Mrs. Beeton's Book of Household Management/Chapter XLIX

by Isabella Beeton

RECIPES FOR BEVERAGES

 

CHAPTER XLIX

 

Tea, Coffee, Cocoa, Home-made Wines, Liqueurs, Cups, Summer and Winter Drinks, and American Drinks.

Tea, Coffee, etc.

3467.—ALMOND MILK.

Ingredients.—2 ozs. of Jordan almonds, ½ an oz. of bitter almonds, 2 ozs. of castor sugar, 1 tablespoonful of orange-flower water, 1 pint of cold water.

Method.—Blanch the almonds, and pound them with the sugar and orange-flower water, adding a few drops of cold water occasionally, to prevent it getting oily. When quite smooth, turn the preparation into a basin, stir in the remainder of the water, allow it to remain covered for 2 hours, then strain, keep on ice or in a cool place until required, and serve diluted with an equal quantity of cold water.

3468.—CHOCOLATE, TO MAKE.

Ingredients.—Plain chocolate. To ½ an oz. allow ½ a pint of water and ½ a pint of milk.

Method.—Make the milk and water hot, break the chocolate into small pieces, add it and stir until quite dissolved. Bring to boiling point, then strain, and serve with sugar.

Chocolate and Cocoa.—Both these preparations are made from the seeds, or beans, of the cocoa-tree; it grows in the West Indies and South America. The Spanish and the proper name is cacao, not cocoa, as it is generally spelt. From this mistake, the tree from which the beverage is procured has often been confounded with the palm that produces the edible cocoa-nuts, with are the produce of the cocoa-tree (Cocos nucifera), whereas the tree from which chocolate is procured is very different, the Theobroma cacao. The cocoa-tree was cultivated by the aboriginal inhabitants of South America, particularly in Mexico, where according to Humboldt, the cultivation was encouraged by Montezuma. It was transplanted thence into other dependencies of the Spanish monarchy in 1520; and it was so highly esteemed by Linnaeus as to receive from him the name now conferred upon it, of "Theobroma," a term derived from the Greek, and signifying "food for gods." Chocolate has always been a favourite beverage among the Spaniards and Creoles, and was considered as a great luxury here when introduced, after the discovery of America, but the high duties laid upon it confined it almost entirely to the wealthier classes. Before it was subjected to duty, Mr. Bryan Edwards stated that cocoa plantations were numerous in Jamaica, but that the duty caused their almost entire ruin. The removal of this duty has increased the cultivation.

3469.—COCOA, TO PREPARE.

Ingredients.—To 1½ teaspoonfuls of prepared cocoa, allow ¼ of a pint of milk, ¼ of a pint of water.

Method.—Mix the cocoa smoothly with a little cold water, boil the remainder of the water and the milk, and pour these on to the blended cocoa, stirring well meanwhile. Rock cocoa should be broken into small pieces, and simmered gently for a few minutes in the milk and water.

3470.—COCOA HUSKS

Ingredients.—1 cupful of husks, 3 cupfuls of cold water.

Method.—Simmer the husks very gently in the water for about 3 hours, then strain. When cold, skim off any fat there may be and re-heat when required.

3471.—COCOA HUSKS (Another Method.)

Ingredients.—1 cupful of cocoa husks, 4 cupfuls of water.

Method.—Soak the husks in the water for 12 hours, keeping the vessel closely covered; at the end of this time turn both husks and water into a stewpan, and cook gently for about 4 hours. When cold remove any fat there may be on the surface, and re-heat before serving.

3472.—COFFEE, TO ROAST. (A French Recipe.)

It is an acknowledged fact that French coffee is decidedly superior to that made in England, and as the roasting of the berry is of great importance to the flavour of the preparation, it will be useful and interesting to know how they manage these things in France. In Paris there are two houses justly celebrated for the flavour of their coffee— La Maison Corcellet and La Maison Royer de Chartres; and this flavour is obtained by adding, before roasting, to every 3 lb. of coffee a piece of butter the size of a nut, and a dessertspoonful of powdered sugar. It is then roasted in the usual manner, and a tin in a slack oven, or a frying pan over the fire will serve, with care. A rotating coffee roaster is of course much better. The addition of the butter and sugar develops the flavour and aroma of the berry; the butter employed must, of course, be of the very best quality, and must be used only in very small quantities.

The Coffee Plant.—This plant (Coffea arabica) grows to the height of about 12 or 15 feet, with leaves not unlike those of the common laurel, although more pointed and not so dry and thick. The blossoms are white, much like those of the jasmine, and issue from the angles of the leaf-stalks. When the flowers fade, they are succeeded by the coffee-bean, or seed, which is enclosed in a berry of a red colour, when ripe, resembling a cherry. The coffee-beans are prepared by exposing them to the sun for a few days, that the pulp may ferment and throw off a strong acidulous moisture. They are then gradually dried for about 3 weeks, and put into a mill to separate the husk from the seed.

3473.—COFFEE, TO MAKE.

Method.—A cup of really good coffee is the exception rather than the rule, and yet the process of making it is so simple that it is not easy to understand why, granted the coffee is of good quality and unsparingly used, the beverage is so inferior to that prepared abroad. Hard water makes better coffee than soft water, because the latter extracts certain strong and bitter principles which overpower the delicate aroma and flavour of the coffee. Coffee quickly loses its flavour when ground, therefore it is better to buy the berries and grind them as required. When this is not practicable, it is advisable to buy pure coffee and chicory separately, and mix them in proportions palatable to those for whom the beverage is intended. When expense is not a point to be considered, coffee alone should be used, and from 2 to 2½ teaspoonfuls allowed for each breakfastcupful of water. Recent years have introduced numerous patent coffee apparatus, but nothing further is needed than a fireproof jug and a piece of muslin or flannel. The water added to the coffee, or to which the coffee is added, should be quite boiling; and much of the strength is wasted if the coffee is not brought just to boiling point, although strength will be gained at the sacrifice of flavour and aroma if the coffee be allowed to boil even for a short time.

3474.—COFFEE, TO MAKE.

Ingredients.—Allow 1 good tablespoonful of freshly ground coffee to each ½ pint of water.

Method.—Place the coffee in the coffee chamber of a cafétiere, and pour the boiling water through the distributor on to the coffee. When the boiling water has percolated through the fine strainer with which the coffee pot is provided, and has been allowed to stand for a few minutes, it will be found to be quite clear and ready to serve. Coffee may be allowed to just come to the boil, but boiling it, even for a short time, quite destroys its flavour and aroma.

3475.—COFFEE, TO MAKE. (Another Method.)

Ingredients.—Allow 2 good teaspoonfuls of freshly ground coffee to each ½ pint of water.

Method.—Make hot an ordinary china jug, put in the coffee, pour on to it the boiling water, and stir vigorously. Allow the jug to stand for 5 minutes, closely covered, where the contents will remain just below boiling point, then pour out a cup of coffee, and at once pour it back into the jug. Repeat this carefully 2 or 3 times, cover, let the coffee stand five minutes longer to settle, then pour, without disturbing the grounds, into a hot coffee pot or jug, and serve as hot as possible.

3476.—COFFEE, TO MAKE. (Another Method.)

Ingredients.—Allow 1 oz. of freshly ground coffee to each 1½ pints of water.

Method.—Tie the coffee loosely in a piece of strong muslin. Boil up the water in a saucepan, put in the coffee, and bring to boiling point. Now draw the pan aside, cover closely, and allow the coffee to remain undisturbed for 10 minutes. This method is suitable for making large quantities of the beverage.

3477.—COFFEE, BLACK. (Fr.—Café Noir.)

Ingredients.—To each ½ pint of water allow 1 heaped tablespoonful of coffee.

Method.—Black coffee is prepared in the ordinary way, and can be made successfully by any of the preceding methods. It should be made very strong, and strained free from grounds. Black coffee is generally taken alone without the addition of sugar.

3478.—COFFEE, BURNT.

Ingredients.—Strong coffee, brandy.

Method.—Allow 3 teaspoonfuls of good coffee to each ½ pint of water, and prepare according to any of the preceding methods. Sweeten it rather more than ordinarily, and strain it into small cups. Pour a little brandy into each over a spoon, set fire to it, and when the spirit is partly consumed, the flame should be blown out, and the coffee drunk immediately.

3479.—COFFEE WITH MILK. (Fr.—Café au Lait.)

This beverage is merely strong black coffee to which hot milk is added, generally in the proportion of 2 or 3 parts milk to 1 part coffee. It is usual to pour the two liquids into the cup at the same time.

3480.—MATÉ, OR PARAGUAY TEA.

The leaf of the Brazilian holly or maté is extensively employed in the South American States as a substitute for Chinese or Indian tea.

3481.—TEA, TO MAKE.

In order to make good tea it is necessary that the water should be quite boiling, but it must on no account be water that has boiled for some time, or been previously boiled, cooled, and then re-boiled. It is a good plan to empty the kettle and refill it with fresh cold water, and make the tea the moment it reaches boiling point. Soft water makes the best tea, and boiling softens the water, but after it has boiled for some time it again becomes hard. When water is very hard a tiny pinch of carbonate of soda may be put into the teapot with the tea, but it must be used very sparingly, otherwise it may impart a very unpleasant taste to the beverage. Tea is better made in an earthen than a metal pot. One good teaspoonful of tea will be found sufficient for two small cups, if made with boiling water and allowed to stand 3 or 4 minutes; longer than this it should never be allowed to stand. The delicate flavour of the tea may be preserved, and injurious effects avoided by pouring the tea, after it has stood 3 or 4 minutes, into a clean teapot which has been previously heated.

Home-made Wines, etc.

3482.—ALE AND GINGER. (See Mulled Ale, No. 3598.)

3483.—ALLAHABAD TANKARD.

Ingredients.—1 pint bottle of pale ale, 1 pint of white wine, ¼ of a pint of syrup, No. 2599, 1 or 2 sprigs of mint, 1 small slice of toast, ¼ of a teaspoonful of grated nutmeg.

Method.—Mix the ale, wine and syrup together. Cut the toast to fit a glass jug, or silver tankard, sprinkle on the nutmeg, and pour over the mixed ale, wine and syrup. Serve with mint leaves floating on the surface.

3484.—APPLE CUP.

Ingredients.—3 or 4 large apples, 1 pint of cider, sugar to taste, crushed ice.

Method.—Slice the apples, without paring, barely cover them with boiling water, and let the water stand covered until cold. Strain, add the cider, sweeten to taste, pour over the crushed ice, and serve.

3485.—APPLE WINE.

Ingredients.—5 gallons of good cider, 10 lb. of loaf sugar.

Method.—Put the cider into a cask it will about ¾ fill, add the sugar, and stir occasionally with a piece of wood or cane until the sugar is quite dissolved; at the end of 48 hours put in the bung, and place a small vent peg near the top of the cask. Allow the cask to remain for 12 months in a cool, dry place, when the wine will be ready for use.

3486.—APRICOT WINE.

Ingredients.—12 lbs. of sound but not over ripe apricots, 1 lb. of loaf sugar, 1 pint of white wine, 3 gallons of water, 1 tablespoonful of compressed yeast, or 1 tablespoonful of good brewer's yeast.

Method.—Remove the stones of the fruit, take out the kernels, and cut each apricot into 6 or 8 pieces. Put them into a preserving pan with the water, sugar, and about half the kernels, and simmer very gently for 1 hour. Turn the whole into an earthenware vessel, let it remain undisturbed until cool, then stir in the yeast; if compressed yeast is used it must previously be mixed smoothly with a little warm water. Cover the vessel with a cloth, let it remain undisturbed for 3 days, then strain the liquid into a clean, dry cask, add the white wine, and bung lightly. At the end of 6 months draw off the wine into bottles, cork them closely, store in a cool, dry place for about 12 months, and the wine will be then ready for use.

3487.—APRICOT WINE. (Another Method.)

Ingredients.—12 lbs. of firm, ripe apricots, loaf sugar, 2 gallons of water.

Method.—Prepare the fruit as directed in the preceding recipe, put it into a preserving pan with 2 gallons of cold water and half the kernels and boil gently for about 1 hour. Strain, return to the pan; to each quart of liquid add 6 ozs. of loaf sugar, bring to the boil, and remove the scum as it rises. Let the whole simmer gently for 10 minutes, then turn into an earthenware vessel. Allow it to remain covered until the following day, pour into dry bottles, to each one add a lump of sugar, and cork closely. Store in a cool, dry place for about 6 months, when the wine should be ready for use.

