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

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Home-made Beverages.

Ale Posset. Boil J pint of new milk, and pour it over a slice of toast. Add J oz.butter,the beaten yolk of an egg, \ pint hot ale and sugar to taste. Simmer gently for two or three minutes, then Ale Punch. Put 1 quart of mild ale into a bowl, add 1 oz. castor sugar,the grated rind and strained juice of a lemon, a wineglassful each brandy and sherry, and a little grated nutmeg, and serve in small glasses. Ale Sangareei Sweeten J pint boiling ale with a teaspoonful of castor sugar,pour into atumbler,grate a little nutmeg on the top, and serve. Allspice Cordials Infuse J oz. of allspice and 1 oz. sugar candy in a pint of good brandy for a fortnight,shaking it every day, then strain throughfiltering paper, pour into small bottles, cork them tightly and seal with bottling wax. Almond Drink. Simmer 3oz. ground sweet almonds and 1 oz. ground bitter almonds in a pint of water for 15 minutes, then dissolve J lb. sugar in it, and strain through a fine hair sieve. When cold add a spoonful of orange-flower water, and dilute to taste with plain or aerated water. Almond Milk. Blanch and pound 2 oz. sweet almonds and I oz. bitter almonds with a table-spoonful orange-flower water and 2oz. castor sugar,add a pint of cold water,cover over,and leave for three hours, stirring from time to time. Strain, add a table-spoonful of brandy if liked, and storein air tight bottles. When required dilute with an equal quantity of cold water. Ambrosia. Take some strawberry syrup (see recipe), flavouritto taste with vanilla essence,and diluted with plain water or aerated water. Angelica Cordial. Infuse 4 oz. young angelica shoots, 4 cloves and a small piece of cinnamon in a quart pf serve.