f soda and about 5 pounds of
ice. Imported liquors should be used. This is enough for twenty people.

=Fort McDowell Egg Nog.=

1 egg and about 1/2 pint of milk to each person. A teacup of sugar to
every quart of milk, and 1/2 pint of best brandy. Beat the yolk, add the
sugar, and beat till it is a froth like cake; then add the brandy, then
the beaten whites, then the milk. Whipped cream in place of the milk is
very nice, or half in half. The whites of the eggs should be well
beaten.

=Loyal Legion Punch.=

3 gallons whiskey, 1 pint Santa Croix rum, 1 pint cordial, 100 limes, 1
dozen oranges, sliced, 1 dozen lemons, sliced, 3 cans pine apples, 10
pounds sugar, 3 bottles champagne (added when served).

The above is for 100 persons. Smaller quantities in same proportion.

=State of Schuylkill Punch.=

(_A Punch of Colonial Days._)

1 quart of lemon or lime juice, 1 quart of brandy, 2 quarts of Jamaica
rum, 9 quarts of water and ice, 1/4 pint of peach brandy, 3-1/2 pounds
of sugar. Dissolve the sugar in a little water, add the lemon juice,
then the liquor and also 2 quarts of water and a large piece of ice. Let
this brew two hours or more.

This will make about 13 to 15 quarts. Smaller quantities in same
proportion.

[Illustration]

CANDIES AND NUTS.

=Almond Creams, Walnut Creams, Chocolate Creams.=

To the white of 1 egg add an equal quantity of cold water, stir in 1
pound confectioner's sugar, flavor with vanilla, and stir with the hand
until fine, then mold into small balls, and drop into melted chocolate.
For walnut creams, make cream as above, and mold into larger balls,
placing 1/2 an English walnut on either side. Also, for almond creams,
the same cream as above, and cover the blanched almonds with it, forming
them into balls and rolling them in granulated sugar.

=Chocolate Creams.=

1 cup water to 3 of white sugar, boil till it thickens when dropped in
cold water, put Baker's unsweetened chocolate in a bowl without water,
and place it in a pan of water upon the stove. When the sugar is ready
for removal, turn it upon a marble slab, stir till it becomes thick,
then knead till stiff enough to form into balls. Place on a plate till
cold. Drop the balls in the chocolate, and remove with a fork to a sheet
of buttered paper.

=Chocolate Caramels.=

1 cup molasses, 2 of sugar, 1 of milk, 1/4 pound chocolate. Boil twenty
minutes.

=Huyler's Caramels.=

1/2 package of Baker's