SUMMER BEVERAGES.

New Zealand Herald, Volume LXIV, Issue 19832, 30 December 1927, Page 5

SUMMER BEVERAGES.

Dandelion Bcor.—Take ono pound and a-lialf of dandelion roots and boil them for one hour in two quarts of water. Strain the liquid and add about a haltpennyworth of ground ginger, a pound of brown sugar, and a half-pennyworth 01 yeast, which has been dissolved in water. Get a large pan, and to this mixture add one gallon and a-half of water. Let the pan and its contents stand in a warm place for about six hours, when the liquid will have fermented and can then be bottled and corked securely. The first bottle can be used after a few hours. Cherry Syrup for Beverages.—Six pound cherries, ten pound sugar, one gill water, oil for sealing. Any kind of fruit makes a refreshing drink, and is good for children. When apples are in you can use the peel for making apple water. Boil the peel from a pound of apples in three cupfuls of water, add the juice of a small lemon and a teaspoonful of sugar, then strain it and drink the liquid when cold. Lemon Kale.—Half-pound of ground white sugar, quarter-pound of tartaric acid, quarter-pound carbonate of soda, and 40 drops of essence of lemon. Dry the powders 'thoroughly first; then add essence to the sugar, and then the powders, Mix very well; kee'p in tightlycorked 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 slice 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 strata when cold. It must be well diluted before use.