1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

145

EXTRA DRINKS.

493. ®ingcr lJlop. Put one pound of lump-sugar, one ounce of pulverized ginger, one ounce of cremor tartari in five quarts of boiling water; when the water is nearly cold, add one ounce of pressed yeast, dissolved in a little water; strain it into bottles; tie the cork with wire and you may use the beverage after six or eight hours. '

494. ®loria.

-- The French are very fond of this beverage.

Take very strong, well-strained coffee, and pour it over half a cupful of sugar; the result will be a consistent syrup; in the mo– ment of serving pour in a teaspoonful of brandy; light it, and extinguish the flame after a few seconds, and drink the gloria as hot as you possibly can. 495. l\11ass. This, for every Russian household, necessary national bev– erage, which is also used for different soups and other dishes, is manufactured for the family use in the following way: Ten pounds of rye flour, one pound of malt, and one pound of buckwheat flour are stirred in a tub with three quarts of warm water; then pour over it three quarts of boiling water; after half an hotir add again six quarts of boiling water, a~d repeat this in half-hourly intervals three times more; stir the flour in the water well; let it get cool, cover, and let it stand in a rather warm place; the following day you thin the kvass with cold water; put it in a cool place; let it thoroughly sour, and bottle. When the kvass is nearly used up, leave a couple of quarts of the bev– erage in the tub for the next souring; the thick sediment at the bottom is then thrown away, but it may be used on farms suc– cessfully as food for the beasts of burden. Another recipe is the following: Twenty pounds of rye flour, and as much malt flour are stit. red with cold water, and kneaded well; then form loaves Qf bread