Harper's cook book encyclopædia

three lemons and the pulp and juice of one orange. Add the cold syrup and one pint of cold water. Put this in the refrigerator for an hour. Place in a punch-bowl a large block of ice and pour the mixture over it; add two table-spoonfuls of sherry and one of brandy if desired. If a bit of color is wanted, throw in a few large strawberries. Quince Wine. — Grate the best and ripest quinces you can find, just as you would for marmalade; strain the juice carefully through a flannel bag, first taking it through a muslin one, as the flannel furs up so soon. If a very sweet wine is desired, allow 4 lbs. of white sugar to every gallon of the juice. If rather sour is preferred, 2 lbs. of sugar will be sufficient. Stir it well after adding the sugar. Let it stand in jugs or kegs, filling up from another as it froths over. When quiet, bottle it. It can be used at once, but is better when older. About two years from the time of making, if not disturbed until then, you will have a bright, sparkling wine, more like champagne than home-made wine from any other fruit. Raspberry Royal. — Three quarts ripe, red raspberries, and one quart good cider vinegar. Let them stand together twenty-four hours, then squeeze, strain, and measure. To each pint of the liquid allow I lb. of white sugar. Put all together in a preserving-kettle, and boil half an hour, skimming constantly until clear. When cool, add to each quart of the shrub a full gill of French brandy. Bottle and seal. Raspberry Vinegar. — Take one quart of the best cider vinegar ; add to it two quarts of ripe raspberries ; let it stand twenty-four hours ; mash the berries and strain, adding two quarts more fruit after straining ; let it stand one day ; mash and strain, putting in two quarts of fresh fruit; when these have stood twenty-four hours, strain; put i lb. of sugar to one pint of juice ; boil fifteen minutes, removing the scum. Bottle at once. Sangaree, Frozen. — Nothing can be more refreshing at the dinner-table in hot weather than claret or port wine made into sangaree with proportions of water, sugar, and nutmeg as taste shall direct ; then frozen, with the addition of a few whites of eggs beaten to a froth. [illustration: Sherbets, Frozen. — See Ice-creams, etc.] Sherbet, Lemon. — Rub the yellow rind of five small lemons with Y\ lb. of loaf-sugar. Crush the latter to powder, put it into a saucepan with a pint of water, and simmer gently until the sugar is dissolved. When cold, add the strained juice of the lemon. Take out the rind, and, in the usual way, serve in glasses. Time, a quarter of an hour to simmer the syrup. Sherbet, Orange. — Make a rather strong orangeade, being careful not to put too much water to it, as the ice will dilute it. Add one lemon to every four oranges, and sweeten to taste; slice the half of a mediumsized pineapple and put in, taking care not to mash it or let it break up ; to this put a few drops of the real extract of vanilla, and ice sufficient to make it cold. Sherbet, Persian. — Boil six or eight stalks of green rhubarb and % lb. of raisins or figs, cut into slices, in three pints of water. When the liquid has boiled gently for half an hour, strain it through muslin, and stir into it as much lemon or orange syrup as is agreeable to the taste, and a few drops of rose water or orangeflower water.