Blackberry Cordial
To one quart blackberry juice add one pound white sugar, one tablespoonful of cloves, one of allspice, one of cinnamon, and one of nutmeg.
Boil all together fifteen minutes. Add a wine-glassful of brandy or whiskey; bottle while hot, cork and seal.
Blackberry Wine
Press the juice from sufficient quantity of fruit to make two gallons, wash the pomace in two gallons of water; strain, dissolve ten pounds of white sugar in this, and add the strained clear juice.
Fill a clean cask perfectly full, and cover the bunghole with a piece of cloth; let stand, filling up with some of the mixture reserved for the purpose until fermentation ceases; fill up again, drive in the bung tightly, and let stand in a cool place for six months. Then draw off without shaking the cask, put in bottles, cork and tightly seal.
Horse Feathers
1 lemon
Ginger Ale
* (optional) 2 ounces bourbon or rye
Peel lemon in one long spiral piece and place the peel in tall glass, draping ends over either side of edges. Add some ice. Fill with Ginger ale. ( * Add bourbon or rye.) Makes 1 drink.
Hot Spiced Cider
2 qt. cider
1/2 cup brown sugar
1/4 tsp. salt
1 tsp. allspice
1 tsp. whole cloves
2 sticks cinnamon
Dash nutmeg
Combine in a kettle and simmer 20 minutes. Remove stick cinnamon and serve.
Christmas Eggnog
4 eggs, well beaten
1/3 cup sugar
1/4 tsp. nutmeg
1 tbs. lemon juice
Dash salt
4 cups of milk
1/2 cup thick cream
Into beaten eggs, blend sugar, nutmeg and lemon juice and salt. Add milk and cream. Beat mixture
until frothy.
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