Make a syrup of four pounds of white sugar, with four quarts of water; boil; when cold add four ounces of tartaric acid, one and one half ounce of essence of lemon, and the whites of six eggs beaten to a stiff froth; bottle. A wineglass of the cream to a tumbler of water, with sufficient carbonate of soda to make it effervesce.
CLARET CUP.
MRS. HENRY THOMSON.
Six bottles of claret, one of sherry, three wine glasses of brandy, five bottles of soda water, sugar to taste.
GINGER BEER.
MRS. DUNCAN LAURIE.
One quarter pound white ginger, two ounces cream tartar, two pounds white sugar, juice of two lemons, three gallons of hot water; boil one hour, cork while hot.
GINGERETTE.
MRS. ALBERT CLINT.
Four and one half pounds of loaf sugar, one and one half ounce tartaric acid, four ounces tincture of ginger, one ounce essence of capsicum, two drops of cassia. Put the above ingredients into a crock that will hold two gallons of boiling water; one pound of brown sugar to be burnt in a pan till it is the color of coffee, then add to it the other ingredients. The boiling water is the last thing to be poured on the ingredients. Stir until the sugar is dissolved. When cold, bottle, cork tight and put away for use. The burnt sugar gives it a pretty colour.