The evening Argus. [volume] (Rock Island, Ill.) 1861-1871, 1870-07-08
Dailp Argus.
HOUSEHOLD RECIPES.

CHERRY WINE.-Stone large red cherries;
mash them and mix them with cold water,
allowing gallon to five pounds of cherries
Let it stand ten or twelve hours. then stir it
up we'll and strain it. To each gallon of
liquid add three pounds OF sugar, and finish
the same as currant wine,
NEW JERSEY SHERBEr.-Cut out the red
part OF two or three ripe water melons, work
1t wAsh spoon until it becomes . thick
smooth pulp; thin it with water, sweeten it
70 your taste with loaf sugar, and add lemon
Juice or rose water to flavor il; little white
VINE Is an improvement. When we'll
mixed, strain the liquid into pitcher and
set it on ice till wanted then fill the glasses
and the beverage will be found very agreea
BILE and refreshing.
| LEMON SHERBET.-Dry thoroughly by q
moderate heat one pound of finely ground
white sugar, and quarter of pound each
of tartaric acid and carbonate Of soda Stir
all well together, and pass the powder
through dry hair sieve, SO that the ingre-
dents will be we'll mixed; put it into bot
| ties, which must be Immediately corked
tight. and kept in a dry place. A teaspoon
tul of the powder added to q glass of lemon
and effervescing beverage.
NECTAR CREAM.-Gne gallon of water,
four pounds of white sugar, quarter Of
pound of tartaric acid, four tablespooufuls
of -four and the whites of four eggs. Whisk
the white of an egg, and add it to the water,
then beat in the other ingredients, boil the
mixture for three minutes, skim 1t clear, and
when cold add AN ounce of essence of lemon
! IL IL Il L-kN Inr
take one.third portion Of syrup to two thirds
of water, and a little carbonate of soda.
RAsxBERRY WINE-Bruise the fruit and
strain It through bag; take the same
quantity of boiling water that there is juice;
let 1t become quite cold, then pour it on The
dry stained fruit In the bag, and let 1t stand
for several hours, then strain and mix it
with the raspberry juice. To each gallon
of the liquid add three pounds of powdered
width sugar; keep it In an earthen vessel,
close covered for Six days, then turn into a
clean cask; put IN the buug, and let it re-
main about q month. When well settled,
bottle it.
BLACKBERRY WINE.-To every gallon of
the fruit allow a quart of boiling water,
mash the berries; pour the boiling water on
them, and stir them up weller cover and let
it stand until the following day. Then,
having stirred all again, strain the liquid
into the cask, adding good brown sugar in
the proportion OF two pounds to esoh COLON;
cork i, tight The wine will be ready Tor
use in the course of the autumn. Still an
other way is to ELL key or cask three
tourths full with sound, ripe black berries,
then fill up the keg with molasses, close it
tight, and set it in dry. cool place until the
winter. The liquid may then be poured off,
and will be found an agreeable common
wine, and the berries will make good pies.
CURRANT WrNE.-Prepare the currants
(which should be perfectly ripe the same as
if you were making jelly. To each quart OF
juice extracted add two quarts Of cold water
and three pounds of good brown sugar
Having stirred all well together, let it
main undisturbed until the next day, then
skim and set 1t in 3 cool place to terment.
Keep it uncovered, and FL it up every day
until dons working. In six or eight days,
when it has ceased fermenting, cork it close.
ly, adding, if you wish, little good brandy
"a pint to every eight gallons of wine will
be sufficient. AS soon as it becomes clear
it is fit TO bottle. 1t will be fiue wine in the
course of the winter.