eggs in 1 quart of good milk over the fire, until boiling, then quickly add 5 ounces of sugar and 1/8 quart of fine cognac.

Bavaroise Au CafÚ

Heat 1 pint of strong coffee and 1 pint of milk, 5 ounces of sugar, and the yolks of 8 eggs, until boiling, then add 1/16 quart of Jamaica rum.

Carbonated Pineapple Champagne

Plain syrup, 42°..... 10 gallons

Essence of pineapple 8 drachms Tincture of lemon.. . 5 ounces Carbonate of magnesia.............. 1 ounce

Liquid saffron...... 2.5 ounces

Citric-acid solution.. 30 ounces

Caramel........... 2.5 ounces

Filter before adding the citric-acid solution and limejuice. Use 2 ounces to each bottle.

A German Drink

To 100 parts of water add from 10 to 15 parts of sugar, dissolve and add to the syrup thus formed an aqueous extract of 0.8 parts of green or black tea. Add fresh beer or brewers' yeast, put in a warm place and let ferment. When fermentation has progressed to a certain point the liquid is cleared, and then bottled, corked, and the corks tied down. The drink is said to be very pleasant.

Limejuice Cordial

Limejuice cordial that will keep good for any length of time may be made as follows: Sugar, 6 pounds; water, 4 pints; citric acid, 4 ounces; boric acid, 0.5 ounce. Dissolve by the aid of a gentle heat, and when cold add refined limejuice, 60 ounces; tincture of lemon peel, 4 ounces; water to make up to 2 gallons, and color with caramel.