The white ribbon cook book

Rub the sugar over the rinds to get out the flavor, then squeeze out all the juice on the sugar; cut what remains of the lemons into slices, and pour on them a quart of boiling water; when this has cooled, strain it onto the juice and sugar, and add as much more water (cold) as will make it palatable. Lemonade (2) — One oz. tartaric acid, 1 lb. loaf sugar, 1 pint boiling water, and 20 or 30 drops essence of lemon. To be kept in a bottle and mixed with cold ■water, as desired. Lemon Syrup — Boil until clear 1 pint lemon juice, strained, and 3 lbs. loaf sugar, stirring constantly, and add }^ pint water to prevent its being too thick. The juice of a dozen lemons will give about a pint. To Keep Lemon Juice — Buy the fruit when cheap, when not quite ripe; cut off the peels, and roll the fruit in your hand, so as to make them part with the juice readily. Squeeze the juice into a china basin, strain through a muslin which will not allow the least pulp to pass. Have ready }£- and 3^-oz. phials (quite dry), fill with the juice so as to allow }4 teaspoonful sweet oil in each. Cork tightly, and set them upright in a cool place. When wanted for use, wind some clean cotton round a skewer, and, dipping it in, the oil will be attracted. The juice will be quite clear; the rinds can be dried for grating. Peppermint Cordial — One lb. loaf sugar, 1 pint boiling water. Beverages. 259 Simmer 10 minutes, then stir in 1 tablespoonful honey; whennearly cold, add 30 drops essence of peppermint. Bottle for use. Four tablespoonfuls to a tumbler of cold or hot water makes a delicious drink. Essence of ginger can be used in the same way. Raspberry Syrup — Fill a i^ -gallon fruit- jar with ripe red raspberries, pour over them good cider vinegar; cover tightly, and set away in a cool, dark place for a week. Put on the fire and let come to a scalding point, strain through a jelly bag; to the juice add pint for pint of sugar. Boil gently about 20 minutes, skimming constantly. Bottle, seal, and keep in a cool place. Add a wineglassful to a glass of iced water. It is excellent. Ginger Pop — Allow 4 quarts warm water, 1 oz. white ginger root, 2 lemons, 1 lb. white sugar, 3^ tablespoon cream tartar, and }4 ^^V soft yeast. Cut the ginger root fine and boil in a little of the water; grate in the yellow rind only of the lemons, and put in the pulp and juice; when nearly cold, add the yeast. Put all in a stone jar in a warm place 24 hours, then bottle for use. Currant Vinegar — Two quarts black currants, 1 pint best vinegar, 1}^ lbs. white sugar. Well bruise the currants and place into a basin with the vinegar; let it stand 3 or 4 days, and then strain into an earthen jar; add the sugar, set the jar in a saucepan of cold water and boil for an hour. When cold, bottle; it is the better for keeping. Raspberry Tinegar — To 4 quarts red raspberries put enough vinegar to cover, 1 lb. sugar to every pint of juice. 260 White Ribbon Cook Book. Let the raspberries and vinegar stand for 24 hours; scald and strain; add sugar, boil 20 minutes, skim well, and when cold bottle.