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

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Home-made Beverages.

Plum Whisky. Halve some sound ripe plums, and put them into a covered jar with their bruised kernels. Cook in a pan of boiling water till the jniceflows freely, then strain through a jelly bag and to every pint allow a pint and a half of good old whisky and 8 oz. of cane sugar. Infuse for a fortnight in a tightly closed jar, then filter till clear, pour into bottles, and cork and seal them securely. Plum Wine. ^ See recipe for Peach Wine, and use Golden Drop plums. Pomegranate Ratafia. Press the pulp of some ripe pomegranates through a fine hair sieve, measure it,and to every pint allow a pint and a half of good brandy, 6 oz. pure cane sugar, half an inch of bruised cinnamon and 3 cloves. Infuse for 6 weeks, keeping the jar tightly closed and shaking it occasionally, then filter till clear, and store in tightly corked and sealed bottles. Pomegranate Shrub. Pressthepulpofsomeripepomegranatesthrough a hair sieve and measure it. To every pint allow the thinly pared rind of a lemon, a quart of good old Jamaica rum and 8 oz. of crushed sugar candy. Infuse for a month in a closed Remove the rind and ruby coloured pips from some sound ripe pomegranates, and put the fruit into a covered "jar. Cook in a pan of boiling water tiU the juice flows freely, then strain through a jelly bag, and to every pint add a pound of cane sugar. Boil together for 10 minutes,skimming when necessary,and when cold, store in airtight bottles. Pomegranate Vinegar. Remove the rind and deep coloured pips from some ripe pomegranates, then weigh the pulp and to every pound add a pint of white wine vinegar. Pour into an unglazed earthenware bowl, cover lightly to keep the dust out, and leave for a week, stirring daily, then strain jar, then filter and bottle. Pomegranate.Syrup.