1903 The still-room by C. Roundell

— Old and New

Drinks

through an inscription on its door-posts^ S^^t^y appealed to your feelings as ' The Early Purl House,"* " To make Raspberry Vinegar, — Pour two quarts of best vinegar over one quart of raspberries picked from their stalks but not mashed. Leave them for twenty-four hours. Next day put the vinegar and fruit on the fire till it just boils, and then squeeze A gill of raspberry vinegar mixed into a tumbler of seltzer water makes a most refreshing drink. — /, R, To make Raspberry Vinegar {another recipe), — Take a quart of raspberries and place them in a In three days pour off the vinegar, and replace the rasp- berries by a fresh lot, again pouring the vinegar over them. In three days pour off" the vinegar again, strain it, add a pound of sugar, boil for five minutes, skim it, and bottle it. To make Saratoga Cobbler, — Half fill a tumbler with shaved ice, and place therewith a liqueur-glass- ful each of brandy, whisky, and vermouth, and four drops of angostura bitters. Mix thoroughly, strain, and add a slice of lemon. To make Shandy Gaff, — Pour into a tumbler coincidently equal quantities of beer and ginger — Dry separately a pound of fine castor sugar, half a pound of carbonate of soda, 125 it through a cloth. Add two pounds of sugar, and let all simmer for ten minutes. This quantity makes six bottles. jar. Cover them with a pint of vinegar. beer. To ynake Sherbet,