Handbook of practical cookery

boils, draw the pan on one side, and allow the liquid to simmer very slowly for three hours. At the end of three hours add the sugar, and boil all for ten minutes longer. Take the sauce-pan from the fire and add the cream of tartar ; slice the lemon and add it also. When this mixture is nearly cold, pour the liquid very gently from the sediment, which is of no further use. Add to the liquid the yeast, and let all stand in a warm place to ferment for twenty-four hours. Skim off now the crust from the top, and strain it again from the sediment. Bottle this now for use, taking care not to fill the bottles quite to the top. Cork the bottles firmly. Black Currant Cordial. — One quart of whisky, one quart black currants, one ounce whole ginger, one lemon. Place the currants in a large basin, and pour over them the whisky. Grate over the rind of lemon, then squeeze over the juice ; bruise the ginger, and add it also. Allow this to stand in a cool place for ten days. At the end of this time strain the liquid through a clean towel. Measure the liquid, and for each pint allow a pound of lump sugar. Place the sugar and liquid in a preserving-pan, and stir all over the fire till the sugar is melted. Take the pan from the fire and set it on one side to cool. When quite cold, bottle for use. Ginger Cordial.— Four pounds red or white currants, eight ounces whole ginger, two ounces bitter almonds, half an ounce sweet almonds, the rind of one lemon, the juice of three lemons, one gallon of whisky, four pounds sugar. Bruise the ginger well with a hammer, place it in a large basin, and add to it the fruit, also the rind and juice of the lemons. Pour over the almonds as much boiling water as cover them, remove the skins, and place them also in the basin, then pour over all the whisky. Allow this to stand in a cool place for ten days. At the end of this time strain all through a towel. Place the liquid in a preserving-pan, and add the sugar. Stir all over a clear fire until the sugar is melted. Take the pan from the fire, and when quite cold bottle the cordial for use. Cream Nectar. — Six pounds sugar, four ounces tartaric acid, two quarts water, the whites of two eggs, one teaspoonful essence of lemon. Place the sugar in a preserving-pan, add the water and tartaric acid, stir over the fire until the sugar is melted. Whip to a stiff froth the whites of egg, add them, and stir all together till very hot ; but do not let it boil. Remove the pan from the fire, and when the mixture is cool pour it through a piece of fine muslin ; then add the lemon - juice, and bottle it. Directions for use :— Place two table-spoonfuls of the syrup in a glass filled two-thirds with cold water. Add as much carbonate of soda as will lie on a sixpence, stir until it effervesces, and drink at once. Raspberry Syrup.— Six pounds raspberries, one quart of water, two ounces of tartaric acid.