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Classic
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page 227
TOMATO WINE
Let the tomatoes be very ripe; mash them well, let them stand twenty-four hours,
strain, and to every quart of the tomato juice, add a pound of white sugar. This
will ferment and should be allowed to do so, only keep it carefully covered from
the flies. Skim off the foam as it rises, and when the liquor becomes clear,
bottle it. This wine will be a pleasant acid, and should be served with sugar
and water, in the tumbler with the wine.
ANOTHER TOMATO WINE
Bruise your berries, or small tomatoes; measure the juice, and add two pounds of
sugar to each gallon; put it in a cask, adding two gallons of water to each four
gallons of juice. Let it ferment like blackberry wine.
A FINE TEMPERANCE BEVERAGE
To the juice of a dozen lemons put one pound and a half of double refined sugar,
and a picked quart of raspberries or strawberries; pare a ripe pineapple and
slice it, put over it half a pound of sugar, stir the lemon juice with the
sugar, crush in the berries slightly bruise the pineapple and chop it up in
small pieces. Put the lemon juice in a large punch bowl, add to it three quarts
of ice water, then put in the strawberry and pineapple juice, stir it until all
the sugar is dissolved, and then set it on ice. Serve in punch glasses.
CHAMPAGNE PUNCH
Add to the above mixture a bottle of champagne, and a bottle of white wine, and
you have a very delicious punch for festive occasions.
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