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

78 Home-made Beverages. add a strip of lemon rind, 4 oz. crushed sugar candy, and fill up with good brandy. Cork tightly, and infuse for a month,then filter and bottle. Strawberry Cardinal. Put a pint of sound ripe stalked strawberries into a bowl,add half a pound of castorsugarand half a bottle of hock, and leave on ice for two hours, then add the remainder of the hock, and half a bottle of seltzer water, and serve. Strawberry Cordial. See the recipe for Blackberry Cordial, omit the ginger, and use gin instead of whisky. Strawberry Liqueur. See recipe for Raspberry Liqueur. Strawberry Ratafia. See recipe for Gooseberry Ratafia. Strawberry Sack. Fill some wide-mouthed glass bottles with sound ripe strawberries, and allow 4 oz. crushed sugar candy to every pound of fruit. Fill up with good sherry, cork the bottles tightly and infuse for 3 months, shaking occasionally, then filter and bottle. Strawberry Sherbet. Mash a pound and a quarter of ripe red strawberries, and put them into a bowl with a pound of cane sugar, a table-spoonful each of lemon juice and orange-flower water, and 3 pints of cold water. Let it stand in a cold place or on ice forfive or six hours,then strain and serve. Strawberry Shrub. Mash 4 lb. of ripe sound strawberries and put them into a jar with 2 quarts of good old Jamaica rum,the thinly pared rind and strained juice of two lemons, and one and a half lb. of cane sugar. Infuse for a month, keeping the jar tightly closed, and shaking it occasionally, then filter and bottle. Strawberry Syrup. See recipe for Cranberry Syrup. Strawberry Vinegar. See recipe for Cranberry Vinegar.