NOYEAU CORDIAL.

To one gallon of proof spirit add three pounds of loaf sugar and a tablespoonful of extract of almonds.  Mix well together and allow to stand forty-eight hours; covered closely; now strain through thick flannel and bottle.  This liquor will be much improved by adding half a pint of apricot or peach juice.

EGG NOG.

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.  Beat the whites to a froth and stir in last.

EGG FLIP, OR MULLED ALE.

Boil one quart of good ale with some nutmeg; beat up six eggs and mix them with a little cold ale; then pour the hot ale to it, pour it back and forth several times to prevent its curdling; warm and stir it till sufficiently thick; add a piece of butter or a glass of brandy and serve it with dry toast.

MILK PUNCH.

One pint of milk made very sweet; a wine-glassful of brandy or rum, well stirred together; grate a little nutmeg over the top of the glasses.  Serve with a straw in each glass.

FINE MILK PUNCH.

PARE off the yellow rind of four large lemons and steep it for twenty-four hours in a quart of brandy or rum.  Then mix with it the juice of the lemons, a pound and a half of loaf sugar, two grated nutmegs and a quart of water.  Add a quart of rich unskimmed milk, made boiling hot, and strain the whole through a jelly-bag.  You may either use it as soon as it is cold, or make a larger quantity (in the above proportions) and bottle it.  It will keep several months.

TO MAKE HOT PUNCH.

Half a pint of rum, half a pint of brandy, quarter of a pound of sugar, one large lemon, half a teaspoonful of nutmeg, one pint of boiling water.

Rub the sugar over the lemon until it has absorbed all the yellow part of the skin, then put the sugar into a punch bowl; add the lemon juice (free from pips) and mix these two ingredients, well together.  Pour over them the boiling water, stir well together, add the rum, brandy and nutmeg; mix thoroughly and the punch will be ready to serve.  It is very important in making good punch that all the ingredients are thoroughly incorporated; and to insure success, the processes of mixing must be diligently attended to. (This is an old-style punch.)

LEMONADE.

Three lemons to a pint of water makes strong lemonade; sweeten to your taste.

STRAWBERRY WATER.