The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-07-13


two quarts add four pounds graduated
sugar and two ounces Of tartaric acid
Bottle and cork; allow a gill of syrup
to half a teaspoonful of soda and half
GINGER BEER
Add two quarts of water to five
ounces of ginger root and yellow peel
of one lemon boil for one hour then
add four gallons of water, five pounds
Of sugar, quarter of a pound of honey
and juice of four lemons When luke
warm add one and one-half pints OF
liquid yeast When cold strain and add
the beaten white of one egg Let stand
four days before putting into bottles
HOP BEER.
This is more suitable for a spring
tonic, but is q good homemade beer
Put into a deep boiler one pound of
hops, handful of thoroughwort,
small bunch of dandelion root and two
gallons of water. Boil for one hour.
Then strain; when luxewarn add four
pounds of sugar and one cake of yeast
dissolved in lukewarm water Pour
into a crock and let work. then put into
cool place Do not drink to much of
this at time; a small glass three
times a day for a tonic is sufficient.
PINEAPPLE LEMONADE.
Squeeze. the juice from three large
lemons; pare nice, ripe pineapple; re-
move the eyes and CRATE into the bowl
with the lemon juice Boil one pound of
sugar with a pint of water Tor ten min
the bowl with lemon juice and pinea pple-
Let the mixture stand two hours, then
strain and add quart of ice water.
Serve with a strawberry or a. few red
raspberries on top
WEST INDIAN PINEAPPLE SHRUB.
Pare large. ripe pineapple, remove
the eyes and chop very fine, using a
silver knife: add one pound of sugar and
a gallon of cold water; fill long-necked
bottles or jugs and shake well for five
minutes; then stand in a temperature
Il
or three days until it begins to ferment;
then cool it on ice and use it. 1t may be
prepared, at this stage, like Roman
punch or sherbet, by the addition of half
a pound more sugar and a fresh, grated
pineapple.
UNFFRdENTED GRAPE JUICE.
Press out the juices from ripe grapes,
as for jelly; place in an earthen jar or
preserving kettle and boil slowly until
reduced one half. Bottle and seal while
juice is hot. the cultivated grape needs
no sugar. Wild grape juice requires
half a pound to each quart of juice.
Boil and skim the Juice as for jelly; add
and boil Eve minutes. Seal while hot
RASPBERRY VINEGAR. No. l.
Two quarts of ripe. red raspberrieS
covered with two quarts of best vine
gar; let stand "A hours. then strain:
pour this juice over two quarts more of
ripe berries and let stand over night;
strain and make very sweet; put over
the fire and boil for five minutes then
bottle and seal This viii keep for two
years.
RASPBERRY VINEGAR No 2
Put three quarts of ripe. black rasp-
berries in a large china bowl; pour over
them one quart of best vinegar: let
stand "A hours and strain. Pour the
juice over three quarts of fresh berries
and let stand another day and night.
Strain and add pound of white sugar
to every pint Of juice Boil for Ia min
utes; skim until clear When cold bot
tie and seal Serve with crushed ice and
water.
APOLLINARIS LEMONADE
Fill a glass two-thirds full with chip
ped ice- add the sweetened juice of one
lemon and fill up the glass with apOl-
linaris. Put few large berries on top.
BLACKBERRY CORDIAL
This is not properly a summer drink,
but is very useful in sickness common
to the heated season:
To each quart of blackberry juice
allow a pound of granulated or crushed
loaf sugar. To these quantities add a
quarter of an ounce each OF whole
cloves, allspfce. cinnamon and pounded,
not powdered nutmeg. Boil all together
over q gentle fire for two hours; then
strain through a fine cloth; add to it a
pint OF best French brandy, bottle and
cork This will keep q long time
Inquiries Answered.
no attention paid to inquirers not Civ
ing name and address Of writer, plainly
Mrs +. S. S. writes: Have tried a num-
Der OF your receipts with perfect sue
cess. VIII you kindly publish recipe for
making mushroom catsuD2
MCSH ROOM CATSUP-
Have the mushrooms freshly gathered:
examine them carefully TO see that they
are not worny: you must break of the
stems in order TO do this wipe them bur
do not wash Put layer of mushrooms
in the bottom Of an earthen dish. sprinkle
of mushrooms. sprinkle with salt and
continue until all mushrooms are used
Cover with a cloth and let stand in warm
place mot hot) for a day and a night,
then mash and strain through coarse
muslin Measure the liquor and to each
quart add one ounce OF pepper cOrns boil
ounce Of ginger root. quarter Of an ounce
of allspice. one dozen cloves and two
blades OF mace Boil Is 20 minutes
longer. Let cool and strain and put into
tightly and seal. Chill vinegar and bay
leaf instead Of mace may be added Do
not have spices strong enough to destroy
the delicate flavor of the mushrooms.
GRAPE JUICE
Mrs F. S. writes the Journal. Havinzs
been able to get some very good hints
to write you and ask If you would kindly
inform of good way to preserve
Concord grape and strawberry juice. We
bottle it in beer bottles with patent stop
it often ferments. even when we dip the
heads into sealing wax If you can help
me in this matter would be very CRATE
I would not use the self sealing bottles.
corks Will fit tighter. The bottles must
be full to the top as all air must be ex-
elu1s1 II HSu ~ u9t Want tue Juice 70
ferment- The principle Is same as can
ming The bottles must be thoroughly
heated to sterilize them and must be kept
in a cool. dark, dry place
The fruit must De perfect and very
No sugar is necessary but it is used in
most recipes The recipes given in article