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Hotne-vtade Beverages.
59
Pineapple Water.
Rub 1 lb. of loaf sugar on the rind of a lemon,
dissolve it in a pint of boiling water, add the
strained juice and pour on to a large pineapple,
previously pared,sliced,and pounded to a pulp.
Leave in a cold place for three hours,then strain
through fine muslin, add^a|Vquart of cold water
or the same^quantity of soda water,and serve.
Plum Cordial.
Prick some sound ripe plums, and half fill
some wide-mouthed glass bottles with them,
allowing 6 oz. of crushed sugar candy, half an
inch of bruised cinnamon and 4 cloves to every
pound of fruit. Fill up the bottles with good
unsweetened gin, cork tightly and leave for 3
months, shaking occasionally, then strain and
rebottle.
Plum Liqueur.
Peel and halve six large Golden Drop plums,
and put them into a jar with their kernels, a
quart of good brandy and 8 oz. of crushed sugar
candy. InfusefoFa month,then filter and bottle.
Plum Noyeau.
Infuse 4 oz. of blanched and pounded plum
kernels, a quart of good brandy, 12 oz. of sugar
candy dissolved in half a pint of cold water
together for a fortnight, then filter and bottle.
Plum Ratafia.
See recipe for Apricot Ratafia.
Plum Shrub.
Prick some sound ripe plums and put them
into some wide-mouthed glass bottles with 6 oz.
of cane sugar, 4 plum kernels, and the thinly
pared rind of half a small lemon to every pound
of fruit. Fill up with good old Jamaica rum
and infuse for 3 months, keeping the bottles
tightly corked, and shaking them occasionally,
then strain and rebottle.
Plum Syrup.
See recipe for Apricot Syrup.
Plum Vinegar.
See recipe for Apricot Vinegar.
Plum Water.
See recipe for Cherry Water.