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

7^ Home-made Beverages. jarftightly, tie a piece of bladder over it, and leave it in a pot of hot water for6 hours. Keep in a warm room for a month, shaking the jar daily, then filter, and store in airtight bottles. Red Ratafia. Puttwo pounds of Morella cherries into a bowl with half a pound each of strawberries and raspberries, bruise the fruit throughly, strew over it 4 oz. of cane castor sugar, and leave for 24 hours. Strain and measure the juice, and to every pint allow 4 oz. cane sugar, a quart of brandy, and a drachm of bruised cloves. In fuse for a month, then filter and bottle. Rhubarb Sherbet. Boil a pound of sliced rhubarb in a pint of water for 20 minutes, then strain, add lemon juice and sugar to taste and serve cold. Rhubarb Syrup. Sea recipe for Apricot Syrup. Rhubarb Vinegar. See recipe for Cranberry Vinegar. Rhubarb Wine. Put 20 pounds of sliced rhubarb into a tub with5gallonsofcold water,coverover and leave for 2 days, then remove the scum and strain the liquid, pressing the fruit well to extract all the juice. Add 12 lb. of cane sugar, and when dissolved, pour into a cask,reserving 2 or 3 quarts to fill up with. Cover the bung-hole with a tile till the fermentation has quite ended, then add 4 oz. of crushed sugar candy and 1 pint of brandy. Bung the cask securely and leave it for 3 months, then rack oS the wine, filter the lees, and fill up the cask again, adding the thinly pared rind of 2 Seville oranges and ioz.ofisinglass and 3oz. ofcrushed sugar candy dissolved in a pint of the wine. Bung tightly and leave for a year before bottling. Seal and wire the corks and keep the wine for 9 months longer before drinking it. Rice Caudle. Soak one and a half oz. of rice in half a pint of water for an hour, then strain and put the rice into a saucepan with the thinly pared rind of a