One quart cider. Boil and put in a handful of cloves. Beat 6 eggs in a vessel and add sugar to make very sweet. When beaten very light, pour the boiling cider over the eggs, and stir well and pour back and forth from one vessel to the other till it is all frothy. Serve warm in glasses.
Put a piece of stick cinnamon in a quart of milk. Boil, let cool, remove the cinnamon. Blanch and reduce to a paste 4 ounces sweet almonds. Mix with the milk, add 1/2 cup sugar (more or less according to taste), let boil 3 to 5 minutes. Strain through a fine strainer or sieve, and serve in glasses, either warm or cold.
Take fully ripe fruit, and thin skinned if you can get them. Squeeze juice through a sieve and add a pound of sugar to every pint. Boil slowly for 10 minutes. Skim carefully. Bottle when cold. Two or three spoons of this in a glass of ice water in summer is refreshing. It may also be used with melted butter for pudding-sauce.
Pare and cut the pine-apples in pieces and add a quart of water to 3 pounds. Boil till very soft. Mash and strain. To a pint of this juice add a pound of sugar. Boil to a rich syrup, and cork tightly.
Pour over 2 quarts of ripe raspberries 1 quart vinegar. Let stand till the fruit ferments; strain, and to every pint of juice add 3/4 pound of loaf sugar. Simmer 20 minutes. Bottle while hot.
Take cider at the exact stage in which you wish it kept, heat it to boiling, skim very carefully, pour into bottles, jugs, or glass jars, and seal up hot.
Two pounds loaf sugar, 3 pints water, juice of 1/2 lemon, 2 ounces tartaric acid. Boil all 5 minutes. When nearly cool, add the whites of 3 eggs well beaten and 1/2 cup flour. *40
Four quarts vinegar and 2 pounds sugar boiled until a clear syrup. Bottle it. One or 2 tablespoons to a glass of water is an agreeable beverage.
Mash the grapes, press out the juice. Sweeten to suit the taste. Fill the bottles, set them on a thin board or foundation of some sort in a boiler, fill to the neck of the bottles with water, bring it to a boil and let it boil for 10 minutes. Then to make up the loss by settling and evaporation, use one bottle to fill the rest from, and cork up while hot.
Unfermented Wine. Pick grapes from the stems. Weigh them. Put in a porcelain kettle with very little water (to keep from burning). Cook until stones and pulp separate. Press and strain through a thick cloth, return to the kettle and add 3 pounds sugar to every 10 pounds of grapes. Heat to simmering, bottle hot and seal.
A quart of unfermented wine, 2 quarts water, with 1/2 lemon, sugar, and cracked ice is a drink that has no headaches in it.
Heat the berries until soft, then strain the juice. Allow a pound of sugar to each pint. Let come to a boil; skim, then boil gently 10 minutes, and seal up.