Easy dishes for small incomes, or, The housewife's guide to practical cookery

4. Add a pinch of isinglass which has been previously dissolved in a little boiling water. 5. Boil for three minutes and keep the pot near the fire for ten minutes. GINGER BEER Ingredients : Two ounces of Ginger Three pounds of Loaf Sugar Three ounces of Cream of Tartar Two Lemons (the juice of one only) One tablespoonful of Yeast White of one Egg. 1. Bruise the ginger and place it in a large stone vessel. Add the sugar, cream of tartar, juice of one lemon and the rind of two. 2. Pour four gallons of boiling water on these ingredients and, when nearly cold, stir in the yeast mixed to a cream with a teaspoonful of sugar and beaten with the white of an egg. 3. Mix all well together and let it stand for one night. 4. Strain through a sieve, bottle in stone bottles, cork and tie down with wire or string. LEMONADE. (Recipe i ) Ingredients : Two pounds of loaf Sugar One pint of Water One ounce of Citric Acid Twenty drops of Essence of Lemon. 1. Boil the sugar and water together in a saucepan. 2. Skim and pour into a jug. 3. When nearly cold add the citric acid and lemon essence. 4. Stir well and pour into a decanter. 5. Use a tablespoonful to a tumbler of water. LEMONADE. (Recipe 2) Ingredients : Six Lemons One quart of Water Twelve ounces of Lump Sugar. 1. Pare the rind off the lemon thinly and put into a large jug. 2. Add the sugar and very hot water. 3. Stand over night, add the strained lemon juice and pass through a bag until it looks clear. N.B. — A teacupful of rose or orange flower water might be added if liked. LIQUORICE, FIGS AND RAISINS Ingredients : Two ounces of Figs One ounce of Liquorice Two ounces of Raisins One quart of Water Two ounces of Barley. 1. Wash and scald the barley, throw into an enamelled pan and pour the water over. 2. Boil gently for one hour. 3. Put the figs, raisins and liquorice into a large jug, strain the boiling barley water over them and stir for ten minutes. 4. This drink is ready for use when it is quite cold. RASPBERRY VINEGAR Ingredients : Allow Six quarts of Raspberries to every Quart of Vinegar, and One pound of lump Sugar to every Pint of Liquid. 1. Put the vinegar into a china bowl, add two quarts of rasp berries and let them stand for twenty-four hours. 2. Drain away the raspberries and put in two quarts of fresh fruit ; stand again for the same length of time, and repeat the process a third time. 3. Measure the liquid, pour it into an unglazed jar, and to every pint allow one pound of lump sugar. 4. Stand the jar up to the neck in boiling water, bring to a boil and boil for ten minutes, stirring frequently. RHUBARB WINE Ingredients : Six pounds of Rhubarb Stalk One Gallon of Cold Water One Lemon Four pounds of Loaf Sugar Quarter of a pound of Isinglass. 1. Cut the rhubarb into two-inch lengths and throw into a large stone vessel. 2. Add the water and stir up well two or three times a day for six days. 3. Strain off into another vessel, and add the sliced lemon and loaf sugar. 4. Stir until the sugar is dissolved, and do not touch again for ten days. 5. Put a double piece of muslin over the mouth of a funnel, and strain the liquor through into a clean cask without disturbing the sediment at the bottom.