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Classic
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page 118
mixed with a little water, and a half ounce essence of wintergreen or any other
flavoring; bottle and keep in a cool place. To use put one-fourth tea-spoon soda
in a tumbler of water, and then add two table-spoons of this syrup.--Mrs. J. S.
Robinson.
GRANDMOTHER'S HARVEST DRINK.
One quart of water, table-spoon sifted ginger, three heaping table-spoons sugar,
half pint vinegar.
LEMONADE.
Roll six lemons well, slice thin in an earthen vessel, put over them two
tea-cups white sugar; let stand fifteen minutes, add one gallon water and lumps
of ice, pour into pitcher and serve. Some add soda after the glasses are filled,
and stir rapidly for "sparkling lemonade."
RASPBERRY SHRUB.
Place red raspberries in a stone jar, cover them with good cider vinegar, let
stand over night; next morning strain, and to one pint of juice add one pint of
sugar, boil ten minutes, and bottle while hot.--Mrs. Judge West.
SHERBETS.
Wash ripe fruit (strawberries, currants, pine-apples, cherries, or raspberries),
and pass first through a coarse sieve and then through a cloth; to every quart
juice add a quart water, sweeten to taste by mixing thoroughly with powdered
sugar, bottle and surround with ice, serve in wine-glasses. Pine-apples must be
grated before straining. Grapes, especially the Catawba and Scuppernong, are
excellent for this purpose, and even the wild fox-grape may be used. They must
be mashed, and the juice washed out with water.
SODA BEER.
Two pounds white sugar, whites of two eggs, two ounces tartaric acid, two
table-spoons flour, two quarts water; boil two or three minutes, and flavor to
taste. When wanted for use, take a half tea-spoon soda, dissolve in half a glass
of water, pour into it about two table-spoons of the acid, and it will foam to
the top of the glass.--Mrs. Geo. W. Sampson.
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