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

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Home-made Beverages.

Fruit Water. Pick and niash!4 Ib.'of mixed fruit'and put it into a pan with 2 lb. of cane sugar and 3 pints of water. Boil gentlyfor half an hour,skimming thoroughly, then strain through a jeUy bag until clear. Serve cold or iced, or it^may be bottled with the addition of a'gill of brandy to every quart of syrup. Ginger Beer. Put the thinly pared rind and strained juice of 7large fresh lemonsinto an earthenware bowl, add a quarter of a pound of bruised whole ginger,5pounds ofpure canesugar and oneounce of cream of tartar. Pour over them 5 gallons of boiling water and when tepid stir in a gill of fresh brewer's yeast. Cover the bowl and let it stand for 24 hours in a warm place, then skim off the yeast, drain the beer carefully from the sediment, pour it into bottles and cork and wire them securely. The beer will be fit to Mix 4 drachms of white powdered sugar, 12 grains of Jamaica ginger, 52 grains of bicarbon- ate^of soda and 2;rdrops of [essence of lemon together, and wrap in blue paper. "Wrap 60 grains of powdered citric acid in white paper, and when required dissolve each powder in one and a half gUls of water, mix the two, and drink whilst effervescing. Ginger Brandy. . Infuseoneand a halfounces bruised gingerand 3 oz. pure cane sugar in a quart of good brandy for a month,then filter and bottle. Ginger Cordial. Put 2 oz. crushed ginger, the thmly pared rind and strained juice of 3lemons and a quart of good old Jamaica rum into a jar. Cover closely and infuse for a month. Boil 12 oz. cane sugar and a gill of water together for 10 minutes, skimming when necessary, let it get cold and then add the filtered rum, and store in airtight bottles. Gingcrcttc. Bruise 2 lb. of ripe sound white currants. and put them into a jar with the thinly pared drink in two days' time. Ginger Beer Powders.