cooKixa hecipes. sis 



GIngfr Beer—White sugar, twenty pounds; lemon juice, eighteen 

 ounces; lioney, one poimd; braised ginger, seveuteeu ounces; water, eigh- 

 teen gallons; toil the ginger in three gallons ol tlie water for half an hour; 

 then add the sugar, the juice and the honey, with the remainder of the 

 water, and strain through a cloth; when cold, add the white of an egg and 

 half an ounce of the essence of lemon; after standing four days, bottle. This 

 beverage will keep for many months. 



Wblte Spruce Beer. — Mix tc^ether three pounds of loaf sugar, five 

 gallons of water, a cup of good yeast, adding a small piece of lemon peel, 

 and enough of the essence of spruce to give it flavor. When fermented, pre- 

 serve in close bottles. Molasses or common brown sugar can be used, il 

 necessary, instead of loaf, and the lemon peel left out. Sometimes, when 

 unable to obtain the essence of spruce, v, t; liave Ixtiled down the twigs. This 

 will be found a delightful home drink . 



Sbam CUampagiie.- A good tcnipvnince drink is made as follows: 

 Tartaric acid, one ounce; one good-sized lemon; ginger root, half ounce; 

 white sugar, one and a half pounds; water, two and a half gallons; brewer's 

 yeast, four ounces. Slice the lemon, bruise the ginger, and mix all except 

 the yeast. Boil the water and pour it upon them; let it stand until cooled 

 down to blood heat, then add the yeast and let it stand in the sun all day, 

 and at night bottle. In two days it will be fit for use. 



Berrj- Sherbet. — Crush one pound of berries, add them to one quart of 

 water, one lemoo shced, and ona teaspoonful of orange flavor, if you have 

 it. Let these ingredients stand in an earthen bowl for three hours; then 

 strain, squeezing all the juice out of the firnit. Dissolve one pound of pow- 

 dered sugar in it, strain again, and put on the ice until ready to serve. 



Cherry EITervescIng Drink. — Take a pint of the juice of bruised 

 cherries, filter until clear, and make into a syrup with half a pound of sugar; 

 then add one ounce of tartaric acid, bottle and cork well. To a tumbler 

 three parts full of water, add two tablespoonfuls of the syrup and a scruple 

 of carbonate of soda; stir well, and drink while efi'ervescing. 



Orangeade or Lemonade.— Squeeze the juice, pour boUing water on s 

 little of the peel, and cover close; boil water and sugar to a thin syrup and 

 skim it. When all are cold, mix the juice, the infusion, and the syrup with 

 as much more water as will make a rich sherbet; then strain. Or, squeeze 

 the juice and strain it, then add to it water and capillaire. 



Ginger lemonade. — Take half cup of vinegar, one cup of sugar, two 

 teaspoonfuls of ginger, stir well together; put in a quart pitcher and fill with 

 ice water. If one wants it sweeter or sourer than these quantities make it, 

 more of the needed ingredients may be put in. It is a cooling drink, and 

 almost as good as lemonade, some preferring it. 



Iceland Moss Cliocolate. — Dissolve one ormce of Iceland moss in one 

 pint of boiling milk; boil one ounce of chocolate for five minutes in one pint 

 of boiling water; thoroughly mix the two, and give it to the invalid night and 

 morning. This is a highly nutritive drink for invalids. 



Staflbrdshii-e Syllabub. — Pnt a pint of cider and a glass of brandy, 

 sugar and nutmeg, into a bowl, and pour milk on the top of it; or pour warm 

 Biilk from a large teapot some heij^ht into it. 



