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

Home-made Beverages.

33

Dandelion Wine. Put 4 quarts of yellow dandelion petals into a tub,pour over them a gallon of boiling water, cover with a cloth, and let it stand for three days, stirring it frequently. Strain the liquid, measure it, allow threeand a half pounds'of.pure cane sugar, the thinly pared rind of an orange and a lemon, and an inch of bruised ginger to every gallon, and boil together for 30 minutes. Add the sliced lemon, and when cool, a piece of toast spread with yeast, let it stand for 2 or 3 days then draw off into a cask; let it stand (well bunged down)for two months then bottle. Devonshire Drink. Put a table-spoonful of lemon syrup into a glass, add half a pint of hot milk, and powdered cinnamon and powdered cloves to taste, and serve. Eau Sucr^e. Sweeten some boiling water to taste, and serve cold or iced. Egg and Brandy. Add half a small teaspoonful of castor sugar and a table-spoonful each of brandy and boiling water to a well beaten fresh egg,strain and serve. Egg Cordial. Whisk the whites of trvo eggs to a very stiff froth, add half a gill of cream and the same quantity of brandy, and serve. Egg Flip (No. 1). Pour'a pint of hot ale ongto 3 eggs beaten up with 2oz. of sugar,and pour^the"mixture quickly from one jug to another four or five times, then serve hot in glasses with a little nutmeg and ginger grated over the top. Egg Flip (No.2). Put the yolk of an egg and a smallteaspoonful of castor sugar into a tumbler and beat until light and creamy, then add a glass of port and the stifigy whisked white of egg and serve. Egg Nogg (No. 1). Beat the yolks of 2 eggs with half of castor sugar, then add two table-spoonfuls of whisky nnd a pint of boiling milk and serve.