3488.—BIRCH BEER.

Ingredients.—½ a lb. of black birch bark, 1 oz. of hops, ¼ of a lb. of pimento, ¼ of a lb. of ginger, 6 pints of golden syrup, ½ a pint of yeast, or 2 ozs. of German yeast.

Method.—Boil the bark in 3 or 4 pints of water, and, when considerably reduced, strain and boil rapidly until the liquor is as thick as treacle. Meanwhile boil the hops, pimento and ginger in 6 quarts of water for 20 minutes, then strain it on to the bark extract. Stir until it boils, add the golden syrup, and, when quite dissolved, strain the whole into a cask. Add 10 gallons of water previously boiled and allowed to cool, and as soon as it becomes lukewarm stir in the liquid yeast. Let it remain loosely bunged for 2 or 3 days, or until fermentation has ceased, then strain into small bottles, cork them tightly, and store in a cool place.

3489.—BLACKBERRY SYRUP.

Ingredients.—To each lb. of fruit allow 1 lb. of loaf or preserving sugar, and 1 tablespoonful of cold water, brandy.

Method.—Place the fruit, sugar and water in a large jar with a close-fitting cover, stand the jar in a saucepan of boiling water, and cook gently for 2 hours. Strain the juice, measure it, put it into a preserving pan or stewpan (preferably an enamelled one), and boil gently for 20 minutes, skimming carefully meanwhile. To each pint of syrup add a small glass of brandy, let the whole become quite cold, then bottle for use.

3490.—CHERRY BOUNCE.

Ingredients.—12 lbs. of cherries; to each gallon of juice obtained from them allow 4 lbs. of sugar, ½ a teaspoonful of ground mace, ¼ of a teaspoonful of ground allspice, 1 quart of brandy, and 1 quart of rum.

Method.—Remove the stones, place the fruit in a large jar, and stand the jar in a saucepan containing boiling water. Cook gently until all the juice is extracted, strain it and measure it into a preserving pan. Add sugar, mace and allspice in the proportions stated above, and simmer the ingredients until the scum ceases to rise. When cold, add the spirits, and bottle for use.

3491.—CHERRY WINE.

Ingredients.—12 lbs. of cherries, preferably small black ones, either loaf or good preserving sugar.

Method.—Place the cherries on a large dish and bruise them well with a large wooden spoon. Allow them to remain until the following day, then drain them well on a hair sieve, and measure the juice into an earthenware vessel. To each quart of juice add ½ a lb of sugar, cover the vessel, let it stand for 24 hours, and strain the liquor into a clean, dry cask. Bung closely, but provide the upper part of the cask with a vent peg; let it remain undisturbed for about 6 months, then drain off into bottles. Cork closely, store in a cool, dry place, and use as required.

3492.—CHERRY WINE. (Another Method.)

Ingredients.—Ripe chenies. To each quart of juice extracted from them add a pinch each of ground mace, ground cloves and ground all-spice, ½ a pint of brandy, and ½ a pint of rum.

Method.—Stone the cherries, put them into a large jar, place it in a saucepan of boiling water, and cook gently until the juice is all extracted. Then strain it into a preserving pan, add sugar and flavouring ingredients in the proportion stated above, and boil and skim until clear. Let it cool, add the spirits, pour into bottles, cork them closely, and use as required.

3493.—CHERRY BRANDY.

Ingredients.—Sound, not over ripe Morella cherries. To each lb. allow 3 ozs. of best castor, or pounded loaf sugar, good French brandy to cover them.

Method.—Cut off the stalks, leaving them about ½ an inch in length, wipe the cherries with a soft cloth, and put them into perfectly dry wide-necked bottles. Rather more than half fill the bottles, and place the fruit and sugar in alternate layers. Fill the bottles with brandy, cork them closely, and cover the tops with melted wax or bladder. Keep for at least 2 months before using.

3494.—CHERRY BRANDY. (Another Method.)

Ingredients.—Sound Morella cherries. To each lb. allow 3 ozs. of brown sugar candy, 12 apricot, peach, or plum kernels, ¼ of an oz of shredded bitter almond, ¼ of an inch of cinnamon, and good French brandy to cover.

Method.—Cut off the stalks, leaving them about ½ an inch in length, wipe the cherries with a soft cloth, and prick them well with a coarse darning needle. Half fill some wide-necked bottles with the prepared fruit; to each one add sugar candy, etc., in the above-stated proportions, and fill the bottles with brandy. Cork closely, cover the top with melted wax or bladder, and keep for at least 3 months before using.

3495.—CIDER.

Cider is the fermented juice of apples, and it is chiefly manufactured in Dorsetshire, Devonshire, Gloucestershire, Herefordshire, Norfolk and Worcestershire. The juice is extracted by first crushing the apples in a cider-mill, and afterwards subjecting the pulp to heavy pressure. The product is either diluted with water, and sold as Sweet Cider, or it is allowed to ferment in barrels, which in some districts are closed at the top, and in others open, and simply covered with a cloth. When active fermentation has subsided the cider is drawn off into casks, where it remains for several months before it is ready for bottling or drinking. Some varieties of effervescing cider almost approach champagne in character.

3496.—CIDER PUNCH.

Ingredients.—1 quart of cider iced, 1 bottle of iced seltzer or soda water, 1 wineglassful of brandy, 2 ozs. of sugar, or to taste, 1 lemon thinly sliced.

Method.—Mix all the ingredients together in a glass jug, and serve in small glasses.

3497.—CLARY WINE.

Ingredients.—To each gallon of water allow 3 lbs. of either loaf or good preserving sugar, 2 tablespoonfuls of brewer's yeast, or ¼ of an oz. of compressed yeast moistened with water, 1 quart of clary flowers and tops, and ½ a pint of good brandy.

Method.—Dissolve the sugar in the water, bring to the boil, simmer gently for 10 minutes, skimming meanwhile, and when cool pour it into a clean dry cask. Add a little of the warm syrup to the yeast, and when it is working well stir it, together with the clary flowers and tops, into the rest of the syrup. Stir vigorously twice daily for 5 days, and bung closely as soon as fermentation ceases. Let it remain undisturbed for 4 months, then drain it carefully from the sediment; add the brandy, pour into bottles, and cork securely. After being stored for about 6 months in a cool, dry place it will be ready for use.

Note.—This biennial, with its whorls of pale-blue flowers, was formerly largely used in the domestic still.

3498.—COWSLIP WINE.

Ingredients.—4 quarts of cowslip flowers, 4 quarts of water, 3 lbs. of loaf sugar, the finely-grated rind and juice of 1 orange and 1 lemon, 2 tablespoonfuls of brewer's yeast, or ¼ of an oz. of compressed yeast moistened with water, ¼ of a pint of brandy, if liked.

Method.—Boil the sugar and water together for ½ an hour, skimming when necessary, and pour, quite boiling, over the rinds and strained juice of the orange and lemon. Let it cool, then stir in the yeast and cowslip flowers, cover with a cloth, and allow it to remain undisturbed for 48 hours. Turn the whole into a clean dry cask, add the brandy, bung closely, let it remain thus for 8 weeks, then draw it off into bottles. Cork securely, store in a cool, dry place for 3 or 4 weeks, and it will then be ready for use.

3499.—CURRANT WINE, BLACK.

Ingredients.—Ripe black currants. To each pint of juice obtained add 1 pint of cold water, 1 lb. of preserving sugar, and a good glass of French brandy.

Method.—Take away the stalks, put the currants into an earthenware bowl, bruise well with a wooden spoon, then drain off the juice and put it aside. Add the water to the berries, stir them frequently for 2 or 3 hours, then strain the liquid and mix it with the juice. Add the sugar, and as soon as it is dissolved turn the whole into a cask. When fermentation has ceased rack off the liquid into a smaller cask, add the brandy, bung closely, and let it remain for at least 12 months in a warm place. At the end of this time drain the wine off carefully into dry bottles, cork them tightly, and store in a dry, moderately-warm place.

3500.—CURRANT WINE, RED.

Ingredients.—Ripe red currants. To each gallon of fruit allow 1½ gallons of cold water, and 5 lbs. either loaf sugar or good preserving sugar, and ½ a pint of good brandy.

Method.—Remove the stalks from the currants, put them into an earthenware bowl, bruise them well with a wooden spoon, and drain off the juice. Put the juice aside, add the water to the berries, let it stand for 2 or 3 hours, stirring occasionally meanwhile. At the end of this time strain the liquid from the berries into the juice, add ¾ of the sugar, stir occasionally until dissolved, then pour the whole into a cask, filling it three parts full. Bung closely, but place a vent peg near the top of the cask, and let the cask remain for 1 month where a uniform temperature of about 65° Fahr. can be maintained. Dissolve the remainder of the sugar in the smallest possible quantity of warm water, mix it well with the contents of the cask, replace the bung, and allow the cask to remain undisturbed for 6 weeks longer. Now drain off the wine into a clean, dry cask, add the brandy, let the cask stand for about 6 months in a dry, warm place, then bottle and cork tightly. The wine may be used at once, but will be better if kept for 12 months at least.

3501.—CURRANT AND RASPBERRY WINE.

Ingredients.—5 gallons of red-currant juice, 1 pint of raspberry juice, 10 gallons of water, 10 lbs. of either loaf sugar or good preserving sugar.

Method.—Extract the juice as directed in the two preceding recipes. Add to it the water and sugar, stir until the latter is dissolved, then turn the whole into a cask, and bung closely, but provide the top of the cask with a vent peg. As soon as fermentation ceases, tighten the vent peg, and let the cask remain undisturbed in a moderately warm place for 12 months. At the end of this time rack off into dry bottles, cork them closely, and seal the top with melted wax. The wine should be ready for use in about 3 months.

3502.—DAMSON WINE.

Ingredients.—To each gallon of damsons add 1 gallon of boiling water. To each gallon of liquor obtained from these add 4 lbs. of loaf sugar, and ½ a pint of French brandy.

Method.—Remove the stalks, put the fruit into an earthenware bowl, pour in the boiling water, and cover with a cloth. Stir the liquid 3 or 4 times daily for 4 days, then add the sugar and brandy, and when the former is dissolved, turn the whole into a clean dry cask. Cover the bung-hole with a cloth, folded into several thicknesses, until fermentation ceases, then bung tightly, and allow the cask to remain undisturbed for 12 months in a moderately warm place. At the end of this time it should be racked off into bottles. The wine may be used at once, but if well corked and stored in a dry place it may be kept for years.

3503.—DANDELION WINE.

Ingredients.—4 quarts of dandelion flowers, 4 quarts of boiling water, 3 lbs. of loaf sugar, 1 inch whole ginger, 1 lemon, the thinly-pared rind of 1 orange, 1 tablespoonful of brewer's yeast or ¼ of an oz. of compressed yeast moistened with water.

Method.—Put the petals of the flowers into a bowl, pour over them the boiling water, let the bowl remain covered for 3 days, meanwhile stirring it well and frequently. Strain the liquid into a preserving pan, add the rinds of the orange and lemon, both of which should be pared off in thin fine strips, the sugar, ginger, and the lemon previously stripped of its white pith, and thinly sliced. Boil gently for about ½ an hour, and when cool add the yeast spread on a piece of toast. Allow it to stand for 2 days, then turn it into a cask, keep it well bunged down for 8 or 9 weeks, and bottle the wine for use.

3504.—EAST INDIA PUNCH.

Ingredients.—½ a pint of brandy, 1 pint of port wine, 1 pint of syrup, No. 2599, ½ a pint of lime-juice syrup, 1 bottle of seltzer water iced, ½ a gill of arrack, the thinly pared rinds of 2 lemons, 2 or 3 sprigs of syringa, 1 breakfastcupful of crushed ice, sugar to taste.

Method.—Soak the lemon-rind in the brandy for 3 hours, then strain, add the rest of the ingredients, and serve.

3505.—EGG FLIP (See Sherry Egg Flip, No. 3626.)

3506.—ELDERBERRY WINE. (See Elder Wine, No. 3507.)

3507.—ELDER WINE.

Ingredients.—7 lbs. of elderberries, 3 gallons of water. To each gallon of liquid thus obtained add 3 lbs. of good loaf sugar, 1 lb. of raisins, ½ an oz. of ground ginger, 6 cloves, ¼ of a pint of brandy, ½ a teaspoonful of brewer's yeast.

