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

8o Home-made Beverages. water. When cold, strain, add a sliced and peeled peach, or 4 or 5 strawberries, a pint of good old Jamaica rum, and a little shaved icc and serve. Treacle Posset. Boil half a pint of new milk, add two table- spoonfuls of treacle, and boil till the curd separates from the whey. Strain, and serve hot. Thisis an old-fasliioned remedy for a cold. Turnip Wine. Peel and slice the turnips, strew a little sugar over them, and leave them until next day. then press out the juice, put it into a clean cask,and to every gallon add 3lb. of loaf sugar, and half a pint of brandy. Keep the cask filled up, and when the fermentation has quite ceased, bung tightly and leave for three months, then bottle off, and in a year the wine will be ready for use. Van der Hum. Puttwo quartsofgood brandyinto ajar with 10 cloves, 3 inches of bruised cinnamon, a quarter of a nutmeg grated, 3 oz. of thinly pared orange rind and a pound of brown cane sugar. Close the jar tightly, and infuse for 6 weeks, shaking occasionally, then filter, and to every quart of liquid add a gUl of good old Jamaica rum, and store in airtight bottles. Vanilla Ratafia. Put one and a half oz. each of blanched and pounded sweet almonds into a jar with a quart of good brhndy,8 oz. sugar candy,and 2 vanilla pods broken into short lengths. Close the jar tightly and infuse for a fortnight, shaking occasionally, then filter and bottle. Vanilla Syrup. Break two vanilla pods into small pieces and put them into a pan with a pound of cane sugar and a pint of water. Bring very slowly to boiling point, and simmer for twenty minutes, removing the scum as it rises, then add a gill of brandy,and store in an airtight bottle. When required dilute to taste with plain or aerated water.