Mr. Gwin's Recipe For Magnolia Punch

1 goblet brandy,

2 goblet's Jamaica rum,

1 teacupful green tea drawn in a pt.

boiling water, 8 tablespoonfuls currant jelly,

1 goblet fine white sugar, Juice of 4 lemons,

4 lemons cut in slices, 4 oranges cut in slices, A few slices of pineapple,

2 qts. champagne, Plenty of ice.

Use only one cupful tea after it is drawn. Every drop of water hurts the punch.

Mrs. H. W. Seale.

Australian Ginger Beer

Boil for three hours two lbs. sugar and three ozs. crushed ginger root in two gallons of water, then take the whites and shells of three eggs, beat well together, add one tea-spoonful of lemon, and let it ferment for one night before using.

Mrs. W. J. Black.

Blackberry Cordial

Simmer blackberries till they break; strain, and to each pt. of juice add a lb. white sugar, one-half oz. cinnamon, one-fourth oz. mace, two teaspoonfuls extract of cloves. Boil fifteen minutes and when cool add a little brandy, though brandy is not an essential. Other fruit cordials the same way.

Mrs. A. A. Wetherill.

Blackberry Wine

Three lbs. sugar to one gallon of berries. Let stand until they ferment, then strain. Boil five minutes and put in bottles or jugs and cork tightly. Let it remain six weeks before using.-

Mrs. W. J. Black.

Blackberry Wine

Berries should be ripe and plump. Put into a large wooden or stone vessel with a tap. Pour on sufficient boiling water to cover them. When cool enough to bear your hand bruise well until all the berries are broken. Cover up, let stand till berries begin to rise to top, which will occur in three or four days. Then draw off the clear juice in another vessel, and add one lb. sugar to every ten qts. of the liquor, and stir thoroughly. Let stand six to ten days in first vessel with tap. Then draw off through a jelly bag. Steep four oz. isinglass in a pt. white wine for twelve hours; boil it over slow fire till all dissolved, then place dissolved isinglass in a gallon of blackberry juice, give them a boil together, and pour into the vessel. Let stand a few days to ferment and settle; draw off and keep in a cool place. Make all other berry wines in the same manner.

Mrs. A. A. Wetherill.

Egg Nog

(For six glasses.)

6 eggs,

1 pt. rich milk, 6 tablespoonfuls sugar, 1/2 pt. best brandy, A little Jamaica rum and nutmeg. Beat yolks and sugar thoroughly; beat whites separately till very stiff; mix beaten yolks and sugar with milk and fill glasses half full with this. Grate in a little nutmeg; put brandy and rum together and divide evenly in the six glasses; over this put beaten whites. Stir very little with small spoon so as to make whites form into nuggets.

Mrs. Francis Hills.

Koumiss

Food and Health.

Into one qt. of new milk put one gill of fresh buttermilk and three or four lumps of sugar. Mix well and see that the sugar dissolves. Put in a warm place to stand ten hours, when it will be thick. Pour from one vessel to another until it becomes smooth and uniform in consistency. Bottle and keep in a warm place twenty-four hours - it may take thirty-six hours in winter. The bottles must be tightly corked and the corks tied down. Shake well five minutes before opening. It makes a very agreeable drink, which is especially recommended for persons who do not assimilate their food, and for young children. May be drank as freely as milk. Instead of buttermilk, some use a teaspoonful of yeast. The richer your milk, which should be unskimmed, the better will be your koumiss.

Mrs. S. W. Conklin.