SUMMER DRINKS.

New Zealand Graphic, Volume IX, Issue 6, 6 February 1892, Page 139

SUMMER DRINKS.

Home-made Cider.—Remove the bad from fallen apples; do not pare or core ; cut in small pieces, put in a jar about one-third of fruit to two thirds of cold water. Cover closely for five days, strain and bottle. To each wine bottle add one dessertspoonful of sugar. Let it stand three days, then it is ready, and is a delicious drink. Lemonade Powders.—Take lib of powdered white sugar, ilb of bicarbonate of soda, and li drachm of essence of lemon. Mix these ingredients thoroughly, and divide them between six dozen papers. Take five ounces of tartaric or citric acid, and divide it between the same number of papers. To use, dissolve one of each paper in half a tumblerful of water, then mix the two. Gingerbeer Powders.—Take 1 to 2 drachms of white sugar powdered, 26 grains of bicarbonate of soda, 6 grains of the finest Jamaica ginger powdered, and 1 drop of essence of lemon. Mix these ingredients, and wrap the powder in a blue paper. Take 35 grains of powdered tartaric acid, and 30 grains of powdered citric acid, and wrap in white paper. Use as in lemonade powders. Raspberry Vinegar.—This is not only a nice summer drink, but an excellent thing to have by in the house for use in cases of chest complaint. Place a pound of good fresh fruit in a basin and pour over a quart of white wine vinegar ; the following day strain the same liquid over another pound of fruit, and the third day over another in the same way, draining the liquor as dry as possible from the fruits in each case; moisten a canvas with vinegar and strain through. Put in stone jar, add a pound of loaf sugar to each pint of juice : let it simmer and skim it. When cold, bottle.