EGG-NOG

Separate the whites and yolks of the eggs.  To each yolk add one tablespoon of sugar and beat until very light.  Beat whites to a stiff froth.  One egg is required for each glass of egg-nog.  Add two tablespoons of brandy or rum, then one-half cup of milk or cream to each glass, lastly the whites of the eggs.  Pour in glass, put a spoon of whipped cream over and grated nutmeg on top.

UNFERMENTED GRAPE JUICE

Wash and stem ten pounds of Concord grapes, put them in a preserving kettle and crush slightly.  Bring to the boiling point and cook gently for one-half hour.  Strain through cheese-cloth or jelly bag, pressing out all the juice possible; return to fire and with two pounds of sugar conk for fifteen minutes; strain again, reheat and pour into sterilized bottles thoroughly heated.  Put in sterilized corks and dip the necks of the bottles in hot sealing-wax.  If you can get the self-sealing bottles, the work of putting up grape juice will be light.  Sterilize bottles and corks.

OTHER FRUIT JUICES

Raspberry, blackberry and strawberry juice may be made by following the recipe for grape juice but doubling the quantity of sugar.  For currant juice use four times as much sugar as for grape juice.

FRUIT SYRUPS

Fruit syrups may be made like fruit juices, only using more sugar—­at least half as much sugar as fruit juice.

RASPBERRY VINEGAR

Put two quarts of raspberries in a bowl and cover them with two quarts of vinegar; cover and stand in a cool place for two days.  Mash the berries; strain the vinegar through cheesecloth; pour it over two quarts of fresh raspberries; let stand for another two days; strain and put in a preserving kettle with sugar, allowing a pound of sugar to a pint of juice.  Heat slowly, skimming when the vinegar begins to boil.  Boil twenty minutes and put in sterilized bottles.  Serve as a drink, using two tablespoons to a glass of water.

BLACKBERRY WINE

Measure your berries and bruise them; to every gallon add one quart of boiling water; let the mixture stand twenty-four hours (stirring occasionally), then strain off all the liquor into a cask; to every gallon add two pounds of sugar; cork tightly and let stand till the following October.

BLACKBERRY CORDIAL

Simmer the berries until they break, then strain and to each quart of juice add one pound of sugar.  Let this dissolve by heating slowly, then add one tablespoon each of cinnamon, nutmeg, cloves, and if desired, allspice.  Simmer altogether twenty minutes.  Bottle and seal.