Beverages and Cocktails

“It was a woman who first prompted
man to eat, but he took to drink
on his own account.”

BOSTON CREAM
(Summer Drink)

4 Ibs. sugar

4 quarts water

4 ozs. tartaric acid

14 ozs. essence of lemon
4 egg whites
Carbonate of soda

Make syrup of the sugar and water. Boil.
When cold, add tartaric acid and essence
of lemon. Beat egg whites to stiff froth
and add.

To Use: About a wineglassful of the
cream to a tumbler of cold water with
sufficient carbonate of soda to make it
effervesce.

CRANBERRY COCKTAIL

4 cups cranberries
4 cups water
2 cups sugar
1 cup orange juice
Y4 cup lemon juice

Cook cranberries in water until soft.

Strain. Add sugar to juice and boil 5
minutes. Add other juices, chill and
serve.

—Doris TRITES

EGG NOGG

Beat separately the yolks and whites of
6 fresh eggs.

Add ¥% cup sugar to yolks, while beating.
Add % cup sugar to whites after they
have been beaten very stiff.

Mix yolks and whites. Stir in:

1 pint rich cream

1 pint milk

1 pint rye

Y pint rum
Stir thoroughly. Serve very cold with
grated nutmeg. Makes 5 pints.
—Doris TRITES

MERRY CHEER

Beat separately the whites and yolks of
6 eggs. Add ¥% cup sugar to the yolks
while beating. Add 4 cup sugar to the
whites after they have been beaten very
stiff. Combine egg whites with yolks.
Stir in:

1 pint cream
1 pint milk

1 pint whisky
6 ozs. rum

Stir thoroughly and place in refrigerator
and serve cold with grated nutmeg.

—JEsSIE MURRAY

TOMATO JUICE COCKTAIL

1 can tomato juice (20 07.)
14 teaspoon celery salt
114 teaspoon lemon juice
114 teaspoon malt vinegar
Y2 teaspoon Worcestershire sauce
5 drops Tobasco sauce

Mix in order given and serve chilled.
Serves 6.
—HEATHER ROBERTS

LEMONADE SYRUP

5 cups sugar

4 lemons—juice and grated rind
YY ot. tartaric acid

1 oz. citric acid

1 tablespoon epsom salts
134 pints water

Put together sugar, water, lemon juice
and rind and just bring to boil. Remove
from stove and add tartaric, citric acid
and epsom salts. Let stand until cool.
Put through strainer to remove grated
rind before bottling. About 1 dessert-
spoon to 1 glass of water makes a very
refreshing drink. This syrup may also
be used as a mixer.