ORANGEADE. — (1) In 1 cup boiling water infuse the thin yel- low rind of 2 oranges; then add | cup of sugar and the juice of 6 oranges; ice before serving. (2) Take 1 lemon and 4 oranges, slice crossways, put into an earthen jug, add 4 cups boiling water✪ Orangeade, and let stand 1 hour, covered; then pour ofP, and ice before serving. ORG BATE. — Blanch and pound in a mortar | lb. sweet and | oz. bitter almonds, working in gradually 2 tablesj^oons of orange flower water; then work in ^ pint rose water and 1| cups pure water; strain, and add 3 cups simple syrup. Put it in a sauce-pan, boil up 1 min- ute, remove at once, and bottle. To use, add 1 tablespoon to a tum- bler of ice water, soda, or seltzer water. PINEAPPLE BEVERAGE.— Take 1 pineapple, peel, slice, and pound to a pulj). Take 2 cups water, add f lb. sugar, boil, skim, and l^our it hot on the pineapple pulp; add the juice of a lemon, and let stand 2 hours covered; then filter through cloth, and add 2 pints cold water. Ice when served. PERSIAN BEVERAGE — Take 1 cup rose-water, 4 tablespoons of orange flower water, 2 cup)s strawberry juice, and 2 cups simple syrujD; mix well together. Ice it when served. RASPBERRY ACID — In 4 pints water dissolve 3 oz. tartaric acid; X30ur it over 4 quarts raspberries and let stand 24 hours; strain without iDressing, and to each pint of juice add 1^ lbs. of sugar; stir till it dissolves, let stand 48 hours; bottle and seal. To use, put a little into water. RASPBERRY WATER — Take 2 cups raspberry juice, 1 cup red currant juice, 2 cups sugar, 2 ijints water; mix well. RED RASPBERRY SHRUB.— Pickle the raspberries in white wine vinegar for 1 week; strain through a jelly bag, and to each pint of juice allow 1 pint sugar; boil gently | hour, and bottle. Use 2 or 3 tablespoons of the shrub to a glass of water. Raspberry Shrub No. 2. — On 3 quarts fresh berries pour 4 cups cider vinegar; let stand 1 day, strain, and pour the juice on 3 quarts fresh berries; let stand 24 hours, strain, and to each pint of juice add 1 pint sugar; boil gently 10 minutes, skim, and bottle when cold. Use 2 or 3 table- 6 y^ spoons to a glass of water. Strawberry Shrub is made the same way. TAMARIND WATER.— Take 2 oz. {\i^ tamarinds, 1^ cups raisins, 1 cup sugar '-^ (scant); boil them in 1 gallon of water till tamabind. it is reduced to 3 quarts; strain and cool. \ BEVERAGES 569 STRAWBERRY ACID — In 2 pints water dissolve 2 oz. citric acid; pour it on 4 quarts rixDe strawberries, let stand 24 hours; strain without pressing, and to each pint of juice add 1^ lbs. sugar✪ Pineapple Beverage; boil 10 minutes, let stand 3 days, and bottle. To use, put a little into water. STRAWBERRY WATER.— Take 1 lb. ripe strawberries and 1 cup sugar; mash them together and add 1 cup cold water. Strain and add the juice of 1 lemon✪ Strawberry Water. TISANE — Take 2 oz. dates, figs or prunes, cut them up, add 5 cups water and boil 1 hour; strain through cloth and serve ice cold. Dilute with cold water if desired. TOMATO BEVERAGE.— Steam the tomatoes, mash them, and strain through cheese cloth; add -| lb. sugar to each quart of juice✪ Tomato Beverage and let stand 8 or 10 days; then drain the liquor from the settlings, bottle, and cork tight. It improves with age. To use, add 1 or 2 tablespoons to the pint of water, and sweeten to taste. A little lemon juice will improve it.

AI-modernized reading of the original text

ORANGEADE. — (1) In 1 cup boiling water infuse the thin yellow rind of 2 oranges; then add | cup of sugar and the juice of 6 oranges; ice before serving. (2) Take 1 lemon and 4 oranges, slice crossways, put into an earthen jug, add 4 cups boiling water, and let stand 1 hour, covered; then pour ofP, and ice before serving. ORGEAT. — Blanch and pound in a mortar | lb. sweet and | oz. bitter almonds, working in gradually 2 tablespoons of orange flower water; then work in ^ pint of rose water and 1| cups pure water; strain, and add 3 cups simple syrup. Put it in a sauce-pan, boil up 1 minute, remove at once, and bottle. To use, add 1 tablespoon to a tumbler of ice water, soda, or seltzer water. PINEAPPLE BEVERAGE.— Take 1 pineapple, peel, slice, and pound to a pulj). Take 2 cups water, add f lb. sugar, boil, skim, and pour it hot on the pineapple pulp; add the juice of a lemon, and let stand 2 hours covered; then filter through cloth, and add 2 pints cold water. Ice when served. PERSIAN BEVERAGE — Take 1 cup rose-water, 4 tablespoons of orange flower water, 2 cups strawberry juice, and 2 cups simple syrup; mix well together. Ice it when served. RASPBERRY ACID — In 4 pints water dissolve 3 oz. tartaric acid; Pour it over 4 quarts raspberries and let stand 24 hours; strain without pressing, and to each pint of juice add 1^ lbs. of sugar; stir till it dissolves, let stand 48 hours; bottle and seal. To use, put a little into water. RASPBERRY WATER — Take 2 cups raspberry juice, 1 cup red currant juice, 2 cups sugar, 2 pints water; mix well. RED RASPBERRY SHRUB.— Pickle the raspberries in white wine vinegar for 1 week; strain through a jelly bag, and to each pint of juice allow 1 pint sugar; boil gently | hour, and bottle. Use 2 or 3 tablespoons of the shrub to a glass of water. Raspberry Shrub No. 2. — On 3 quarts fresh berries pour 4 cups cider vinegar; let stand 1 day, strain, and pour the juice on 3 quarts fresh berries; let stand 24 hours, strain, and to each pint of juice add 1 pint sugar; boil gently 10 minutes, skim, and bottle when cold. Use 2 or 3 tablespoons to a glass of water. Strawberry Shrub is made the same way. TAMARIND WATER.— Take 2 oz. tamarinds, 1^ cups raisins, 1 cup sugar '-^ (scant); boil them in 1 gallon of water till it is reduced to 3 quarts; strain and cool. \ STRAWBERRY ACID — In 2 pints water dissolve 2 oz. citric acid; pour it on 4 quarts ripe strawberries, let stand 24 hours; strain without pressing, and to each pint of juice add 1^ lbs. sugar; boil 10 minutes, let stand 3 days, and bottle. To use, put a little into water. STRAWBERRY WATER.— Take 1 lb. ripe strawberries and 1 cup sugar; mash them together and add 1 cup cold water. Strain and add the juice of 1 lemon. TISANE — Take 2 oz. dates, figs or prunes, cut them up, add 5 cups water and boil 1 hour; strain through cloth and serve ice cold. Dilute with cold water if desired. TOMATO BEVERAGE.— Steam the tomatoes, mash them, and strain through cheese cloth; add -| lb. sugar to each quart of juice and let stand 8 or 10 days; then drain the liquor from the settlings, bottle, and cork tight. It improves with age. To use, add 1 or 2 tablespoons to the pint of water, and sweeten to taste. A little lemon juice will improve it.

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OrangeadePineapple BeverageRaspberry AcidRaspberry WaterRed Raspberry ShrubTomato BeverageStrawberry WaterTomato Beverage

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