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No. 17—CURRANT WINE.
- 10 qts. of currant juice
- 20 qts. of water
- 15 lbs. of sugar
- 1 qt. corn brandy
Preparation: Red and white currants are mashed and strained through a cloth. To 10 qts. of juice, add 15 lbs. of sugar and 20 qts. of water. Put it into a clean cask, and leave it to ferment for 3 weeks. After that time empty the cask, clean it well, then pour back the wine and leave it two weeks longer, then add the brandy. Now close up the cask tightly and place it so that it need not be moved when the wine is drawn off. Bottle the wine after six months, without moving the cask.
No. 18—WARMBEER.
- 1 qt. beer
- Sugar to taste
- A piece of butter the size of an egg
- ½ pt. of milk
- 3 yolks of eggs
- 1 piece of cinnamon
Preparation: Beer, sugar and butter are brought to boil; then milk and yolks of eggs are mixed well and added; season with cinnamon, let all come to a boil and serve hot.
No. 19—COLD LEMONADE.
- 1 qt. of cold water
- Juice of 1 lemon
- ¾ cup of sugar
Preparation: Dissolve the sugar in the water, add the lemon juice, mix well and serve very cold.
No. 20—FINE LEMONADE.
- 1 qt. of cold water
- Sugar
- Juice of 1 orange
- 2 bananas
- Juice of ½ lemon
Preparation: Dissolve the sugar in the water, mix in the lemon and orange juice and pour the whole over the sliced bananas.
No. 21—ALMOND MILK.
- ½ lb. sweet almonds
- 1¼ qts. of water
- Scant ½ lb. of sugar
- 4 tbsps. of rose water
Preparation: The almonds are blanched and ground, then put into a porcelain dish. Add the water and sugar and let stand 20 minutes, then strain through a cloth and add the rose water.
