artly filled with water and chipped ice makes a
delicious and quickly prepared drink on a hot day.

EGG NOGG

Add to the stiffly beaten white of one egg the slightly beaten yolk
of egg. Pour into glass tumbler, fill with cold sweet milk, sweeten
with sugar to taste and a little grated nutmeg on top or a
tablespoonful of good brandy. This is excellent for a person needing
nourishment, and may be easily taken by those not able to take a raw
egg in any other form. The egg nogg will be more easily digested if
sipped slowly while eating a cracker or slice of crisply toasted
bread.

ROSE WINE

Gather one quart of rose leaves, place in a bowl, pour over one quart
of boiling water, let stand nine days, then strain, and to each quart
of strained liquid add one pound of granulated sugar. Allow to stand
until next day, when sugar will be dissolved. Pour into bottles, cork
tightly, stand away for six months before using. Aunt Sarah had some
which had been keeping two years and it was fine.

DANDELION WINE

Four good quarts of dandelion blossoms, four pounds of sugar, six
oranges, five lemons. Wash dandelion blossoms and place them in an
earthenware crock. Pour five quarts of boiling water over them and let
stand 36 hours. Then strain through a muslin bag, squeezing out all
moisture from dandelions. Put the strained juice in a deep stone crock
or jug and add to it the grated rind and juice of the six oranges and
five lemons. Tie a piece of cheese-cloth over the top of jug and stand
it in a warm kitchen about one week, until it begins to ferment. Then
stand away from stove in an outer kitchen or cooler place, not in the
cellar, for three months. At the end of three months put in bottles.
This is a clear, amber, almost colorless liquid. A pleasant drink of
medicinal value. Aunt Sarah always used this recipe for making
dandelion wine, but Mary preferred a recipe in which yeast was used,
as the wine could be used a short time after making.

DANDELION WINE (MADE WITH YEAST)

Four quarts of dandelion blossoms. Pour over them four quarts of
boiling water; let stand 24 hours, strain and add grated rind and
juice of two oranges and two lemons, four pounds of granulated sugar
and two tablespoonfuls of home-made yeast. Let stand one week, then
strain and fill bottles.

GRAPE FRUIT PUNCH

Two cups of grape juice, 4 cups of water, 1-1/2 cups of sugar, juice
of 3 lemons and 3 oranges, sliced oranges, bananas and pineapples