Marshall County Republican. (Plymouth, Ind.) 1856-1878, 1871-08-03
Valuable Recipes.
SUMNER BEVERAGES.

otA-AER DE EhAUfc
GI<eER BEsRLBoiI the Following in
gradients together for two hours: Two
gallons and half of water, one pound Of
loaf sugar, tsoaounces of ginger, and Ia
an ounce ofIhops. When boiled, place
she liquor ina pan, and when nearly cold
add to it about two ounces of yeast Let
1t ferment for two days, and then bottle
It and cork it well. - y, " itA = -
SINGER PoP.-Take three-quarters of
pound of white sugar, one ounce of
cream of tartar, the juice and rini of a
lemon. one ounce of bruised ginger, put
the whole into a pam, and. pour over it
four quarts az boiling water:-ict-it stand
tnf lukewarm, and then add tablespoon
fulof yeast When II has ceased boiling,
bottle il off in small saltwater bottles or
Jars. 1t will-H frfor use in twenty four
hours Another receipt is very refresh
ing and wholesome beverage. if either
heated from the weather or feverfsl from
indispoSi;iou
HHTN
IMPERIA~-Ppt into a jug rlrat will
contain tlrces pints, half an ounce of
cream of tartar, the juice of a lemon, and
the rind para veg Din pour boiling
water over these. and add sugar to taste.
when ccld. it i fitfor use.
LEMONS furnish two important rrp-
ducts for the formation of beverages :, an
acid juice. and an aromatic stomach oil
contsinrd in the rind FLemon-juice il a
stgirfy tureid, very sour liquor having
pleasant flavor when diluted. II con
tains considerable quantity of gummy
nucilage, which !, causes it to become
raouldy on exposure to the air. 1t is ca
pablo of furnishing a large number of
calculated drinks. which are exceedingly
useful in allaying thirst, an are most
valuable for their anti-scorbutTc proper
sies.klnmssinganY kind Of lemonade,
the proportions given need not he adj
hered to. but the quantities ordered NAV
he,ineFeassl ar lessened to suit the taste.
For quart of lemonade. take six lem
ors and quarter of a pound of sugar.
rub off part of the yellow rind OF The lem
ons on to the sugar, squeeze the juice on
the latter, and pour on the water boiling
hot; mix the whole and run through a
flannel Tally bag. Lemons are not always
to be procured, especially on a journey and
@e have therefore much pleasure in d-:rw-
ing attention to the following useful d.
NfectioSs faflnaking portable Lemonade -
PORTABLE LEMoNApE.--Rasp with a
quarter of pound of sugar the rind OF
fine Juicy lemon: reduce the sugar to
powder, and pour on it the strained juice
Of the fruit press the mixture in a lar.
sndwhsu wanted for use, dissolve a table
spoonful Of it in a glass of water; il will
keep considerable time. If too sweet
for the taste of the drinker. very small
portion of citric acid may be added when
IRIS taken = 81 > G2fsIs1-l ar.c bs-.
Mock LENoSADE.--A cheap substitute
for lemonade may be made as follows: a
quarter OF an ounce Of tartaric acid, six
ounces of sugar, about four or five drops
of essence of lemon dropped on the sugar.
two pints of boiling water, this allowed
to stand till cold, makes a wholesome.
cooling beverage, economical in its cost,
but the favor is not equal - that prepar-
ed from lcmon-juice
ORANGE LEMON ADE. - Take three
oranges, one large lemon, and two or
three ounces OF sugar; rub off some of the
peel on the sugar. squeeze on the juice,
and pour on two pints of b. ling water.
mix the whole and strain.