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Home-made Beverages.
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Arrowroot Gruel.
Mix a dessert-spoonful of arrowroot smoothly
with a little cold milk, add 1 pint of boiling
milk,return to the pan,and boilfor five minutes,
stirring all the time. Sweeten to taste and serve.
Arrowroot Water.
Boil the thinly pared rind of alemon in 2pints
of water. Mix a table-spoonful of arrowroot
smoothly with a little cold water, add the boil
ing water, strain into the pan, and stir until the
mixture has boiled for five minutes, then add
two or three spoonfuls of brandy or wine, and
a little lemon juice, and serve hot or cold.
Athole Brose.
Place 1 lb. of fresh honeycomb in an earthen
ware jar, pour over it 1 pint each of good French
brandy and old Scotch whisky. Steep for
5 days, then strain through filtering paper, and
bottle for use.
Banana Liqueur.
Three parts fill some '.vide-mouthed glass
bottles with sliced ripe sound bananas. Fill up
with good brandy, cork the bottles tightly, and
infuse for a month, shaking occasionally, then
strain. Boil J pint of water and 1 lb. of pure
cane sugar together for five minutes, skim, and
let it get cold. Sweeten the brandy to taste
with the syrup, then store in airtight bottles.
Banana Ratafia.
Put3pints of peeled and thinly sliced bananas
into a jar, add 1 oz. of blanched and pounded
bitteralmonds,half an inchof bruised cinnamon,
2 quarts of pure rectified spirits of wine, and
J lb. of crushed sugar candy. Cover the jar
closely and infuse for 3 months, then filter and
bottle.
Banana Shrub.
Puta quart of peeled and thinly sliced bananas
into a jar,add the thinly pared rind and strained
juice of a lemon, 3 pints of good old Jamaica
rum, and 10 oz. of pure cane sugar. Cover the
jar closely and infuse for 2 months, shaking it
daily, then filter, and store in airtight bottles.
Banana Syrup.
See Recipe for Pineapple Syrup.