Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1891-07-13

delicious-havored syrup is made by
using one part Of red raspberry juice,
two parts Of currant juice and two
pounds OF granulated sugar. Proceed
as above.
CREAM NEcTAR.-Put four pounds OF
graduated sugar, four ounces Of tar
taric acid and two quarts Of cold water
In porcelain-lined kettle and place over
the fire. To the well-beaten whites of
four eggs add one teacupful of cold
water, and when the mixture is blood
war stir in the latter and boil three min
utes, and bottle for use. Add three
tablespoonfuls of this syrup to glass
two-thirds full of cold water, and stir in
one-third teaspoonful of bicarbonate Of
soda. This may be favored with a
fruit syrup II desired.
RASPBERRY NECTAR.-Pour quart
of vinegar over two quarts OF red rasp-
berries; let it stand until fermentation
commences, then strain through fan
mel bag. To every pint of liquid add
fourteen ounces of graduated sugar,
and simmer slowly for fifteen minutes.
Skim often, and when cold bottle, and
keep In u cool place. Use three table,
spoonfuls in glass of water.
RASPBERRY VINEGAR.-Put fresh,
ripe raspberries in a stone crock or
earthenware bowl and cover with cider
vinegar. After standing twenty-four
hours pour them into flannel bag
which has been previously wet in hot
water-suspend them TO drain, but not
square. Allow one pound Of granulated
sugar for each pint of the liquid, and
simmer twenty minutes and bottle. A
tablespoonful Of this IN glasSful OF
water makes very refreshing beverage.
STRAWBERRY SYRUP.-Dissolve four
ounces of tartarlc acid in two quarts OF
cold water, and pour the solution over
twelve pounds of fresh, ripe strawbe
ries placed in an earthen crock, with
weight upon the top to keep them under
water. After standing two days drain
through flannel bag, allow one pound
and half of graduated sugar (tine) to
each pint of the liquid, and stir often
with an agate or wooden spoon until
the sugar is dissolved. Then bottle
and cork tightly. Use three table
spoonfuls in glass of water.
RASPBERRY SYRUP-Make as above,
only allowing the berries to stand one
day before straining.
GINGERETTE-Put two gallons OF
water, eight sliced lemons with the
seed removed), and TWO ounces OF
bruised ginger root, in porcelain-lined
kettle and boil ten minutes. While
this Is boiling put four pounds of granu-
lated sugar In two gallons OF cold water
and one ounce of cream OF tartar; stir
until the sugar is well dissolved. Turn
both liquids into a large stone crock,
mix well and add three-fourths of a
teacupful of yeast. Let it ferment over
night, and strain and bottle. This is
healthful as well as cooling and re-
freShing beverage.
GINGER BEER.-Granulated sugar,
five pounds; lemon juice, one teacupful;
honey (strained), one-fourth of pound;
bruised ginger, five ounces, and water,
five gallons. Boil the ginger half an
hour In one gallon of the water, then
add the other ingredients and strain.
When cold, add the well-beaten white
of one egg,and one teaspoonful of winter
green essence-or lemon if preferred;
stir thoroughly, and then let 1t stand
four days without being disturbed.
Bottle and keep in cool place. This
will keep for monthS-much longer
than if yeast were used.
OLD-FAsHIoND Roof BEER.-For each
gallon of water, allow half an ounce OF
hops, burdock, yellow dock, sarSapa-
rilla, dandelion and spikenard roots,
bruised; boil twenty minutes, and strain
while hot through flannel bag. Add
four drops of oil of spruce and ten Of
sassafras, and stir thoroughly. When
lukewarm, add half pound of granu-
lated sugar and three tablespoonfuls of
yeast; stir we'll and cover with piece
of cheese cloth: When it has stood
three hours, bottle and keep in a cool
place. OF course the proportion to the
various roots can be changed to suit
the individual taste. If partaken Of
freely for several weeks, this is a much
better Alternative than many Of the
much-lauded "spring medicines"