1918 Home Brewed Wines and Beers and Bartender's Guide

HOME BREWED WINES, BEERS, IJQiJii;u±tS, ETC.

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Fill a soda-water bottle nearly full of water, drop in the potash and sugar, and lastly, the citric acid. Cork the bottle up immediately and shake. As soon as the crystals are dissolved the nectar is fit for use. It may be colored with a small portion of cochineal. ORANGEADE. This agreeable beverage is made the same way as lemonade, substituting oranges for lemons.

(but no pips), and pour over the whole •a quart of boiling water. When the sugar is dissolved strain the lemonade through a piece of muslin, and, when I cool, it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up with it; a little sherry mixed with it also makes this beverage much nicer. HOT IiEMONADE. One tablespoon sugar; % lemon, squeezed well; till the glass with hot water; stir well, and serve. Pour a little hot water into the glass and shake around it before making the drink, to prevent the glass from crack ing. ORANGE lyEMONADE. One-half glass shaved ice; 2 table- spoenfuls powdered sugar; juice of 1 orange; 1 or 2 dashes lemon juice. Pill up with water; shake and dress with fruit. Serve with a straw. SARATOGA, OR SEA BREEZE, EGG liEMONADE. One egg; 2 teaspoonfuls powdered sugar; % the juice of a lemon. Pill % of the glass with shaved ice; balance with water; use the shaker until well mixed; strain and serve; grate a little nfitmeg on top. SEBTZER EEMONADE. Two tablespoonfuls powdered sugar; 5 or 6 dashes lemon juice; % glass shaved ice. Pill up with Seltzer water. Stir well and serve. SODA LEMONADE. Two teaspoonfuls powderedlsugar; % glass shaved ice; 3 or 4 dashes lemon Juice; 1 bottle plain soda water. Stir well. Serve. LEMONADE POWDERS. One lb. finely-powdered loaf sugar; 1 oz. tartaric or citric acid; 20 drops essence of lemon. Mix and keep very dry. Two or 3 teaspoonfuls of this stirred briskly in a tumbler of water will make a very pleasant glass of lemon ade. If effervescent lemonade be de sired, % oz. of carbonate of soda must be added to the above. MILK AND SELTZER. In serving this drink, which is strict ly temperance, half fill the glass with Seltzer, and the rest with milk; if it is done otherwise you will have nothing but foam in your glass, which would cause delay. NECTAH. One dr. cltrio acid; 1 sc. bicarbonate of potash; 1 oz. white sugar, powdered.

INVALIDS' DRINKS

APPLE WATER. (The same for any of the fruits, viz.: pears, peaches, piums, Prench prunes, figs, raisins, rhubarb, etc.) Boil a large, juicy apple, (pared, cored and cut into pieces) in a pint of water in a close-covered saucepan, un til the apple is stewed into a pulp. Strain the liquor, pressing all the juice from the pulp. Sweeten to taste. Some- times these fruit-waters are made with rice or barley water. To be drank cold. BARLEY WATER. Add to a pint of boiling water half a tablespoonfui (half an ounce) of bar- ley, rubbed smooth, with two table- spoonfuls of cold water; add also a pinch of salt and a tablespoonfui of sugar. Let it boil five minutes. It is to be drank cold. The simple barley water has not an unpleasant taste, and is often prepared without additional flavor. Yet zest i. e., the thin yellow cuts of the rind of a lemon, or lump sugar rubbed over to extract the oil, can be added as flavoring, or a lemon ade may be made of barley water. Barley water may be used temporar ily instead of milk. One-half teaspoonful of the best beef extract. Fill the glass with hot water; stir well with a spoon; place pepper, salt and celery salt so that the cus tomer can season to suit himself. CINNAMON WATER Add 6 or 6 sticks (half an ounce) of cinnamon to a pint of boiling water, and boil 15 minutes. To be administer ed by the tablespoonfui. Given for hemorrhages. BEEP TEA. (Use a hot-water glass.)

CURRANT JELLY WATER (For fever patients.)

A teaspoonful of currant jelly, dis solve in a goblet of water, and sweeten to taste, affords a refreshing drink for invalids.