Method.—Strip the berries from the stalks, pour the water, quite boiling, over them, let them stand for 24 hours, then bruise well and drain through a hair sieve or jelly bag. Measure the juice obtained, put it into a preserving pan with sugar, raisins, ginger, and cloves in above-stated proportions, boil gently for 1 hour, and skim when necessary. Let the liquid stand until milk-warm, then stir in the yeast and turn the whole into a clean, dry cask. Cover the bung-hole with a folded cloth, let the cask remain undisturbed for 14 days, then stir in the brandy and bung tightly. In about 6 months the wine may be drawn off into bottles, tightly corked, and stored for use.

Elderberry Wine.—The elderberry is well adapted for the production of wine; its juice contains a considerable portion of the principle necessary for a vigorous fermentation, and its beautiful colour communicates a rich tint to the wine made from it. It is, however, deficient in sweetness, and therefore demands an addition of sugar. It is one of the best old English wines.

3508.—FLOSTER.

Ingredients.—1 gill of sherry, ½ a gill of noyeau, 1 oz. of loaf sugar, 3 or 4 thin slices of lemon, 1 bottle of iced soda-water, 1 lump of ice.

Method.—Mix all the ingredients together in a large tumbler, and imbibe through a straw.

3509.—GINGER BEER.

Ingredients.—5 quarts of boiling water, 1¼ lb. of sugar, 1 oz. of whole ginger bruised, 2 lemons, ¼ of an oz. of cream of tartar, 1 good tablespoonful of brewer's yeast.

Method.—Remove the rinds of the lemons as thinly as possible, strip off every particle of white pith, cut the lemons into thin slices, removing the pips. Put the sliced lemon into an earthenware bowl with the sugar, ginger, and cream of tartar, and pour in the boiling water. Allow it to stand until milk-warm, then stir in the yeast and let the bowl remain in a moderately warm place for 24 hours. Skim the yeast off the top, strain the ginger-beer carefully from the sediment, bottle, tie the corks down securely, and in 2 days it will be ready for use.

3510.—GINGER BRANDY.

Ingredients.—2 ozs. of Jamaica ginger, 1 quart of brandy, ½ a pint of water, 1 lb. of sugar, 2 ozs. of juniper berries (mixed black and white).

Method.—Crush finely the ginger and juniper berries, put them into a wide-necked bottle, and pour in the brandy. Cork securely, let the bottle stand in a warm place for 3 days, shaking it 3 or 4 times daily. On the third day boil the sugar and water to a thick syrup, and when cool add to it the brandy, which must previously be strained through fine muslin or filtering paper until quite clear. When quite cold, bottle, cork securely, and store for use.

3511.—GINGER WINE.

Ingredients.—3 gallons of cold water, 9 lbs. of loaf sugar, ¼ of a lb. of whole ginger, bruised, ¼ of a lb. of raisins, the strained juice and finely-pared rinds of 4 lemons, a good tablespoonful of brewer's yeast.

Method.—Stone and halve the raisins, put them into a large preserving pan, or perfectly clean copper, with the water, sugar, and ginger, bruised; boil for 1 hour, skimming frequently. Turn the whole into a large earthenware bowl or wooden tub, allow the liquid to stand until milk-warm, then stir in the yeast. On the following day put the preparation into a clean, dry cask, add the lemon-juice, and bung lightly. Stir the wine every day for a fortnight, then tighten the bung. Let the wine remain undisturbed for 3 or 4 months, when it may be bottled for use.

3512.—GINGER WINE. (Another Method.)

Ingredients.—6 gallons of water, 14 lbs. of loaf sugar, 6 ozs. of whole ginger, bruised, 2 lbs. of Muscatel raisins, 4 lbs. of Valencia raisins, ½ an oz. of isinglass, 6 lemons, 1 pint of brandy.

Method.—Remove the peel of the lemons as thinly as possible, and boil it with the water, sugar and ginger for ½ an hour. Meanwhile stone and halve the raisins, put them into an earthenware bowl, pour the liquid over them when nearly cold, add the lemon-juice and yeast. Stir it every day for a fortnight, then add the isinglass previously dissolved in a little warm water, and drain into a clean, dry cask. Let the wine remain closely bunged for about 3 months, then bottle for use.

3513.—GOOSEBERRY VINEGAR.

Ingredients.—14 lbs. of ripe green gooseberries, 12 lbs. of sugar, 6 gallons of water.

Method.—Bruise the gooseberries in a bowl or tub, and pour over them the water, which must previously be boiled and allowed to cool. Let them remain for 3 days, stirring frequently, then strain, add the sugar, and when dissolved pour the whole into a clean, dry cask. Bung loosely until fermentation has ceased, then tighten the bung, and let the cask remain in a dry, moderately warm place for 9 months. At the end of this time rack the vinegar into clean, dry bottles, store for 3 or 4 months longer, then use.

3514.—GOOSEBERRY WINE.

Ingredients.—20 lbs. of firm green gooseberries, 3 gallons of hot water, 15 lbs. of loaf sugar, 1½ ozs. of cream of tartar.

Method.—Top and tail the gooseberries, put them into an earthenware bowl or wooden tub, and pour over them the hot water. Let them soak for 24 hours, then bruise them well with a heavy wooden mallet or potato masher, and drain the juice through a fine hair sieve or jelly-bag. Replace the skins in the vessel in which they were soaked, cover them with boiling water, stir and bruise well so as to completely extract the juice, then strain through the sieve or bag. Mix this preparation with the juice, add the sugar, and boiling water to increase the liquid to 5 gallons. Replace in the bowl or tub, stir in the cream of tartar, cover with a heavy woollen cloth, and allow the vessel to stand in a moderately warm place for 2 days. Now strain the liquid into a small cask, cover the bung-hole with a folded cloth until fermentation ceases—which may be known by the cessation of the hissing noise—then bung closely, but provide the top of the cask with a vent-peg. Make this wine in the beginning of June, before the berries ripen; let it remain undisturbed until December, then drain it off carefully into a clean cask. In March or April, or when the gooseberry bushes begin to blossom, the wine must be bottled and tightly corked. To ensure its being clear and effervescing, the wine must be bottled at the right time and on a clear day.

3515.—GOOSEBERRY WINE. (Another Method.)

Ingredients.—Firm green gooseberries. To each lb. of fruit allow 2 pints of cold water. To each gallon of juice obtained from the fruit allow 3 lbs. of loaf sugar, ½ a pint of good gin, 4 ozs. of isinglass.

Method.—Top and tail the gooseberries, bruise them thoroughly, pour over them the cold water, and let them stand for about 4 days, stirring frequently. Strain through a jelly-bag or fine hair sieve, dissolve the sugar in the liquid, add the gin and isinglass dissolved in a little warm water, and pour the whole into a cask. Bung loosely until fermentation has ceased, then tighten the bung, and let the cask remain undisturbed for at least 6 months. At the end of this time the wine may be bottled, but it will not be ready for use for at least 12 months.

3516.—GRAPE WINE.

Ingredients.—Sound, not over-ripe grapes; to each lb. allow 1 quart of cold water. Add to each gallon of liquid obtained from the grapes 3 lbs. of loaf sugar, ¼ of a pint of French brandy, ¼ of an oz. of isinglass.

Method.—Strip the grapes from the stalks, put them into a wooden tub or earthenware bowl, and bruise them well. Pour over them the water, let them stand for 3 days, stirring frequently, then strain through a jelly-bag or fine hair sieve. Dissolve the sugar in the liquid, then pour the whole into a cask. Bung lightly for a few days until fermentation subsides, then add the isinglass dissolved in a little warm water, and the brandy, and tighten the bung. Let the cask remain undisturbed for 6 months, then rack the wine off into bottles, cork and seal them securely, and keep for at least a year before using.

3517.—HOP BEER.

Ingredients.—5 ozs. of hops, 8 gallons of water, 2½ lb. of brown sugar, 3 or 4 tablespoonfuls of yeast.

Method.—Boil hops and water together for 45 minutes, add the sugar, and, when dissolved, strain into a bowl or tub. As soon as it is lukewarm add the yeast, let it work for 48 hours, then skim well, and strain into bottles, or a small cask. Cork securely, and let it remain for a few days before using it.

3518.—HOPS AND SHERRY. (See Sherry Tonic, No. 3549.)

3519.—JOHN COLLINS.

Ingredients.—1 glass of gin, 1 bottle of iced soda water, 1 level teaspoonful of sugar, 1 tablespoonful of lemon-juice, 2 or 3 thin slices of lemon, crushed ice.

Method.—Half fill a tumbler with ice, pour over it the gin and lemon-juice, add the sugar, cover with a small plate, and shake well. Strain into another tumbler, add the soda water, 1 tablespoonful of crushed ice, and the sliced lemon, then serve.

3520.—LEMON FLIP.

Ingredients.—¼ of a pint of lemon-juice, the rind of 2 lemons, 5 or 6 ozs. of castor sugar, 4 eggs, 1 pint of boiling water, ¼ of a pint of sherry.

Method.—Take the rind off 2 lemons in the thinnest possible strips. Put them into a jug with the sugar, add the boiling water, and let it stand until cold. Now stir in the well-beaten eggs, the strained lemon-juice and the sherry, strain through a fine strainer, and use.

3521.—LEMON SYRUP.

Ingredients.—2 lbs. of loaf sugar, 2 pints of water, 1 oz. of citric acid, ½ a drachm of essence of lemon.

Method.—Boil the sugar and water together for 15 minutes, and put the liquid into a basin, where let it remain till cold. Beat the citric acid to a powder, mix with it the essence of lemon, then add these two ingredients to the syrup, mix well, and bottle for use. 2 tablespoonfuls of the syrup are sufficient for a tumbler of cold water, and will be found a very refreshing summer drink.

3522.—LEMON SYRUP. (Another Method.)

Ingredients.—1 lemon, 1 lb. of loaf sugar, ½ an oz. of tartaric acid, 1 pint of boiling water.

Method.—Take off the rind of the lemon in thin fine strips and place them in a jug. Remove the whole of the white pith, slice the lemon thinly, put it into the jug with the sugar and tartaric acid, pour in the water, and stir until the sugar is dissolved. When quite cold, strain the syrup into a bottle and cork tightly. A pleasant drink may be made by adding 1 part of this syrup to 6 parts of water.

3523.—LEMON WINE.

Ingredients.—10 lemons, 4 lbs. of loaf sugar, 4 quarts of boiling water, 1 tablespoonful of brewer's yeast.

Method.—Remove the rinds of 5 lemons in thin fine strips, and place them in a wooden tub or earthenware bowl. Boil the sugar and water together for ½ an hour, then pour the syrup over the lemon-peel. When cool, add the strained juice of the 10 lemons, stir in the yeast, and let the vessel stand for 48 hours. At the end of this time, strain into a cask, which the wine must quite fill, bung loosely until fermentation ceases, then tighten the bung, and allow the cask to remain undisturbed for about 6 months before racking the wine off into bottles.

3524.—LEMON WINE. (Another Method.)

Ingredients.—To 4½ gallons of water allow the pulp and juice of 50 and the rinds of 25 lemons, 16 lbs. of loaf sugar, ½ an oz. of isinglass, 1 pint of brandy.

Method.—Remove the rinds of 25 lemons in thin strips, remove from each lemon every particle of white pith, and cut them into slices. Put aside the pips, place the sliced lemon rind and lemons in a wooden tub or earthenware bowl, and pour over them the cold water. Stir frequently for 7 days, then strain into a cask and add the sugar. Bung loosely until fermentation ceases, then add the isinglass dissolved in a little water, and bung tightly for 6 months. At the end of this time add the brandy, and rack the wine off into bottles.

3525.—MALT WINE.

Ingredients.—5 gallons of water, 28 lbs. of sugar, 6 quarts of sweet-wort, 6 quarts of tun, 3 lbs. of raisins, ½ a lb. of candy, 1 pint of brandy.

Method.—Boil the sugar and water together for 10 minutes; skim it well, and put the liquor into a convenient sized pan or tub. Allow it to cool; then mix it with the sweet-wort and tun. Let the preparation stand for 3 days, then put it into a barrel, and let it ferment for another 3 days or more, then bung up the cask, and keep it undisturbed for 2 or 3 months. After this, add the raisins (whole), the candy and brandy, and in 6 months' time bottle off the wine. Those who do not brew may procure the sweet-wort and tun from any brewer.

