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

®

HoMe-made leverages.

Apple Punch. Slice 2applesand putthem into a bowl witha table-spoonful ofcastorsugar,halfalemon sliced, and a bottle of claret. Let them stand for tourhours,then strain,andserve in claret glasses. Apple Water. Slice 4 large apples, put them into a bowl, pour a quart of boiling water on to them, add sugar to taste, and let them stand for 4 hours. Stram, add the juice of half a lemon, and serve. Apple Water. Iced. Peel and slice 5 large apples, and put them into a bowl with the thinly pared rind of alemon, 2 table-spoonfuls of lemon juice, a quart of boihng water, and sugar to taste. Let them stand till cold, then strain, and ice. Apple Wine {No. 1). Put 8 quarts of crushed apples and 2 gallons of boiling water into a pan,cover with a blanket, and leave for 14 days, then strain the liquid, weigh it and allow 1 lb. pure cane sugar to every B. Dissolve the sugar in the liquid, pour into a large earthenware bowl, and cover over. When a thick scum has formed on the top,skim it off carefully, and leave till the following day, then pour into bottles, and cork and seal them securely. Apple Wine (No.2). Three parts fill a cask with 10 lb. of pure cane sugar and 5 gallons of cider, and stir until the sugar is quite dissolved. Leave for two whole days and nights. Then put in the bung and vent peg, and in a year's time'the wine will be fit to drink. Apricot Brandy. Slice 16 ripe sound apricots, and infuse them for a month in 3 pints of good brandy with ilb. crushed sugar candy and 12 apricot kernels, keeping the jar tightly covered, and shaking it once a day. Strain through filtering paper, and store in airtight bottles. Apricot Cordial. Halve 8 large ripe apricots and put them in a wde-mouthed glass bottle with their kernels