1927 Drinks of All Kinds

FOR EVENING PARTIES

119

Ginger Beer. Into a large pan put one ounce of ginger, the peel and juice of a large lemon, half an ounce of cream of tartar, one and a half pounds of loaf sugar, and a dessertspoonful of syrup of ginger. Add six quarts of boiling water, stir well, and when cool add two ounces of yeast spread upon a piece of toasted bread. Stir well, cover with a cloth, and leave in a warm place for twenty- four hours. Strain carefully to avoid disturbing the sediment. Bottle at once, cork, and wire down securely; store in a cool place. It will be ready for use in three or four days. Hop Beer. Boil six ounces of hops in two gallons of water for three hours, then strain, and add a quarter of a pound of bruised ginger; boil half an hour longer with four pounds of loaf sugar, and when milk-warm add two ounces of' Encore' yeast; let it ferment twenty-four hours, and then bottle. Iced Coffee and Tea. See page 43. Put two ounces of cream of tartar, the juice and peel of two lemons, and half a pound of loaf sugar, broken small, into a pan; pour over the whole four quarts of boiling water, and when cold strain and add a gill of noyau or ratafia. Imperial Drink. (See also page 127.)