RECIPES. 657 



all the time. This is very nourishing, and good in cases of exhaustion from overwork 

 or strain. 



Cream Nectar. Two and one-half pounds of white sugar, one-eighth pound of 

 tartaric acid, both dissolved in one quart of hot water. When cold add the beaten 

 whites of three eggs, stirring well. Bottle for use. Put two large spoonfuls of this 

 syrup in a glass of cold water, and stir into it one-fourth of a spoonful of bicarbonate 

 of soda. Any flavor can be put into the syrup. An excellent drink for summer. 



Raspberry Acid. Dissolve five ounces of tartaric acid in two quarts of water. 

 Pour it upon twelve pounds of red raspberries in a large bowl. Let it stand twenty- 

 four hours. Strain it without pressing. To one pint of this liquor add one and one- 

 half pounds of white sugar. Stir until dissolved. Bottle, but do not cork for several 

 days, when it is ready for use. Two or three tablespoonfuls in a glass of ice water 

 will make a delicious beverage. 



Strawberry and Raspberry Vinegar. Mix four pounds of the fruit with three 

 quarts of cider or wine vinegar, and let them stand three days. Drain the vinegar 

 through a jelly-bag and add four more pounds of fruit, and in three days do the 

 same. Then strain out the vinegar for summer drinks, effervescing with soda or only 

 with water. 



Koumiss made with Buttermilk. One quart buttermilk, two quarts sweet 

 milk, four teaspoonfuls sugar. Mix the buttermilk and sweet milk together, add the 

 sugar, and stir till melted. Let it stand near the kitchen fire for twelve hours, covered 

 with a cloth; then bottle. As it is an effervescing drink, the cork must be tied down 

 and the bottles kept on their sides. When the koumiss is opened, it should be used. 



Koumiss made with Sweet Milk. This is a pleasant drink. To make it, take 

 eight cups of sweet milk, two cups of warm water, two tablespoonfuls of white sugar, 

 one half-inch-square dried yeast cake. Let stand three hours in a warm place, and 

 stir often. Put into quart bottles. Fill two-thirds full, cork with new corks, and 

 wire them down. Lay the bottles on the cellar bottom, on their sides. Let lie 

 thirty hours or more. Before using, shake well. 



SOUPS. 



Plain Beef Soup. Put three pounds of beef and one chopped onion, tied in 

 a bag, to three quarts of cold water. Simmer till the meat is very soft, say four 

 hours; then add three teaspoonfuls of salt, as much sugar, and half a teaspoonful of 

 pepper. Any other flavors may be added, to suit the taste. Strain the soup, and 

 save the meat for mince-meat or hash. Half a dozen sliced tomatoes will much 

 improve this. Some would thicken with three or four teaspoonfuls of potato-starch 

 or flour. 



Rich Beef Soup. The following is a specimen of soups that are most stylish, 

 rich, and demand most care in preparation: Simmer six pounds of beef for six 

 hours, in six quarts of water, using the bones, broken in small pieces. Cool it and 

 take off the fat. Next day, an hour before dinner, take out the meat to use for hash 

 or mince-meat, heat the liquor, throw in some salt to raise the scum, and skim it 

 well. Then slice small, and boil, in a very little water, these vegetables : two turnips, 

 two carrots, one head of celery, one quart of tomatoes, half a head of small white 

 cabbage, one pint of green corn or Shaker corn, soaked over night. Cook the 

 cabbage in two waters, throwing away the first. Boil the soup half an hour after 

 these are put in. Season with salt, pepper, and mace, to suit the taste. 