Note.—Sweet-wort is the liquor that leaves the mash of malt before it is boiled with the hops; tun is the new beer after the whole of the brewing operation has been completed.

3526.—MEAD.

Ingredients.—3 lbs. of honey, 4 quarts of water, ¼ of a pint of brewer's yeast.

Method.—Dissolve the honey in the water, bring it slowly to the boil, and simmer gently until reduced to 3 quarts, skimming when necessary. Then turn it into an earthenware bowl or wooden tub, and when cool stir in the yeast, and let it remain covered for 3 days. At the end of this time strain the liquid into a cask, bung loosely until fermentation subsides, then tighten the bung, and allow the cask to remain undisturbed for 12 months before racking the mead into bottles.

3527.—MEAD. (Another Method.)

Ingredients.—5 lbs. of honey, 3 gallons of water, the whites of 2 eggs, 1 blade of mace, ½ an inch of cinnamon, 3 cloves, ½ an inch of whole ginger, 1 tablespoonful of brewer's yeast.

Method.—Beat the whites of eggs slightly, put them into a large pan with the water, honey, mace, cinnamon, cloves and ginger, whisk or stir frequently till boiling point is reached, then simmer gently for 1 hour. Let the preparation cool, strain it into a cask, stir in the yeast, cover the bung-hole with a folded cloth until fermentation ceases, then bung tightly, and let the cask stand in a cool, dry place for 9 months. At the end of this time rack the mead carefully into bottles, and cork them tightly. The mead may be used at once, but it will keep good for years, if stored in a cool, dry place.

3528.—MEAD WINE.

Ingredients.—5 gallons of water, 5 lbs. of honey, 2 ozs. of dried hops, 1 tablespoonful of yeast.

Method.—Dissolve the honey in the water, add the hops, and simmer very gently for 1 hour, turn into an earthenware bowl, let it become milk-warm, then stir in the yeast. Allow it to remain covered for 3 days, then strain the liquid into a cask, bung loosely until fermentation subsides, and afterwards tighten the bung. The wine should remain in the cask for 12 months, and then be racked off carefully into bottles.

3529.—METHEGLIN.

Ingredients.—3½ lbs. of honey, 1 quart of white-currant juice, 2 gallons of boiling water, ⅓ of an oz. of cream of tartar, 1 pint of brandy.

Method.—Mix all together but the brandy, and stir until the honey is dissolved. Let it remain until fermentation ceases, then strain, add the brandy, bottle, and cork securely.

Or dissolve 4½ lbs. of honey in 5 quarts of boiling water in which 1 oz. of hops has been simmered for 20 minutes, and, when cool, stir in 2 or 3 tablespoonfuls of yeast. When fermentation has ceased, strain into bottles and cork securely.

3530.—MULLED WINE. (See Mulled Claret, No. 3599, and Negus, No. 3600.)

3531.—ORANGE BRANDY.

Ingredients.—2 quarts of French brandy, ¾ of a pint of orange-juice, the rind of 6 oranges, 1¼ lb. of loaf sugar.

Method.—Remove the rinds of 6 oranges as thinly as possible, mix the strained orange-juice and brandy together, add the prepared rinds and sugar, and turn the whole into a wide-necked bottle. Cork closely, shake it 2 or 3 times daily for 10 days, then strain into small bottles, and store for use.

3532.—ORANGE WINE.

Ingredients.—The juice of 50 Seville oranges, 15 lbs. of loaf sugar, 4 gallons of water, the whites and shells of 3 eggs, 1 pint of French brandy, 3 tablespoonfuls of brewer's yeast.

Method.—Dissolve the sugar in the water, add the whites and crushed shells of the eggs, bring to the boil, and simmer gently for 20 minutes. Let it stand until nearly cold, then strain through a jelly-bag, add the strained orange-juice and yeast, and leave the vessel covered for 24 hours. Pour into a cask, bung loosely until fermentation subsides, then tighten the bung, and allow the cask to remain undisturbed for 3 months. At the end of this time rack it off into another cask, add the brandy, let it remain closely bunged for 12 months, then bottle for use.

3533.—ORANGE WINE. (Another Method.)

Ingredients.—90 Seville oranges, 32 lbs. of loaf sugar, cold water.

Method.—Remove the peel of 20 oranges as thinly as possible, put it into an earthenware bowl, and cover it with water. Extract as much of the juice as possible from all the oranges, and strain it over the sugar. Put the pulp into a separate vessel, and cover it with water. Let the whole stand for 48 hours, then put the sugar and orange-juice into a 9-gallon cask, strain, and add the liquid from the orange-rinds and pulp. Cover the rinds and pulp with more water, and repeat the same process every 48 hours until the cask is full. Bung loosely for 3 or 4 days, then tighten the bung, and after 9 months, bottle for use.

3534.—PARSNIP WINE.

Ingredients.—4 lbs. of parsnips, 3 lbs. of Demerara sugar, ¼ of an oz. of mild hops, 1 tablespoonful of fresh yeast, 1 slice of toasted bread, 4 quarts of boiling water.

Method.—Boil the parsnips gently in the water for 15 minutes, add the hops, and cook for 10 minutes longer. Strain, add the sugar, let the liquid become lukewarm, and put in the toast spread with the yeast. Let it ferment for 36 hours, then turn it into a cask, which it should fill. As soon as fermentation ceases, strain into small bottles, cork securely, and store for at least 1 month before using.

3535.—RAHAHOUT.

Ingredients.—1 teaspoonful of grated chocolate, 1 teacupful of castor sugar, 1 teacupful of rice-flour, 1 tablespoonful of arrowroot, 1 small vanilla pod.

Method.—Pound and sieve the vanilla, add the rest of the ingredients, and turn into an air-tight tin. When required for use, mix 1 dessertspoonful smoothly with a little cold milk or water, stir in ⅓ of a pint of boiling milk, bring to the boil, cook for a few seconds, and serve.

3536.—RAISIN WINE.

Ingredients.—To each lb. of raisins allow 1 gallon of cold water, 2 lbs. of good preserving sugar, 1 tablespoonful of yeast.

Method.—Strip the raisins from the stalk, put them into a large boiler or clean copper with the water, simmer gently for about 1 hour, then rub them through a sieve. Dissolve the sugar in the liquid, and add the raisin-pulp and the yeast, let the vessel stand covered for 3 days, then strain the liquid into a cask. Bung loosely until fermentation ceases, then tighten the bung, and allow the cask to stand for at least 12 months before racking the wine off into bottles.

3537.—RAISIN WINE. (Another Method.)

Ingredients.—16 lbs. of raisins, 2 gallons of water.

Method.—Strip the raisins from the stalks, put them into an earthenware or wooden vessel, pour over them the water, and let them remain covered for 4 weeks, stirring daily. At the end of this time strain the liquid into a cask which it will quite fill, bung loosely until fermentation subsides, then tighten the bung, and allow the cask to remain undisturbed for 12 months. Now rack it off carefully into another cask, straining the liquid near the bottom of the cask repeatedly until quite clear, let it stand for at least 2 years, and then bottle for use.

3538.—RAISIN WINE WITH CIDER.

Ingredients.—8 gallons of good cider, 15 lbs. of Malaga raisins, 1 bottle of French brandy, 3 ozs. of sugar candy, the rind of 1 lemons.

Method.—Strip the raisins from the stalks, halve them, put them into a 9 gallon cask, and pour over them the cider. Bung lightly for 5 or 6 days, then tighten the bung and let the cask stand for 6 months. Strain into another cask, passing the liquid near the bottom repeatedly through a jelly-bag or fine muslin until quite clear, add the brandy, the sugar-candy crushed to a powder, and the finely-pared rind of the lemons. Keep the wine well bunged for 2 years, then bottle, cork and seal securely, store it in a cool, dry place for one year longer, when it will be ready for use.

3539.—RASPBERRY BRANDY.

Ingredients. —1 pint of ripe raspberries, 1 quart of French brandy, ¼ of a lb. of loaf sugar, 2 tablespoonfuls of cold water.

Method.—Put the raspberries into a wide-necked bottle, pour the brandy over them, cork the bottle tightly, and let it stand in a moderately warm place for 14 days. Have ready a thick syrup, made by boiling together the sugar and water until the right consistency is obtained. Strain the liquor from the bottle repeatedly until quite clear, then mix it with the syrup, and pour the whole into small bottles. Cork them securely, and store for use.

3540.—RASPBERRY GIN.

Ingredients.—1 quart of ripe raspberries, 1 quart of good gin, 1 lb. of sugar-candy.

Method.—Break the sugar-candy in small pieces, put it into a jar with the raspberries and gin, cover closely, and let it remain thus for 12 months, shaking it daily for 3 or 4 weeks. At the end of the time strain or filter until clear, and bottle for use.

3541.—RASPBERRY VINEGAR.

Ingredients.—3 lbs. of ripe raspberries, 3 pints of white wine vinegar, loaf sugar.

Method.—Put 1 lb. of picked raspberries into a wide-necked glass bottle, pour over them the vinegar, and let them infuse for 3 days. Strain the liquid through a hair sieve, drain the fruit thoroughly, but do not squeeze it. Pour the liquid over another lb. of the raspberries, and after 3 days strain and drain as before. Repeat the process with the third lb. of raspberries. Measure the liquid; to each pint allow 1 lb. of sugar; put the whole into a saucepan (preferably an enamelled one), and boil gently for 10 minutes, skimming when necessary meanwhile. When quite cold strain into small bottles, cork securely, and store for use.

3542.—RASPBERRY VINEGAR. (Another Method.)

Ingredients.—2 quarts of raspberries, 2 quarts of white vine vinegar. To each pint of liquid obtained from these add 1 lb. of loaf sugar.

Method.—Put the raspberries into a wide-necked glass bottle, or an unglazed jar; pour over them the vinegar; cover, and let the liquid stand for 10 days, stirring it daily. Strain and measure the vinegar; to each pint allow ib. of sugar, and stir occasionally till the sugar is dissolved. Pour the whole into a jar, place the jar in a saucepan of boiling water, and simmer gently for 1¼ hours, skimming when necessary. When cold, bottle for use.

3543.—RASPBERRY AND CURRANT WINE.

Ingredients.—6 quarts of raspberries, 4 quarts of red currants, 10 quarts of water, 10 lbs. of good preserving sugar, 1 pint of French brandy.

Method.—Strip the red currants from the stalks, put them into a large earthenware or wooden vessel, and pour over them the water (which must have been previously boiled, and allowed to become quite cold). On the following day crush the red currants with a wooden mallet or potato masher, add the raspberries, and allow the whole to stand until the following day. Strain the liquid through a jelly-bag or fine hair sieve, and drain the fruit thoroughly, but do not squeeze it. Stir in the sugar, and when quite dissolved turn the wine into a clean, dry cask. Bung loosely until fermentation has entirely subsided, then tighten the bung, and allow the cask to remain undisturbed for 3 months. At the end of this time rack the wine off carefully, straining that near the bottom of the cask repeatedly until quite clear. Scald and drain the cask, replace the wine, add the brandy, bung lightly, let it remain 2 months longer in the cask, and then bottle.

3544.—RASPBERRY WINE.

Ingredients.—10 quarts of ripe raspberries, 10 quarts of boiling water, 6 lbs. of good preserving sugar, 2 tablespoonfuls of brewer's yeast, 1 pint of French brandy, ¼ of an oz. of isinglass.

Method.—Prepare the fruit in the usual way, put it into an earthenware or wooden vessel, pour over it the boiling water, and let it remain covered until the following day. Pass both liquid and fruit through a fine hair sieve, let it stand for 24 hours, then strain it carefully, without disturbing the sediment, into another vessel. Add the sugar, stir in the yeast, and as soon as the sugar is dissolved turn the whole into a clean, dry cask. Cover the bung-hole with a folded cloth until fermentation subsides, then bung it closely. Let it stand for 1 month, rack it off into a clean cask, add the brandy, and isinglass dissolved in a little warm water, bung tightly, and allow it to remain undisturbed for 12 months. At the end of this time rack it off into bottles, cork them securely, store for 12 months longer, and the wine will be ready for use.

3545.—RASPBERRY WINE. (Another Method.)

Ingredients.—6 quarts of ripe raspberries, 6 quarts of water, loaf sugar.

