1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

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120 A COMPLETE BUFFET MANUAL. OR

GRAPE JtlCE. Allow one pint of water to three pints of fruit (picked from stems). Let it simmer slowly for five minutes, then strain it through flannel or cheese cloth. It is drank cold without sweetening. Add a little sugar if not sweet enough. LIME WATER. Pour over a piece of fresh unslacked lime, about an inch square, two quarts of hot water. When it has -slacked (In a few minutes) stir it thoroughly. Let it remain over night. Bottle carefully all the liquid that can be poured off in perfectly clear state. As water will only hold a certain amount of lime in solution, the addition of more lime T/ould make the water of no great strength. Lime water (an alkali) is genei'ally added to milk for the purpose of neutralizing the effects of an acid stomach. About a teaspoonful to a tablespoonful of lime water to a half pint of milk is usually prescribed. OAT5IEAL DRINK. Rub two tablespoonfuls (two ounces) of oatmeal smooth by gradually stirring in a teacupful of cold water; add a pinch of salt. Stir this into a quart of boiling water and let it boil half an hour. Strain it through a fine sieve. RICE WATER. Take best Carolina or Patna rice, should be washed with cold water, then boiled in a good measure of