Barrycdog
Major
- Joined
- Jan 6, 2013
- Location
- Buford, Georgia
Union and Recorder, Jul. 25, 1876 -- page 4
Summer Champagne
To four parts of seltzer water, add one Moselle wine ( or hock) and put a teaspoonful of powdered sugar into a wineglassful of this mixture: an ebullition takes place, and you have a sort of champagne which is more wholesome in hot weather than the genuine wine by that name.
Cocoanut Pudding - break the shell of a cocaonut so as to leave the nut as whole as you can: grate it after having taken off the brown skin: mix it with three ounces of white sugar powdered, and about half of the peel of a lemon; mix well together with the milk, and put into a tin lined with paste, and bake it not too brown.
Summer Champagne
To four parts of seltzer water, add one Moselle wine ( or hock) and put a teaspoonful of powdered sugar into a wineglassful of this mixture: an ebullition takes place, and you have a sort of champagne which is more wholesome in hot weather than the genuine wine by that name.
Cocoanut Pudding - break the shell of a cocaonut so as to leave the nut as whole as you can: grate it after having taken off the brown skin: mix it with three ounces of white sugar powdered, and about half of the peel of a lemon; mix well together with the milk, and put into a tin lined with paste, and bake it not too brown.
Bringing the