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

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Home-made Beverages.

Egg Nogg (No.2). Beat up an egg and a small teaspoonful ol castor sugar, add a large table-spoonful ofsherry and a gill of cream, strain and serve. Elderberry Wine. Strip 14 lb. of elderberries from their stalks, put them into a tub, mash and bruise them well, pour over them 6 gallons of boiUng ^water, and leave for 24 hours, then strain through a jelly bag, pressing the berries well to obtain all the juice. Measure the liquid, and put it into a pan with 3 lb. of pure cane sugar, 1 lb. of rasins, half-ounce ground ginger, and 5 cloves to every gallon. Boil for an hour removing the scum as it rises, and when lukewarm stir in a gill of yeast and pour into a cask, reserving about a gallon of liquid to fill up the cask as the fermentation subsides. Cover the bung-hole with a cloth or tile, and leave for about a fort night, then add a quart of brandy, bung the cask tightly and bottle off in six months'time. Eldcrflowcr Wine. Stone 16 lb. of Malaga raisins,cut them mto small pieces and put them into a tub with half a peck of elderflowers. Boil 12 gallons of water and 32 lb. of pure cane sugar together for 10 minutes, skimming when necessary, then pour into the tub and stir well. Whenlukewarm add half a pint of yeast, cover over and leave until the following day, then add the thinly pared rind and strained juice of 8 large lemons, and let it remain covered up for three days more. Strain into a clean cask, bung tightly until the fermentation hqs ended and keep the cask filled up. When the wine has ceased to hiss,add half a pint of brandy to every gallon, bung the cask tightly and leave for six months before bottling. This wine, like the preceding one, is usually mulled, and served with sippets of toast and a little nutmeg grated over it, and is considered an excellent remedy for a cold. Eldercttc. Mash some ripe sound elderberries and mix the strained juice with ,an equal quantity of cold water. AUow a pound of pure cane sugar,4 cloves and haU an mch of bruised cinnamon to