The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts

To every quart of well-picked raspberries, put a quart of water, bruise and let them stand two days, strain off the liquor, and to every gallon put three pounds of lump or white powder sugar ; when dissolved, put the liquor in a barrel, and when fine, which will he in about two months, bottle it, and to each bottle put a spoonful of brandy. Currant Wine. To every three pints of fruit put one quart of water, bruise the former ; in twenty-four hours strain the liquor, and to every quart put a pound of sugar, of good middling quality. It is best to put the liquor into a large pan, and when the scum rises take that off before it is put in the barrel. Excellent Ginger Wine. Put into a boiler ten gallons of water, and fifteen pounds of sugar, with the whites of six or eight eggs, mix all well while cold ; when the liquor boils, skim it well, put in half a pound of common white ginger bruised, and boil it twenty minutes ; have ready the very thin rinds of seven lemons, and pour the liquor upon them, when cool tun it, and add two spoonfuls of yeast ; put a quart of the liquor to two ounces of isinglass shavings, while warm, whisk it well three or four times, and pour altogether into the barrel ; next day stop it up, in a month bottle it, and in three months it will be a very delicious and refreshing beverage. Elder Wine. To every quart of berries put two quarts of water, boil them half an hour, run the liquor and break the fruit through a hair seive, then to every quart of juice put three quarters of a pound of coarse sugar, boil the whole a quarter of an hour with some Jamaica peppers, a few cloves, and bruised ginger, pour it into a tub warm ; when of a proper warmth, into the barrel with toast and yeast to work, which there is more difficulty to make it do than most other liquors. When it ceases to hiss, put in a little brandy, and stop it up. The liquor must be in a warm place, to make it work. Raisin Wine. To every gallon of spring water put eight pounds of fresh Smyrnas, in a large tub ; stir it thoroughly every day, for a month ; then press the raisins in a horse-hair bag, as dry as possible ; put the liquor into a cask, and, when it has done hissing, pour in a bottle of the best brandy ; stop it up close for twelve months ; then rack it off, without the dregs, which filter through a bag of flannel three or four times double ; add the clear to the quantity ; pour brandy in according to the size of the cask, and stop it up for at least a twelvemonth. Raisin wine would be good, if made rich of the fruit only, and kept long, which improves the flavour greatly. Sack Mead. To every gallon of water put four pounds of honey, and boil it three quarters of an hour, taking care to skim it. To every gallon, add an ounce of hops ; then boil it half an hour. Let it stand till next day ; put it into your cask ; add a pint of brandy to eight gallons. Let it be lightly stopped, till the fermentation is over ; then stop it very close. If a large cask, keep it a twelvemonth in the cask. Imperial. Put two ounces of cream of tartar, and the juice and par¬ ings of two lemons, into a stone jar ; pour upon them seven quarts of boiling water, stir, and cover close. When cold, sweeten with loaf sugar, and straining it, bottle and cork tight ; add, in bottling, half a pint of rum.