OUR ladies.

Waipawa Mail, Volume X, Issue 1034, 15 January 1887, Page 3

OUR ladies.

(By a Ladt Contributor} SUMMER DRINKS. Cream Nectar. —To 41bs of white sugar put six quarts of water, stir, and set it over a slow fire till the warmth of new ruilk ; add the whites of two eggs, well beaten, bring the whole to nearly boiling point, let it just boil, and strain immediately. When cold add six ounces of tartaric acid, half a teaspoonful of carbonate of soda, and flavor to the taste with essence of lemon. Bottle for use. When wanted take a wine-glass-full of water.

Ginger Beer. —To five gallons of water put half a pound of bruised ginger, boil for half an hour, strain, and add four pounds of sugar, two ounces of cream of tartar, four fluid ounces of essence of I- on, one ounce of tartaric acid, and a of yeast; when it has done fermenting, bottle. Raspberry Vinegar. —To four quarts of red raspberries put enough vinegar to cover, let it stand for twenty-four hours, scald and strain it ; add one pound of sugar to every pint of juice, boil for twenty minutes, skim well, and bottle when cold.

Soda Cream. —Dissolve two-and-a-half pounds of loaf sugar, and two ounces of tartaric acid in a quart of hot water ; when cold add the beaten whites of three eggs, stirring well, flavor with whatever is liked beet—lemon, orange, raspberry or current; bottle for us, and when wanted put two tablespoonfuls into a tumbler of water, adding as much carbonate of soda as will be on a sixpence. Raspberry Wine. —To every quart of well-picked raspberries, put a quart of water; bruise and let them stand two days ; strain off the liquor, and to every gallon put three pounds of lump sugar ; when dissolved put the liquor in a barrel and when fine (which will be about two months), bottle it. and to each bottle put a spoonful of brandy, or a glass of wine. Raspberry Acid. —Dissolve two and a half ounces of taitaric acid in a quart of water, pour it upon six pounds of red raspberries ; let it stand twenty four hours, then strain without pressing the fruit, except ever so slightly. To each pint of liquor add one and a half pounds of loaf sugar, stir until it dissolves. Bottle, but leave it uncorked for four or five days, when it will be ready for use. ÜBein the same way as the Soda Cream. Ginger Cordial. To one pound of well-picked currants, red or black, add a quart of whisky and one ounce of bruised ginger ; put it into a jar and let it stand two days. Strain through flannel, aud add half a pound sugar ; when this is melted, bottle.