1907 Smacks and Smiles (Tenth edition) by Charles Smith

Beveragesfrom Fruits.

Currant jelly water (or any acid jelly—cranberry, plum, etc. If the jelly is soit,a tea-spoonful 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. Tliere 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)anda table-spoou- ful of sugar. Heat these slowly in a porcelain or granitized iron kettle until it.boils, then let it simmer for five minutes. Strain it through acloth,let cool,and sweeten again to taste. It can be diluted in water. If strawberries, raspberries, black raspberries, or blackberries are used prepare them in the same manner, excepting that for each quart of berries a pint of water with a table- spoonful of sugar should be used.

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