Preparation:

1. Put sugar into the water on the fire, the whites of six eggs, well beaten, and whisk them into the water. When it is quite cold skim it very well whilst any skim rises. Let it boil for 30 minutes.
2. Pare oranges very thin, put them into your tub. Pour the water boiling hot upon your oranges. when it is bloodwarm put on the yeast, then put in your juice, let it work two days, and so tun it into your barrel.
3. At six weeks or two months old bottle it. You may put to it in the barrel a quart of brandy.

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1. Equal quantities of berries and water boiled together, till the berries break.
2. Strain off the liquor, and to every gallon thereof, put three pounds of sugar, and spice, to your palate, boil all up together, let it stand till it becomes cool, (not cold).
3. Put in a piece of toasted bread, spread thick with brewer’s yeast, to ferment, and in two or three days, it will be fit to put in the barrel, then stop it close. This will be fit to drink at Christmas, but the older the better.

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1. To every quart of the juice of rasberries, put a pint of water, and to every quart of liquor a pound of fine sugar. Then set it on the fire to boil half an hour, taking off the scum as it rises.
2. Set it to cool, and when it is quite cold, put it in a vessel and let it stand ten weeks or something more if the weather prove cold.
3. When it is settled, bottle it, and it will keep two years.

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Preparation:

1. Boil the sugar and water to a clear syrup, beat in the whites of the eggs, and, when it has boiled up again well, take from the fire. Skim as it cools, and when a little more than blood-warm, pour it over half a pound of fresh rose-leaves. Cover it closely, and let it alone for twenty-four hours.
2. Strain, and put in the second supply of leaves. On the third day put in the last half pound, and on the fourth, strain through a muslin bag.
3. Add the brandy; strain again through a double linen bag, shake well and bottle.

This liqueur is delightful as a beverage, mixed with iced water, and invaluable where rose-flavor is desired for custards, creams or icing.
In the height of the rose-season, the requisite quantity of leaves may easily be procured. The receipt is nearly fifty years old.

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Ingredients:
12 egg yolks
sugar
1 glass brandy
1 glass old whisky
1 grated nutmeg
3 pints rich milk
12 egg whites

Preparation:

1. Beat the yolks of twelve eggs very light, stir in as much white sugar as they will dissolve, pour in gradually one glass of brandy to cook the egg, one glass of old whisky, one grated nutmeg, and three pints of rich milk.
2. Beat the whites to a froth and stir in last.

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1. Break up 9 small sponge cakes and 1/2 pound of macaroons in a bowl. All must be stale.
2. Add 1 pint of malaga or sweet raisin wine, 1 table-spoonfuls of sherry, 2 ounces of sugar, and some nutmeg, also 1 1/2 pints of thin custard.
3. Stir well; serve cold with a wreath of holly around the edge.

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Preparation:

1. Combine grapes add water, allow them to simmer on range until grapes have become soft.
2. Strain through a piece of cheese-cloth, being careful to press only the juice through, not the pulp of the grapes.
3. Return the grape juice to the preserving kettle and add 3/4 of a pound of sugar. Allow the juice to just commence to boil, as cooking too long a time spoils the flavor of the juice.
4. Bottle at once, while juice is hot. Bottles must be sterilized and air-tight if you expect grape juice to keep. Cover corks with sealing wax.

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Preparation:

1. Take twelve gallons of water, eight pounds of sugar, two quarts ofhoney, and a few cloves, when your pan boils take the whites of eightor ten eggs, beat them very well, put them into your water before it behot, and whisk them very well together; do not let it boil but skim it as it rises till it has done rising, then put it into your tub.
2. When it is about blood warm put to it three spoonfuls of new yeast.
3. Take eigh tor nine lemons, pare them and squeeze out the juice, put them both together into your tub, and let them work two or three days, then put it into your barrel, but it must not be too full.
4. Take two or three pennyworth of isinglass, cut as small as you can, beat it in a mortar about a quarter of an hour, it will not make it small; but that it may dissolve sooner, draw out a little of the mead into a quart mug, and let it stand within the air of the fire all night; take the whites ofthree eggs, beat them very well, mix them with your isinglas, whisk them together, and put them into your barrel, bung it up, and when it is fine bottle it.

Elizabeth Moxon

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Ingredients:
4 strawberries
2 oz pineapple juice
3 oz orange juice
1/2 oz kiwi syrup
2 tbsp melons

Preparation:

Blend until smooth. Add half a glassful of crushed ice, and blend again briefly. Pour into a pina colada glass, and garnish with fruit. Serve with straws.

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Ingredients:
1 oz. Dark Rum
1 oz Light Rum
1 oz Orange Curacao
2 oz Orange Juice
1/2 oz Lime Juice
Dash Orgeat
Dash Simple syrup

Preparation:

Combine all of the ingredients in the order listed in a Old Fashioned style glass over shaved ice. Stir with a swizzle stick. Garnish with a slice of pineapple and a cherry.

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