Boston Cream. (A Summer Drink)

Make a syrup of four pounds of white sugar, with four quarts of water; boil; when cold add four ounces of tartaric acid, one and one half ounce of essence of lemon, and the whites of six eggs beaten to a stiff froth; bottle. A wineglass of the cream to a tumbler of water, with sufficient carbonate of soda to make it effervesce.

Claret Cup

Six bottles of claret, one of sherry, three wine glasses of brandy, five bottles of soda water, sugar to taste.

Ginger Beer

One quarter pound white ginger, two ounces cream tartar, two pounds white sugar, juice of two lemons, three gallons of hot water; boil one hour, cork while hot.

Gingerette

Four and one half pounds of loaf sugar, one and one half ounce tartaric acid, four ounces tincture of ginger, one ounce essence of capsicum, two drops of cassia. Put the above ingredients into a crock that will hold two gallons of boiling water; one pound of brown sugar to be burnt in a pan till it is the color of coffee, then add to it the other ingredients. The boiling water is the last thing to be poured on the ingredients. Stir until the sugar is dissolved. When cold, bottle, cork tight and put away for use. The burnt sugar gives it a pretty colour.

Ginger Cordial

Ten lemons, one gallon of whisky, six ounces of root ginger, (to be bruised) and put with the whiskey on the lemons, after cutting them up in slices, and left for three weeks. Then take five pounds of white sugar, and pour over it three pints of boiling water, and put on the fire until it is melted. When it is cold, pour over the lemons, having first strained them, bottle and cork tight.

Grape Juice

To ten pounds grapes (Concord), two pounds white sugar, wash grapes, cover them with water in preserving kettle, and boil for thirty minutes, strain through coarse cheese cloth, let cool, add sugar, boil twenty minutes longer, and bottle while boiling hot, and cork and seal with sealing wax.

Grape Wine

Take fresh blue grapes, stems must be green, mash well, put in preserving pan, and warm, not boiling heat, strain, first through cheese cloth, then through flannel, return to pan, sugar to taste, bring to boiling heat, bottle while hot, cork well and seal. Have kept it over a year without any fermentation. Original.

Grape Juice

Pick over and wash your grapes. Concords are said to be preferable. Put them in your porcelain kettle with just enough water to prevent sticking. When the skins crack remove from fire, pour into a flannel bag, not more than a quart at once, and press out the juice. Add nearly half as much sugar as juice and return to the kettle. When the sugar is all dissolved and the juice boiling, pour into cans and seal. Pint cans are preferable; when opened this can be diluted with water to suit the taste, and will keep perfectly sweet for several days if kept in a cool place.

Raspberry Acid

Dissolve five ounces of tartaric acid in two quarts of water, pour it on twelve pounds of red raspberries in a large bowl, let it stand twenty-four hours, strain it without pressing: to a pint of this liquor, add one and a half pounds of white sugar, stir until dissolved, bottle but do not cork for several days, when it is ready for use two or three tablespoons in a glass of ice water will make a delicious drink.

Raspberry Vinegar

Cover with vinegar and let them stand about a week, stirring every day, then strain the fruit and to each pint add a pound of sugar. Boil till it seems as a syrup about one half an hour, bottle, cork when cold.

Lemon Syrup

One pound powdered frosting sugar, one quarter pound tartaric acid, one quarter pound carbonate of soda, forty drops essence of lemon. Add the latter to the sugar, mix well. Having dried it well pass it through a sieve, and keep in a closely corked bottle. A teaspoonful will suffice for a tumbler of water.

Lemon Syrup

Two ounces citric acid, one ounce tartaric acid, one half ounce epsom salts, five pounds white sugar. Grate the rind of three lemons, juice of six lemons, three pints boiling water, when cold add the whites of two eggs well beaten, strain through muslin, and then bottle.

Lemon Syrup

One quart juice of fresh lemons, the yellow skin only of six lemons, one quart boiling water, four pounds white sugar. Let it stand for twenty-four hours. If not quite dissolved melt over a gentle heat. Filter through a jelly bag and bottle tightly corked, will keep for three months in a cool place.