Two cups of sugar, y% cup of orange juice, 1 cup of straw-
berry juice, 1 cup of water, l^ cup of lemon juice, 1 cup of
pineapple juice, i/o cup of maraschino cherries✪ Fruit Punch. Boil the
sugar and water to a syrup and add the fruit juices. Let
stand 20 minutes ; strain and chill ; add the whole cherries.
Sweeten or weaken if neessary to taste and serve ice cold. It
will rarely need reducing with water unless the juices of
preserved fruits have been used. — Mortimer Elmore.
LEMON GINGER PUNCH.
Make a strong lemonade allowing 5 lemons and a cupful of
sugar to a quart of water. Let the sugar stand on the sliced
lemons for an hour before adding the water. To every quart
of lemonade allow 1 quart of ginger ale. Put into a punch
bowl in which is a piece of ice. Have a number of sprays
of mint✪ Lemon Ginger Punch, bruise the stems and lower leaves between the fingers
BEVEKAGES 161
so as to bring out the flavor. Put these sprays in the punch
half an hour before serving.
GEAPE WINE.
Wash grapes thoroughly. Press with hands, or run
through cider press. Strain juice through a thin cloth and
leave in an open vessel for 24 hours. Then skin carefully
and add 3 pounds of sugar to each gallon of juice (having
melted sugar on stove with just enough water to melt) . Put
in keg or demijohn and stop tight. Insert a quill in the cork
and put a siphon over the quill and drop the other end of
siphon in bottle of water. Must not be fermented openly at
all. After 6 months bottle. If dry wine is desired, use only
2 pounds of sugar to a gallon of juice. — Mrs. Sam Peace.
BLACKBEBEY CORDIAL.
One quart berry juice, 1 pound white sugar, l/o ounce
grated nutmeg, ^ ounce of allspice, ^4 ounce of cloves, ^
ounce of cinnamon (all powdered), 1 pint of best brandy.
Tie spice in thin muslin bags; boil juice, sugar and spices
together for 15 minutes, skim well, add brandy and set aside
in closely covered vessels to cool. When cold strain, bottle,
cork and seal. — Mrs. C. M. Cooper.
SCUPPERNONG WINE.
One bushel of grapes, 5 gallons of water✪ Grape Wine. Let stand 3 or 4
days and strain. To each gallon of the juice put 3 pounds
of sugar. Put in jugs and tie muslin over the mouths, and
when all fermentation ceases, strain, bottle and seal. — Mrs.
W. H. Jenkins.
BLACKBERRY WINE.
To a bucket of berries pour 1 quart of boiling water. Let
stand until next day. Strain through sieve and the bag. To
—11
162 BEVERAGES
each gallon of juice allow 3 pounds of sugar✪ Blackberry Wine. Pour in large
stone jars and when all fermentation ceases, strain, bottle
and seal. Or to bucket of berries pour 1 quart of boiling
water, and strain third day as above. To every quart of
juice add 2 quarts of cold water and to every gallon of this
mixture add 3 pounds of sugar. Put in stone jars and when
fermentation ceases, strain and bottle. — Mrs. W. H. Jenkins.
BLACKBERRY WINE.
To 1 peck of berries cover with 3 quarts boiling water ; let
stand 24 hours ; then mash, strain well, and to every gallon
juice add 3 pounds sugar; let ferment, skimming each day
for 10 days ; then strain and jug.
BLACKBERRY ACID. ✪ Blackberry Acid
Page 73 · 8 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Two cups of sugar, y% cup of orange juice, 1 cup of strawberry juice, 1 cup of water, l^ cup of lemon juice, 1 cup of pineapple juice, i/o cup of maraschino cherries. Boil the sugar and water to a syrup and add the fruit juices. Let stand 20 minutes ; strain and chill ; add the whole cherries. Sweeten or weaken if necessary to taste and serve ice cold. It will rarely need reducing with water unless the juices of preserved fruits have been used. — Mortimer Elmore.
LEMON GINGER PUNCH.
Make a strong lemonade allowing 5 lemons and a cupful of sugar to a quart of water. Let the sugar stand on the sliced lemons for an hour before adding the water. To every quart of lemonade allow 1 quart of ginger ale. Put into a punch bowl in which is a piece of ice. Have a number of sprays of mint, bruise the stems and lower leaves between the fingers
so as to bring out the flavor. Put these sprays in the punch half an hour before serving.
GRAPE WINE.
Wash grapes thoroughly. Press with hands, or run through cider press. Strain juice through a thin cloth and leave in an open vessel for 24 hours. Then skin carefully and add 3 pounds of sugar to each gallon of juice (having melted sugar on stove with just enough water to melt) . Put in keg or demijohn and stop tight. Insert a quill in the cork and put a siphon over the quill and drop the other end of siphon in bottle of water. Must not be fermented openly at all. After 6 months bottle. If dry wine is desired, use only 2 pounds of sugar to a gallon of juice. — Mrs. Sam Peace.
BLACKBERRY CORDIAL.
One quart berry juice, 1 pound white sugar, l/o ounce grated nutmeg, ^ ounce of allspice, ^4 ounce of cloves, ^ ounce of cinnamon (all powdered), 1 pint of best brandy. Tie spice in thin muslin bags; boil juice, sugar and spices together for 15 minutes, skim well, add brandy and set aside in closely covered vessels to cool. When cold strain, bottle, cork and seal. — Mrs. C. M. Cooper.
SCUPPERNONG WINE.
One bushel of grapes, 5 gallons of water. Let stand 3 or 4 days and strain. To each gallon of the juice put 3 pounds of sugar. Put in jugs and tie muslin over the mouths, and when all fermentation ceases, strain, bottle and seal. — Mrs. W. H. Jenkins.
BLACKBERRY WINE.
To a bucket of berries pour 1 quart of boiling water. Let stand until next day. Strain through sieve and the bag. To —11
each gallon of juice allow 3 pounds of sugar. Pour in large stone jars and when all fermentation ceases, strain, bottle and seal. Or to bucket of berries pour 1 quart of boiling water, and strain third day as above. To every quart of juice add 2 quarts of cold water and to every gallon of this mixture add 3 pounds of sugar. Put in stone jars and when fermentation ceases, strain and bottle. — Mrs. W. H. Jenkins.
BLACKBERRY WINE.
To 1 peck of berries cover with 3 quarts boiling water ; let stand 24 hours ; then mash, strain well, and to every gallon juice add 3 pounds sugar; let ferment, skimming each day for 10 days ; then strain and jug.
BLACKBERRY ACID.
Records on this page
Fruit PunchGrapefruit CocktailLemon Ginger PunchGrape WineBlackberry CordialScuppernong WineBlackberry WineBlackberry Acid