Cassell's dictionary of cookery

Cheese or Milk Whey. — This is an excellent drink in summer-time. So also is buttermilk, especially when the cows feed on good fresh herbage. In northern countries, buttermilk is kept tiU it becomes sour, and separates into a curd or whey, which possesses considerable acidity, but notwithstanding is exceedingly wholesome, and forms a refreshing beverage. In the North it is a common drink with labourers. Cider Cup. — Take two bottles of cider, two glassfuls of sherry, and one of liqueur. Add the juice of one lemon and half of the peel cut thin, two table-spoonfuls of pounded sugar, and the white of an egg beaten to a froth and poured over the mixture. Ice well. Cool Tankard. — Put into a quart of mild ale a wine-glassful of white wine, the .same of brandy and capillaire, the juice of a lemon, and a little piece of the rind. Add a sprig of borage or balm, a bit of toasted bread, and nutmeggrated on the top. Cooling Drink. — Dissolve six table-spoonfuls of pounded sugar in a tumblerful of water, pour it into a large jug with a bottle of claret; stir, and add one bottle of champagne and two of soda water, and ice well. Cranberry Drink. — Put a tea-cupful of cranberries into a cupful of water, and mash them. Boil, in the meantime, two quarts of water with one largo spoonful of oatmeal and a bit of lemon-peel ; add the cranberries, and sugar (but not too much, otherwise the fine sharpness of the fruit will be destroyed), a quarter of a pint of white wine, or less, according to taste ; boil for half an hour, and strain. Curds and Whey (a cheap method). — Add six grains of citric acid to a wine-glassful, of milk, and the result will be a pleasant acidulous whey and a fine curd. Curds and Whey (Italian method). — Take several of the rough coats that line the gizzards of turkeys and fowls, cleanse from the dirt, rub well with salt, and hang them up to dry; when required for use, break off some of , the skin, pour boiling water on, digest for eight, or nine hours, and use the same as rennet. Fruit Beverages. — These maybe manufactured from nearly all the fruits which can be made into jams. The jam is to be prepared as usual, and a small portion, say .about two ounces, stirred in a quart of water. For summer use the following jams or pulps are specially refreshing:— Tamarinds (very much used in Italy, especially in conjunction with effervescent waters), black-currant jelly, raspberry jam, vinegar, or syrup, apple jelly, and quince jam. Ginger Beer (Dr. Kitchiner's recipe).— To eleven gallons of water put ten pounds of loaf sugar, half a pound of bruised ginger, the rind of four lemons, and the whites of four eggs SUM C 943) SUM beaten into a strong froth ; mix them all well together while cold, and put the preparation into a copper. As soon as it boils, skim it well, and then pour it into a cooler, and put to it two ounces of cream of tartar and the inside of six lemons sliced and the pips taken out. When it is nearly cold, put into a cloth four tablespoonfuls of yeast, and pour the liquor in upon it. When done working, bung it up, and let it stand a fortniglit ; then bottle it off, and it will be fit for drinking in about ten days.