1919 Home made beverages

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Beverages

Alcoholic

^ pt. of strawberry juice

the juice of 8 oranges, 8 lemons,

Serve with ice in the punch bowl,

and 1 pt. of claret.

adding enough ice-water to dilute properly. Fresh mint leaves and berries should float on top of the bowl and in the individual cups. Mulled Ale Good ale, 1 qt.; rum or brandy, 1 glassful; loaf sugar, 1 tablespoonful; ground cloves, a pinch, grated nutmeg, a pinch; ground ginger, a good pinch. Put the ale, sugar, cloves, nutmeg and ginger into an ale warmer or stewpan, and bring nearly to boiling point. Add the brandy, and more sugar and flavoring, if necessary, and serve at once. Mulled Claret Heat 1 pt. of claret nearly to boiling point, add J^ pt- of boiling water, sugar, nutmeg and cinnamon to taste, and serve hot. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose. Negus Port wine, J^ pt.; boiling water, }4 pt-J lemon, 2 or 3 thin slices; sugar ^and nutmeg to taste. Heat the wine in a stewpan, but do ri|t allow it to boil. Put the slices of lemon, a pinch of nutmeg, and 4 or 5 lumps of sugar into a jug, pour in the boiling water, stir gently until the sugar is dissolved, then add the hot wine, and serve at once. Perry A fermented liquid, prepared from pears, in the same way as cider is from apples. The reduced pulp must not be allowed to remain long without being pressed. In the cask, perry does not bear changes of temperature so well as cider. It is, therefore, advisable, if at the end of the suc- ceeding summer it be in sound condition, to bottle it, when it will keep perfectly well. The red, rough-tasted sorts of pears are principally used for making perry. They should be quite ripe, without, however, approaching to mellow- 208 +