|
Classic
Cook Books
< last page | next page >
page 415
GINGER BEER.
Put into a kettle two ounces of powdered ginger root (or more if it is not very
strong), half an ounce of cream of tartar, two large lemons, cut in slices, two
pounds of broken loaf sugar, and two gallons of soft boiling water. Simmer them
over a slow fire for half an hour. When the liquor is nearly cold, stir into it
a large tablespoonful of the best yeast. After it has fermented, which will be
in about twenty four hours, bottle for use.
SPRUCE BEER.
Allow an ounce of hops and a spoonful of ginger to a gallon of water. When well
boiled, strain it, and put in a pint of molasses, or a pound of brown sugar, and
half an ounce or less of the essence of spruce; when cool, add a teacupful of
yeast, and put into a clean, tight cask, and let it ferment for a day or two,
then bottle it for use. You can boil the sprigs of spruce fir in place of the
essence.
ROMAN PUNCH. No. 1.
Grate the yellow rind of four lemons and two oranges upon twopounds of loaf
sugar. Squeeze the juice of the lemons and oranges; cover the juice and let it
stand until the next day. Strain it through a sieve, mix with the sugar; add a
bottle of champagne and the whites of eight eggs beaten to a stiff froth. It may
be frozen or not, as desired. For winter use snow instead of ice.
ROMAN PUNCH. No. 2.
Make two quarts of lemonade, rich with pure juice lemon fruit; add one
tablespoonful of extract of lemon. Work well, and freeze; just before serving,
add for each quart of ice half a pint of brandy and half a pint of Jamaica rum.
Mix well and serve in high glasses, as this makes what is called a semi or
half-ice. It is usually served at dinners as a coup de milieu.
DELICIOUS JUNKET.
Take two quarts of new milk, warm it on the stove to about blood-heat; pour it
into a glass or china bowl, and stir into it two tablespoonfuls of Grosse &
Blackwell's prepared rennet, two tablespoonfuls of powdered loaf sugar, and a
small wine-glassful of pale brandy. Let it stand till cold and eat with sugar
and rich cream. Half the quantity can be made.
RASPBERRY SHRUB.
One quart of raspberry juice, half a pound of loaf sugar, dissolved, a pint of
Jamaica rum, or part rum and brandy. Mix thoroughly. Bottle for use.
< last page | next page >
Classic
Cook Books
|
