Cheap Summer Drinks.

Waikato Times, Volume XXII, Issue 1800, 19 January 1884, Page 2 (Supplement)

Cheap Summer Drinks.

OvTMtAij DiuNk. -Mix one-half pound or oatmeal wiUiiive gallons of cold watei, boil it for half an hour, and strain it thiou^h a rather coaj sc f£ravy-E,U'aincr •, add brown sugar to taste while hot. It ia veiy ranch improved by the addition of one-half ounce of citiic acid or one ounce of tartaric acid. The thinly cut. rind of two or three lemona or oianges may be boiled in it, or a still cheaper Uavoiingisto add, before boiliny, a bit of cinnamon btick or a f°w cloves. To be served cold. liice or Barky Drink, — Make as above, using broken rice or pot barloy in the place of oatmeal. ArriiH Wateb. — Siico some well-flavored apples m a largo jug. They need be neither peeled nor cored. Add thrre or four cloves and a ship of lemon peel and pour boiling water over. Let it stand twenty-four horns. It Vrill be drinkable in twehe hours or less. OmutANT YVu'rcn. — Put one quart of led currants and a half-pint of raspberries, with two quails of water, over a \eiy slow fnc, to draw the juice, for half an houi. They must not boil. Strain tlnough a hair sicveand add another qaai t of water, in which about threefouiths o£ a pound of sugar has been boiled to a syrup. Other fruit may be übad in the same way. Cuiunvr Yinegah.— Put into a laige bawn two quaita of black currants, well biuibed, aud one pint of the best vinegar. Let it stand three or lour days, ami then strain it into an earthen jar; add 1£ pounds of lump sugar; set the jar in a saucepan of cold water and boil for an hour. When cold, | bottle. It is better i£ kept for a year. BQ.spbeny vinegar way be made in the same | way, but double the quantity of fiuit is | added, the two quarts at tho end of three days. EAsrHEßifv Acid. — Take any quantity of | raspberries, put them into a jug, cover them i with waler previously acidulated with taitaric acid to the sharpness of lemon juice ; let I them remain twenty-four hours, then run the liquor through a sieve, taking caie not io bruise the fruit. To each pint of the clear J liquor add one and a half pounds of pounded loaf sugar ; stir it frequently. When the fciigar h quite dissolved, the syrup must be bottled. The whole piocesfi must be cold. The proportions are twelve pounds of raspberries, live ounces of acid, two quarts of water. Ginger Beeb. — Pour three gallons of boiling water on two and a half pounds of preserving sugar, three ounces of bruised ginger and four lemons cut in very thin slices. Let it stand till nearly cold, then add a dessertspoonful of brewer's yeast spread on toast. Let it stand all night, then strain and bottle. Another way ia to take one pound of sugar, one ounce of ginger, one-halt ounce of carbonate of soda, one-half ounce of tartaric acid, and one-quarter ounce ol cream of tartar. Well pound the ginger, put all into an earthen vessel, add a gallon of water not quite boiling, let it stand till cold, then put a tablespoonful of barm on toast, and let it stand till the next day. Bottle it, and lay it down for two days, when it -will be ready ior use.