1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

59

of the mead or syrup into a tumbler; stir into it a small quantity of soda, and then add sufficient cold fresh water (ice-water, if you have it) to half fill the glass ; give it a stir, and it will immediately foam up to the top.

No. 99. To make Fineapple-ade.

Pare some fresh, ripe pineapples, and cut them into thin slices ; then cut each slice into small bits put them into a large pitcher, and sprinkle powdered white sugar among them ; pour on boiling water in proportion of J gallon of water to each pineapple; cover the pitcher, stop up the spout with a roll of soft paper, and let the pineapples infuse into the water till it becomes quite cool, stirring and pressing down the pineapple occasionally with a spoon, to get out as much juice as possible. When the liquid has grown quite cold, set the pitcher for a while in ice. Then transfer the infusion to tumblers, add some more sugar, and put into each glass a lump of ice. You may lay a thin slice of fresh pineapple into each tumbler before you pour out the infusion. No. 100. How to clarify Sugar. Take J pint vi'ater to 1 pound sugar, (loaf sugar ;) set it over the fire to dissolve ; to 12 pounds sugar thus prepared, boat up an eg;g very w^ell, put in when cold, and, as it boils up, check it with a little cold water. The second time boiling, set it away to cool.