Plum Cordial

By
Billie Johnson
oooooooooooo

.

3 lbs. Fresh Purple Plums, {halved & pitted} = (7 c.)
2 c. Sugar
1 Qt. Gin
.

Combine all ingredients
in large jar;
cover tightly.
Turn jar end over end
until Sugar is in suspension,
(Sugar will not be dissolved).
Let stand at room temperature
for 2 days.
Invert & let stand 2 more days.
Repeat turning every other day
for 6 weeks.

.

To serve,
strain out the Plums.
Serve in Liquor glasses.

.

Makes 2 Qts.

NOTE:
~~~~~
(can use wild Plums)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Arabian Iced Tea

From a
1903
cook book
``````````

.

To 1 pt. of fresh made Tea,
add 1 Qt. Lemonade;
1 sprig of Mint;
1/2 Cucumber, (sliced);
then shake in a little Pepper.
Ice.
~~~~~~~~~~~~~

Tea ... (how to make)

From a
very old
cook book
~~~~~~~~

.

2 c. boiling Water
3 tsp. Tea
.

Scald an earthen or china teapot
and dry it.
Put in the Tea
and pour over it the Boiling Water.
Let it stand in a warm place for 5 minutes
before serving.
:::::
;;;
'''

Meringued Coffee

From a
1915
cook book
^^^^^^^^

.

Make Coffee after any approved formula.
Put Sugar and scalding Milk
in each cup and add the Coffee.
Have a Meringue made
by mixing the White of an Egg,
well beaten,
with 1/2 pt. of Whipped Cream.
Lay a heaping spoonful on the top
of each cup before serving.

.

Whipped Cream__
1 Qt. of *Milk
set in a cool place for 24 hours
will yield Cream sufficient,
when well beaten,
to furnish 10 cups of Strong Coffee.
~~~~~~~~~~~~~~~~~~~~~~~~

.
*Most likely farm Milk.

Lemonade

From a
1909
cook book
``````````

.

2 c. Sugar
1 Qt. Water
2/3 c. Lemon Juice
.

Boil the Sugar and Water
for 15 minutes,
then add the Lemon Juice.
Cool and taste it,
if too strong,
add a small piece of Ice
to dilute it.
~~~~~~~~

Iced Coffee with Orange Flavor

From a
1909
cook book
~~~~~~~~

.

1 Qt. Strong Coffee
2 c. Sugar
.

Boil the ingredients for 10 minutes.
Allow this to cool,
and add to each cup,
1 Tbsp. of Orange Syrup,
and the same amount of Cream,
partially whipped.

.

The Orange Syrup may be obtained
at a Drug Store,
or,
made by allowing cut Oranges
to stand in Sugar,
and straining off the Juice.
' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' '

Ginger Beer

From a
1909
cook book
~~~~~~~

.

6 oz. Bruised Ginger
6 Qts. Water
5 lbs. Loaf Sugar
1 gill, (= 1/2 c.) Lemon Juice
1/4 lb. Honey
17 Qts. Cold Water
1 Egg
2 tsp. Essence of Lemon
.

Boil the Ginger and Water for 30 minutes;
then add the
Sugar,
Lemon Juice,
Honey,
and the balance of the Water,
then strain through a cloth.
When cold,
put in the Egg,
and Essence of Lemon.
After standing 3 or 4 days
it may be bottled
****

Blackberry Brandy ( fast & easy )

From an
1888
cook book
~~~~~~~

.

2 Qts. Juice of Blackberries
1 lb. Loaf Sugar
1/2 oz. Nutmeg
1/2 oz. Cinnamon
1/2 oz. Cloves
1/4 oz. Pimento
.

( The Spices are pulverized );
boil it all together for about 30 minutes,
let cool,
and when cold,
add 1 pt. of the best Brandy.
````````````````````````

Home made Buttermilk

From a
1929
cook book
~~~~~~~~

.

When using unpasteurized farm Milk,
you can make a delicious Buttermilk yourself.
Allow the whole Milk to stand until it
begins to form a Clabber. {Thick or Curdled).
Pour into a deep dish and beat with an eggbeater,
incorporating as much Air as possible.
Do not use Milk that has been Clabbered
for any great length of time,
as it easily becomes bitter.
~~~~~~~~~~~~~~~~~

Hot One

An Old
Recipe
\\\\\\\

.

Take
3/4 c. Boiling Water,
add a little Sugar,
stir until all Sugar is dissolved,
then add 2 shots of Brandy,
stir, and drink when still hot
^^^^^^^^^^^^^^^^^^^

Coffee

From an
1897
cook book
``````````

.

.......The first-class hotel or restaurant coffee is quite different from the ordinary family coffee. To drink strong coffee is an acquired taste, and it is probable that the average man and woman would prefer something not quite so good as the best houses offer. "Good," by the way, is a comparative term. What is good coffee to one is poor to another.

