GRAPE JUICE AND ALMONDS.— Take 6 oz. sweet almonds; blanch and pound in a mortar, working in 2 cups grape juice and 1^ cups white sugar; then add 1^ quarts water, and when all are dis- solved, filter it. Ice when used. GRAPE WATER. — Squeeze 4 lbs. grapes through a coarse cloth, and add ^ cup of white sugar and 1 pint water to the juice. Serve with crushed ice in the glass. JELLY BEVERAGES.— Almost any jelly dissolved in ice water and sweetened to taste makes a j^leasant drink. Most summer drinks are improved by adding a little orange juice. KOUMISS. — Take 6 cups sweet milk and 3 tablespoons of sugar; add 2 tablespoons of yeast and set in a warm place for a few hours until it ferments and the bubbles rise all over the top; then stir well 566 BEVERAGES for 3 minutes, bottle and fasten the corks. Keep cold (on ice is the best) and use at once on being opened, as it soon spoils on exposure to the air. It can be used in 2 days, but it is better after 1 week. It will keep for months if kept cold. GINGER BEVERAGE.— To 4 cups water add 1 scant cup vine- gar, 3 largo tablespoons sugar, and 2 teaspoons sifted ginger✪ Ginger Beverage. Use lemon instead of vinegar if preferred. (2) Another recipe is 4 cups milk, 4 cups water, and 1 tablespoon of ginger. Or (3) take ^ cup of vinegar, 1 cup sugar, 2 teaspoons ginger; stir thoroughly together, put it in a quart pitcher and fill it with water. GiNGEK is the root of a plant deriving its name from the mountain Ginger, in Hindoostan, of which it is a native. It now comes chiefly from the East and West Indies. It is dug up in January or February, scraped, washed, and carefully dried. It contains starch, gum, an acid resin which gives its hot taste, and a volatile oil which gives its odor. The best comes from Jamaica. There are 2 kinds — white and black; white is con- sidered superior. It is aromatic, stimulant, and in hot weather is valuable as a medicine. It is less heating to the system than might be expected from its taste. GOOSEBERRY SHRUB.— Take green gooseber- ries, pour on boiling water to cover, let stand till cool gingeb. with a cloth spread over the jar; strain off the juice, heat it, and pour on again; then strain, and to each pint of juice add 1 pint sugar✪ Gooseberry Shrub; boil, skim and bottle. LEMONADE — Squeeze the juice from lemons, add a little of the thin yellow rind, with water, and sugar enough to sweeten to taste✪ Lemonade. Adding ripe strawberries, mashed, is a great improvement to lemonade. So also is adding either grated or sliced pineapple. Remember in using either lemon or orange jjeel that the thin yellow rind (called zest) is all that is used; the white part of the rind is bitter and injurious. Boiling water is sometimes poured over the thin yellow rind and allowed to stand a while; then the lemon juice, water and sugar are added. Coffee Lemonade. — Make coffee as for breakfast; when cold, strain and use it instead of water in making lemonade. It is healthful and refreshing in hot weather. Effervescing Lemonade. — Into 2 cups granulated sugar work 30 drops of oil of lemon and sift; then sift in 2^ oz. tartaric acid, and 2^ oz. carbonate of soda; keep dry in air-tight bottles. To use, stir 2 table- spoons into a glass of ice water.

AI-modernized reading of the original text

GRAPE JUICE AND ALMONDS.— Take 6 oz. sweet almonds; blanch and pound in a mortar, working in 2 cups grape juice and 1^ cups white sugar; then add 1^ quarts water, and when all are dissolved, filter it. Ice when used. GRAPE WATER. — Squeeze 4 lbs. grapes through a coarse cloth, and add ^ cup of white sugar and 1 pint water to the juice. Serve with crushed ice in the glass. JELLY BEVERAGES.— Almost any jelly dissolved in ice water and sweetened to taste makes a pleasant drink. Most summer drinks are improved by adding a little orange juice. KOUMISS. — Take 6 cups sweet milk and 3 tablespoons of sugar; add 2 tablespoons of yeast and set in a warm place for a few hours until it ferments and the bubbles rise all over the top; then stir well for 3 minutes, bottle and fasten the corks. Keep cold (on ice is the best) and use at once on being opened, as it soon spoils on exposure to the air. It can be used in 2 days, but it is better after 1 week. It will keep for months if kept cold. GINGER BEVERAGE.— To 4 cups water add 1 scant cup vinegar, 3 largo tablespoons sugar, and 2 teaspoons sifted ginger. Use lemon instead of vinegar if preferred. (2) Another recipe is 4 cups milk, 4 cups water, and 1 tablespoon of ginger. Or (3) take ^ cup of vinegar, 1 cup sugar, 2 teaspoons ginger; stir thoroughly together, put it in a quart pitcher and fill it with water. GiNGEK is the root of a plant deriving its name from the mountain Ginger, in Hindoostan, of which it is a native. It now comes chiefly from the East and West Indies. It is dug up in January or February, scraped, washed, and carefully dried. It contains starch, gum, an acid resin which gives its hot taste, and a volatile oil which gives its odor. The best comes from Jamaica. There are 2 kinds — white and black; white is considered superior. It is aromatic, stimulant, and in hot weather is valuable as a medicine. It is less heating to the system than might be expected from its taste. GOOSEBERRY SHRUB.— Take green gooseberries, pour on boiling water to cover, let stand till cool with a cloth spread over the jar; strain off the juice, heat it, and pour on again; then strain, and to each pint of juice add 1 pint sugar; boil, skim and bottle. LEMONADE — Squeeze the juice from lemons, add a little of the thin yellow rind, with water, and sugar enough to sweeten to taste. Adding ripe strawberries, mashed, is a great improvement to lemonade. So also is adding either grated or sliced pineapple. Remember in using either lemon or orange peel that the thin yellow rind (called zest) is all that is used; the white part of the rind is bitter and injurious. Boiling water is sometimes poured over the thin yellow rind and allowed to stand a while; then the lemon juice, water and sugar are added. Coffee Lemonade. — Make coffee as for breakfast; when cold, strain and use it instead of water in making lemonade. It is healthful and refreshing in hot weather. Effervescing Lemonade. — Into 2 cups granulated sugar work 30 drops of oil of lemon and sift; then sift in 2^ oz. tartaric acid, and 2^ oz. carbonate of soda; keep dry in air-tight bottles. To use, stir 2 tablespoons into a glass of ice water.

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