|
Classic
Cook Books
< last page | next page >
page 416
SASSAFRAS MEAD.
Mix gradually with two quarts of boiling water three pounds and a half of the
best brown sugar, a pint and a half of good West India molasses, and a quarter
of a pound of tartaric acid. Stir it well, and when cool, strain it into a large
jug or pan, then mix in a teaspoonful (not more) of essence of sassafras.
Transfer it to clean bottles, (it will fill about half a dozen), cork it
tightly, and keep it in a cool place. It will be fit for use the next day. Put
into a box or boxes a quarter of a pound of carbonate of soda, to use with it.
To prepare a glass of sassafras mead for drinking, put a large tablespoonful of
the mead into a half tumbler full of ice-water, stir into it a half teaspoonful
of soda, and it will immediately foam up to the top.
Sassafras mead will be found a cheap, wholesome, and pleasant beverage for warm
weather. The essence of sassafras, tartaric acid and carbonate of soda, can, of
course, all be obtained at the druggist's.
CREAM SODA WITHOUT THE FOUNTAIN.
Coffee-sugar, four pounds; three pints of water, three nutmegs, grated, the
whites of ten eggs, well-beaten, gum arabic, one ounce; twenty drops of oil of
lemon, or extract equal to that amount. By uing the oils of other fruits, you
can make as many flavors from this as you desire. Mix all, and place over a
gentle fire, and stir well about thirty minutes; remove from the fire and
strain, and divide into two parts; into one-half put eight ounces of
bi-carbonate of soda, into the other half put six ounces of tartaric acid. Shake
well, and when cold they are ready for use by pouring three or four spoonfuls
from both parts into separate glasses, each one-third full of water. Stir each
and pour together, and you have a nice glass of cream soda which you can drink
at your leisure, as the gum and eggs hold the gas.
WINE WHEY.
Sweeten one pint of milk to taste, and when boiling, throw in two wine-glasses
of sherry; when the curd forms, strain the whey through a muslin bag into
tumblers.
LEMON SYRUP.
Take the juice of twelve lemons; grate the rind of six in it, let it stand over
night; then take six pounds of white sugar, and make a thick syrup. When it is
quite cool, strain the juice into it, and squeeze as much oil from the grated
rind as will suit the taste. Put in bottles, securely corked, for future use. A
tablespoonful in a goblet of water will make a delicious drink on a hot day.
< last page | next page >
Classic
Cook Books
|
