1925 Summer Drinks and Winter Codials by C F Leyel

Summer Drinks

Rhubarb and R asp berry Cup Cut up a pound of red rhuba rb a nd boil it !n a quart of wat er for twenty min ut es , t h en strain it and add four ounces of suga r, t wo t ab l espoo nfu ls of raspberry vinegar, cochinea l t o colour, and serve with grated nutmeg and c ru sh ed borage leaves. Rose Mint Cup Cru.sh tw~lve sprays of mint s li ght~y, and put them mto a.Jug with a pint of cracked ice. . Then mix apart h alf a cupful of g renad rnc, thr:e teaspoonsful of rose extract , and a qu a rt of white is:rape juice. Add one pint of wa t er, and put on ice. Before serving, add one pint of ginge r al e. Spiced Cup Make .a thin syrup by boiling a pint of ri ce water with a small cup of su o-ar t h en add t o it the grated rind of two lemons ~nd the juice, h alf a cup of seedless raisins, one stick of cinnamon, fo ur cloves~ one allspice, and boil all t ogether for ten mmutes. L et it cool then strain . . Put a pint of ice in a j~g, pour the liqui d ove r it, and add two thinly sliced oranges, a qua rt of carbonated Water, and a pint of g inge r ale. 20