The complete cook book

The currants should be fully ripe when picked, put them into a large tub, they need not be separated from the stems. After they have remained in the tub a day or so, crush them with the hands, unless you have a small patent wine press, in which case they should not be pressed too much, or the stems will be bruised and impart a disagreeable taste to the juice, If the hands are used, put the crushed fruit, after the juice has been poured off, in a cloth or sack, and press out the remaining juice. After cleansing the tub, put the juice back into it, and allow it to remain three days, or until the first stages of fermentation are over, removing once or twice a day the scum which rises to the top. Then put the juice in a vessel — demijohn, keg or barrel, of a size to suit the quantity made, and to each quart of juice add three pounds of best yellow sugar, and soft water sufficient to make a gallon. Thus ten quarts of juice, and thirty pounds of sugar will give you ten gallons of wine, and so on in proportion. Those who do not like sweet wine, can reduce the quantity of sugar to two and a half pounds, and if you wish it very sweet, raise to three and a half pounds per gallon. The vessel in which this is put must be full, and the bung or stopper left off until the fermentation ceases, which will be in 12 or 15 days. Meanwhile the cask must be filled up daily with currant juice left over, as fermentation throws out the impure matter. When fermentation ceases rack the wine off carefully, either from the spigot or by a syphon, and keep running all the time. Cleanse the cask thoroughly with boiling water, then return the wine, bung up tightly, and let it stand four or five months, when it will be fit to drink and can be bottled 312 The Complete Cook Book. if desired. All the operations, the vessels, etc., should be scrupulously clean. Brandy or other spirituous liquors are not necessary, and if added will detract from the flavor of the wine. Currant wine made in this way will keep for an age. ELDERBERRY WINE. To make elderberry wine pick the berries when quit© ripe and dry. Squeeze out the juice in a proper press for the purpose. Then put the mashed berries into an open jar with juice enough to cover them. Let these stand about a week to infuse. Next, strain the juice into a cask, and to every ten gallons add one gallon of malted spirit. A little sugar and some cloves should be added to the brandy. WINE SANGAREE OF PORT MADEIRA. Take half a glass of water, sweeten it with a tablespoonful of white powdered sugar, and stir well until dissolved ; add a gill of Madeira or port, some nutmeg grated and pounded ice. Serve with lady cake or pound cake, cut small. MULLED CLARET. To prepare mulled claret, take one cup of claret, six whole cloves, a little grated nutmeg, one cup of boiling water, two or three tablespoonfuls of white sugar, twelve whole spices and four inches of stick cinnamon. Boil the water with the spices for ten or fifteen minutes, then dissolve the sugar in it; remove from the fire, and strain into a pitcher containing the claret. This is not a summer drink, but can be served as such by placing it on ice until quite cold. PIQUETTE, THE NEW FRENCH DRINK. Five pounds of raisins, five pounds of dried apples and five gallons of water. Put in an open cask and let stand for three days ; bottle with a half -teaspoonful of sugar and a bit of cinnamon in each bottle. Vary the flavor to suit the taste. Piquette is really a summer beverage, but may be used any time of the year. The Complete Cook Book. 313 THE MACDONALD COCKTAIL.