Page:Australian enquiry book of household and general information.djvu/96

Ginger Beer.—There are dozens of recipes for ginger beer, but the one I now give is the best and quickest, and like many of mine found out by accident. If you have a crockery vessel it is best to make it in, but failing that, a tin one will do. I have used a kerosene tin, but on no account use a galvanized iron tub. A family near me were very ill from doing so once; something in the iron acting upon the acid caused the beer to be poisonous. Put four cupfuls of sugar (brown sugar is best) into your vessel; two tablespoonsful of cream of tartar, a good handful of whole ginger, bruised well (more if you like it hot); a couple of oranges sliced. Over this pour three dippers of boiling water, stir well, and when cool add three parts of a cup of good yeast. Let it stand all night and bottle early next morning, putting three or four grains of rice in each bottle. The corks must be good, and will need tying down. It will be ready for drinking next day or that night. Instead of bottling, it is handier to have it in a small keg with a tap to it. For a large quantity of ginger beer the following is a good recipe:—Five pounds of sugar, a quarter of a pound of cream of tartar, half a pound of whole ginger,(bruised), three or four bird’s eye chilies, six lemons sliced, or the same number of oranges; if Seville or poor man’s oranges are used, it gives the beer a pleasingly bitter taste. Over these ingredients pour five gallons of boiling water, stir well, and, when cool, toast a piece of bread very brown, let it float on the liquid, and pour about half a bottle of good yeast over it. Next morning put it into a keg, and a handful of rice with it. It will be ready in two or three days.

Apple Drink.—A very nice drink for a hot day can be made by slicing a couple of small sour apples into a jug, with a tablespoonful of sugar, and a little grated nutmeg. Pour on it some boiling water, cover, and let it stand till cold.

Apple Beer.—Slice ten or twelve sour apples into a deep tin or crock

with 2 lbs. of sugar, three or four mandarins or other oranges sliced, and ½ lb of pudding raisins. Pour over this three dippers of boiling water, stir well, and when cool, add half a cupful of yeast. Let stand over night, and bottle next morning the same as ginger beer.

Lemon Syrup—This recipe is the best for lemon and raspberry syrup I ever drank; it was given me by an old shepherd many years ago. Twelve pints of water, twelve pints of sugar, seven ounces of tartaric acid (citric acid will answer as well, or better, if preferred) let it boil ten minutes, and remove from the fire. When cold add a tablespoonful of essence of lemon, or essence of raspberry. Stir well, and bottle for use.

Hop or Sugar Beer.—As many people prefer sugar beer to any other summer drink, I give the following recipe, which I know to be a very good one. Put on five gallons of cold water to boil; tie ¼ lb. of hops in a muslin bag, and boil till they sink; then add 5 lbs. of brown sugar, a handful of bruised ginger, one pint of whole corn. Let these boil together about one hour, adding a little water as they boil to keep up the quantity. When cold, pour into a keg; before putting in the bung, pour in a cupful of yeast. Do not bung tightly till it has worked a day. If drawn off into bottles, corked and tied down, it will become as clear and as nice as bottled beer in three or four days.

Lemonade.—A small lemon cut in half, the pieces squeezed into a glass, and half the rind grated, with a little nutmeg, a spoonful of sugar, and filled up with cold water, makes a pleasant drink after a long walk.

Hop Beer.—Five gallons of water, 5 lb. brewer's crystal, ¼ lb. hops, ¼ lb. mixed ginger, one packet of gelatine, half pint of yeast, half pint of burnt sugar colourings. Boil water, hops, and ginger one hour and a half; add sugar, and boil another half hour. Strain into a keg, and when cool add