1920 What to Drink E L Bertha

82 WHAT TO DRINK juice may be made not only from all varieties of grapes, but also from some other fruits, such as apples, pears and cherries. Some berries also yield excellent juices.

GRAPE JUICE No. 2

Crush the grapes in a clean kettle with a wooden spoon and put them in a cloth sack or jelly bag. Twist the sack or press it until the juice has all come out. Put the juice in a double boiler over hot water until it steams. If a kettle is used, great care must be taken that the juice does not Let the juice stand in an enamel kettle for 24 hours Put the bottle in a sterilizer and fill the sterilizer with cold water until within an inch of the top of the bottles. Heat the water slowly until it is nearly simmering, take the bottles out and insert clean corks, and, as a final precaution it is advisable to dip the top of the cork in sealing wax or paraffin. This makes a light colored juice. For a red juice, the grapes may be heated until just before the boiling point as in the first part of the process. It is not necessary to allow the juice to settle but it is much clearer if you do. boil. to settle. Run it through a flannel jelly bag and put into clean bottles. Leave space in bottle for the liquid to expand.

GINGER BEER

2 ounces of ginger root, 2 ounces of cream of tartar, 1 lemon, 1 i pounds of granulated sugar, } cake of compressed yeast.

Place the ginger in a large bowl, bruise and pound thor- oughly ; add boiling water, then the grated rind of the lemon and when stirred in, add the juice of the lemon. Now mix in the cream of tartar and the sugar ; stir well, allow to cool until lukewarm; add the yeast which should have been