Beat to a stiff froth the whites of three eggs, and mix with six gallons of water, sixteen quarts of strained honey, and the yellow rind of two lemons, peeled very thin. Boil all together during three-quarters of an hour, skimming it well; put it into a tub and, when lukewarm, add three tablespoonfuls of the best fresh yeast. Cover, and leave it to ferment. When it has worked, transfer it to a barrel, with the lemon peel in the bottom. Let it stand six months, and bottle it.
Mash two quarts of strawberries to a pulp, pour over them three quarts of water and the juice of two lemons. Stand in a cool place for four hours, strain, and stir into the liquid a pound and a half of granulated sugar. Stir until the sugar is dissolved, strain again, and set in a cold place until wanted. Serve in tumblers of crushed ice.
To one gallon of water add one pound of sarsaparilla leaves and stems, two pounds of sugar, one-quarter of a pound of raisins, and one lemon. As the fruit contains a natural ferment, it will undergo that process spontaneously, without the use of yeast. Let it stand five days, strain and bottle. If you have not the herb, omit the sugar, and use in its place a gallon of sarsaparilla syrup.
(Purchase a "shaker" for compounding drinks in which cracked ice forms an important factor. This shaker consists simply of a thick glass tumbler, over which is turned, upside-down, a larger cup of tin. This cup fits tightly over the glass, and the contents of the tumbler may be vigorously shaken until thoroughly mixed and foamy.)
Make a syrup of a cupful of sugar and three-quarters of a cupful of water boiled together for ten minutes, then set aside until cold. Mix a half-pint of orange juice and a gill of lemon juice, and sweeten abundantly with the cold syrup. In sweetening this beverage, remember that the ice is still to be added, and that this, in melting, will dilute the syrup and thus render the drink more acid. Fill tumblers to the brim with finely-cracked ice and pour the orange mixture upon it. This is a refreshing beverage.
Have ready some sugar syrup made according to the directions in the recipe for iced orange juice. Sweeten a half-pint of unskimmed milk with the syrup; flavor with a half teaspoonful of vanilla extract; turn into the glass of your shaker, and add enough crushed ice to fill the glass to the brim. Shake long and hard before pouring into a chilled tumbler.
Dissolve a third of a yeast-cake in a gill of warm milk and add two teaspoonfuls of granulated sugar. Have ready scalded a beer bottle with a patent fastener. If you have not this, use an ordinary bottle with a straight cork, and soak the cork for half an hour to swell it. Fill the bottle three-quarters full of fresh milk, heated until just blood-warm, and pour in the yeast-mixture. Shake hard for two minutes, and cork tightly. If you use an ordinary cork, cord or wire it down. Set the bottle in the warm kitchen for six hours, or until the contents begin to "work" and foam. Then set in the ice-chest until needed. As one yeastcake will make three bottles of koumiss it is quite as easy to make that quantity at once as it is to prepare one bottle of the stimulating and nourishing beverage.