1927 Drinks of All Kinds

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SUMMER BEVERAGES

Cherry Drink. Another Way.

If you have no mortar, the cherries must be picked free from stalks and stones, and put into a pan; mash them well, then put on the fire in a bright skillet, and to every pint of pulp add one pint of water; bring to the boil, then strain through a bag or sieve, and to every pint of juice put one pound of loaf sugar, brokensmall; just bring to the boil, and when cold add a gill of noyau and half a gill of brandy, and bottle. About equal quantities of this syrup and cold water will make a refreshing drink. Cups. See page 31. Take any quantity of fresh currants free from stalks, and put therp jntg an earthen pan ; mash them well, then put tbem on the fire in a bright skillet, and to every pint of pulp add one pint of water; as soon as this comes to the boil, strain through a flannel bag or sieve, and then boil this juice for five minutes; when cold, bottle, addirig to each bottle a taljlespoonful of brandy, which will keep it from fermenting. Icing sugar or syrup must be aflded to each drink, which may be made by adding a wine glass full to a tumbler of hot or cold water. Soda-water may be used. Currant Drink. {See also page 137.)