Cookery for every household

Put the water and sugar into a delicately clean saucepan with the spices, and the thinly-peeled rind of half a lemon. Bring slowly to the boil, add the claret, and boil up again. Pour into a jug and serve very hot. Thin biscuits or toasted rusks should be served along with it. Port may be used instead of claret. 2986. Orange Punch 1 lb. loaf sugar. 1 1 lemon. Apollinaris. 1 pt. water. 4 oranges. | Crushed ice. Put the sugar and water into a lined saucepan with the grated rind of two of the oranges. Stir over the fire until dissolved, then bring to the boil, and boil quickly for 5 minutes. Remove from the fire, allow the liquid to cool, and add the juice of the oranges and lemon. When wanted, strain into a jug or bowl, add a large bottle of Apollinaris, and some crushed ice. 2987. Orange Soda Juice of 1 orange. I 1 table-sp. liqueur. 1 table-sp. brandy. | Ice. Soda water. Put some finely-broken ice into a soda-water glass, and strain in the juice of an orange. Add the brandy and a little Curasao or other liqueur. Fiil up with soda water and serve. 2988. Raspberry Drink Make some raspberry puree by rubbing fresh raspberries through a very clean hair sieve. Put 2 table-spoonfuls of this puree into a tumbler with 1 table-spoonful of brandy or liqueur, and sugar to taste. Add a little crushed ice, and fill up with aerated water. Serve with straws. 2989. Raspberry Lemonade 1 table-sp. raspberry syrup. 1 table-sp. lemon juice. 1 table-sp. castor sugar. A little shaved ice. Soda water. Put the raspberry syrup, lemon juice, and castor sugar into a large tumbler ; add about 2 tablespoonfuls of shaved ice, and fill up with soda water. A thin slice of lemon may be floated on the top. Serve with a straw. Note. — Strawberry lemonade may be made in the same way. 2990. Raspberry Vinegar 3 lbs. raspberries. I Preserving sugar, lqrt. white wine vinegar. | Only 1 lb. of raspberries is used at a time, so it is better to have them fresh when required. Pick 1 lb. of fruit carefully, put it into a large jar, and pour the vinegar over it. (White wine vinegar is the best to use, as it is not so harsh as the ordinary white vinegar.) Cover the jar, and stand in a cool place for 3 or 4 days, stirring the contents gently each day. At the end of this time strain the liquid through a hair sieve or piece of muslin. Allow it to drip thoroughly, but do not use any pressure. Now pour the liquid over another pound of raspberries, and repeat as before until the 3 lbs. of fruit have been used. After the last draining, measure the liquid and put it into a lined saucepan with 1 lb. of cane sugar to each pint. Bring to the boil, and boil gently for 10 minutes, removing all scum as it rises. Allow the vinegar to cool, then bottle and cork securely. Store in a cool place. Note. — Another method is to put all the raspberries at once into a jar with the required quantity of vinegar and to let them stand for 10 days, stirring them gently each day. Then strain and boil with sugar as before. 2991. Red Currant Syrup