OLD FASHIONED BEET WINE

Slice 5 lb. Of beets (washed) skins and all. Cook in 5 qts. Of water until tender.
Mash and strain.

Remeasure and if not enough liquid to make a gallon, add more water. Put 3 ½ lb. Of sugar and 1 box of seedless raisins in a small crock and pour hot liquid over. Stir well. Let stand until lukewarm.

DANDELION WINE

2 qts. Dandelion flowers (snip off greenbulb underneath flower)
4 qts. Boiling water
4 lbs. Sugar
2 lemons, sliced
2 oranges, sliced
1 pkg. Dry yeast

Mix flowers, sugar and fruit. Pour on boiling water and let stand until lukewarm. Add dissolved yeast and let stand 24 hours. Strain through cloth and let stand until clear. Bottle. You can adjust lemons and oranges to suit your individual taste.

TIA MARIA

3 c. sugar
2 c. boiling water
6 tbsp. Kamp’s liquid coffee
1 tsp. Vanilla
26 oz. Vodka

Mix sugar, water and heat slowly in a heavy pot until sugar is dissolved and syrupy. Cool. Stir in coffee, vanilla and vodka. Stir well. Chill. Flavor will develop if allowed to sit a while.

IRISH CREAM MIST

1 c. rye
1 tsp. Instant coffee dissolved in 1 tbsp. Hot water
1 can sweetened condensed milk
1 c. whipping cream
1 c. half and half
1 egg, slightly beaten
1 tsp. Vanilla extract

Mix dissolved coffee with rye. Add sweetened condense milk, creams and egg. Blend in vanilla. Stir to blend but do not beat as it is not good to incorporate too much air into the mixture. Store in the fridge. Let it “ripen” to blend flavors for a few days before using. Keep refrigerated.