The Washington herald., 1913-07-07

ltwenty-four hours longer: then strain OF
~ before. Add two more quarts Of ber-
ries and let stand another twenty-four
hours and strain on. Then to every pint
Of Juice add q pound Of white sugar.
Boil half an hour. bottle. and keep in q
cool place.
BIaekberry vi.ssar.
Put & gallon Of fresh, ripe berries
into . stone Jar. Pour over them Z
quart Of good cider vinegar. cover
closely. and in two weeks strain and
pour the vinegar into two quarts Of
fresh berries. At the end Of . week.
II 1t does not seem strong enough. pour
ever II two quarts more. Allow one
pound and . half Of sugar to every
quart of vinegar. Heat to boiling
point. skim. bottle. and seal Y
Dandelien Beer.
For any one who likes the bitter
- well A. the nippy taste OF beer. here
IL . drink that will please their pal
ate and at the Same time serve a. q
health giving tonic. Have the dande-
lions dug 30 as to secure As much OF
the root as possible. Throw them into
cold water, scrubbing them well. Then
scrape them as you do carrots. cut in
slices. and put into porcelain-lined ket-
tie. Add to each dozen sood-sised roots
one gallon Of water. Let the whole
simmer gently until the water 10 am
ber-colored and has q decidedly Bit
ter taste. Then strain and add one
pound Of sugar and let cool. Then add
a cake Of yeast dissolved In half a cup
Of lukewarm water. Put the beer in,
stone jug or demiyohn FIRST. then add
the yeast and mix with II. Let stand
twenty-four hours. then bottle II,
L. t1h hn
ties with patent shoppers. This will
be Mt for use in two weeks, but will
keep several months.
Rhubarb Sherbet.
Wash eight stalks Of rhubarb. without
peeling 1t: cut up into inch pieces. Put
1t into q saucepan with one quart of
cold water and stew slowly until very
tender. Add the grated rind of one lemon
and three ounces Of granulated sugar.
and St ID aside, covered. in a cool place
for four or five hours. Strain and chill.
Ginger Beer.
This is really q good summer drink. II
You make II at home. Pour a gallon
Of boiling water over three-quarters OF a
pound of granulated sugar. Add an
ounce Of fresh ground ginger. You can
grind the green root in your coffee or
spice mill. Add the Clipped peel of a
lemon. Cover and let stand aside until
lukewarm. then add the juice Of the
lemon and a gill Of good. fresh yeast.
One-Quarter of a cake of compressed
yeast dissolved in a little lukewarm wa
ter may be used II more convenient. Mix
well. cover again and stand in a warm
place over night. In the morning bottle
cork. and tie corks securely with Irvine
Placs the bottles In q cool place.
Currant Ado.
Currants and red raspberries, In pro-
portion to two parts currants and one
part red raspberries, half as much sugar,
and four quarts Of water. Stir and press
through a Jelly bag More or less sugar
may be added to suit your taste. This will
keep several days on ice. and IL cool and
refreshing.
Fruit shrrbets.
Fruit sherbets and frappes are always
delightful. Currant and raspbergy- Juice |
In the proportions already given nay be |
frozen to the consistency Of a mush end |
served as a frappe, sherbet. water ice. !
or granite. The presence Of ice adds the |
touch OF cooling comfort that an ice cold |
drink does not: therefore. IL you do not |
freeze these summer beverages. serve |
with a little broken ice in the glasses. |
The tinkling Of ice against the sides Of |
the glass is exceedingly pleasant on a |
hot day.