The Blue Grass Cook Book

page 281

Beverages

BLUE GRASS APPLE TODDY
Dissolve 2 lumps of sugar in 1 ounce of hot water. Add a hot baked apple and 1
1/2 ounces of good high-proof old Kentucky whisky.

HOT APPLE TODDY

Virginia Recipe

Roast (not bake) thoroughly 1 dozen medium-sized juicy apples. (Winesaps,
pippins, or other sub-acid juicy varieties preferred.) Scrape the pulp and juice
(free from skin, core, and seeds). Put into a bowl, add 1 pound of granulated or
pulverized sugar and stir thoroughly.

Add 1 quart best whisky and 1/2 pint Jamaica rum. Stir again thoroughly. This is
the pug and may be kept for almost any time.

Serve steaming hot (from chafing-dish) in glass

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