Method.—Put the raspberries into an earthenware or wooden vessel, bruise them well with a heavy wooden spoon, and pour over them the cold water. Let them stand until the following day, stirring them frequently, then strain the liquid through a jelly-bag or fine hair sieve, and drain the fruit thoroughly, but avoid squeezing it. Measure the liquid; to each quart add 1 lb. of sugar; stir occasionally until dissolved, then turn the whole into a cask. Bung loosely for several days, until fermentation ceases, then tighten the bung, let it remain thus for 3 months, and bottle for use.

3546.—RHUBARB WINE.

Ingredients.—25 lbs. of rhubarb, 5 gallons of cold water; to each gallon of liquid thus obtained add 3 lbs. of either loaf or good preserving sugar, and the juice and very thinly pared rind of 1 lemon. To the whole add 1 oz. of isinglass.

Method.—Wipe the rhubarb with a damp cloth, and cut it into short lengths, leaving on the peel. Put it into an earthenware or wooden vessel, crush it thoroughly with a wooden mallet or heavy potato masher, and pour over it the water. Let it remain covered for 10 days, stirring it daily; then strain the liquor into another vessel, add the sugar, lemon-juice and rind, and stir occasionally until the sugar is dissolved. Now put it into a cask, and add the isinglass previously dissolved in a little warm water; cover the bung-hole with a folded cloth for 10 days, then bung securely, and allow it to remain undisturbed for 12 months. At the end of this time rack off into bottles, and use.

3547.—RHUBARB WINE. (Another Method.)

Ingredients.—20 lbs. of rhubarb, 5 gallons of cold water, 12 lbs. of loaf or good preserving sugar, 1 pint of French brandy, ½ a lb. of barley-sugar, ½ an oz. of isinglass, the rind of 2 oranges, the rind of 2 lemons.

Method.—Wipe the rhubarb with a damp cloth, slice it thinly, put it into a large earthenware or wooden vessel, pour over it the water, and let it stand closely covered for 4 days. Strain the liquid through a jelly-bag or fine sieve, pressing the pulp as dry as possible without allowing any of it to pass through the sieve. Add the sugar, stir occasionally until dissolved, then turn the preparation into a cask, and cover the bung-hole with a folded cloth. As soon as fermentation subsides add the brandy. Bung the cask securely, and allow it to remain undisturbed for 3 months. Rack the wine into a clean, dry cask, add the very finely-pared rind of the oranges and lemons, the barley-sugar finely-powdered, and the isinglass dissolved in a little warm water. Bung the cask securely, store in a cool, dry place for at least 12 months, then bottle, cork securely, store for 6 months longer, when the wine will be ready for use.

3548.—RUM PUNCH (See Whisky Punch, No. 3612.)

3549.—SHERRY TONIC.

Ingredients.—Hops, sherry.

Method.—Strip the hops from the stalks, put them into wide-necked bottles, filling them to the neck, and cover with sherry. Let them infuse for 21 days, then strain into clean, dry bottles, cork securely, and store for use.

3550.—SHRUB.

Ingredients.—½ gallon of rum, ¾ of a pint of orange-juice, ½ a pint of lemon-juice, the peel of 2 lemons, 2 lbs. of loaf sugar, 2½ pints of water.

Method.—Slice the lemon-peel very thinly, and put it, with the fruit juice and spirit, in a large covered jar. Let it stand for 2 days, then pour over it the water in which the sugar has been dissolved, take out the lemon-peel, and leave it for 12 days before using.

3551.—SUBSTITUTE FOR MILK OR CREAM.

Ingredients.—Allow 1 new-laid egg to a breakfastcupful of tea or coffee.

Method.—Beat the egg well, strain it into the cup, and add the tea or coffee very gradually at first, stirring briskly meanwhile.

3552.—TURNIP WINE.

Ingredients.—Turnips; to each gallon of turnip juice extracted add 3 lbs. of loaf sugar, and ½ a pint of brandy.

Method.—Wash, pare and slice the turnips, put them into a cider press, and press out the juice. Measure the juice into a clean, dry cask, add the sugar and brandy, and bung loosely. As soon as fermentation ceases tighten the bung, let the wine remain undisturbed for 3 months, then bottle and cork securely. The wine should be ready for use in a year.

3553.—WEDDING PUNCH.

Ingredients.—1 quart of champagne, 1 bottle of claret, 1 bottle of seltzer water iced, 1 wineglassful of curaçoa, sugar to taste, ½ a pint of crushed ice, strips of cucumber, sprigs of young mint.

Method.—Mix all the ingredients together, and serve with the mint and cucumber floating on the surface.

3554.—WELSH NECTAR.

Ingredients.—½ a lb. of raisins, 1 lb. of loaf sugar, 2 small lemons, 4 quarts of boiling water.

Method.—Remove the rinds of the lemons as thinly as possible, and pour over them the boiling water. When cool, add the strained juice of the lemons, the raisins stoned and finely chopped, and the sugar. Cover; let the preparation remain for 5 days, stirring 3 or 4 times daily, then strain into bottles. This beverage will keep good only a short time.

Liqueurs

3555.—ANISE LIQUEUR.

Ingredients.—1 quart of good brandy, 1 oz. of anise-seed, 1 lb. of loaf sugar, 1 pint of water.

Method.—Put the anise-seed into the brandy, and let it stand, closely corked, for a fortnight, shaking it occasionally; boil the sugar and water to a syrup, and strain the brandy into it. When cool, bottle, cork securely, and store for use.

3556.—ARRACK LIQUEUR.

Ingredients.—1 quart of arrack, 1 quart of water, 1 lb. of sugar-candy, the rind of ½ a lemon.

Method.—Remove the outer part of the lemon rind as thinly as possible, add it and the sugar-candy to the water, and boil gently until a moderately thick syrup is formed. When cold, strain and add it to the arrack, bottle, cork securely, and store for use.

Arrack.—This spirit is produced by fermenting the juice of the cocoa and other palms; it is extensively used in the East, but is little known in England.

3557.—BLACK CURRANT LIQUEUR.

Ingredients.—1 lb. of black currants, ¾ of a lb. of sugar-candy, 1½ pints of good gin.

Method.—Strip the fruit from the stalks, put it into a wide-necked bottle, add the sugar-candy crushed to a fine powder, and pour in the gin. Let it stand for 2 months, then strain until it is quite clear, and bottle for use.

3558.—CARAWAY LIQUEUR.

Ingredients.—1 oz. of caraway seeds, ½ a lb. of loaf sugar, 1 quart of brandy, ½ a pint of water.

Method.—Boil the sugar and water to thin syrup, pour it, quite boiling, over the caraway seeds, let it cool slightly, and add the brandy. When quite cold pour the whole into a bottle, cork securely, allow it to stand for 10 days, then strain into small bottles, cork them tightly, and store for use.

3559.—CHERRY LIQUEUR.

Ingredients.—1 lb. of Morella cherries, 1 lb. of black cherries, ½ a lb. of loaf or good preserving sugar, ¼ of an oz. of stick cinnamon, 12 cloves, brandy.

Method.—Remove the stalks and stones from the cherries, crush the stones and cherries, put them into a bottle with the sugar, cloves and cinnamon, and pour over them the brandy. Cork closely, let it stand for 14 days, then strain into small bottles, cork securely, and store for use.

3560.—CITRONEN LIQUEUR.

Ingredients.—4 lemons, 1 pint of spirits of wine, 1 pint of syrup, No. 2599.

Method.—Remove the rinds of the lemons as thinly as possible, pour over them the spirits of wine, cover and put aside for 10 days. On the tenth day make the syrup as directed, add the strained juice of 4 lemons, and, when quite cold, strain and mix in the spirits of wine. Bottle, cork securely, and store for use.

3561.—CLOVE LIQUEUR.

Ingredients.—¼ of a lb. of cloves, ¼ of a lb. of coriander seed, ½ a lb. of loaf sugar, 2 dozen large black cherries, 1 quart of gin or brandy.

Method.—Remove the stalks and stones from the cherries, bruise the stones, also the cloves and coriander seed. Put the whole into a wide-necked bottle, add the sugar, pour in the brandy, and cover closely for 1 month. When ready, strain the liquid into small bottles, cover closely, and store for use.

3562.—CURAÇOA.

Ingredients.—1 quart of brandy or rectified spirits of wine, 1 lb. of loaf sugar, ½ a pint of cold water, ½ a pint of boiling water, 2 ozs. of very thinly-pared orange rind.

Method.—Put the orange rinds into a jar, pour over them the boiling water; when cool, add the brandy. Cover closely, let the liquid stand for 10 days in a moderately warm place, and stir it 2 or 3 times daily. On the tenth day, boil the sugar and cold water together until reduced to a thick syrup, let this become quite cold, then add to it the liquid from the jar, previously strained through flannel or fine muslin until clear. Pour into small bottles, cork tightly, and store for use.

3563.—CURAÇOA. (Another Method.)

Ingredients.—3 pints of brandy or rectified spirits of wine, the rinds of 6 Seville oranges and 1 lemon, ½ of an oz. of stick cinnamon, ¼ of an oz. of coriander seed, ½ a teaspoonful of saffron, 2 lbs. of loaf sugar, 2 pints of water.

Method.—Remove the rinds of the oranges and lemon as thinly as possible, put them into a jar with the cinnamon, coriander seeds, saffron and brandy, cover closely, and let the liquid stand in a warm place for 6 weeks. At the end of this time boil the sugar and water to a thick syrup; when quite cold strain into it the liquid from the jar, bottle, and cork securely.

3564.—FOUR-FRUIT LIQUEUR.

Ingredients.—¾ of a lb. of strawberries, ¾ of a lb. of Kentish cherries, ½ a lb. of raspberries, ½ a lb. of black currants, loaf sugar, brandy.

Method.—Strip the fruit from the stalks, put it into a jar, stand the latter in a saucepan of boiling water, and cook gently for 1 hour. Strain the juice through a jelly-bag, being careful not to press the pulp, and to each pint of strained juice and ½ a pint of French brandy, 3 ozs. of loaf sugar, and half the cherry kernels. Cover closely, let the liquor stand for 3 days, then strain it into small bottles, and cork them securely.

3565.—HAWTHORN LIQUEUR.

Ingredients.—White hawthorn blossoms, good brandy.

Method.—Gather the blossoms on a dry day, put them into wide-necked bottles, shaking, but not pressing, them down. Fill the bottles with brandy, cork them securely, let them remain thus for 4 months, then strain the liqueur into small bottles, and cork tightly. This liqueur is used chiefly for flavouring creams, custards, etc.

3566.—NOYEAU, IMITATION OF.

Ingredients.—3 ozs. of apricot, nectarine, or peach kernels, 1 lb. of sugar-candy, 1 quart of French brandy.

Method.—Blanch the kernels, pound them in a mortar, or failing this, chop them very finely. Put them into a wide-necked bottle or jar, pour over them the brandy, and keep them in a warm place for 4 days, shaking them frequently. Crush the sugar-candy to a fine powder, add and stir occasionally until it is quite dissolved, then strain the liquid into small bottles and cork them tightly. The noyeau may be used at once, or it may be kept for some time in a cool, dry place.

3567.—NOYEAU, IMITATION OF. (Another Method.)

Ingredients.—3 ozs. of bitter almonds, 2 ozs. of sweet almonds, 1 lb. of loaf sugar, 1 quart of brandy or gin, 2 tablespoonfuls of honey.

Method.—Blanch the almonds, pound them well in a mortar, or chop them very finely, put them into a clean wide-necked bottle or jar, pour into them the spirit, and cover closely. Keep the jar in a moderately cool place for 3 days, shaking frequently, then add the honey and sugar, and stir occasionally until they are dissolved. Strain through very fine muslin into small bottles, and cork them securely.

3568.—NOYEAU, IMITATION OF. (Another Method.)

Ingredients.—3 pints of French brandy, ½ a pint of boiling milk, 1½ lbs. of loaf sugar, 4 ozs. of bitter almonds, ⅛ of an oz. of stick cinnamon, 1 lemon.

Method.—Remove the rind of the lemon as thinly as possible, put it into a wide-necked bottle, add the sugar, cinnamon, almonds blanched, and the juice of ½ the lemon. Shake occasionally until the sugar is dissolved, then add the milk, quite boiling, and when cold, add the brandy and cover closely. Shake the bottle 3 or 4 times a day for 3 weeks, then strain into small bottles, cork securely, and store for use.

3569.—ORANGE LIQUEUR.

Ingredients.—1 Seville orange, 4 cloves, a pinch of saffron, 1½ pints of gin or rectified spirits of wine, 1 lb. of loaf sugar, ½ a pint of water.

