Twilight Cocktail

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TWILIGHT COCKTAIL

Use a large Mixing glass with Lump Ice.

1 jigger Bourbon.

½ pony Italian Vermouth.

Juice of whole Lime.

Shake well; strain into a Champagne glass; fill with Seltzer and serve.

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WHISKEY PUNCH—St. Louis Style

Use a large Mixing glass; fill with Lump Ice.

One jigger Bourbon Whiskey.

½ pony Italian Vermouth.

½ pony Pineapple Syrup.

½ pony Lemon Juice.

Shake well; strain into Stem glass and serve.

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GIN SOUR—Country Club Style

Use a large Mixing glass.

Fill with Lump Ice.

½ Lime Juice.

½ Orange Juice.

2 dashes Pineapple Juice.

½ pony Rock Candy Syrup.

1 jigger Old Tom Gin.

Shake well; strain into Cocktail glass and serve.

SIMPLE APPLE SAUCE

SIMPLE APPLE SAUCE

8 to 10 medium apples (Gala or Winesap are good*)

One cup of sugar,

One-half teaspoon of nutmeg,

One-half teaspoon of cinnamon

One teaspoon of vanilla.

Wash apples and then cut in pieces and place in a saucepan and add three cups of water.

Cook until soft.  If you want a smooth applesauce, then rub through a fine sieve. I prefer to leave it 'lumpy'.  Add sugar, nutmeg, cinnamon and vanilla.  Bring to a boil and remove from heat.  Once mixture is cooled, pour into jars and store in refrigerator.

*If red apples are used, this makes a most delicious pink-looking sauce. No need to peel apples.

Italian Bean Soup

  ITALIAN BEAN SOUP

• 1 can Kidney beans
• 1 can Navy or Lima beans
• 2 cups vegetable broth
• ¼ cup oil
• ¼ onion
• 1 clove of garlic
• 1 sprig of parsley
• 1 piece of celery
• 1 can chopped tomatoes
• 1/4 tsp salt 
• 1/4 tsp pepper

Chop fine the onion, garlic, parsley and celery.  Heat oil over medium heat, add vegetables, and sprinkle with salt and pepper. When the vegetables are a delicate brown add two cups of the broth and the beans. Let all come to a boil. Simmer 15 to 20 minutes and serve.