The Art of German Cooking and Baking/Beverages
CHAPTER 18.
BEVERAGES.
Cold and Hot Beverages.
- 2 bottles of white wine
- ½ bottle of arrack
- Juice of 3 lemons
- 1 lb. of sugar
- 1 thin lemon rind
Preparation: The ingredients are mixed well, put into a punch bowl and covered to stand several hours.
- 1 bottle of fine rum
- 1 bottle of white wine
- 1½ lbs. sugar
- Juice of 2 lemons
- Rind of 1 lemon
- 2½ qts. of boiling water
Preparation: The punch bowl is put into hot water. Pour into it 1 pt. of boiling water, sugar and lemon rind and let stand for a while, then add white wine, rum, lemon juice and 2 qts. of hot water, stir with a wooden ladle and serve hot.
- 1 bottle of white wine
- 1 pt. fine rum
- Juice of 1 lemon
- ½ lemon peel
- ¾ lb. of sugar
- 1 qt. of water
Preparation: Mix the ingredients, boil and serve hot.
Cold or Warm.
- 1 bottle of fine white wine
- 1 wineglassful of fine rum
- 3 pts. of water
- ½ lb. of sugar
- ⅛ lb. of preserved pineapple
- 1 cup of pineapple juice
Preparation: Sugar and water are boiled 15 minutes, then wine, rum, pineapple juice and preserved pineapple added. This punch is served hot or put on ice and served cold.
- 1 bottle of white wine
- ¾ pt. of arrack
- 1¼ cups of sugar
- ½ lemon rind
- Juice of 1½ lemon
- 7 eggs
Preparation: Mix white wine, sugar, lemon juice and rind, add the well beaten eggs and bring to a boil, beating constantly, then take from the stove and mix in the arrack. Serve at once.
- ½ bottle of Burgundy wine
- ½ bottle of good white wine
- ½ bottle of arrack
- ½ pt. pineapple juice
- 2 oranges
- ½ bottle German champagne
- ¼ lb. of sugar
- ¼ pt. of water
Preparation: Sugar, water, Burgundy wine, white wine, arrack and pineapple juice are mixed well and heated but not boiled. The orange is sliced with the peel and put into the bowl, then the hot fluid is poured in and the champagne added at the table.
- 1 bottle of red wine
- ¼ lb. of sugar
- 10 cloves
- 1 stick of cinnamon
- ½ lemon rind
Preparation: The ingredients are mixed well and brought to the boiling point, but not boiled, strained and served hot.
- ½ pt. of rum
- Liberal ½ lb. of sugar
- ¾ qt. of boiling water
Preparation: Mix the ingredients and serve at once.
- 1 tbsp. of Bishop essence, or the thin peel of a small orange
- 1 bottle of red wine
- ¼ lb. of sugar
- ½ cup of water
Preparation: The sugar is dissolved in the red wine and the Bishop essence mixed in or the orange peel is soaked in water for ½ hour and mixed with the wine.
- 2 bottles of good white wine
- Juice of 2 oranges
- ½ lb. of fresh pineapple
- 1 bottle of champagne
- 1 lb. of sugar
- ⅛ orange peel
Preparation: The pineapple is cut into small pieces, put into a bowl, the piece of orange peel and juice, with the sugar added and left to stand 15 minutes, then the white wine is poured on. Put the beverage on ice and when serving, add the champagne.
- 5 eggs
- ½ lb. of sugar
- 1½ qts. of whipped cream
- ¾ pt. of arrack
Preparation: Yolks of eggs and sugar are beaten to a froth, the arrack mixed in, the beaten whites of eggs added and lastly whipped cream. Serve this punch in glasses or tumblers.
- 1 large, fresh pineapple
- ½ lb. of sugar
- 2 bottles of white wine
- ¾ bottle of champagne
Preparation: The pineapple is peeled and sliced very thin. The sugar is added, ½ bottle of the wine poured over and let stand several hours, then add the rest of the wine and when serving, pour in the champagne.
Remarks: Instead of the champagne you may put in a small bottle of Seltzer-water.
- 2 qts. of fresh strawberries
- 2 bottles of white wine
- Scant ½ lb. of sugar
The preparation is the same as No. 13, Pineapple Punch. If you like you may add ½ bottle of champagne.
- Raspberries and sugar
- Light white wine
Preparation: The berries are crushed and strained through a cloth. With 1 qt. of raspberry juice, use 2 lbs. of sugar and 2 qts. of white wine and let it come to a boil. Cool it and fill into bottles that are well corked and kept in a cool place.
- 3 lbs. of peaches
- ½ lb. of sugar
- 2 bottles of white wine
- 1 bottle of red wine
Preparation: The peaches are peeled and sliced, put into a bowl with sugar, 1¼ bottle of white wine and let stand 3 to 4 hours. Then pour on the rest of the white wine and red wine and serve very cold.
- 2 bottles of white wine
- About 1/20 lb. of woodruff
- ¼ lb. of sugar
Preparation: One-half bottle of white wine is poured on the woodruff. Cover the bowl and let stand several hours. Then add the rest of the wine and sugar. Place the bowl on ice.
