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Home-made Beverages.
add a strip of lemon rind, 4 oz. crushed sugar
candy, and fill up with good brandy. Cork
tightly, and infuse for a month,then filter and
bottle.
Strawberry Cardinal.
Put a pint of sound ripe stalked strawberries
into a bowl,add half a pound of castorsugarand
half a bottle of hock, and leave on ice for two
hours, then add the remainder of the hock,
and half a bottle of seltzer water, and serve.
Strawberry Cordial.
See the recipe for Blackberry Cordial, omit the
ginger, and use gin instead of whisky.
Strawberry Liqueur.
See recipe for Raspberry Liqueur.
Strawberry Ratafia.
See recipe for Gooseberry Ratafia.
Strawberry Sack.
Fill some wide-mouthed glass bottles with
sound ripe strawberries, and allow 4 oz. crushed
sugar candy to every pound of fruit. Fill up
with good sherry, cork the bottles tightly and
infuse for 3 months, shaking occasionally, then
filter and bottle.
Strawberry Sherbet.
Mash a pound and a quarter of ripe red
strawberries, and put them into a bowl with
a pound of cane sugar, a table-spoonful each of
lemon juice and orange-flower water, and 3 pints
of cold water. Let it stand in a cold place or
on ice forfive or six hours,then strain and serve.
Strawberry Shrub.
Mash 4 lb. of ripe sound strawberries and
put them into a jar with 2 quarts of good old
Jamaica rum,the thinly pared rind and strained
juice of two lemons, and one and a half lb. of
cane sugar. Infuse for a month, keeping the
jar tightly closed, and shaking it occasionally,
then filter and bottle.
Strawberry Syrup.
See recipe for Cranberry Syrup.
Strawberry Vinegar.
See recipe for Cranberry Vinegar.