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BOILED
BUTTERMILK
HAVE
fresh
and
very
sour
buttermilk.
Boil
it,
season
with
a
pinch
of
salt
and
thicken
with
a
little
Indian
meal.
Cool
and
serve
with
a
lump
of
ice
in
the
glass.
$
CAUDLE
$
MIX
a
tablespoonful
of
flour
with
two
tablespoonfuls
of
cold
water
until
it
is
per-
fectly
smooth;
add
a
teaspoonful
of
salt
and pour
over
it
two
cup-
fuls
of
boiling
water
;
boil
for
five
minutes
and
then
set
away
to
cool.
When
ready
to
use
put
in
a
wine-
glass
of
wine
to
each
cupful
and
an
egg
beaten
to
a
foam.
Ice,
and
add
sugar
and
nutmeg
to
taste.
9
ELDER
WINE
$
POUR
four
quarts
of
water
upon
eight
quarts
of
elder-
berries
and
let
it
stand
two
days,
then
boil
it
for
half
an
hour.
Strain
and
put
three
pounds
of
white sugar
to
every
gallon
of
the
juice;
add
one
ounce
of
cloves,
one
of
cinnamon
and
two
ounces
of
powdered
ginger.
Boil
it
again,
dip
a piece
of
toast
in
home-made
yeast,
stir
in
the
liquid
for a
mo-
ment
and
then
bottle.