Beverages for summer
by Miss M L Prosser
Take two quarts of new milk, warm it on the stove to about blood heat, pour it into a glass or china bowl and stir into it two tablespoons of prepared rennet, two tablespoons of powdered loaf sugar and a small wineglass of pale brandy. Let it stand till cold and eat with sugar and rich cream. Half the quantity can be made.
Cut slices of very ripe pineapple into small pieces. Put them with their juice into a large pitcher and sprinkle among them plenty of powdered white sugar. Pour on boiling water, allowing a small half pint to each pineapple. Cover the pitcher and let it stand till quite cool, occasionally pressing down the pineapple with a spoon. Then set the pitcher for a while in ice. Lastly, strain the infusion into another vessel and transfer it to tumblers, putting into each glass some more sugar and a bit of ice. This beverage will be found delicious.
Raspberry shrub (1)
One quart of raspberry juice, half a pound of loaf sugar, dissolved, a pint of Jamaica rum, or part rum and brandy. Mix thoroughly; bottle for use.
Raspberry shrub (2)
Four quarts of red raspberries to one quart of vinegar; let stand four days, then strain. To each pint of juice, add one pound of sugar. Boil 20 minutes. Bottle and keep in a cool, dry place.
Koumiss is prepared by dissolving four ounces of white sugar in one gallon of skimmed milk, and placing in bottles of the capacity of one quart; add two ounces of baker’s yeast, or a cake of compressed yeast to each bottle. Cork and tie securely, set in a warm place until fermentation is well underway, then lay the bottles on their sides in a cool cellar. In three days, fermentation will have progressed sufficiently to permit the koumiss to be in good condition.
Take two pounds of raisins, seed and chop them, a lemon, a pound of white sugar and about two gallons of boil ing water. Pour into a stone jar and stir daily for six or eight days, Strain, bottle and put in a cool place for 10 days or so, when the wine will be ready for use.
Currant wine (1)
The currants should be quite ripe. Stem, mash and strain them, add ing a half pint of water and less than a pound of sugar to a quart of the mashed fruit. Stir well up together and pour into a clean cask, leaving the bunghole open, or covered with piece of lace. It should stand for a month to ferment, when it will be ready for bottling; just before bottling you may add a small quantity of brandy or whiskey.
Currant wine (2)
To each quart of currant juice, add two quarts of soft water and three pounds of brown sugar. Put into a jug or small keg, leaving the top open until fermentation ceases and it looks clear. Draw off and cork tightly.
To one gallon of wild cherries, add enough good whiskey to cover the fruit. Let soak two or three weeks and then strain off the liquor. Mash the cherries without breaking the stones and strain through a jelly bag; add this liquor to that already drained off. Make a syrup with a gill of water and a pound of white sugar to every two quarts of liquor thus prepared; stir in well and bottle and tightly cork. A common way of making cherry bounce is to put wild cherries and whisky together in a jug and use the liquor as wanted.
Methelin, or honey wine
This is a very ancient and popular drink in the north of Europe. To some new honey, strained, add spring water; put a whole egg into it, boil this liquor till the egg swims above the liquor; strain, pour it in a cask. To every 15 gallons add two ounces of white Jamaica ginger, bruised, one ounce of cloves and mace, 1-1/2 ounces of cinnamon, all bruised together and tied up in a muslin bag; accelerate the fermentation with yeast; when worked sufficiently, bung up. In six weeks, draw off into bottles.
Florida orange wine
Wipe the oranges with a wet cloth, peel off the yellow rind very thin, squeeze the oranges and strain the juice through a hair sieve; measure the juice after it is strained and for each gallon allow three pounds of granulated sugar, the white and shell of one egg and a third of a gallon of cold water; put the sugar, the white and shell of the egg (crushed small) and the water over the fire and stir them every two minutes until the eggs begin to harden; then boil the syrup until it looks clear under the froth of egg which will form on the surface.
