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

Hotne-made Beverages. 57 and no more scum rises. When cold, pour into bottles, cork them tightly and seal with bottling wax. Persian Sherbet. Mash J lb. of ripe strawberries, and put them into a bowl with the juice of half a lemon, a teaspoonful of orange-flower water, and a pint of cold water. Rub 6 oz. loaf sugar on to the rind of a lemon, pound it, and put it into the bowl. Let it all stand on ice for 4 hours, stirring occasionally, then strain and serve. Pileorade. Rub 4 oz. loaf sugar on the rind of 2 lemons and 2 oranges till all the zest is extracted, then put it into a jug with the strained juice, 4 oz. thinly sliced pineapple and 3 pints of boil ing water. Cover the jug, and let it stand until cold, stirring occasionally, then strain, and let it stand on ice for an hour before serving. Pineapple Brandy. Peel and slice the pineapple,remove the eyes, weigh it, and to every pound of fruit allow 8 oz. crushed sugar candy. Three- parts fill some wide-mouthed fruit bottles with alternate layers of pineapple and sugar, fill up with brandy, cork and seal the bottles, and infuse for 2 months, Peel a pineapple, remove the eyes, and slice it thinly. Put the fruitinto a bowl and sprinkle 1 oz. castor sugar over it. Put the pineapple rind and eyes into a pan with 8 oz. sugar and a pint of water. Boil gently for ten minutes, removing the scum as it rises, then strain over the fruit, cover the bowl and leave for6hours on ice. Before serving, strain and add one and a half pints of champagne or white wine. Pineapple Julep. Peel a pineapple, remove the eyes, and sUce it thinly. Put the fruit into a bowl with 2 oz. castor sugar, the strained juice of 2 oranges, a gill of raspberry vinegar or fresh juice, and the same quantity of rum and maraschino. Let it stand on ice for an hour, and just before serving add a bottle of iced moselle. then strain and rebottle. Pineapple Cardinal.