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

Hotne-vtade Beverages.

59

Pineapple Water. Rub 1 lb. of loaf sugar on the rind of a lemon, dissolve it in a pint of boiling water, add the strained juice and pour on to a large pineapple, previously pared,sliced,and pounded to a pulp. Leave in a cold place for three hours,then strain through fine muslin, add^a|Vquart of cold water or the same^quantity of soda water,and serve. Plum Cordial. Prick some sound ripe plums, and half fill some wide-mouthed glass bottles with them, allowing 6 oz. of crushed sugar candy, half an inch of bruised cinnamon and 4 cloves to every pound of fruit. Fill up the bottles with good unsweetened gin, cork tightly and leave for 3 months, shaking occasionally, then strain and rebottle. Plum Liqueur. Peel and halve six large Golden Drop plums, and put them into a jar with their kernels, a quart of good brandy and 8 oz. of crushed sugar candy. InfusefoFa month,then filter and bottle. Plum Noyeau. Infuse 4 oz. of blanched and pounded plum kernels, a quart of good brandy, 12 oz. of sugar candy dissolved in half a pint of cold water together for a fortnight, then filter and bottle. Plum Ratafia. See recipe for Apricot Ratafia. Plum Shrub. Prick some sound ripe plums and put them into some wide-mouthed glass bottles with 6 oz. of cane sugar, 4 plum kernels, and the thinly pared rind of half a small lemon to every pound of fruit. Fill up with good old Jamaica rum and infuse for 3 months, keeping the bottles tightly corked, and shaking them occasionally, then strain and rebottle. Plum Syrup. See recipe for Apricot Syrup. Plum Vinegar. See recipe for Apricot Vinegar. Plum Water. See recipe for Cherry Water.