1925 Summer Drinks and Winter Codials by C F Leyel

Summer Drinks

B ?i dem Sh11.rubi A lmo11d Sherbet

Scald three-quart ers of a pound of sweet almon ds and three d rams of bit te r almonds, then skin and pound them in a mort ar until they become a pulp . Mix thi s wi th three– quart ers of a p int of wat er, and pass it through muslin. Put the res idue in the morta r and pound it aga in, and mix this with another three-quart ers of a pi nt of wat er. Pass it aga in through muslin. Then p ut in a 'st cwpan n vo and three-quarter pounds of powdered sugar and the liquor. Stir well and let it bo il for one minu te . P ass through mu slin aga in, and co rk. Put three pounds of crush ed suga r into a st ewpan with t wo p ints of cold wat er, and the whit e of an egg well beat en up. Stir well and put on the fir e. When it boils t ake off the scum, and let it simmer till t hi ck, then add one pound of ch erries with the st ones removed and also the st alks . L et it boil gently fo r another few mi nutes, t hen r emove it. When n ea rly cold, t ake the che rri es out, and bottle. 43 Dighir V ishna ShUril.bi Cherry Sherbet