Chicken Broth.—Skin and chop in small pieces one small or one-half large fowl. Boil bones and all with one blade of mace, a sprig of parsley, and 1 tablespoonful of rice, 1 crust of bread and 1 quart of water, for one hour. Skim from time to time. Strain through coarse colander and season to taste.
Cinnamon Water.—One-half ounce stick cinnamon, 2 cups boiling water.
Break sticks in small pieces. Add water, boil twenty minutes. Strain and serve hot or cold.
Clam Broth.—Wash thoroughly 6 large clams in shell. Put in kettle with 1 cup of cold water, bring slowly to boil, and keep temperature for one minute. Pour off broth and serve hot. Add salt and pepper.
Eggnog.—Beat an egg, white and yolk separately. Add to the yolk 1 dram of vanilla extract, a pinch of salt and 4 oz. fresh milk, and 1 dram of sugar. Add ½ dram of sugar to white of egg, stir a portion into the glass and heap remainder upon top of glass.
Egg Cordial.—One egg white, 1 teaspoon sugar, 1 tablespoon brandy, 2 grains salt, 2 tablespoons cream.
Beat white until stiff. Add cream, continue beating, add other ingredients, and serve cold.
Egg Lemonade.—Beat 1 egg and 1 teaspoonful of sugar until very light, add ¼ cake of yeast dissolved in one-fourth cup of water, two tablespoonfuls of sugar, pour into bottles with patent stopper, fill bottles only two-thirds full, cork tightly. Shake well. Allow to stand on ice twenty-four hours.
Flaxseed Tea.—One ounce of whole flaxseed, 1 ounce powdered sugar, ½ ounce licorice root, 1 ounce lemon juice. Pour over these materials 1 quart of boiling water and allow to stand four hours. Strain off liquor.
Gum Arabic Water.—Dissolve 1 ounce of gum arabic in 1 pint boiling water. Add ½ ounce sugar, a wineglassful of sherry, and juice of one lemon. Serve with ice.