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Raspberry Vinegar

To six pounds of picked raspberries add one pint of white vinegar; let them be placed in a covered stone jar and kept in a cool temperature for ten days. At the end of that time remove the surface carefully, filter the raspberry vinegar, mix it with equal proportions of 30 degrees syrup in an earthen pan then bottle and keep it in a cool place. When used, mix the vinegar with either spring water or any kind of aerated mineral waters.

GINGERADE-Dissolve three pounds of loaf sugar in two gallons of water; then add the well-beaten whites of three eggs, and two ounces of ground Jamaica ginger; it is well to moisten the ginger with a little water before adding it to the whole. Now place this over the fire in a porcelain kettle, bring slowly to the boiling point, skim and stand aside to settle; when cold, add the juice of one large lemon and one-fourth of a yeast cake, dissolved in two tablespoons of warm water; mix thoroughly and strain. Fill into bottles, cork tightly and tie the corks, and stand at once in a cool place. It will be ready to use in about two days.

EGG-NOG-Beat the white of an egg to a stiff, dry froth. Beat into this one tablespoon of sugar. Next beat in the yolk of the egg and a tablespoon of brandy. Add one and one-half gill of sweet milk and a slight grating of nutmeg. Pour into a tumbler, and serve at once. A tablespoon of rum or wine may be substituted for the brandy.