SUMMER BEVERAGES.

New Zealand Herald, Volume LVI, Issue 17348, 20 December 1919, Page 6 (Supplement)

SUMMER BEVERAGES.

,' I*smon Syrup.This .is most convenient "to have on hand in hot weather or for . lemonade or ice-cream. Wash thro© {lemons j tiding the vegetable brush to clean -the skins; then grate off about two tableSspooniuii of the rind, being- careful not I-to got any of the white pulp. Put <*& cupful of sugar or honey and or* cupful --of water on to boil for five minutes j run the lemons or squeeze cut all the juice v Softer the water and sugar have boiled, Add 'lemon'jaics;. ' and, when *cool, r drain into bottles or jars,..and, add the vgrated.rind. .....„■" ' -*. .'Ginger Wine.—Required: ' To' every gallon of cold-water,-three pounds and, a r quarter of sugar, one ounce and a half of bruised ginger, two lemons, one street, ~- «ad two bitter . oranges, , one ounce °* raisins. Pare fine .lemons and oranges thinly, squeeze the. fruit, and split the -raisins. , rut all the., ingredients into the "cask, but do not quite fill it. * Stir well till all the sugar, is dissolved, , which will take two'. or ; three days. , Then add a 1 little yeast. ' Do not sHr again, but "in -about a week fill the cask and cork it Sap. This will be ready to bottle in three -month. This in a very simple recipe, as all the ingredients are put together cold." "b, "Brown Sprnce Beer.—Pour '4 . gallons 'of -cold water„ t into,«r r 9 barrel, then -add 4 gallons more/quite boiling, and six pound cl*|nx>lasles, with "about eight or nine tablespoon!uls of - essence Tof spruce, and on its getting a little cooler, the same quantity of good ale yeast. ""Bhalko the barrel well,, then Jeave. with bung out for three days jj° 5 bottle in stone bottles, cork well, wire .carefully, pack in sand, arid it will be fit to j drink in two weeks. <#•***• * , * i -'-■• , ■*•'*•-*-:■<; ||! Dandelion Beer.-— one pound and *• lull of. dandelion, rood and boil them; idx one lour in ,twoVowta .of „ water. Strain the liquid and add about a half Cnyworth of ground ginger, a pound of im sugar, and.. a halfpennyworth of /•yeast, •which' has, been dissolved in water. Get 'a pan, and to this mixture add one gallon a half of. water. Let the pan "and ite contents ■ stand in a warm "place for -about- six • hours,-; when the * ''will. haVe f«meMed;-afio', ' can, ' then be -Bottled- and, j&rked■'•" securely^. TSe fixsJ bottle can be used : after a few hours. '.. Cherry-Syrup for Sewerages.—Six pound "cherries, ten "pound sugarjone ojj ,• for v sealing. " Stalg;' stono, 'arid [. crush the cherries. Press these through a* hair sieve. Make ,a ' syrup by boiling the sugar and water together for half an hour. Add "the f cherry juice and cook from ten to fifteen minutes, v . pour 1 into bottles and rnri"in «omslpnre oil to keep them air-tight. Cork and '■ atore. Pour off .the oil before using., -a :Lemon Ale.—Half pound of. ground white sugar, quarter pound of tartaric ''acid, quarter . pound * carbonate of soda, and 40 drops of essence -lemon. ..i- -Dry the powders thoroughly first; then add essence' to the isngar7 and then the powders. Mix very wellj.keep in .tightly.

corked bottles, and take out ■with a dry spoon..' A- large tablespoonful in twothirds of a tumbler of water makes a nice drink.

Lemon Syrup.—Remove the rind of two lemons in _ thin strips, and after stripping. off all white pith dice the., lemons across. Mix the two, and add- one- and a half pounds of sugar and one ounce of tartaric acid. Pour over about two pints of boiling water, stir until the sugar is dissolved, and strain when cold. It must be wall diluted before nee. Any kind of fruit wakes' a refreshing drink and is good for children. When apples are in you can rase the peel for making apple water. Boil the peel from a pound of apples in three < up fills of water, add the juice of a small lemon and a teaspoonful of sugar, then strain it and drink the liquid when cold.

Easpberry Syrup.— Place eight breakfcißtcupfuls of raspberries in an earthernware bowl, and pour over them four brcak£astcupful ri of cold writer. Cover and put aside for four days, and «tir them L Lhr6e - or * nur time * dail y- Whwi fV le . ! ~y 6train off the juice, measure it m V, l ,ii . teiu:l iP. and mix with it an equal *™i ol £°°* sugar. When the sugar «■ wJ it' POUr &e y - vra ' l mto bottlef, but 'Sw£ tP Uncork< *l *"- thro., or four ' B«Stitnt »' ,Sy -u Up wiDL be fou "d " capital gp&g* for sherry when making trifles. . tha ™"' of a ' WRW- OrfeV* ■$*** ounces < £ loaf *»U an ourf c V«f ♦ pc ? v ' d . er > aild mi * with ' V th °rougT,iyTui.^ tartaric acid - Who., ■ ' ' ? KW f ** Powder into