Clierry Syrup. — Take six pounds of cherries, and bruise them ; pour on a pint
and a half of hot water, and boil for fifteen minutes ; strain through a flannel bag,
and add three pounds of sugar; boil half an hour or more, or until the liquid will
sink to the bottom of a cup of water✪ Cherry Syrup (try it with a teaspoonful of the liquid) ; then
turn into jelly-cups, and cover with paper dipped in the white of an egg. A syrup
may thus be prepared of any fruit.
To Prepare the Drink. — Put a spoonful of the jelly in a goblet of water, and
let it stand about ten minutes ; then stir it up, and fill it with pounded ice. Cun-ants
and raspberries made into "shrub," furnish a pleasant and cooling drink when mixed
with ice-water. Pounded ice is also an agreeable addition to a saucer of strawberries,
raspberries or currants. Pound it until it is almost as fine as snow, and spread it
over the berries. With fruit it is also an excellent substitute for cream.
VIII. Summer Drinks.
Spruce Beer. — Allow an ounce of hops and a tablespoonful of ginger to a
gallon of water. "When well boiled strain it, and put in a pint of molasses and half
an ounce or less of the essence of spruce ; when cold add a teacupf ul of yeas✪ Spruce Beert ; put it
in a clean, tight cask (a jug will do), and let it ferment for a day or two; then bottle
it for use — you will find it good after three days.
Beer of Sulphuric Acid. — Take of dilute sulphui-ic acid and concentrated in-
fusion of orange-peel, each twelve drachms; syrup of orange-peel, five fluid ounces.
This quantity is added to two imperial gallons of water. A large wineglassful is
taken for a draught, mixed with more or less water according to taste. This beer is
entirely harmless, even if taken in considerable quantities, and is refreshing in hot
weather.
Cream of Tartar Beer. — Mix two ounces of cream of tartar, three pounds of
62
TWENTIETH CENTURY HOME COOK BOOK.
brown sugar, three quarts of }'east. To bo mixed and allowed to work. This makes,
ten gallons, and should be drunk as soon as worked. A strong syrup of pie-plant
stalks makes an excellent beer prepared as above, but without the tartaric acid.
Beer of Various Fruits. — Have two quarts of water boiling, split six figs.
and cut two apples into six or eight slices each ; boil the whole together twenty
minutes; pour the liquid into a basin to cool, and pass through a sieve, when it is
ready for use. The figs and apples may be drained for eating with a little boiled rice.
A delicious beverage ma}' be made from currants, cherries or blackberries b}'' this recipe.
Cream Beer. — Two and one-fourth pounds white sugar, two pounds of tartaric
acid, and the juice of two lemons and three pints of water✪ Cream Beer. Boil together five minutes.
When nearly cold, add the whites of three eggs well beaten, half a cupful of flour
well beaten, one-half ounce of wintergreen essence. Bottle and keep in a cool place.
Use two tablespoonfuls of the s^yrup in a tumbler of ice-water. Add one-fourth tea-
spoonful of soda just at the moment you wish to drink, but shake the bottle of syrup
before usius;. It is cool and refreshin<'-.
IX. Tomato Beer.
Gather the fruit, stem, wash and mash it; strain through a coarse linen bag,
and to every gallon of the juice add three pounds of good brown sugar. Let it stand
nine days, and then i:)our it off from the pulp which will settle in the bottom of the
jar. Bottle it closely, and the longer you keep it the better it is. Take a pitcher
that will hold as much as you want to use, fill it nearly full of fresh sweetened water,
add a few drops of essence of lemon. To every gallon of sweetened water add a half-
tumblerful of beer. This is a favorite drink in the Southern States of America, and
is healthful.
Home-Made Bitters. — Take half
Page 29 · 3 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cherry Syrup. — Take six pounds of cherries, and bruise them ; pour on a pint and a half of hot water, and boil for fifteen minutes ; strain through a flannel bag, and add three pounds of sugar; boil half an hour or more, or until the liquid will sink to the bottom of a cup of water (try it with a teaspoonful of the liquid) ; then turn into jelly-cups, and cover with paper dipped in the white of an egg. A syrup may thus be prepared of any fruit.
To Prepare the Drink. — Put a spoonful of the jelly in a goblet of water, and let it stand about ten minutes ; then stir it up, and fill it with pounded ice. Currants and raspberries made into "shrub," furnish a pleasant and cooling drink when mixed with ice-water. Pounded ice is also an agreeable addition to a saucer of strawberries, raspberries or currants. Pound it until it is almost as fine as snow, and spread it over the berries. With fruit it is also an excellent substitute for cream.
VIII. Summer Drinks.
Spruce Beer. — Allow an ounce of hops and a tablespoonful of ginger to a gallon of water. "When well boiled strain it, and put in a pint of molasses and half an ounce or less of the essence of spruce ; when cold add a teacupf ul of yeast ; put it in a clean, tight cask (a jug will do), and let it ferment for a day or two; then bottle it for use — you will find it good after three days.
Beer of Sulphuric Acid. — Take of dilute sulphuric acid and concentrated infusion of orange-peel, each twelve drachms; syrup of orange-peel, five fluid ounces. This quantity is added to two imperial gallons of water. A large wineglassful is taken for a draught, mixed with more or less water according to taste. This beer is entirely harmless, even if taken in considerable quantities, and is refreshing in hot weather.
Cream of Tartar Beer. — Mix two ounces of cream of tartar, three pounds of
brown sugar, three quarts of yeast. To bo mixed and allowed to work. This makes, ten gallons, and should be drunk as soon as worked. A strong syrup of pie-plant stalks makes an excellent beer prepared as above, but without the tartaric acid.
Beer of Various Fruits. — Have two quarts of water boiling, split six figs. and cut two apples into six or eight slices each ; boil the whole together twenty minutes; pour the liquid into a basin to cool, and pass through a sieve, when it is ready for use. The figs and apples may be drained for eating with a little boiled rice. A delicious beverage may be made from currants, cherries or blackberries b}'' this recipe.
Cream Beer. — Two and one-fourth pounds white sugar, two pounds of tartaric acid, and the juice of two lemons and three pints of water. Boil together five minutes. When nearly cold, add the whites of three eggs well beaten, half a cupful of flour well beaten, one-half ounce of wintergreen essence. Bottle and keep in a cool place. Use two tablespoonfuls of the syrup in a tumbler of ice-water. Add one-fourth teaspoonful of soda just at the moment you wish to drink, but shake the bottle of syrup before using. It is cool and refreshing.
IX. Tomato Beer.
Gather the fruit, stem, wash and mash it; strain through a coarse linen bag, and to every gallon of the juice add three pounds of good brown sugar. Let it stand nine days, and then pour it off from the pulp which will settle in the bottom of the jar. Bottle it closely, and the longer you keep it the better it is. Take a pitcher that will hold as much as you want to use, fill it nearly full of fresh sweetened water, add a few drops of essence of lemon. To every gallon of sweetened water add a halftumblerful of beer. This is a favorite drink in the Southern States of America, and is healthful.
Home-Made Bitters. — Take half
Records on this page
Cherry SyrupSpruce BeerCream Beer