Allow an ounce of hops and a spoonful of ginger to a gallon of water.
When well boiled, strain it and put in a pint of molasses, or a pound of
brown sugar, and half an ounce or less of the essence ot spruce✪ Spruce Beer ; when
cool, add a teacupful of yeast, an^ put into a clean tight cask, and let it
ferment for a day or two, then bottle it for use. You can boil the sprigs
of spruce fir in place of the essence.
ROMAN PUNCH. No. 1.
Grate the yellow rind of four lemons and two oranges upon two
pounds of loaf sugar. Squeeze the juice of the lemons and oranges ; cover
it and let it stand until next day. Strain it through a sieve, mix with
the sugar ; add a bottle of champagne and the whites of eight eggs✪ Roman Punch No. 1 beaten
to a stiff froth. It may be frozen or not, as desired. For winter use snow
instead of ice.
ROMAN PUNCH. No. 2.
Make two quarts of lemonade, rich with pure juice lemon fruit; add
one tablespoonful of extract of lemon. Work well and freeze ; just before
COFFEE, TEA, BEVERAGES.
445
serving, add for each quart of ice half a pint of brandy and half a pint of
Jamaica rum✪ Roman Punch No. 2. Mix well and serve in high glasses, as this makes what is
called a semi or half ice. It is usually served at dinners as a cowp de milieu.
DELICIOUS JUNKET.
Take two quarts of new milk, warm it on the stove to about blood
heat, pour it into a glass or china bowl and stir into it two tablespoonfuls
of prepared rennet, two tablespoonfuls of powdered loaf sugar, and a small
wine-glassful of pale brandy✪ Delicious Junket. Let it stand till cold and eat with sugar and
rich cream. Half the quantity can be made.
RASPBERRY SHRUB.
One quart of raspberry juice, half a pound of loaf sugar, dissolved, a
pint of Jamaica rum✪ Raspberry Shrub, or part rum and brandy. Mix thoroughly. Bottle
for use.
SASSAFRAS MEAD.
Mix gradually with two quarts of boiling water three pounds and a
half of the best brown sugar, a pint a^nd a half of good West India molasses,
and a quarter of a pound of tataric acid. Stir it well and when cool, strain
it into a large jug or pan, then mix in a teaspoonful (not more) of essence of
sassafras✪ Sassafras Mead. Transfer it to clean bottles (it will fill about half a dozen), cork
it tightly and keep it in a cool place. It will be fit for use next day. Put
into a box or boxes a quarter of a pound of carbonate of soda, to use with
it. To prepare a glass of sassafras mead for drinking, put a large table-
spoonful of the mead into a half tumbler full of ice-water, stir into it a
half teaspoonful of the soda and it will immediately foam up to the top.
Sassafras mead will be found a cheap, wholesome and pleasant beverage
for warm weather. The essence of sassafras, tartaric acid and carbonate
of soda, can, of course, all be obtained at the druggist’s.
CREAM SODA WITHOUT THE FOUNTAIN.
Coffee-sugar, four pounds, three pints of water, three nutmegs, grated,
the whites of ten eggs, well beaten, gum arabic, one ounce, twenty drops
of oil of lemon✪ Cream Soda Without the Fountain, or extract equal to that amount. By using oils of other
fruits, you can make as many fiavors from this as you desire. Mix all and
place over a gentle fire, and stir well about thirty minutes ; remove from
the fire and strain, and divide into two parts ; into one-half put eight
ounces of bi-carbonate of soda, into the other half put six ounces of
tartaric acid. Shake well, and when cold they are ready for use by pouring
446
COFFEE, TEA, BEVERAGES.
Page 300 · 7 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Allow an ounce of hops and a spoonful of ginger to a gallon of water. When well boiled, strain it and put in a pint of molasses, or a pound of brown sugar, and half an ounce or less of the essence of spruce ; when cool, add a teacupful of yeast, and put into a clean tight cask, and let it ferment for a day or two, then bottle it for use. You can boil the sprigs of spruce fir in place of the essence.
ROMAN PUNCH. No. 1.
Grate the yellow rind of four lemons and two oranges upon two pounds of loaf sugar. Squeeze the juice of the lemons and oranges ; cover it and let it stand until next day. Strain it through a sieve, mix with the sugar ; add a bottle of champagne and the whites of eight eggs beaten to a stiff froth. It may be frozen or not, as desired. For winter use snow instead of ice.
ROMAN PUNCH. No. 2.
Make two quarts of lemonade, rich with pure juice lemon fruit; add one tablespoonful of extract of lemon. Work well and freeze ; just before
serving, add for each quart of ice half a pint of brandy and half a pint of Jamaica rum. Mix well and serve in high glasses, as this makes what is called a semi or half ice. It is usually served at dinners as a coup de milieu.
DELICIOUS JUNKET.
Take two quarts of new milk, warm it on the stove to about blood heat, pour it into a glass or china bowl and stir into it two tablespoonfuls of prepared rennet, two tablespoonfuls of powdered loaf sugar, and a small wine-glassful of pale brandy. Let it stand till cold and eat with sugar and rich cream. Half the quantity can be made.
RASPBERRY SHRUB.
One quart of raspberry juice, half a pound of loaf sugar, dissolved, a pint of Jamaica rum, or part rum and brandy. Mix thoroughly. Bottle for use.
SASSAFRAS MEAD.
Mix gradually with two quarts of boiling water three pounds and a half of the best brown sugar, a pint and a half of good West India molasses, and a quarter of a pound of tartaric acid. Stir it well and when cool, strain it into a large jug or pan, then mix in a teaspoonful (not more) of essence of sassafras. Transfer it to clean bottles (it will fill about half a dozen), cork it tightly and keep it in a cool place. It will be fit for use next day. Put into a box or boxes a quarter of a pound of carbonate of soda, to use with it. To prepare a glass of sassafras mead for drinking, put a large tablespoonful of the mead into a half tumbler full of ice-water, stir into it a half teaspoonful of the soda and it will immediately foam up to the top.
Sassafras mead will be found a cheap, wholesome and pleasant beverage for warm weather. The essence of sassafras, tartaric acid and carbonate of soda, can, of course, all be obtained at the druggist’s.
CREAM SODA WITHOUT THE FOUNTAIN.
Coffee-sugar, four pounds, three pints of water, three nutmegs, grated, the whites of ten eggs, well beaten, gum arabic, one ounce, twenty drops of oil of lemon, or extract equal to that amount. By using oils of other fruits, you can make as many fiavors from this as you desire. Mix all and place over a gentle fire, and stir well about thirty minutes ; remove from the fire and strain, and divide into two parts ; into one-half put eight ounces of bi-carbonate of soda, into the other half put six ounces of tartaric acid. Shake well, and when cold they are ready for use by pouring
Records on this page
Spruce BeerRoman Punch No. 1Roman Punch No. 2Delicious JunketRaspberry ShrubSassafras MeadCream Soda Without the Fountain