Orange Sherbet.
Take the juice of a dozen oranges, and pour a pint of boiling water on the peel, and let it stand, covered, half an hour. Boil a pound of loaf sugar in a pint of water, skim, and then add the juice and the water in the peel to the sugar. Strain it and cool it with ice, or freeze it. The juice of two lemons and a little more sugar improves it.
Sham Champagne.
One lemon sliced.
A tablespoonful of tartaric acid.
One ounce of race ginger.
One pound and a half of sugar.
Two gallons and a half of boiling water poured on to the above. When blood warm, add a gill of distillery yeast, or twice as much of home-brewed. Let it stand in the sun through the day. When cold in the evening, cork and wire it. In two days it is ready for use.
Coffee.
Mocha and Old Java are the best, and time improves all kinds. Dry it a long time before roasting. Roast it quick, stirring constantly, or it will taste raw and bitter. When roasted, put in a bit of butter the size of a chestnut. Keep it shut up close, or it loses its strength and flavor. Never grind it till you want to use it, as it loses flavor by standing.