466 , COFFEE, TEA, BEVERAGES.
the best yeast. After it has fermented, which will be in about twenty-four hours, bottle for use.
ALLOW an ounce of hops and a spoonful of ginger to a gallon of water. When well boiled, strain it and put in a pint of molasses, or a pound of brown sugar, and half an ounce or less of the essence of spruce ; when cool, add a teacupf ul of yeast, and put into a clean tight cask, and let it ferment for a day or two, then bottle it for use. You can boil the sprigs of spruce fir in place of the essence.
ROMAN PUNCH. No. 1.
GRATE the yellow rind of four lemons- and two oranges upon two pounds of loaf sugar. Squeeze the juice of the lemons and oranges; cover it and let it stand until next day. Strain it through a sieve, mix with the sugar; add a bottle of champagne and the whites of eight eggs beaten to a stiff froth. It may be frozen or not, as desired. For winter use snow instead of ice.
ROMAN PUNCH. No. 2.
MAKE two quarts of lemonade, rich with pure juice lemon fruit; add one tablespoonful of extract of lemon. Work well and freeze; just before serving, add for each quart of ice half a pint of brandy and half a pint of Jamaica rum. Mix well and serve in high glasses, as this makes what is called a semi or half ice. It is usually served at dinners as a coup de milieu.
TAKE two quarts of new milk, warm it on the stove to about blood heat, pour it into a glass or china bowl and stir into it two tablespoon- fuls of prepared rennet, two tablespoonfuls of powdered loaf sugar, and a small wine-glassful of pale brandy. Let it stand till cold and eat with sugar and rich cream. Half the quantity can be made.
ONE quart of raspberry juice, half a pound of loaf sugar, dissolved, a pint of Jamaica rum, or part rum and brandy. Mix thoroughly. Bottle for use.