.......The ordinary recipe for making coffee recommends a combination of Mocha and Java. The proportion generally recommended is about 2/3 Java to 1/3 Mocha. There are many who prefer even less Mocha than this, and others consider Java good enough by itself.
.......The Waldorf Hotel in New York, it is said, uses 2/3 Mocha to 1/3 Java, for breakfast coffee. The coffee-maker of that magnificent hostelry does not believe in pulverized, or even very finely ground, coffee, but he soaks the coffee in cold water a full hour before he pours the hot water on it. His proportion is 5 quarts of water to a pound of coffee. For black coffee, for after dinner use, he uses 1 quart less water, and rather more Java than Mocha.
.......There is an endless variety of coffee pots, but given a good quality of the berry, properly roasted and ground, and one can make good coffee in a tin pail, or anything else, even without a strainer, filter or bag.
.......The soldiers during the war became adepts at coffee-making, with only a tin cup for a coffee pot. They would fill the cup nearly full of cold water, put in enough coffee to make it sufficiently strong, let it soak to a moist condition, set it on the camp-fire and bring it to a boil, and then make a long pour of a stream of cold water from a canteen held high above the cup to "settle" it. Uncle Sam furnished very good coffee, as a rule, to his soldier boys, and they enjoyed it, as a veteran ancestor has often told me.
.......Breaking an egg into the coffee before boiling tends to make it clear, but it dose not allow so complete an extraction of the strength of the berry. The cheaper grades of coffee cannot, by any manipulation or management, be made into a good beverage. Only the best berries make the best coffee. And with them the chief points are proper roasting ("burnt coffee" is "no good"), freshness (which alone insures aroma), good water (you can spoil the best coffee with bad water) and clearness (muddy coffee is bad to everybody but a Turk).
.......Neither sugar nor cream is absolutely essential to satisfactory coffee, although most people use both. But if you are going to use any lacteal fluid at all, cream alone will be satisfactory. Skim milk in coffee is a damaging addition. And so are brown sugar and molasses, such as many a family forty years ago had to use. <(about 1857)
.......Boiling dose not ruin coffee. Indeed, some of the nicest coffee to be had is made by boiling. But the general preference is for an extract made without boiling, but with water almost at the boiling point.

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A Good Cup of Coffee

From an
1897
cook book
,,,,,,,,,,,,,,,,

.


.......A good cup of coffee, says a caterer, is made by taking 2/3 of the best Java for flavor and the remaining 1/3 of equal parts of Mocha for strength and Maracaibo for color. Boil fresh water in the porcelain-lined pot, then add the coffee. After the coffee has been on the fire for 1o minutes shake the pot slightly with a rotary motion and then let it stand for 5 minutes more. Serve with cream. Some people add an egg and others put a bit of fish skin with the coffee. An essential point to be remembered is that the best quality of coffee, and fresh water, are necessary. For hygienic reasons, hot water from the faucet must not be drawn, but cold water must be allowed to boil on the stove for the especial purpose of coffee.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Piazza Punch

From a
1909
cook book
~~~~~~~~~~

.

Juice of 2 Lemons
Juice of 1 Orange
1 c. Sugar
2 c. Grape Juice
2 c. Water
.

Mix together the Juice of the Lemons and Orange,
add Sugar, Grape Juice, and Water.
Place a small cake of ice in the bottom of a Punch bowl,
or in a tall glass pitcher,
then pour in the Liquid.
~~~~~~~~~~~~~~~~~

Wine Whey

From a
1914
cook book
`````````````

.

One pint of Sweet Milk,
Sugar to taste,
add a little Cinnamon.
Stir in 2 Tbsp. of Claret Wine.
This will thicken the Milk,
and in about half an hour makes a cooling food.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Orange Whey

From a
1914
cook book
```````````

.

The Juice of one Orange
to one pint of sweet Milk,
heat slowly until Curds form,
strain and cool before using.
~~~~~~~~~~~~~~~~~~~~~

Beef Tea

From an
1888
cook book
````````````
.

Beef to be used for Beef Tea
should be cut fine or chopped,
and then soaked in cold Water for two hours,
if the time can be spared,
and placed upon the fire in the same Water.
After thorough boiling it should be strained,
all the Fat carefully removed,
and a little Salt added.
Allow 1 pint of Water to
every pound of Meat.
~~~~~~~~~~~~~~

Sloe Gin

from a
1912
cook book
'''''''''''''''''''''''''''''

.

Fill one quart bottle 2/3 full of Sloes,
(a small sour wild Plum)
3/4 lb. of White Sugar,
and fill up with the best Gin
(Plymouth if you can get it) ;
prick the Sloes five times with a large hat pin
before putting them in bottle,
cork well and shake well as often as possible
for three Months,
and then use after straining;
keep for any time.
~~~~~~~~~~~~~~~

Fruit Punch

From a
somewhat old
cook book
~~~~~~~~~~~~~~

.

1/2 c. Sugar
1 c. Water
3 - 6 oz. cans (18 oz.) Orange Juice
1 Qt. Ginger ale
4 oz. pitted Cherries & Juice
1 Orange, {sliced thin
1 Qt. Cream Soda
1 pkg. frozen Raspberries
.

Heat the Sugar and Water.
Combine the Fruit Juices,
Ginger ale, Cream Soda,
Cherries and Orange Slices.
Press thawed Raspberries through
a sieve and add.
Add the Sugar, Water Syrup and
Ice Cubes.
````````````

Hot Lemonade (also a cold remedy)

From a

very old

cook book

"""""""""""""

.

Make the same as cold Lemonade,

using boiling hot Water in place of cold Water.

.

In case of a severe cold,

drink warm as possible

just before retiring.

~~~~~~~~~~~~~~~~~~

.

Milk Punch

From a

1907

cook book

"""""""""""""""""""

.

3/4 c. Milk

dash Salt

2 Tbsp. Brandy, or Whiskey

some Nutmeg

some Sugar

.

Sweeten Milk to taste,

add Salt and Liquor,

pour from one tumbler to another until frothy.

Add some Nutmeg,

serve.

~~~~~~~~