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

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Home-made Beverages.

Sherbet Powder, Rub 4oz.loaf sugar on the rind of four lemons until all the zest is extracted, then crush it to a very line powder. Mix with it 2 oz. each of bicarbonate of soda and tartaric acid. Rub through a fine sieve and store in dry, tightly corked bottles. When required add a large teaspoonful to a tumbler of water. Sherry, English. Boil 3lb. of good honey,seventeen pounds of brown cane sugar, 5 gallons of water and the beaten whites of 6 eggs together for one and a half hours, removing the scum as it rises, then pour it into a tub containing the thinly pared rind and strained juice of 6 Seville oranges,5oz. of gum arable and half a peck of the young sweetbriar shoots and buds. Stir well and when lukewarm add a gill of yeast, cover the tub and leave for four or five days, then strain into a cask, add half oz. blanched and pounded bitter almonds,4 oz. crushed sugar candy and a quart of pure fresh grape juice. Keep the cask well filled up, and leave the bung out till the fer mentation is over, then remove the scum from the top, add a pint and a half of good brandy, bung the cask', tightly and leave for 2 years before bottling. Keep the wine for 18 months longer before using. Shrub. . . Put the thinly pared rind and strained ]uice of 4 large lemons into a bottle with 2 quarts of brandy,a quarter oz.of nutmeg,grated,and one and a half lb. of crushed sugar candy. Cork the jar tightly and infuse for a week, then add 3pints of sherry, filter and bottle. Sleeping Cup. BoU 12 coriander seeds, the same quantity of cloves, and an inch of bruised cinnamon in J pint of water, for 10 minutes, then add half a pint of rum and sugar to taste, strain and serve. Sloe Gin. Crush 4 lb. of sloes, and put them into a jar with 2 quarts of unsweetened;^gin," 2 lb. of crushed sugar candy, and J oz. each of blanched and pounded bitter and sweet almonds. Cork