1918 Home Brewed Wines and Beers and Bartender's Guide

HOSIE EKEWED WINES, BEERS, IJQTJEIJRS, ETC.

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Wash and mash the cranberries and put them Into a jar. Cover the jar, place it In a saucepan of hot water,, and boll for at least 2 hours, being careful to keep plenty of water round the jar. Then strain through a fine hair sieve or jelly-bag and leave to drip. Heat the syrup until it boilsj add the cranberry juice, and boil both together for 5 minutes. Skim if neces sary, pour into hot bottles, and cork and seal carefully. DAMSON SYRUP. To 1 pt. damson juice allow 1 lb. cane sugar. Use sound, ripe damsons and wash them carefully, removing any stalks. Put them into a jar with a very little water. Stand this in a saucenan of hot water and boll until the juice flows freely. Then strain through a hair sieve or jeily-cloth and leave to drip. Now measure the juice, and boil it with the sugar for 10 minutes. Skim and pour into hot bottles. Cork and seal, and keep in a cool place. GINGER SYRUP. To 1 qt. water allow 14 lb. whole ginger and 1 small lemon, and to 1 pt. liquid allow 1 lb. sugar. Bruise the ginger and put it into a saucepan with the water, and add the thinly peeled rind of a small lemon. Boil gently about half hour or until well flavored with the ginger. Then strain, measure, add the sugar and lemon juice, and boil again for 10 minutes, carefully removing any scum that may rise. Strain and bottle when cold, sealing the bottles well. UEMON SYRUP. To 1 pt. lemon juice allow the grated rind of 4 lemons, 3 lbs. granulated sugar, the white of 1 egg, and 1 pt. water. Wash and wipe the lemons, grate off the required amount of rind, and rub it into the sugar. Put the sugar into an enameled pan, add the white of egg, beaten to a stiff froth, and the water. Stir over the fire until the sugar is dis solved, then boil for 10 or 15 minutes. Skim until clear, strain in the lemon juice, cover, and boil 5 or 10 minutes longer. Strain into clean, hot bottles, cork tightly, and dip tops in sealing wax. Store in a cool place and this syrup v/ili keep well. another WAT.—Four lbs. preserv ing sugar, 2 oz. citric acid, 1 qt. boiling water, 6 or 8 lemons, according to size. Put the sugar into a large jug, add the cltrio acid, the thinly peeled rind of half the lemons, and all the lemon juice. Pour on the boiling water, mix well and cover closely. Place the jug

in a deep tin with boiling water roun^ it, and keep it hot on the side of the stove for several hours, stirring occa sionally. Then strain through muslin, leave to cool, bottle, and cork down. When required, put a little of the lem on syrup into a tumbler, and add plain or sodawater to taste. LIME SYRUP. To 1 pt. lime juice allow 2 pts. plain syrup. Use fresh limes, cut them in two, ex tract and strain the juice. Put the plain syrup into an enameled saucepan, bring it to the boil, and add the lime juice. Boil both together for 5 or 10 minutes longer. Then strain through muslin, pour into hot bottles, and cork •securely. Keep in a dark and cool place. ORANGE SYRUP. To 1 pt. orange juice allow 1 gill lemon juice, the grated rind of 3 oranges and 1 lemon, and 1 qt. plain syrup. First wipe the fruit and grate off the required amount of rind. Put this into a jar or basin with the orange and lemon juice, and leave for 24 hours. Bring the plain syrup to boiling point in an enameled saucepan, strain in the fruit juice, and boil again for 5 or 10 minutes. Strain into hot bottles, cork well, and keep in a cool place. One or 2 bitter oranges may be used along with the sweet, if the flavor Is liked. PEACH SYRUP. Make in the same way as apricot syrup, using peaches instead of apri cots. PINEAPPLE SYRUP. To 1 pt. pineapple juice allow 1 pt. plain syrup, % gill lemon juice, and % glass rum. Peel 1 or 2 pineapples, remove the eyes, and grate them on a coarse grat er. Strain the juice carefully and measure. Put the required amount of plain syrup into a saucepan, and heat it until it begins to boil. Add the pine apple juice and boil 5 minutes longer. Then add the lemon juice and rum, strain into hot bottles, and cork and seal at once. POMEGRANATE SYRUP. To 1% pts. pomegranate juice allow 1 pt. plain syrup. Choose ripe pomegranates, take out the pulp, and press it through a sieve. Put this into a jar, cover It over, and leave it in a cool place for 2 days. Then filter it or strain through muslin. Heat the plain syrup to boiling point, add