1920 What to Drink E L Bertha

WHAT TO DRINK

84

ROOT BEER

i cupful of commercial root beer extract, 5 pounds of sugar, 5 gallons of rain water, t cake of compressed yeast.

Dissolve the yeast cake in a little warm water; mix the sugar and root beer extract together and add the water, which should be hot ; allow this to stand until lukewarm and add the yeast cake; mix well, allow to settle and pour into bottles. If one owns patent top bottles they are easily handled. Fasten the stopper and store where it is cool. The beer will be ready for use after twenty-four hours. It is not at all necessary to put this beer up in such quan- tities; just divide or subdivide the recipe.

SPRUCE BEER (CREOLE RECIPE)

2 quarts of water, J ounce of hops, £ teaspoonful of ginger, £ pint of Louisiana molasses, 4 tablespoonfuls of yeast, Sprigs of spruce.

Gather a handful of spruce sprigs, break and bruise, and steep in a little water until a strong essence is made. Pour the water over the hops and the ginger and allow to boil ; strain and add the molasses and essence of spruce. Cool until lukewarm and add the yeast. Cover tightly and stand away for twenty-four hours. Pour off carefully and bottle. Seal and store in a cool place. In two days the beer is ready for use. One may gather the spruce sprigs as directed, or purchase the extract or essence of spruce, or steep the spruce gum.