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

HOW TO MIX FANCY DRINKS. 121

water for ten minutes, -the water strained off, and more added; and so on till the goodness is boiled out of the rice. The water is ready to drink when cold. Cream may be added If there be not high fever; a pinch of salt also, if desired, or flavoring as for barley water. SIMPLE BEVERAGES FRO.M B'RLITS. Currant jelly water (or any acid jelly—cranberry, plum, etc.) If the jelly is soft, a teaspoonful is dissolved in a goblet of fresh cold water, and sweetened to taste. If the jelly is hard, it will have to be added to boiling water to become dissolved. To be drank cold. The fresh fruits are, of course, to be preferred. There is nothing more refreshing than currant water made from fresh currants. This can be prepared by allowing a pint of water to a pint of currants (freed from stems) and a table- spoonful of sugar. Heat these slowly in a porcelain or granitized iron kettle until it boils, then let it simmer for five min utes. Strain it through a cloth, let cool, and sweeten again to taste. It can be diluted with water. If strawberries, raspberries, black raspberries, or blackberries are used, prepare them in the same man ner, excepting that for each quart of berries a pint of water with a tablespoonful of sugar should be used. ^ Stir into a glassful of water a tablespoonful of pre served tamarinds. TAMARIND WATER.