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

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Home-made Beverages.

Nutritive Water. Beat up two eggs with a table-spoonful of castor sugar, then add the strained juice of a small lemon, 3 gills of cold water and a gill of sherry, and strain and serve. Orangeade, Fresh. ' .• Boil J lb. sugar and 1 pint of water together, pour on to the thinly pared rind of three oranges, and when cold stir in the juice of 12 oranges. Strain into a jug, and add 3 pints of cold water. This is much improved by icing. Orangeade, Bottled. Infuse the thinly pared rind and juice of 5 oranges in two pints of pure rectified spirits of wine for six weeks, shaking it twice a day, and covering it closely. Strain through muslin into bottles, and cork and seal them closely. When required, sweeten to taste, and "dilute with plain or aerated water. Orange Brandy. Infuse the thinly pared rind of three Seville oranges, and 1 gill of strained juice in a quart of good brandy for three days,then add lO oz. pure cane sugar. Let it stand for 24 hours, filter through paper until quite clear, and store in airtight bottles. This brandy improves with keeping. Orange Gin. Putthe thinly pared rind ofsix Seville oranges, the strained juice, half lb. crushed sugar candy, and 2 quarts of good unsweetened gin into a jar, cover it closely, and let it infuse for three weeks,"shaking it every day. Filter into bottles, cork them tightly, and seal with bottling wax. Orange Liqueur. Infuse the thinly pared rind and strained juice of 2 Seville oranges, and 6 cloves, in one and a half pints of pure rectified spirits of wine for a month in a closely covered jar, shaking it every day. Boil half a pint of water and IJ lb. pure cane sugar together for 5 minutes, skim, and when cold, add it to the other in gredients in the jar. Leave for another month, then strain through filtering paper and store in airtight bottles.