Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1902-06-14
THE HOME MADE ELIyIRS
How to Put Up Various Summer
Beverages,
OLD RECIPES MODERNIzED
6ingerette, Ginger Beer, Spiced Berry Syrup
and Other PaIatable ard Cooling


Connections.
From the time of the first sultry
sprlng days 10 settled cold weather
there is a constant demand for sum
mer drinks'' that are healthfnl, cuol-
ing and refreshing. The serving OF
homemade drinks has come 10 be a
regular fad in warm weather enter
tainments. The good old family re-
|cipes of grandmuthers' days are Gag
erly resurrected and zealousIy kuard-
ed, and while some generous hostess
NAV pass on her treasured recipe for
the benefit of her friends who have
found the treat especially ENJOYABLE.
others will keep in absolute secrecy
the method of connecting the LIQUID
refreshments that has made famous
her porch and lawn entertainment or
her popular roof garden parties
GINGERETTE.
GIngerette is the fnvorite of her
sharp drinks. This is her method
of preparing IT Put two gallons OF
water. eight sliced lemons (seeds re-
moved) and two ounces of bruised
ginger root III a porcelain kettle AID
boil 10 minutes. While this is boil
ing Pot four pounds of gran ulated
sugar IN two gallons of cold water,
add one ounce OF cold water; add Il
ounce of cream Of tartar, and stir UNI
til the sugar is dissolved. Turn all
IN a large stone crock or jar, mix
we'll and add thr ~ae-fourths of a III
of Yeast. Let ii stand over night and
bottle after stralning. This is espsa-
tally h%ealthful. cooling and refresh
ing.
HOME MADE GINGER BEER.
To make ginger beer take granulat-
ed sugar, five pounds lemon juice,
one teaeup honey, one.fourth pound
bruised ginger root, five ounces; wa.
ter. five gallons. Boil the ginger half
an hour in one gallon of water, add
the we'll beaten white of one egg anG
one teaspoonfui of wlntergreen or
lemon essence; stir thoroughly and
let stand four davs without being dis
turbed. Bottle and keep in a cool
place. This will keep for months
longer than if Yeast were used.
SPICED BERRY SYRUP.
For spiced berry syrup cook we'll
ripened berries in an agate or porce-
lain kettle ON the hack of the stow
l.. as little water as Will prevent
scorching when simmered stir with
a wooden spoon and strain through
flannel. 10 zach pint of jaice put
one pound of graduated sugar, one-
half ounce each of and
nutmeg, ~one-f0urtD ounce each of
cloves and mace. Tie snices in a thin
cloth, set the stew pan or kettle In a
larger pan to prevent burning the syr-
IN, and when it ome to a boil re-
move spice bag and seal at once.
REGARDING LEMON SEEDS.
In all preparations calling for slic.
ed lemons it is important to remoye
all the seeds; only a few allowed to
remain will make the syrup bitter af-
ter boiling. The best stralner is q
generous bag of cheeseclotb. In max
ing the gingerette. for instance, the
cheese-cloth bag is necessary in order
to press all the liquid from the lemon
slices and the boiled ginger FOOT The
liquid can be quickly strained from
the strained crock to a large dish. and
then bottled from the dish %lrcetlv TO
corks. 1t Is best to use a glass fun-
mel for bottliDg the varions summer
drinks. as some of the svrups are in
jured by contact with the av erage
kitchen funnel of tin.
MANY of the old-time recipes. like
the suiced berry syrup, call for fan
mel for straining. Our grandmothers
evidently had more patience in CON
coctinp the homemade drinks than
the hurried housewife of today can
command. Heavy cheesecloth ar thin
muslin is much more satisfactory
then with careful bottling and cork
ing. the delicious comDounds will
keen Indefinitely.
RsiLpoAD BUMoHs DENIED.