1922 Home-Made Beverages and American Drinks by M E Steedman

Home-made Beverages.

11

Arrowroot Gruel. Mix a dessert-spoonful of arrowroot smoothly with a little cold milk, add 1 pint of boiling milk,return to the pan,and boilfor five minutes, stirring all the time. Sweeten to taste and serve. Arrowroot Water. Boil the thinly pared rind of alemon in 2pints of water. Mix a table-spoonful of arrowroot smoothly with a little cold water, add the boil ing water, strain into the pan, and stir until the mixture has boiled for five minutes, then add two or three spoonfuls of brandy or wine, and a little lemon juice, and serve hot or cold. Athole Brose. Place 1 lb. of fresh honeycomb in an earthen ware jar, pour over it 1 pint each of good French brandy and old Scotch whisky. Steep for 5 days, then strain through filtering paper, and bottle for use. Banana Liqueur. Three parts fill some '.vide-mouthed glass bottles with sliced ripe sound bananas. Fill up with good brandy, cork the bottles tightly, and infuse for a month, shaking occasionally, then strain. Boil J pint of water and 1 lb. of pure cane sugar together for five minutes, skim, and let it get cold. Sweeten the brandy to taste with the syrup, then store in airtight bottles. Banana Ratafia. Put3pints of peeled and thinly sliced bananas into a jar, add 1 oz. of blanched and pounded bitteralmonds,half an inchof bruised cinnamon, 2 quarts of pure rectified spirits of wine, and J lb. of crushed sugar candy. Cover the jar closely and infuse for 3 months, then filter and bottle. Banana Shrub. Puta quart of peeled and thinly sliced bananas into a jar,add the thinly pared rind and strained juice of a lemon, 3 pints of good old Jamaica rum, and 10 oz. of pure cane sugar. Cover the jar closely and infuse for 2 months, shaking it daily, then filter, and store in airtight bottles. Banana Syrup. See Recipe for Pineapple Syrup.