The Savannah morning news., 1903-05-03

the following receipt is found in N.
Mareschino cherries, which give a ne
/ culiar ZeSt, to the whole. Boil toeethar
; for five minutes one quart of water
| and one pound of sugar. Add t6s
| grated rinds of two lemons and four or7
anges and continue boiling for ten
minutes longer. Strain the syrun
through cheese cloth and add one
quart of cold water. Extract the iuica
from the lemons and oranges strain
! and mix with two dozen Malaga cranes
cut in half and seeded, two sliced Tan.
gerine oranges, four slices of pinean.
/ pie, one banana cut into slices, and one
pint bottle of Mareschino cherries with
their liquor, the cherries being halved
Serve from a punch bowl in which
cube of ice has been placed
Sparkling Lemonade.-This is madA
! by substituting carbonic for plain Wa
ter. To make a sufficient quantity for
| twenty-five persons, allow three dozen
i, lemons, three pounds of granulated su.
| gar, six oranges, one pineapple one boz
| of strawberries and four quarts of car.
bonic water. Squeeze the juice from
the lemons and remove the pips. Put
1t into the punch bowl with the sugar
and stir until dissolved. Slice the Or.
/
| and wash the berries. Then add them
| all to the lemon juice. Put a large
| cube of ice in the punch bowl, and.
| just before serving, add the carbonlc
water. which has. previously been
| chilled.
Cider Egg Nog.- The possibilities NJ
sweet cider are not always appreciat-
| ed. A thoroughly delicious and whole
| some drink can be made by combining
| 1t with eggs. To each quart of the
| cider, allow four eggs. Beat the yolks
| until they assume the consistency of
| cream. Beat the whites to a stiff froth
| Stir together the cider and beaten yolks
| and sweeten to taste. Stir in half
| the beaten whites and season slightly
| with grated nutmeg. Stand on ice un-
| til very cold. Serve in punch glasses
with a teaspoonful of the merangue on
top of each glass.
Simple Claret Cup.-Peel and slice
| ripe pinea pples. Slice seedless oranges
| and lemons very thin, and remove the
| pips from the latter. Arrange in the
| punch bowl to one-third it's depth in
| alternate layers, generously sprink1ing
| each layer with graduated sugar. Add
| two strips of cucumber rind and pour
over the fruit sufficient claret to fill
| three-fourths of the bowl. Put in a
|
| ing add one bottle of plain soda water
for every two quarts of claret.
1t is well to keep on hand some ready
mixed drinks for serving at short mo-
! tice. The following are some excel
| lent receipts:
| Lemon Syrup.-Add to the Juice of
twelve lemons the grated rinds of SIX
and let stand over night. Take six
| pounds of white sugar and make a
thick syrup. When cool, add the lem
on juice, strain and bottle. When serv-
| ing, a tablespoonful of the syrup Is
sufficient for glass of water.
Strawberry Syrup.-Take several
boxes of fine ripe strawberries and
press their juice through a cloth. To
| each pint of juice add pint of sim
pie syrup and boil gently for an hour
Remove from the fire, and, when cool,
bottle, sealing the corks. Serve mixed
with water to taste, in glasses half fill
| ed with crushed ice.
| Raspberry Shrub-To eight quarts Of
| berries, allow one pint of acetic acid
| and four quarts of water Put all the
| ingredients into a stone jar and allow
to stand for forty-eight hours, stirring
occasionally. For each pint Of juice
| add a pound of sugar. boil for fifteen
minutes, and bottle while hot. When
cool, refill the bottle. Pound the corks
| in tightly, cut close to the bottle, and
| dip in hot wax to seal.
| Raspberry Vinegar-Fill stone Jar
with red raspberries and cover them
with strong cider vinegar. Let stand
over night, then strain, and to each
| pint of juice add one pint of graduated
sugar. Boil for ten minutes, skim, bot
| tie, and seal while hot
Old-fashioned homemade wines are
again coming into favor. They are
| delicious when served ice cold, and this
is the season for their brewing.
Dandelion Wine-Over six quarts of
| blossoms pour four quarts of boiling
water. Stand for several days, stir
ring frequently. Then strain the juice,
| add to 1t four pounds of sugar and let
it come to the boiling point. When
| cool, add two slices of toasted bread
! two slices of lemon, and one and a
half tablespoonful of yeast. Stand for
four or five days. Then add a hand
| full of raisins, and one-half a glass Of
whiskey, strain and bottle.
Lemon Beer-Slce two large lemons
and pour over them a gallon of boil
| ing water. Add one pound of white
sugar Let the mixture cool, and
when lukewarm add one-fourth of a
| cup OF yeast. Wnen fermentation OC-
ours. bottle in stone jugs, tightly
| corked.
| Elder Blossom Wine-Pick from the
| stems enough blossoms to fill a quart
measure when pressed down. Add to
| them one gallon of cold water and steep
for twentyfour hours. Strain and add
four pounds of sugar, three sliced lem
ons, and one cup of yeast. Set the
mixture away for two weeks. Then
strain it carefully, pour into a jug, and
| after several months, bottle.
Currant Wine-Select dead ripe cur
| rants, Stem. mash, and strain the
| fruit. Add graunlated sugar and water,
| having allowed ene-half pint of water
| and three-fourth of a pound of sugar
| to each quart of the mashed fruit. Stir
well together and pour into a clean
| cask. leaving the bung hole open. 1t
| should be ready for bottling in a
month.