XI / 184
FOREWORD
To
the
Hostess
of
To-Day:
The
hostess
of
to-day
will
be
called
upon
to
serve
drinks
in
her
home
more
than
formerly,
I
imagine,
and
it
were
well
to
go back
to
the
habits
and
customs
of
our
grand-
mothers
and
be
prepared
to
serve
a
refreshing
drink
in
an
attractive
manner
at
a
moment's
notice.
To
do
this,
one
needs
have
a
stock of
syrups,
either
home-
made
or
commercial,
as
well
as
a
supply of
shrubs
and
vinegars
on
hand.
To-day's
hostess
does
not
hold
up
her
hands
in
horror
crying
that
she
knows
nothing
of
preparing
these
things,
for
she
has
learned
a
great
deal
about
canning
and
pre-
serving
in
the
last
few
years,
so
making
syrups,
vinegars
and
shrubs
will
seem
like
child's
play.
If,
however,
she
is
inclined
to
think
it
an
arduous
task,
let
her
turn
to
these
recipes,
and
she
will
be
convinced
that
the
labor
and
the
time
expended
bring
their
own
reward
in
the
satisfaction
gained
by
knowing
that
one
has
served
a
delicious
drink
de-
lightfully
made.
There
may
be
the
feeling,
if
my
hostess
lives
in
an
apart-
ment,
that
there
is
not
room
enough
to
store
these
syrups
and
vinegars,
and
while
that
may
be
true
in
part,
it
is
al-
ways
possible
to
keep
two
or
three
popular
syrups
in
quart
bottles,
and
at
least
one
bottle
of
fruit
vinegar,
in
the
re-
frigerator.
As
both
syrups
and
vinegars
may
be
made
in
small
quan-
tities,
one
may
make
them
oftener
and
make
enough
to
last
a
week
or
two.
There
are
one
or
two
things
I
would
impress
upon
the
hostess
who
would
be
popular,
and
if
I
refer
to
these
things
vii