Strain the syrup, pour it upon the orange rind and let it stand overnight; then next add the orange juice and again let it stand over night. Strain it the second day and put it into a tight cask with a small cake of compressed yeast to about 10 gallons of wine, and leave the hung out of the cask until the wine ceases to ferment; the hissing noise continues as long as fermentation is in progress; when fermentation ceases, close the cask by driving in the bung and let the wine stand about nine months before bottling it. Three months after it is bottled can be used. A glass of brandy added to each gallon of wine after fermentation ceases is generally considered an improvement.
Take five quarts of water, six ounces of hops, boil it three hours; then strain the liquor, add to it five quarts of water, four ounces of bruised ginger root, boil this again 20 minutes, strain and add four pounds of sugar. When lukewarm, put in a pint of yeast. Let it ferment; in 24 hours it will be ready for bottling.
Roman punch (1)
Grate the yellow rind of four lemons and two oranges upon two pounds of loaf sugar. Squeeze the juice of the lemon and oranges; cover it and let stand till next day. Strain it through a sieve, mix with the sugar, add a bottle of champagne and the whites of eight eggs beaten to a stiff froth. It may be frozen or not as desired. For winter, use snow instead of ice.
Roman punch (2)
Make two quarts of lemonade, rich with pure juice lemon fruit; add one tablespoon of extract of lemon. Work well and freeze. Just before serving, add for each quart of ice half a pint of brandy and half a pint of Jamaica rum. Mix well and serve in high glasses, as this makes what is called a semi or half ice. It is usually served at dinners as a coup de milien.
Sweeten one pint of milk to taste, and when boiling, throw in two wine glasses of sherry. When the curd forms, strain the whey through a muslin bag into tumblers.
Take the juice of 12 lemons, grate the rind of six in it, let it stand over night; then take six pounds of white sugar and make a thick syrup. When it is quite cool, strain the juice into it and squeeze as much oil from the grated rind as will suit the taste. Put in bottles, securely corked, for future use. A tablespoon in a goblet of water will make a delicious drink on a hot day.
The juice of one lemon, a tumbler of cold water, pounded sugar to taste, half a small teaspoon of carbonate of soda. Squeeze the juice from the lemon, strain and add it to the water, with sufficient pounded sugar to sweeten the whole nicely. When well mixed put in the soda, stir well and drink while the mixture in in an effervescing state.
To one gallon of proof spirit, add three pounds of loaf sugar and a tablespoonful of extract of almonds. Mix well together and allow to stand 48 hours covered closely; now strain through a thick flannel and bottle. This liquor will be much improved by adding half a pint of apricot or peach juice.
Egg flip (or Mulled ale)
Boil one quart of good ale with some nutmeg, beat up six eggs and mix them with a litle cold ale; then pour the hot ale into it and pour it back and forth several times to prevent its curdling. Warm and stir it till sufficiently thick. Add a piece of butter or a glass of brandy and serve it with dry toast.
One pint of milk made very sweet, a wine glass of brandy or rum, well-stirred together; grate a little nutmeg over the top of the glasses. Serve with a straw in each glass.
One quart of claret, a half pint of ice water, cover two lemons sliced thin with a half cup of powdered sugar. Let them stand 10 minutes, add the water and wine, mix well; serve in glasses half full of pounded ice.
Three lemons to a pint of water makes strong lemonade: sweeten to your taste and add a small quantity of cracked ice. Strain seeds and pulp of lemon before adding the ice.
Take one cup of ripe hulled berries, crush with a wooden spoon, mixing with the mass a quarter of a pound of pulverized sugar and half a pint of cold water. Pour the mixture into a fine sieve, rub through and filter till clear. Add the strained juice of one lemon and pint of cold water, mix thoroughly and set in ice chest till wanted. This makes a nice cool drink on a warm day and is easily made in strawberry season.
Cover sliced pineapple with pure cider vinegar; let them stand three or four days, then mash and strain through a cloth as long as it runs clear; to every three quarts of juice add five pounds of sugar Boil it all together about 10 minutes, skim carefully until nothing rises to the surface, take from the fire; when cool, bottle it. Blackberries and raspberries, and, in fact, any kind of highly-flavored fruit, is fine. Use a tablespoon in a glass of ice cold water, to drink in warm weather.
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Publication: The San Francisco Call (San Francisco, California)
Publication date: July 07, 1912