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1483
RECIPES FOR HOME-MADE WINES, ETC.

of this time it should be racked off into bottles. The wine may be used at once, but if well corked and stored in a dry place it may be kept for years.

3503.—DANDELION WINE.

Ingredients.—4 quarts of dandelion flowers, 4 quarts of boiling water, 3 lbs. of loaf sugar, 1 inch whole ginger, 1 lemon, the thinly-pared rind of 1 orange, 1 tablespoonful of brewer's yeast or ¼ of an oz. of compressed yeast moistened with water.

Method.—Put the petals of the flowers into a bowl, pour over them the boiling water, let the bowl remain covered for 3 days, meanwhile stirring it well and frequently. Strain the liquid into a preserving pan, add the rinds of the orange and lemon, both of which should be pared off in thin fine strips, the sugar, ginger, and the lemon previously stripped of its white pith, and thinly sliced. Boil gently for about ½ an hour, and when cool add the yeast spread on a piece of toast. Allow it to stand for 2 days, then turn it into a cask, keep it well bunged down for 8 or 9 weeks, and bottle the wine for use.

3504.—EAST INDIA PUNCH.

Ingredients.—½ a pint of brandy, 1 pint of port wine, 1 pint of syrup, No. 2599, ½ a pint of lime-juice syrup, 1 bottle of seltzer water iced, ½ a gill of arrack, the thinly pared rinds of 2 lemons, 2 or 3 sprigs of syringa, 1 breakfastcupful of crushed ice, sugar to taste.

Method.—Soak the lemon-rind in the brandy for 3 hours, then strain, add the rest of the ingredients, and serve.

3505.—EGG FLIP (See Sherry Egg Flip, No. 3626.)

3506.—ELDERBERRY WINE. (See Elder Wine, No. 3507.)

3507.—ELDER WINE.

Ingredients.—7 lbs. of elderberries, 3 gallons of water. To each gallon of liquid thus obtained add 3 lbs. of good loaf sugar, 1 lb. of raisins, ½ an oz. of ground ginger, 6 cloves, ¼ of a pint of brandy, ½ a teaspoonful of brewer's yeast.

Method.—Strip the berries from the stalks, pour the water, quite boiling, over them, let them stand for 24 hours, then bruise well and drain through a hair sieve or jelly bag. Measure the juice obtained, put it into a preserving pan with sugar, raisins, ginger, and cloves in above-stated proportions, boil gently for 1 hour, and skim when necessary. Let the liquid stand until milk-warm, then stir in the yeast and turn