The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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412
REFRESHING DRINKS.
water siirred well and allowed to settle, the juice of a lemon. Mul­berry the same, adding a little lemon peel.
Figs and Apple Beverage.—Have 2 quarts of water boiling, in­to which throw 6 dry figs previously opened, and 2 apples cut into 6 or 8 slices each; let the whole boil together 20 minutes, then pour them into a basin to cool; pass through a seive, drain the fig<b, which will be good to eat with a little sugar.
Currant Drink.—To 1 pint of fresh gathered and picked cur­rants add 1 pint of water; let them boil together 10 or 15 minutes, then strain and sweeten to taste; add a few raspberries to increase the pleasant flavor. The same may be produced in winter by sim­mering 2 tablespoonfuls of currant jelly in 1-2 pint of water.
Imperial Drink.—1-4 lb. lump sugar, 3 oz. orange or lemon peel; juice of 1 lemon, 1-2 oz. cream tartar, 3 pints of boiling water. Mix all together, cover the vessel till cold, then pour off the clear portion for use. An agreeable drink for hot weather or in fever.
A very Agreeable Drink.—Pour a tablespoonful of good cider vinegar into a tumbler of fresh cool water, and sweeten with sugar, molasses or syrup to taste, add a rasp or two of nutmeg. Tama­rinds, fresh currants or in jelly, or scalded cranberries, make excel­lent drinks. Use sugar or not, as may be agreeable.
In making any cooling beverage for summer use, the proportions need not be adhered to, but increased or diminished to suit the taste. Acidulated drinks are very agreeable, and invaluable in re­lieving thirst, and most useful for their anti-bilious and anti-scorbutic properties.
Lemonade.—Suitable to the quantity of liquor wanted, pare as thin as possibie any number of lemons, then with lumps of refined sugar rub the surface, to extract the flavor; put the saturated sugar into a basin and squeeze the lemons over it. Add the best refined sugar to taste. In proportions as desired, hot water and a little boiling milk may be added; 3 quarts to 2 dozen lemons will do, using half the rind, but the whole of the juice. When well mixed skim the liquor and run it through a linen bag, previously wet in hot water.
Barley Lemonade.—Put a half pint of water into a small pan, then into the water put 4 oz. of sugar, boil into a thickish syrup, or ten minutes, then add the juice of two lemons or one Sicily lime, with a fresh rind of one lemon, then boil a moment longer, then add one-half gallon of barley water, with sugar or flavoring. Boil five minutes longer, then strain into a pitcher, and cover over with a folded paper with a hole in the middle for the steam to pass through. Let cool, then drink it. N. B.—-If bottled closely, it will be good for several days.