Part 218 (1/2)

GINGER BEER.

1833. INGREDIENTS.--2-1/2 lbs. of loaf sugar, 1-1/2 oz. of bruised ginger, 1 oz. of cream of tartar, the rind and juice of 2 lemons, 3 gallons of boiling water, 2 large tablespoonfuls of thick and fresh brewer's yeast.

_Mode_.--Peel the lemons, squeeze the juice, strain it, and put the peel and juice into a large earthen pan, with the bruised ginger, cream of tartar, and loaf sugar. Pour over these ingredients 3 gallons of boiling water; let it stand until just warm, when add the yeast, which should be thick and perfectly fresh. Stir the contents of the pan well, and let them remain near the fire all night, covering the pan over with a cloth.

The next day skim off the yeast, and pour the liquor carefully into another vessel, leaving the sediment; then bottle immediately, and tie the corks down, and in 3 days the ginger beer will be fit for use. For some tastes, the above proportion of sugar may be found rather too large, when it may be diminished; but the beer will not keep so long good.

_Average cost_ for this quant.i.ty, 2s.; or 1/2d. per bottle.

_Sufficient_ to fill 4 dozen ginger-beer bottles.

_Seasonable_.--This should be made during the summer months.

LEMONADE.

1834. INGREDIENTS--The rind of 2 lemons, the juice of 3 large or 4 small ones, 1 lb. of loaf sugar, 1 quart of boiling water.

_Mode_.--Rub some of the sugar, in lumps, on 2 of the lemons until they have imbibed all the oil from them, and put it with the remainder of the sugar into a jug; add the lemon-juice (but no pips), and pour over the whole a quart of boiling water. When the sugar is dissolved, strain the lemonade through a fine sieve or piece of muslin, and, when cool, it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up in it; a little sherry mixed with it, also, makes this beverage much nicer.

_Average cost_, 6d. per quart.

LEMONADE--”There is a current opinion among women” says Brillat Savarin ”which every year causes the death of many young women,--that acids, especially vinegar, are preventives of obesity. Beyond all doubt, acids have the effect of destroying obesity; but they also destroy health and freshness. Lemonade is, of all acids, the most harmless; but few stomachs can resist it long. I knew, in 1776, at Dijon, a young lady of great beauty, to whom I was attached by bonds of friends.h.i.+p, great, almost as those of love. One day, when she had for some time gradually grown pale and thin (previously she had a slight embonpoint), she told me in confidence, that as her young friends had ridiculed her for being fat, she had, to counteract the tendency, been in the habit every day of drinking a large gla.s.s of vinaigre. She died at eighteen years of age, from the effects of these potions.”

TO MAKE NEGUS.

1835. INGREDIENTS.--To every pint of port wine allow 1 quart of boiling water, 1/4 lb. of sugar, 1 lemon, grated nutmeg to taste.

_Mode_.--As this beverage is more usually drunk at children's parties than at any other, the wine need not be very old or expensive for the purpose, a new fruity wine answering very well for it. Put the wine into a jug, rub some lumps of sugar (equal to 1/4 lb.) on the lemon-rind until all the yellow part of the skin is absorbed, then squeeze the juice, and strain it. Add the sugar and lemon-juice to the port wine, with the grated nutmeg; pour over it the boiling water, cover the jug, and, when the beverage has cooled a little, it will be fit for use.

Negus may also be made of sherry, or any other sweet white wine, but is more usually made of port than of any other beverage.

_Sufficient_--Allow 1 pint of wine, with the other ingredients in proportion, for a party of 9 or 10 children.

A PLEASANT DRINK FOR WARM WEATHER.

1836. INGREDIENTS.--To every 1-1/2 pint of good ale allow 1 bottle of ginger beer. _Mode_.--For this beverage the ginger beer must be in an effervescing state, and the beer not in the least turned or sour. Mix them together, and drink immediately. The draught is refres.h.i.+ng and wholesome, as the ginger corrects the action of the beer. It does not deteriorate by standing a little, but, of course, is better when taken fresh.

FOR A SUMMER DRAUGHT.

1837. INGREDIENTS.--The juice of 1 lemon, a tumbler-ful of cold water, pounded sugar to taste, 4 small teaspoonful of carbonate of soda.

_Mode_.--Squeeze the juice from the lemon; strain, and add it to the water, with sufficient pounded sugar to sweeten the whole nicely. When well mixed, put in the soda, stir well, and drink while the mixture is in an effervescing state.

TO MULL WINE.

1838. INGREDIENTS.--To every pint of wine allow 1 large cupful of water, sugar and spice to taste.

_Mode_.--In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quant.i.ty might suit one person would be to another quite distasteful.

Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, when serve with strips of crisp dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace.