The complete cook book

Put twelve pounds fruit in a pan. Cover it with two quarts water, having previously acidulated the water with five ounces tartaric acid. Let it remain forty-eight hours. Then strain, taking care not to bruise the fruit. To each pint of juice add one pound and a half powdered sugar. Stir till dissolved, and leave a few days. Then bottle and cork lightly. If a slight fermentation takes place, leave the corks out for a few days. The whole process to be cold. When put away, the bottles must be kept erect. ROYAL STRAWBERRY ACID. Dissolve two ounces citric acid in one quart spring water, which pour over three pounds ripe strawberries. After standing twenty-four hours, drain the liquor off, and pour it over three pounds more of strawberries. Let it stand twenty-four hours more, and again drain the liquor off. Add to the liquor its own weight of sugar. Boil three or four minutes, put in cool bottles, cork lightly for three days, then cork tightly and seal. A FINE TEMPERANCE BEVERAGE. To the juice of a dozen lemons put one pound and a half of double refined sugar, and a picked quart of raspberries or strawberries ; pare a ripe pineapple and slice it, put over it half a pound of sugar, stir the lemon juice with the sugar, crush in the berries, slightly bruise the pineapple and chop it up in small pieces. Put the lemon juice in a large punch bowl, add to it three quarts of ice water, then put in the strawberry and pineapple juice, stir it until all the sugar is dissolved, and then set it on ice. Serve in punch glasses. 3i6 The Complete Cook Book. CHAMPAGNE PUNCH. Add to the above mixture a bottle of champagne, and a bottle of white wine, and you have a very delicious punch for festive occasions. GINGER BEER. A thoroughly good ginger beer is made as follows : One gallon of boiling water, one ounce of the best bruised ginger, the same quantity of cream of tartar, one pound of loaf sugar. Put all together and stir till the sugar is dissolved. Leave until it is warm as new milk, then add a dessertspoonful of yeast on a small piece of bread. Cover the pan with a cloth and leave for a whole day. Then strain and bottle. Be careful not to fill the bottles too full, or thy will burst. Cork tightly and tie down. This will be fit to drink after two days, but will keep longer. SIROP DE GROSEILLE (CURRANT SYRUP). It is made of one quart of strained currant juice, one and one-half pounds of sugar, boiled ten minutes; it should be skimmed well. Remiove from the fire, and when still slightly warm, add one-half gill of brandy to every pint of the liquid. Bottle tightly. If in the season the juice sweetened alone makes the most fragrant drink. But to conserve it the brandy is necessary. BRENTON LEMONADE. According to the quantity needed alter the following formula : One tablespoon of powdered sugar, one-half juice of lemon; half fill each glass with cracked ice and a tablespoon of orange juice. Color pinkish (opalescent) with drops of strawberry syrup and garnish with lemon verbena leaves or scented geranium. SIR ROGER DE COVERLY. Sir Roger de Coverly is a beverage known in France long before the ancient Briton had only blue paint for his surtout. This is the formula for each portion : One tablespoonful of powdered sugar, one-half juice of lemon, The Complete Cook Book. 317 one slice of orange, one slice of peach or apricot. Place in alternate layers with ice or snow to two-thirds full. Fill each with soda or any sparkling water. Add a teaspoonful of raspberry juice and a spear of fresh mint. ALSACE LORRAINE.