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Home-made Beverages.
79
Strawberry Water.
Mash a pound of strawberries, and mix with
them 8 oz. castor sugar and half a pint of water.
Let them stand for 3 hours, then rub through
a sieve and filter till clear. Add the strained
juice of a lemon and a pint of cold water and
serve.
Strawberry Whisky.
See recipe for Mttlheyry "Whisky.
Strawberry Wine.
Bruise 6 gallons of ripe sound strawberries,
and put them into a tub with the same quantity
of water. Steep for 24 hours, then strain into
a cask, add 4 gallons of cider, 2 oz. of powdered
red tartar, the thinly pared rind of two lemons,
^d 16 lb. ofcanesugar. When thefermentation
is over add a quart of good brandy, and an
ounce of dissolved isinglass, bung the cask
tightly and leave for a year before bottling.
Tamarind Water.
Mix half a pint of water and a gill of tamarind
juice together,add sugar to taste and serve.
Tea.
Heat the teapot, and allow from one to one
and a half teaspoonfuls of tea for every two
cups, according to the strength required.
Pour on freshly boiled water, let the teapot
stand by the side of the fire for three or four
minutes, stirring the tea once or twice, then
strain into a heated teapot, and use.
Tea, Iced.
Make a quart of rather strong tea in the usual
way, strain, sweeten to taste, and when cold
add half a pint of cream, embed the jug in ice
for four hours before using.
Tea, Russian.
Make some tea in the usual way, strain, add
sugar and lemon juice to taste, and serve hot,
cold, or iced. In the latter case, a thin slice
of lemon and a small piece of ice should be
served in each cup.
Toddy.
Put the thinly pared rind of 2 lemons into a
bowl with 4 oz. sugar, and a pint of boiling