Method.—Stick the cloves into the orange, put it into a jar, add the spirit, cover closely so as to completely exclude the air, and let it remain thus for 1 month. At the end of this time boil the sugar and water together to a thick syrup; when cool, mix it with the gin, etc., and cover closely for another month. When ready, strain the liquid into small bottles, cork securely, and store for use.

3570.—ORANGE LIQUEUR. (Another Method.)

Ingredients.—The peel of 3 Seville oranges 1½ pints of gin or rectified spirits of wine, 1 lb. of loaf sugar, ¼ of a pint of water.

Method.—Remove the rinds of the oranges in fine strips, and put them into a wide-necked bottle or jar, with the saffron and gin. Boil the sugar and water to a thick syrup, when cool add it to the contents of the bottle. Cover closely, and let it remain in a moderately warm place for a month. Then strain into small bottles, cork securely, and store for use.

3571.—RASPBERRY LIQUEUR.

Ingredients.—1 pint of ripe raspberries, 1 quart of brandy, gin, or rectified spirits of wine, 1 lb. of loaf sugar, ½ a pint of water.

Method.—Put the raspberries into a wide-necked bottle, pour over them the spirit, cover closely, and let the liquid stand for 1 month, shaking the bottle daily. When ready, boil the sugar and water to a thick syrup, add the liquid from the raspberries, previously strained until quite clear, and bottle for use.

3572.—RATAFIA.

Ingredients.—4 ozs. of cherry kernels, preferably those taken from Morella cherries, 1 oz. of apricot or peach kernels, 1 bottle of good brandy, ½ a lb. of sugar-candy, ¼ of a pint of cold water.

Method.—Pound the kernels until smooth, moistening them from time to time with a few drops of brandy. Put them with the remainder of the brandy into a wide-necked bottle, cover closely, and shake 2 or 3 times daily for 6 weeks. Strain the liquor first through fine muslin and afterwards through filtering paper, add to it the sugar-candy finely powdered and dissolved in cold water, bottle, cork tightly, and store for use.

3573.—STRAWBERRY LIQUEUR.

Ingredients.—6 lbs. of ripe strawberries, 2 lbs. of sugar-candy, good brandy.

Method.—Half fill wide-necked glass bottles with strawberries, put an equal portion of finely-crushed sugar-candy into each, and fill them with brandy. Cork tightly, allow them to stand in a warm place for 6 weeks, then strain the liquid into small bottles, cork securely, and store for use.

3574.—VANILLA LIQUEUR.

Ingredients.—2 Vanilla pods, 3 pints of brandy or gin, 1 lb. of loaf sugar, 1 pint of water.

Method.—Break the pods into short lengths, put them into the spirit, cork closely, and let it infuse for 14 days. On the last day boil the sugar and water to a thick syrup, strain the spirit into it, and when quite cold bottle for use.

Cups

3575.—BACCHUS CUP.

Ingredients.—½ a bottle of champagne, ½ a pint of sherry, ⅛ of a pint of brandy, 1 liqueur glass of noyeau, 1 tablespoonful of castor sugar, 1 bottle of seltzer or soda water, a few balm leaves, ice.

Method.—Put the champagne, sherry, brandy, noyeau, sugar and balm leaves into a jug, let it stand for a few minutes, then add a few pieces of ice and the mineral water, and serve at once.

3576.—BADMINTON CUP.

Ingredients.—1 bottle of red Burgundy, 2 bottles of seltzer water, the rind of 1 orange, the juice of 2 oranges, a few thin slices of cucumber, a dessertspoonful of castor sugar, 1 wineglassful of Curaçoa,

Method.—Place all these ingredients, except the seltzer water, in a large jug imbedded in ice for at least 1 hour, keeping the jug covered. When ready to serve, strain into a glass jug, add a few fresh slices of cucumber, and the seltzer water.

3577.—BURGUNDY CUP.

Ingredients.—1 bottle of Burgundy, ½ a bottle of port, 2 bottles of soda water, 1 liqueur glass of Chartreuse, the juice of 2 oranges, the juice of 1 lemon, a few thin slices of cucumber, 1 or 2 sprigs of fresh lemon thyme, 1 tablespoonful of castor sugar.

Method.—Put all the ingredients, except the port wine, into a large glass jug, surround it with rough pieces of ice, cover closely, and let it remain thus for 1 hour. Just before serving add the port wine.

3578.—CHAMPAGNE CUP.

Ingredients.—1 bottle of champagne, 1 liqueur glass of brandy, 2 bottles of seltzer or soda water, ½ a teaspoonful of Maraschino, a few fine strips of lemon peel.

Method.—When the time permits it is much better to ice the liquor which forms the basis of a "cooling cup" than to reduce the temperature by adding crushed ice. Place the champagne and seltzer water in a deep vessel, surround them with ice, cover them with a wet woollen cloth, and let them remain for 1 hour. When ready to serve, put the strips of lemon rind into a large glass jug, add the Maraschino and liqueur brandy, pour in the soda water and serve at once. If liked, a teaspoonful of castor sugar may be added, but it should be stirred in gradually, otherwise the wine may overflow.

3579.—CHAMPAGNE CUP, PARISIAN.

Ingredients.—1 bottle of champagne, 2 bottles of seltzer water, 1 tablespoonful of Swiss absinthe, 1 dessertspoonful of castor sugar, a few thin slices of cucumber, 2 or 3 sprigs of verbena, when procurable.

Method.—Cool the champagne and seltzer water as directed in the preceding recipe. Place the rest of the ingredients in a large glass jug, and when ready to serve add the iced champagne and seltzer water.

3580.—CLARET CUP.

Ingredients.—1 bottle of claret, 1 wineglassful of sherry, 1 liqueur glass of brandy, 1 liqueur glass of noyeau, 1 liqueur glass of Maraschino, the thin rind of 1 lemon, 2 or 3 sprigs of balm, borage or verbena when procurable, castor sugar to taste, 1 large bottle of seltzer or soda water.

Method.—Put the lemon rind, and 1 or 2 tablespoonful of castor sugar into a large jug, cover, and let it stand imbedded in ice for 1 hour. Add the rest of the ingredients, and serve. A few strips of cucumber peel may be used instead of balm, borage or verbena.

3581.—CLARET CUP. (Another Method.)

Ingredients.—1 bottle of claret, 1 bottle of soda water, 2 glasses of Curaçoa, 1 dessertspoonful of castor sugar, or to taste, a few thin strips of lemon rind, a few thin strips of cucumber rind.

Method.—Put the claret into a glass jug, add the lemon rind and the cucumber rind, cover, and let the jug stand embedded in ice for 1 hour. Before serving, add the Curaçoa and the soda water, and sweeten to taste.

3582.—CIDER CUP.

Ingredients.—1 bottle of cider, 1 bottle of soda water, 1 liqueur glass of brandy, a few thin strips of cucumber rind, a few thin strips of lemon rind, a dessertspoonful of lemon-juice, a dessertspoonful of castor sugar, or to taste.

Method.—Surround the cider and soda water with rough ice, and let them cool for ½ an hour. Put the brandy, cucumber and lemon rind, lemon-juice and sugar into a large jug, add the iced cider and soda water, and serve at once.

3583.—HOCK CUP.

Ingredients.—1 bottle of hock, 1 liqueur glass of old brandy, ½ a liqueur glass of Curaçoa or Bénédictine, 2 bottles of seltzer or soda water, a few strips of lemon peel, a little borage.

Method.—Stand the wine, seltzer or soda water in a deep vessel, surround them with rough ice and let them remain for an hour. Have the rest of the ingredients ready, in a glass jug, pour in the wine, add the mineral water, and serve at once.

3584.—HOCK CUP. (Another Method.)

Ingredients.—1 bottle of hock, 1 bottle of seltzer or soda water, 1 glass of Curaçoa, 1 tablespoonful of lemon-juice, a few fine strips of lemon rind; a few fine strips of cucumber rind, a teaspoonful of castor sugar, or to taste.

Method.—Put all these ingredients, except the mineral water, into a glass jug, surround it with ice, cover closely, and let it remain for ½ an hour. Just before serving add the mineral water, which must previously be iced.

3585.—LAGER BEER CUP.

Ingredients.—1 bottle of lager beer (Bass' ale may be substituted), ¼ of a pint of water, 1 glass of sherry, the juice of 2 lemons and the fine rind of 1, 1 tablespoonful of castor sugar, a few leaves of fresh mint, a pinch of grated nutmeg, crushed ice.

Method.—Remove the lemon rind in thin, fine strips, put them into a jug, add the water, sherry, lemon-juice, sugar, mint and nutmeg, cover and let the liquid stand for 20 minutes. Strain into a glass jug, add a few pieces of ice and the lager beer, then serve.

3586.—LIQUEUR CUP.

Ingredients.—1 pint of claret; 1 pint of water, 1 tablespoonful of Maraschino, 1 tablespoonful of kirsch, 1 orange cut in thin slices, the juice of 2 oranges, the juice of 3 lemons, 1 tablespoonful of castor sugar, broken ice.

Method.—Strain the orange and lemon-juice into a glass jug, and add the rest of the ingredients. Break the ice into small pieces, and put it into the cup just before serving.

3587.—LOVING CUP.

Ingredients.—1 bottle of champagne, ½ a bottle of Madeira, ¼ of a pint of French brandy, 1½ pints of water, ¼ of a lb. of loaf sugar, 2 lemons, a few leaves of balm, 2 or 3 sprigs of borage.

Method.—Rub the peel off one lemon with some lumps of sugar, then remove every particle of pith, also the rind and pith of the other lemon, and slice them thinly. Put the balm, borage, the sliced lemons and all the sugar into a jug, add the water, Madeira and brandy, cover surround with ice, and let the mixture remain thus for about 1 hour. Also surround the champagne with ice, and add it to the rest of the ingredients when ready to serve.

3588.—MOSELLE CUP.

Ingredients.—1 bottle of Moselle, 2 glasses of Curaçoa, 1 bottle of seltzer or soda water, the juice and thin rind of 1 lemon, a few thin slices of cucumber, 1 tablespoonful of castor sugar, or to taste, crushed ice.

Method.—Put the lemon rind and lemon-juice, the sugar, cucumber, Curaçoa and wine into a jug, let it stand covered for 15 or 20 minutes, then add the mineral water and a little crushed ice, and serve at once.

3589.—SAUTERNE CUP.

Ingredients.—1 quart bottle of Sauterne, 1 pint bottle of Apollinaris, 1 wineglassful of brandy, 1 wineglassful of Curaçoa, the juice of 1 lemon, 1 lemon thinly sliced, 1 orange thinly sliced, 2 pieces of cucumber rind, a few small sprigs of mint, crushed ice.

Method.—Put all the above-mentioned ingredients, except the mint and ice, into a large glass jug, surround it with ice, and let it stand for 1 hour. Serve with small sprigs of mint floating on the top. If liked, a little castor sugar may be added, and, if more convenient, the cup may be cooled by adding 2 or 3 tablespoonfuls of crushed ice, instead of surrounding it with ice.

3590.—WINE CUP.

Ingredients.—1 pint of champagne (iced), 1 pint of good claret, 1 pint of Apollinaris, 1 wineglassful of brandy, 1 wineglassful of Curaçoa, 1 orange sliced, 1 lemon sliced, 2 pieces of cucumber rind, green mint, ice.

Method.—Put all these ingredients into a large glass jug, adding 2 or 3 tablespoonfuls of crushed ice. If liked, a little castor sugar may be added. The cup is served with small sprigs of mint floating on its surface.

3591.—ZELTLINGER CUP.

Ingredients.—1 bottle of Zeltlinger, 1 glass of sherry or brandy, 1 bottle of soda or seltzer water, 3 or 4 slices of fresh or preserved pineapple cut into sections, the juice and thin rind of 1 lemon, 1 dessertspoonful of castor sugar, or to taste, ice.

Method.—Strain the lemon-juice into a large glass jug, add the sugar, lemon-rind, pineapple, wine, a few lumps of ice, and lastly the soda water. Serve at once.

Summer and Winter Drinks, etc.

3592.—BISHOP.

Ingredients.—1 bottle of port or sherry, 2 lemons, 2 ozs. of loaf sugar, 1 tumbler of water, spice to taste.