Remarks: This May bowl may be improved by mixing a bottle of champagne and 1 cupful of strawberries with it when serving.
- 10 qts. of currant juice
- 20 qts. of water
- 15 lbs. of sugar
- 1 qt. corn brandy
Preparation: Red and white currants are mashed and strained through a cloth. To 10 qts. of juice, add 15 lbs. of sugar and 20 qts. of water. Put it into a clean cask, and leave it to ferment for 3 weeks. After that time empty the cask, clean it well, then pour back the wine and leave it two weeks longer, then add the brandy. Now close up the cask tightly and place it so that it need not be moved when the wine is drawn off. Bottle the wine after six months, without moving the cask.
- 1 qt. beer
- Sugar to taste
- A piece of butter the size of an egg
- ½ pt. of milk
- 3 yolks of eggs
- 1 piece of cinnamon
Preparation: Beer, sugar and butter are brought to boil; then milk and yolks of eggs are mixed well and added; season with cinnamon, let all come to a boil and serve hot.
- 1 qt. of cold water
- Juice of 1 lemon
- ¾ cup of sugar
Preparation: Dissolve the sugar in the water, add the lemon juice, mix well and serve very cold.
- 1 qt. of cold water
- Sugar
- Juice of 1 orange
- 2 bananas
- Juice of ½ lemon
Preparation: Dissolve the sugar in the water, mix in the lemon and orange juice and pour the whole over the sliced bananas.
- ½ lb. sweet almonds
- 1¼ qts. of water
- Scant ½ lb. of sugar
- 4 tbsps. of rose water
Preparation: The almonds are blanched and ground, then put into a porcelain dish. Add the water and sugar and let stand 20 minutes, then strain through a cloth and add the rose water.
Quantity for 6 Persons.
- ½ lb. of chocolate
- ½ cup of water
- Sugar to taste
- 1½ qts. of milk
Preparation: The chocolate is broken into pieces and dissolved in the water on the stove, the milk is added and brought to boil. Mix in sugar to suit your taste.
Remarks: You may stir in 2 yolks of eggs. Plain chocolate is made by using more water and mixing 1 tablespoonful of flour with water and adding this to the chocolate while cooking.
Ingredients and preparation are the same as given under No. 22, Chocolate. When cooled off, strain through a sieve, add 1 teaspoonful of vanilla, place into ice and salt for 3 hours and serve in tumblers or sherbet cups with whipped cream on top.
Quantity for 6 Persons.
- 4 tbsps. of cocoa
- ½ tsp. of vanilla
- 1½ qts. of milk
- Sugar to taste
- 2 yolks of eggs
Preparation: The cocoa is stirred smooth with milk, add the sugar, let it get hot, stirring constantly. Add the rest of the milk, cook 1 minute and add the vanilla. Mix the yolks of eggs well with one tablespoonful of milk and stir into the cocoa.
Remarks: You may omit the yolks of eggs and instead stir a tablespoonful of flour, mixed with water, into the boiling cocoa.
Enough for 12 cups.
- 8 even tsps. of tea
- 2 qts. of water
Preparation: The tea is put into a well covered pot. Pour on 1 pt. of boiling water, cover and let it steep 3 minutes, then pour on the rest of the water and set to draw again 5 minutes before serving.
Ingredients and preparation are the same as given under No. 25, Tea. But add to this ½ teaspoonful of vanilla.
Remarks: You may add a small piece of lemon peel when pouring on the water.
Dried tea leaves may be used for sweeping carpets. Moisten the leaves and sprinkle them on the carpet. This will clean the carpet and absorb the dust when sweeping.
The ingredients and preparation are the same as given under No. 25, Tea. After the tea has steeped long enough, pour it off, cool it and put in pieces of clean ice, sugar and into each glass 1 to 3 slices of lemon.
Enough for 12 cups.
- 6 tbsps. of ground coffee
- 14 cups of boiling water
Preparation: It is best to grind the coffee fresh and fine every time you wish to make some. The water must boil when you pour it on. Close the pot well.
Remarks: There are various ways of making coffee. A. An egg may be stirred into the ground coffee before pouring on the hot water. B. It may be made in a machine in which the water boils and little water gets onto the coffee at a time. This is the best way. C. Pour the hot water on the coffee, simmer 5 minutes and strain. This is the quickest way of making coffee.
- For a 6 gallon cask use 18 lbs. of sugar
- 3–4 gallons of juice
- Water to fill the cask
Clean and pick over the berries, wash them and press out the juice well. The cask must be very clean and odorless. Scald it several times and then dry it in the fresh air, put in the sugar and enough water to dissolve it while shaking the cask. When the sugar is dissolved, add the strained juice. Place the cask into a place like the garret where it is warm. It will soon ferment, then remove the foam from the bunghole every morning, stir the wine with a clean wooden stick and fill in fresh water so the cask remains full. After about 6 weeks the fermenting will cease, then close the bunghole with a cork, leave it in the cask another 3 to 4 months and then put the wine into bottles. Cork and seal them well and set them upright in the cellar, where it is dark and cold.