1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

T he Complete Buffet Guide, or

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a lemon instead of wine, a tablespoonful being quite enough for a pint of milk. In an alimentary point of v iew, whey is almost of no value. It is advantageous as a drink in febrile diseases, an d is a good means of administ ering wine in small quantities. It may be drank either cold or warm. It possesses sudorific and d~uretic propert ies. WINE, LEMON OR VINEGAR WHEY. When a p int of milk is brought just t o a boil, pour in a gill of sherry wine. Let it again come t o a boil. When the whey sepa rates, strain and sweeten to taste, using perhaps a t easpoonful of sugar.

FRUIT WINES.

Note.-Never bottle on a cloudy day ; wines never look as transparent as when bottled on a clear day. Never add wat er t o wine t hat is t oo strong , unless it has b een boiled.

CHERRY WINE.

35 lbs. ripe cherries. 5 lbs. brown sugar. \Vat er sufficient t o make 8 gallons. I ~ pints best French b randy . Add y east, and set aside t o fi;rment.