Method.—Stick 1 lemon with cloves and roast or bake it, boil the spice in the water, boil up the wine, take off some of the spirit with a lighted paper, add the water and the roasted lemon, and let the preparation stand near the fire for a few minutes. Rub the sugar on the rind of the other lemon, put it into a bowl, strain, and add half the juice of the lemon, pour in the wine and serve as hot as possible.

3593.—LEMONADE.

Ingredients.—½- a pint of cold water, the juice of 1 lemon, ¼ of a teaspoonful of carbonate of soda, castor sugar to taste.

Method.—Strain the lemon-juice into the water, sweeten to taste, then stir in the carbonate of soda and drink while the mixture is in an effervescing state.

3594.—LEMONADE.

Ingredients.—1 oz. of tartaric acid, 4 ozs. of castor sugar, fine 1 drachm of essence of lemon.

Method.—Mix these ingredients well together, spread them on a plate, stir and turn over repeatedly until thoroughly dry. Divide into 20 equal portions, wrap them carefully in separate papers, and store for use in an air-tight tin. Each portion is sufficient for 1 glass of lemonade.

SUPPER TABLES WITH BUFFET.

 

3595.—LEMONADE, EGG.

Ingredients.—1 egg, 1 dessertspoonful of lemon-juice, 1 teaspoonful of castor sugar, or to taste, nutmeg, cold water, ice.

Method.—Break the egg into a glass, beat it slightly, then add the lemon-juice, sugar, 1 tablespoonful of crushed ice and a little cold water. Shake well until sufficiently cooled, then strain into another glass, fill up with iced water, sprinkle a little nutmeg on the top, and serve.

3596.—LEMONADE, FRUIT.

Ingredients.—The juice of 1 lemon, 6 fine strawberries or raspberries, castor sugar to taste, cold water, ice.

Method.—Crush the fruit well, add 1 teaspoonful of castor sugar, small or otherwise according to taste, the lemon-juice, a little cold water, and strain into a tumbler. Add a little crushed ice, fill up with cold water, and serve.

3597.—MAY DRINK.

Ingredients.—1 bottle of hock or other white wine, ½ a pint of water, 1 or 2 tablespoonfuls of castor sugar, the juice and thin rind of 1 lemon, a small handful of black currant leaves, a few sprigs of woodruff, crushed ice.

Method.—Put the sugar, lemon rind and lemon-juice, black currant leaves and woodruff into a jug, add the water and wine, and let it stand covered and surrounded with ice for at least ½ an hour. Strain into a glass jug, add a few sprigs of woodruff, then serve.

3598.—MULLED ALE.

Ingredients.—1 quart of good ale, 1 glass of rum or brandy, 1 tablespoonful of castor sugar, a pinch of ground cloves, a pinch of grated nutmeg, a good pinch of ground ginger.

Method.—Put the ale, sugar, cloves, nutmeg, and ginger into an ale warmer or stewpan, and bring nearly to boiling point. Add the brandy and more sugar and flavouring if necessary, and serve at once.

3599.—MULLED CLARET.

Ingredients.—1 pint of claret, ½ a pint of boiling water, sugar, nutmeg and cinnamon to taste.

Method.—Heat the claret nearly to boiling point, add the boiling water, sugar, nutmeg and cinnamon to taste, and serve hot. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose.

3600.—NEGUS.

Ingredients.—½ a pint of port wine, ½ a pint of boiling water, 2 or 3 thin slices of lemon, sugar and nutmeg to taste.

Method.—Heat the wine in a stewpan, but do not allow it to boil. Put the slices of lemon, a pinch of nutmeg, and 4 or 5 lumps of sugar into a jug, pour in the boiling water, stir gently until the sugar is dissolved, then add the hot wine and serve at once.

3601.—ORANGEADE.

Ingredients.—The juice of 15 oranges, the rind of 3 oranges, 2 quarts of water, ¾ of a lb. of loaf sugar, crushed ice.

Method.—Remove the peel of 3 oranges as thinly as possible, add it and the sugar to 1 pint of water, then simmer gently for 20 minutes. Strain the orange-juice into a glass jug, and add the remaining 3 pints of water. As soon as the syrup is quite cold strain it into the jug, add a handful of crushed ice, and serve at once.

3602.—PINEAPPLE SHERBET.

Ingredients.—1 pineapple, either fresh or preserved, 2 quarts of water, the juice of 4 lemons, ice, sugar to taste.

Method.—Cut the pineapple into slices, and chop it coarsely. Pour over it the cold water, add the lemon-juice, sweeten to taste, and strain into a large jug. Just before serving add a few pieces of ice.

3603.—PUNCH.

Ingredients.—½ a pint of brandy, ½ a pint of rum, 1 pint of boiling water, 2 or 3 ozs. of loaf sugar, 1 large lemon, a pinch of ground cinnamon, a pinch of grated nutmeg.

Method.—Remove the rind of the lemon by rubbing it with some of the sugar. Put the whole of the sugar, the cinnamon, cloves, brandy, rum and boiling water into a stewpan, heat gently by the side of the fire, but do not let it approach boiling point. Strain the lemon-juice into a punch bowl, add the hot liquid, and serve at once.

Punch is a beverage made of various spirituous liquors or wine, hot water, the acid juice of fruits, and sugar. It is more intoxicating in its effects than other alcoholic beverages, especially so when composed, as is usually the case, of several alcoholic liquids. Moreover, the strength of the spirit being partially disguised by the acid, sugar and flavouring ingredients, not only makes this beverage more palatable than it would otherwise be, but it probably causes the partakers thereof to unconsciously imbibe more alcohol than would be agreeable to them in another form. Punch was almost universally drunk among the middle classes until the latter half of the nineteenth century, but it has now almost disappeared. There are many different varieties; in the composition of "Regent's Punch," champagne, brandy and veritable Martinique are required; "Norfolk Punch" requires Seville oranges; "Milk Punch" may be extemporised by adding a little hot milk to lemonade, and then straining it through a jelly-bag. Then there are "Wine Punch," "Tea Punch," and "French Punch," made with lemons, spirits, tea and wine in fantastic proportions. But of all the compounds of these materials, perhaps for a summer drink, the North-American "mint julep" is the most inviting. Captain Marryat gives the following recipe for its preparation: "Put into a tumbler about a dozen sprigs of the tender shoots of mint; upon them put a spoonful of white sugar, and equal proportions of peach and common brandy, so as to fill up one-third, or, perhaps, a little less; then take rasped or pounded ice, and fill up the tumbler. Epicures rub the lips of the tumbler with a piece of fresh pineapple, and the tumbler itself is very often encrusted outside with stalactites of ice. As the ice melts, you drink." The Virginians, says Captain Marryat, claim the merit of having invented this superb compound, but, from a passage in the Comus of Milton, he claims it for his own country.

3604.—PUNCH. (Another Method.)

Ingredients.—1 quart of very old ale, 1 pint of boiling water, ¼ of a pint of rum, ¼ of a pint of whisky, ¼ of a pint of gin, 1 lemon thinly sliced, sugar to taste, a pinch of ground cinnamon, a pinch of ground cloves, a pinch of grated nutmeg.

Method.—Put all these ingredients into a large stewpan, and bring nearly to boiling point. Strain into a punch bowl, add a few fresh thin slices of lemon, and serve.

3605.—PUNCH, COLD.

Ingredients.—1 bottle of rum, 2 small glasses of Curaçoa, 1 bottle of white wine, ½ a lb. of powdered sugar, 1 large lemon, ½ a pint of water, ice.

Method.—Put the sugar and lemon-rind into a bowl with the water; when dissolved add the spirits, the wine and the juice of the lemon. Break some ice into the bowl before serving.

3606.—SHANDY GAFF.

Ingredients.—Equal quantities of good ale and ginger beer, with a dash of liqueur if liked, ice.

Method.—Empty the bottles into a jug in which some lumps of ice have been broken, add the liqueur and serve when quite cold.

3607.—SHERRY COBBLER.

Ingredients.—½ a pint of sherry, 1 bottle of soda water, 1 glass of Curaçoa, 1 tablespoonful of castor sugar, crushed ice.

Method.—Dissolve the sugar in the sherry, and add the liqueur and soda. Put the preparation into tumblers; to each add a few small pieces of ice, and serve. Beverages of this description are usually drunk through straws, but it a matter of taste.

3608.—SLOE GIN.

Ingredients.—Sloes, gin, barley sugar, noyeau or essence of almonds.

Method.—Half fill clean, dry wine bottles with the fruit. Add to each 1 oz of crushed barley sugar, a little noyeau, or 2 or 3 drops of almonds. Fill the bottles with good unsweetened gin, cork them securely, and allow them to remain in a moderately warm place for 3 months. At the end of this time strain the liqueur through fine muslin or filtering paper until quite clear, then bottle it, cork securely and store for use.

3609.—SLOE GIN. (Another Method.)

Ingredients.—Sloes, good unsweetened gin, loaf sugar.

Method.—Fill a wide-necked bottle with sloes, pour over them as much gin as the bottle will hold, then cork securely, and allow the ingredients to stand for 10 days. Strain off the liquid, remove the fruit, replace with fresh sloes, and pour on the gin, adding more spirit if necessary. Let it stand for 10 days longer, then strain, add from 4 to 6 ozs. of sugar to each pint of liqueur, and bottle for use.

3610.—SODA WATER.

Soda Water as known in every-day life is a misnomer, as the fluid now contains really no soda, only carbonic acid gas. For medicinal purposes, however, the chemist still manufactures a water containing the amount of soda prescribed by the official Pharmacopoeia Britannica. But for ordinary drinking purposes a pure water is made to absorb carbonic acid gas, which gives it effervescence, a pleasantly piquant flavour, and a slightly laxative effect. Various means are adopted to permeate the water with the gas. For domestic purposes the gasogene is generally used. This takes the form of two glass globes covered with netting and connected by a metal neck, screwing in two parts, and provided with a tap. The lower globe is partly filled with chemicals, usually tartaric acid and bicarbonate, while the upper is filled with water. The water drips through a pipe into the lower globe, and on coming into contact with the chemicals, carbonic acid gas is gradually formed, and this is steadily taken up by the water as it falls slowly downwards. This water is removed by syphon action by means of the tap. Of recent years several other aerating devices have been manufactured for domestic purposes, and in which carbonic acid is used in a gaseous form. Another development is the provision of carbonic acid in liquid form, imprisoned in metallic capsules; this liquid carbonic acid is passed into a bottle of water, wine, or other fluid through a patent tap, and the pressure being reduced is quickly converted into gas, aerating the fluid. Commercially, soda water is manufactured by admitting carbonic acid gas into a copper globe, into which water is run, and the whole thoroughly agitated. If desired, a dose of soda or other salts, such as seltzer, lithia, seidlitz, etc., may be added; or, on drawing off the soda water from the agitator, lemonade or syrups can be mixed with it. Syrups consist of fairly thick boiled sugar and water, to which fruit juice or essence is added. A good recipe for lemonade is: sugar, 14 lbs.; tartaric acid, 1 oz.; citric acid, 1½ ozs.; essence of lemon, 2 drachms, mixed with 1 gallon of water aerated with carbonic acid gas. This is sufficient for about 12 dozen bottles. Carbonic acid gas is supplied in heavy steel tubes, which are fitted with valve taps, to enable the gas to be admitted to any form of aerating machine.

3611.—SUMMER BEVERAGE.

Ingredients.—Tea, lemon, sugar, liqueur, ice.

Method.—Make some moderately-strong tea, let it stand for 5 minutes, then strain it into a jug. Sweeten to taste, add a lemon thinly sliced, cover, and let it stand until quite cold. Just before serving add a glass of any kind of liqueur, and a heaped tablespoonful of crushed ice.

3612.—WHISKY PUNCH.

Ingredients.—1 bottle of Scotch whisky, 1 quart of boiling water, ½ a lb. of loaf sugar, the juice and finely pared rinds of 3 lemons.

Method.—Pour the boiling water over the sugar, lemon rinds and juice, let it remain until cold, then strain into a punch bowl. Add the whisky, place the bowl in a large vessel, surround it with ice, cover, and let it stand thus for at least 1 hour before serving.

3613.—CURRANT WATER.

Ingredients.—1 lb. of red currants, ½ a lb. of raspberries, 1 lb. of castor sugar, 2½ pints of cold water.

