BEVERAGES


EGG NOGG.

From MRS. W. W. KIMBALL, of Chicago, Lady Manager.

One tablespoon of sugar; the yolk of one egg beaten with sugar; beat
the white separately, stiff; add four spoons of brandy to beaten yolk;
put half the white into mixture; half a glass of cream; then put the
rest of the white on top.


OUR GRANDMOTHER'S SYLLABUB.

From MRS. SARAH S. C. ANGELL of Michigan, Lady Manager.

One quart rich cream, juice and peel three lemons, one pint sherry
wine, one quart pulverized sugar. Grate the lemon peels and express
the juice, add sugar and pour over these the wine; stir until sugar is
thoroughly moistened and then slowly add the cream. When mixed take
whip-dash and with a tablespoon remove the floating bubbles which rise
to the surface. Drop the contents of your spoon into lemonade or
champagne glasses, continuing thin process until all the cream is
whipped. If the mixture becomes too thick and creamy to make bubbles,
dilute it with sweet milk. This quantity will make thirty or forty
glasses or fill a four-quart glass howl. Great care must be taken not
to dip the spoon too deeply into the mixture, the froth is what is
desired.


CLARET PUNCH.

From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.

Take half a gallon of good claret and a pint of old whisky and mix
them thoroughly; sweeten to taste by mixing the sugar with a little
water to dissolve it before it comes in contact with the alcohol. Take
a can of pineapple, or one fresh one, and chop fine, put juice and all
into the punch; set the whole mixture on ice and let it stand at least
three hours before using; serve some portion of the pineapple with
each glass.


BEEF TEA FOR CHILDREN.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

Use soup meat without bone cut into dice, and to every pound of meat
use one pint of cold water. Cut up the meat on a dish, not on a board,
as the latter absorbs the juices. Have the proper measure of water
beside you in a soup basin or bowl, and as you cut up the meat
sprinkle it moderately with salt and throw it into the cold water;
there let it remain for two hours, then put it all into a sauce pan
and set it on the fire. Watch carefully the first rising and skim and
secure this as it is the very essence of the beef; put it into a clean
bowl and let the beef go on boiling ten minutes, no longer; then pour
the extract through a sieve to the first skimmings; stir before using.
For older children than infants you may flavor with onion and a few
cloves.




FAVORITE DISHES


A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.

OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION


COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893