Method.—Boil the parsnips gently in the water for 15 minutes, add the hops, and cook for 10 minutes longer. Strain, add the sugar, let the liquid become lukewarm, and put in the toast spread with the yeast. Let it ferment for 36 hours, then turn it into a cask, which it should fill. As soon as fermentation ceases, strain into small bottles, cork securely, and store for at least 1 month before using.
3535.—RAHAHOUT.
Ingredients.—1 teaspoonful of grated chocolate, 1 teacupful of castor sugar, 1 teacupful of rice-flour, 1 tablespoonful of arrowroot, 1 small vanilla pod.
Method.—Pound and sieve the vanilla, add the rest of the ingredients, and turn into an air-tight tin. When required for use, mix 1 dessertspoonful smoothly with a little cold milk or water, stir in ⅓ of a pint of boiling milk, bring to the boil, cook for a few seconds, and serve.
3536.—RAISIN WINE.
Ingredients.—To each lb. of raisins allow 1 gallon of cold water, 2 lbs. of good preserving sugar, 1 tablespoonful of yeast.
Method.—Strip the raisins from the stalk, put them into a large boiler or clean copper with the water, simmer gently for about 1 hour, then rub them through a sieve. Dissolve the sugar in the liquid, and add the raisin-pulp and the yeast, let the vessel stand covered for 3 days, then strain the liquid into a cask. Bung loosely until fermentation ceases, then tighten the bung, and allow the cask to stand for at least 12 months before racking the wine off into bottles.
3537.—RAISIN WINE. (Another Method.)
Ingredients.—16 lbs. of raisins, 2 gallons of water.
Method.—Strip the raisins from the stalks, put them into an earthenware or wooden vessel, pour over them the water, and let them remain covered for 4 weeks, stirring daily. At the end of this time strain the liquid into a cask which it will quite fill, bung loosely until fermentation subsides, then tighten the bung, and allow the cask to remain undisturbed for 12 months. Now rack it off carefully into another cask, straining the liquid near the bottom of the cask repeatedly until quite clear, let it stand for at least 2 years, and then bottle for use.
3538.—RAISIN WINE WITH CIDER.
Ingredients.—8 gallons of good cider, 15 lbs. of Malaga raisins, 1 bottle of French brandy, 3 ozs. of sugar candy, the rind of 1 lemons.
Method.—Strip the raisins from the stalks, halve them, put them into a 9 gallon cask, and pour over them the cider. Bung lightly for 5 or 6 days, then tighten the bung and let the cask stand for 6 months.