Method.—Remove the stalks, crush the fruit well with a wooden spoon, then put it into a preserving pan with ½ a pint of water, and ½ the sugar. Stir occasionally until it reaches boiling point, then strain through muslin or a fine hair sieve. Dissolve the rest of the sugar in a little cold water, boil to a syrup, add it to the fruit syrup, and stir in the remainder of the water. Allow it to stand until quite cold, then serve.

3614.—PINEAPPLE WATER.

Ingredients.—1 pineapple, either fresh or preserved, 1 lb. of loaf sugar, 3 pints of water, the juice of 2 lemons.

Method.—Slice the pineapple, cut it into small dice, or chop it coarsely. Boil the sugar and 1 pint of water to a syrup, pour it over the prepared pineapple, strain into it the lemon-juice, and cover closely. When quite cold, add the remaining 2 pints of water, and serve.

3615.—STRAWBERRY WATER.

Ingredients.—1 lb. of ripe strawberries, 3 pints of cold water, ½ a lb. of castor sugar, the juice of 1 lemon.

Method.—Remove the stalks, crush the fruit with a wooden spoon, sprinkle over the sugar, and let it stand for 3 or 4 hours. Pass the pulp through a fine hair sieve, add to it the lemon-juice and water, let it stand 2 or 3 hours, stirring frequently, then strain and use.

American Drinks

Americans, although great consumers of iced water at meals, are very fond of composite drinks, mixed immediately before they are taken. Broadly speaking, these drinks are of two kinds: (1) the cocktails, or alcoholic fancy beverages, and (2) the soda drinks, flavoured with fruit syrups or semi-medicinal decoctions. The first class are chiefly remarkable for the many ingredients which enter into their composition, the use of various fresh fruits in addition to lemons and oranges, and the extraordinary names bestowed on many of these beverages. Recipes for a few of the most popular, and apparently permanent, drinks, are given. The soda drinks consist of fruit syrups (such as the French syrups or our raspberry vinegar), which are diluted with iced soda water. Sometimes instead of sweet syrups, druggists' decoctions containing phosphates or extracts of medicinal herbs are used. Syrups, if properly made, strongly flavoured, and added sparingly to plain aerated water (so that it should not be too sweet), make palatable, cooling, and thirst-quenching beverages. Syrups may be easily bought, and now manufacturers place on the market a great number of essences which only require diluting with soda water.

3616.—BRAIN DUSTER.

Ingredients.—½ a wineglassful of vermouth, ½ a wineglassful of absinthe, ¼ of a teaspoonful of sugar, crushed ice, a little seltzer.

Method.—Put the vermouth, absinthe and sugar into a glass, add a few small pieces of ice, and shake well. Strain into a small glass, add just a little seltzer water, and serve.

3617.—BRANDY MINT JULEP.

Ingredients.—1 wineglassful of brandy, 1 lump of sugar, 1 or 2 small sprigs of fresh mint, 1 thin slice of orange, 1 thin slice of pineapple, crushed ice.

Method.—Put the lump of sugar into a glass and dissolve it in a few drops of cold water. Add the brandy, mint, and a little crushed ice. On the top place a small piece of orange and a small piece of pineapple, and serve.

Note.—Gin or whisky mint julep may be made by substituting these spirits for the brandy.

3618.—GIN COCKTAIL.

Ingredients.—1 wineglassful of good unsweetened gin, 10 drops of rock candy syrup, 10 drops of orange bitters, a small piece of lemon-peel, crushed ice.

Method.—Half fill a tumbler with small pieces of ice, pour over it the gin, add the syrup and bitters, then cover and shake well. Strain into a small glass, place a small piece of lemon peel on the top, and serve.

3619.—GIN RICKEY.

Ingredients.—1 wineglassful of gin, 1 dessertspoonful of lemon or lime-juice, seltzer water, ice.

Method.—Place a small block of ice at the bottom of a deep champagne glass, strain over it the lemon-juice, add the gin, fill up with seltzer water, and serve.

Note.—Any other spirit may be used instead of gin, and would, of course give its name to the compound.

3620.—MANHATTAN.

Ingredients.—½ a wineglassful of vermouth, ½ a wineglassful of whisky, 30 drops of green syrup, 10 drops of Angostura bitters, 6 drops of Curaçoa, a little shaved ice, 1 small strip of lemon-peel.

Method.—Put all the ingredients except the lemon-rind into a large tumbler, cover the top closely, shake well, and strain into a wineglass, Place the strip of lemon-peel on the top, and serve.

3621.—MARTINI COCKTAIL.

Ingredients.—½ a wineglassful of good unsweetened gin, ½ a wineglassful of Italian vermouth, 6 drops of rock candy syrup, 12 drops of orange bitters, 1 small piece of lemon-peel, crushed ice.

Method.—Half fill a tumbler with crushed ice, pour over it all the liquids, shake well, then strain into a glass, and serve with a small piece of lemon-peel floating on the surface.

3622.—MILK SHAKE.

Ingredients.—New milk, 1 egg, castor sugar to taste, ice, nutmeg.

Method.—Break the egg into a large glass, beat it slightly, add 1 tablespoonful of crushed ice, sugar to taste, and rather more than ¼ of a pint of milk. Shake well, then strain into a smaller glass, sprinkle a little nutmeg on the top, and serve.

3623.—PINEAPPLE JULEP.

Ingredients.—1 pineapple, either fresh or preserved, 1 bottle of sparkling Moselle, 1 gill of gin, 1 gill of raspberry syrup, ½ a gill of Maraschino, the juice of 2 oranges, 1 lb. of crushed ice.

Method.—Slice the pineapple rather thinly, and divide each slice into 8 sections. Put all the liquids into a glass jug or bowl, add the ice and prepared pineapple, and serve.

3624.—SARATOGA.

Ingredients.—1 wineglass of old brandy, 20 drops of pine-apple syrup, 20 drops of Maraschino, 12 drops of Angostura bitters, ½ a glass of champagne, 2 or 3 ripe strawberries, shaved ice, lemon-peel.

Method.—Nearly fill a large tumbler with shaved ice, and pour all the liquids, except the champagne, over it. Shake well, strain into another tumbler in which the strawberries and lemon-peel have been placed, add the champagne, and serve at once.

3625.—SHERRY COBBLER.

Ingredients.—¼ of a pint of sherry, 1 teaspoonful of orange-juice, 1 teaspoonful of fine white sugar, crushed ice.

Method.—Half fill a large tumbler with ice, pour over it the sherry and orange-juice, cover, and shake well. Strain into another tumbler containing the sugar, stir well, and serve with straws.

3626.—SHERRY EGG FLIP.

Ingredients.—1 glass of sherry, 1 egg, 1 teaspoonful of castor sugar, or to taste, nutmeg, crushed ice.

Method.—Beat the egg well, add the sugar, sherry, and a little crushed ice, shake well until sufficiently cooled, then strain into a small glass, and serve.

Note.—Port wine or any spirit may replace the sherry, and the liquor used would, of course, give its name to the "flip."

3627.—SILVER DREAM.

Ingredients.—1 wineglassful of gin, the white of 1 egg, the juice of ½ a lemon, 1 teaspoonful of sugar, crushed ice, a little seltzer water.

Method.—Beat the white of egg well, add to it the gin, lemon-juice sugar, and 1 tablespoonful of crushed ice. Shake well until sufficiently cooled, then strain into a deep champagne glass, fill up with seltzer water, and serve.

3628.—SILVER FIZZ.

Ingredients.—1 wineglass of gin, the juice of ½ a lemon, the white of 1 egg, 1 teaspoonful of icing sugar, a pinch of carbonate of soda, pounded ice.

Method.—Fill a tumbler 3 parts full with pounded ice, pour over this the gin and lemon-juice, then add the white of egg beaten to a stiff froth. Shake well, then strain into another tumbler containing the icing sugar, and carbonate of soda, and serve at once.

3629.—SILVER SOUR.

Ingredients.—1 dessertspoonful of lemon-juice, 1 wineglassful of unsweetened gin, the white of 1 egg, 1 teaspoonful of castor sugar, crushed ice.

Method.—Put the white of an egg into a tumbler, beat it slightly, then add the lemon-juice, gin, sugar and a heaped tablespoonful of crushed ice. Cover and shake well until sufficiently cooled, then strain into a small glass, and serve.

3630.—SLOE GIN COCKTAIL.

Ingredients.—½ a wineglassful of sloe gin, ½ a wineglassful of good unsweetened gin, 10 drops of orange bitters, a small piece of lemon-peel, crushed ice.

Method.—Half fill a tumbler with broken ice, pour over it the sloe gin, gin and bitters, cover the top of the glass, and shake it well. When sufficiently cooled strain it into a small glass, and serve with a small piece of lemon-peel floating on the top.

3631.—SNOW BALL.

Ingredients.—1 bottle of ginger ale, 1 wineglassful of brandy, 1 egg, 1 teaspoonful of castor sugar, crushed ice.

Method.—Break the egg into a glass, beat it well, then add the brandy and sugar, and strain into a large glass. Add a tablespoonful of crushed ice and the ginger ale, stir well, and serve.

3632.—STRAWBERRY FIZZ.

Ingredients.—3 or 4 fine strawberries, 3 slices of lemon, 1 teaspoonful of castor sugar, 1 wineglassful of unsweetened gin, crushed ice, Johannis or other mineral water.

Method.—Mix together and crush well the strawberries, lemon and sugar, add the gin and a heaped tablespoonful of broken ice, shake until sufficiently cooled, then strain into a champagne glass. Fill the glass with mineral water, and serve at once.

3633.—SUNRISE.

Ingredients.—¾ of a wineglass of sherry, ⅓ of a wineglass of brandy, 30 drops of vanilla syrup, 10 drops of Angostura bitters, pounded ice, a small piece of lemon-peel.

Method.—Half fill a tumbler with pounded ice, pour over it all the liquids, and shake well. Strain into another tumbler, add the lemon-peel, and serve.

3634.—WHISKY COCKTAIL.

Ingredients.—1 wineglassful of whisky, 15 drops of rock candy syrup, 10 drops of Angostura bitters, a small piece of lemon-peel, crushed ice.

Method.—Half fill a tumbler with crushed ice, pour over it the whisky, syrup and bitters, cover and shake well, then strain into a small glass. Place a very small piece of lemon-peel on the top, and serve.

Note.—Brandy cocktail may be made by substituting a wineglassful of good French brandy for the whisky.

3635.—WHISKY PUNCH.

Ingredients.—1 wineglassful of whisky, 1 dessertspoonful of lemon-juice, 1 teaspoonful of castor sugar, 1 thin slice of orange, 1 thin small piece of pineapple, crushed ice.

Method.—Put a heaped tablespoonful of crushed ice into a glass, pour over it the whisky and lemon-juice, add the sugar, and shake well until sufficiently cooled. Strain into a small glass, and serve with the orange and pineapple floating on the surface.

3636.—WHISKY SOUR.

Ingredients.—1 dessertspoonful of lemon-juice, 1 dessertspoonful of rock, candy syrup, 1 wineglassful of whisky, 1 thin slice of orange, 1 thin small piece of pineapple, crushed ice.

Method.—Strain the lemon-juice into a tumbler, add the syrup, whisky, and a heaped tablespoonful of crushed ice, and shake well. Strain into a small glass, and serve with the orange and pineapple floating on the top.

Note.—Brandy or any other spirit may be substituted for the whisky, the name being changed accordingly.

3637.—YANKEE INVIGORATOR.

Ingredients.—¼ of a pint of strong, clear, cold coffee, ½ a glass of good port wine, 1 liqueur glass of old brandy, 1 egg, sugar to taste, ice.

Method.—Break the egg into a large glass, beat it well, then add the coffee, wine and brandy, and sweeten to taste. Put in a heaped tablespoonful of crushed ice, shake well, then strain into a smaller glass, and serve.

BEVERAGES.

 

Moet & Chandon's White Dry Sparkling Sillery, Heidsieck & Co.'s Dry Monopole, Heidsieck & Co.'s Monopole, Deutz & Geldermann's Gold Lack Extra Quality, Egidio Vitali, Seltzogene, Benedictine, Filter Royal Port, Chateau Lafite, Johannisberger, Berncastler Doctor Auslese, Chambertin, Kummel, Emu Brand Burgundy, Kummel, Johannisberger, Vitali's Chianti, Berncastler Doctor Auslese, Absinthe, Fabrique Chartreuse, Ginger Brandy, Dry Curaçoa, Chauteau Lafite, Emu Brand Cabernet, Burgundy, Californian Claret, Marasquin.