52 / 92
52
Home-made Beverages.
Nutritive Water.
Beat up two eggs with a table-spoonful of
castor sugar, then add the strained juice of a
small lemon, 3 gills of cold water and a gill of
sherry, and strain and serve.
Orangeade, Fresh.
' .• Boil J lb. sugar and 1 pint of water together,
pour on to the thinly pared rind of three oranges,
and when cold stir in the juice of 12 oranges.
Strain into a jug, and add 3 pints of cold water.
This is much improved by icing.
Orangeade, Bottled.
Infuse the thinly pared rind and juice of 5
oranges in two pints of pure rectified spirits of
wine for six weeks, shaking it twice a day, and
covering it closely. Strain through muslin into
bottles, and cork and seal them closely. When
required, sweeten to taste, and "dilute with
plain or aerated water.
Orange Brandy.
Infuse the thinly pared rind of three Seville
oranges, and 1 gill of strained juice in a quart of
good brandy for three days,then add lO oz. pure
cane sugar. Let it stand for 24 hours, filter
through paper until quite clear, and store in
airtight bottles. This brandy improves with
keeping.
Orange Gin.
Putthe thinly pared rind ofsix Seville oranges,
the strained juice, half lb. crushed sugar candy,
and 2 quarts of good unsweetened gin into a
jar, cover it closely, and let it infuse for three
weeks,"shaking it every day. Filter into bottles,
cork them tightly, and seal with bottling wax.
Orange Liqueur.
Infuse the thinly pared rind and strained
juice of 2 Seville oranges, and 6 cloves, in one
and a half pints of pure rectified spirits of wine
for a month in a closely covered jar, shaking it
every day. Boil half a pint of water and IJ
lb. pure cane sugar together for 5 minutes,
skim, and when cold, add it to the other in
gredients in the jar. Leave for another month,
then strain through filtering paper and store in
airtight bottles.