everages and Cocktails

As he brews, so shall he drink.

COFFEE FOR A CROWD

3 gallons water

] Ib. regular grind coffee

1 egg

Dash salt

Bring all but one cup water to brisk boil.
While water heats, beat egg slightly, add
salt and crushed shell. Mix thoroughly
with coffee, and tie in double thickness
cheesecloth bag, filling bag not more than
half full. Moisten with the cold water.
Drop bag into boiling water, then keep
water just below the boiling point. Cover
kettle, brew coffee for 12 to 15 minutes,
moving bag about in the water frequent-
ly. At the end of the brewing time, lift
sack, drain thoroughly and remove from
kettle. Keep coffee hot, but do not allow
to boil. Makes 50 servings.

TEA ESSENCE

Place one cup dry tea leaves in preheated
tea pot, add 4 cups boiling water. Steep
6 minutes. Drain essence from tea leaves,
set aside. When ready to use, add to 40
cups boiling water for 50 servings. If
smaller quantities are required, add %4
cup tea essence to 12 cups boiling water.

HOT BUTTERED
CRANBERRY PUNCH

cup brown sugar

cup water

teaspoon salt

feaspoon nutmeg

teaspoon powdered allspice
teaspoon powdered cinnamon
44, teaspoon powdered cloves

Boil all together 5 minutes.

2 cans jellied cranberry sauce

3 cups water
Crush cranberry sauce, add water, beat
with rotary beater till smooth, add

1 quart pineapple juice and spiced

syrup

and boil 5 minutes.
Serve hot, float a dot of butter on each
mug.

ZL)
]

—CLARA LFITH
Courtesy Eleanor McMaster

(5)

BEN JONSON

LEMONADE

¥% |b. white sugar

Ym pint water

21% tablespoons (1 oz.) Tartaric acid
Grated rind and juice of 4 lemons

Bring sugar, water and lemon rinds to
a boil. Boil for two minutes. Strain and
add Tartaric acid which has been dis-
solved in 4 tablespoons of boiling water.
Add lemon juice. Cool and bottle.

—REBY COLLIER

LEMON DRINK

4 oranges

3 lemons

4 lbs. sugar

2 quarts water

2 ounces citric acid
Grate rind from oranges, add to sugar and
water and boil for 1 minute. Add juice
of lemons and oranges and the acid. Let
stand 24 hours and bottle cold. To serve,
mix with water.

—ELEANOR DALY

ORANGE DRINK

Grated rind of 3 oranges
2 Ibs. white sugar
] oz. citric acid
3 cups boiling water

Stir until acid dissolves, then add juice
of the 3 oranges. Cool and bottle.

—MILDRED HAVENS

GINGER WINE

Ym oz. essence of ginger
VY OL. essence of raspberry
Ym oz. burnt sugar
Y% oz. Tartaric acid

Get these from the drug store.
3 lbs. white sugar
12 pints water

Boil sugar and water together 5 minutes.
Remove from fire and add acid. When.
nearly cold add essence. Bottle when cold.’

—REBY COLLIER