1919 Home made beverages

Mixed Drinks

ness or decay. The best perry contains about 9% of abso- lute alcohol; ordinary perry, from 5 to 7%. Perry is a very pleasant-tasted and wholesome liquid. When bot- tled, champagne fashion, it is said to frequently pass for champagne without the fraud being suspected.

Pineapple Julep

Pineapple,

or preserved,

either fresh

sparkling

1;

Moselle, 1 bottle; raspberry syrup, 1 gill; maraschino, J^ gill; oranges (juice of), 2; crushed ice, 1 lb. Slice the pineapple rather thinly, and divide each slice into 8 sections. Put all the liquids into a glass jug or bowl, add the ice and prepared pineapple, and serve. Purl To warm ale or beer add bitters, 1 glassful, or q. s. Some add spirit. Sangaree One-third of wine in water, with sugar and nutmeg to the taste. Frozen. — Nothing can be more r§ freshing at the dinner table in hot weather than claret or port wine made into sangaree, with proportions of water, sugar and nutmeg as taste shall direct, then frozen, with the addition of a few whites of egg, beaten to a froth. Send to table exact- ly as you would Roman punch. Shandy Gaff Equal quantities of cold ale or beer and good ginger ale. Empty the bottles into a jug in which some lump3 of ice have been broken, and serve when quite cold. gin, 1 gill;

Sherry Cobbler

1. — Sherry, J^ pt.; orange juice, 1 teaspoonful; fine white sugar, 1 teaspoonful; crushed ice. Half fill a large 209