1896 Fancy Drinks and Popular Beverages by the Only William

r45

EXTRA DRINKS.

493. ®ingcr 1}lop. Put one pound of lump-sugar, one ounce of pulverized ginger, one ounce of cremor t arta ri in five quarts of boiling water; when the water is nea rly cold, a dd 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 a fter six or eight hours.

li94. ®loria.

The French are very fo nd of this bevetage. Take very strong, well-strained coffee, and pour it over half a cupful of suga r; the result will be a consistent syrup; in the mo– ment of serving pour in a t easpoonful of brandy; light it, and extinguish the flame after a few seconds, and drink the gloria as hot as you possibly can. 49 5. t1uass. This, for every Russian household, necessary national bev– erage, which is also qsed for different soups and other dishes, is manufactured for the family use in the following way: T e n pounds of rye flour, one pound of malt, and one pound of buckwheat flour are stirred in a tub with three quarts of warm wate r; then pour over it three quarts of boiling water; after half an hour add again six quarts of boiling water, and re peat this in half-hourly intervals three times more; stir the flour in the water well; let it get cool, cover, and let it sta nd in a rather warm place ; the following day you thin the kvass with co~d 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 be\·– erage in the tub for the next souring; the thick sedime nt at the botto m 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: Twe nty pounds of rye flour, a nd as much malt flour are stit. red with cold wa te r, and kneaded well ; then form loaves of bread