LEMON SYRUP
Boil two cups of granulated sugar and one cup of water together for a few minutes until the sugar is dissolved, then add the juice of six well-scrubbed, medium-sized lemons; let come to a boil and add the grated yellow rind of three of the lemons. Be careful not to use any of the white skin of the lemons, which is bitter. Put in air-tight glass jars. This quantity fills one pint jar. A couple tablespoonfuls added to a tumbler partly filled with water and chipped ice makes a delicious and quickly prepared drink on a hot day.
EGG NOGG
Add to the stiffly beaten white of one egg the slightly beaten yolk of egg. Pour into glass tumbler, fill with cold sweet milk, sweeten with sugar to taste and a little grated nutmeg on top or a tablespoonful of good brandy. This is excellent for a person needing nourishment, and may be easily taken by those not able to take a raw egg in any other form. The egg nogg will be more easily digested if sipped slowly while eating a cracker or slice of crisply toasted bread.
ROSE WINE
Gather one quart of rose leaves, place in a bowl, pour over one quart of boiling water, let stand nine days, then strain, and to each quart of strained liquid add one pound of granulated sugar. Allow to stand until next day, when sugar will be dissolved. Pour into bottles, cork tightly, stand away for six months before using. Aunt Sarah had some which had been keeping two years and it was fine.