The Cookery Blue Book

mustard seed, 1/4 of red chilies, 2 quarts vinegar. Pare and slice peaches; stew until soft in 1 quart vinegar. Boil sugar and the other quart of vinegar into a syrup; add the seedless raisins chopped fine; mustard seed washed, dried and crushed; when dry, chopped chilies without the seeds, chopped ginger, salt and a little garlic. Boil all together twenty minutes. A very fine sauce. =Cucumber Sauce.= Wash 3 medium-sized cucumbers; grate peel and all and pour off some of the extra liquid. Add 1 tablespoon each of white pepper, salt and horse radish; lastly add 1/2 pint of vinegar. This is very nice, and will keep any length of time. [Illustration] GENTLEMEN'S CORNER. =Champagne Punch.= To the juice of 20 lemons add 1 pound powdered sugar. To every quart of this solution add 1 quart rum, 1 of brandy, 1 of champagne. Dilute with ice to suit the taste. This is extra fine. =A Delicious Punch.= 1 bottle XXX brandy, 1 bottle port wine, 1 bottle Jamaica rum, 1 bottle tea (oolong the best), juice of 8 lemons, rinds of 2, 1/2 bottle curacao, 3 cups fine sugar, put lemons, rinds, sugar and tea together, and strain; add to the liquor; bottle. The above is called the stock. To each bottle of the stock add 3 bottles of 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