Anise Cordial

1 gal. water. 5 lbs. sugar.

1/4 lb. anise seed. 1 qt. best alcohol.

Boil anise seed with sugar and water until it becomes very thick. When cold strain and add 1/4 alcohol to 3/4 syrup. Bottle and shake every day for several days.

Blackberry Cordial

8 qts. blackberries. 4 qts. sugar. 1 qt. water. 1/2 gal. alcohol.

1/4 cup cloves.

1 tablespoon allspice

1/2 cup cinnamon.

Put berries on to cook with water, sugar and spices, boil about 3 hours, then press through a sieve. To every quart of juice allow 1/2 pint alcohol. Mix, bottle and cork.

Cherry Bounce

2 gals, wild cherries.

2 gals, alcohol.

10 lbs. cut loaf sugar.

2 qts. water.

1 tablespoon cloves.

1 tablespoon cinnamon.

Mash and put cherries, seed and all, in a demijohn and pour the alcohol over them, let stand about 60 days, shaking often. Strain and mix with a syrup made by boiling the sugar and water. Allow 1 pint of alcohol that cherries were soaked in to every quart of syrup. Put this in bottles.

Champagne Punch. (No. 1.)

8 qt. bottles champagne.

1 sliced pineapple.

6 lemons, sliced.

1 lb. loaf sugar.

1/2 pt. strong green tea.

1 bottle maraschino. 1 bottle brandy. 1 bottle curacoa. 1 gal. water.

Mix all the above together except the champagne. When mixed add the champagne with a large piece of ice

Champagne Punch. (No. 2.)

4 qt. bottles champagne. 2 bottles white wine. 1 bottle brandy. 1 bottle maraschino. 1 bottle Eau de Vie.

2 qts. water.

1 sliced pineapple.

3 lemons, sliced. 3 oranges, sliced.

1 lb. cut loaf sugar.

Put all the above into punch powl, except champagne and ice. Mix well and then put in a piece of ice and champagne.

Champagne Punch With Fruit

4 qts. champagne.

1 sliced pineapple.

2 sliced oranges.

1 qt. fresh or 1 bottle French strawberries.

2 qts. water.

2 sliced lemons. 1 lb. sugar. 1 pt. curacoa.

Mix all the above well together in punch bowl except champagne, put in large square piece of ice and pour the champagne in.

Claret Cup

3 qts. claret. 1 qt. water.

1 lb. sugar.

2 small cucumbers, sliced thin.

2 grated nutmegs.

3 lemons. 1 pineapple, sliced.

Dissolve the sugar in water and claret, then add the sliced pineapple, lemon juice and nutmeg. Just before serving add cucumbers and ice.

Claret Punch

6 qts. claret.

4 qts. appollinaris.

2 lbs. sugar.

1 grated nutmeg. 6 lemons. 1 sprig mint.

Pound mint, stir in the sugar, lemon juice and nutmeg and then add claret and appollinaris.

Egg-Nogg. (No. 1.)

12 eggs beaten separately. 12 tablespoons sugar.

12 wine glasses brandy. 3 pts. milk.

Beat together the yolks of eggs and sugar, add brandy a little at a time and stir thoroughly, then add the milk and whites of eggs whippe dto a stiff froth; sprinkle with nutmeg, if desired.

Egg-Nogg. (No. 2.)

7 eggs, beaten separately.

1 qt. milk.

7 tablespoons sugar.

1 large glass brandy. 1 wine glass sherry.

Beat yolks and sugar together, add brandy and wine, stir in milk either hot or cold and then the whites whipped to a stiff froth. Put grated nutmeg or grated lemon peel on top.

Whipped Eggs

1 wine glass sherry. Whites of 3 eggs.

2 tablespoons powdered sugar. 6 lady fingers.

Dip lady fingers in wine and put into the bottom of glasses. Whip eggs lightly and add sherry, sugar and a little orange juice or nutmeg if desired, and fill glasses.

Ginger Ale

2 gals, water.

2 lbs. sugar.

2 ozs. ground ginger.

1 pt. pine-apple.

1/2 oz. cream of tartar.

2 yeast cakes.

3 lemons.

Boil sugar, water and ginger about 1/2 hour. When cold put in pine-apple and lemons cut very fine, add to this cream of tartar and yeast cakes dissolved in water. Next day strain, bottle and cork.

Roman Punch (Frozen)

1 1/2 qts. water.

1 lb. sugar.

2 lemons.

1/4 cup maraschino.

1 pt. champagne. 1/2 cup rum. 1/2 cup brandy.

Make a thick syrup by boiling sugar and water, add lemon juice. When cold put in champagne, partly freeze, then add liquors and thoroughly freeze. Serve in orange baskets, made from orange skins.