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EXTRA DRINKS.
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493.
®ingcr lJlop.
Put one pound of lump-sugar, one ounce of pulverized ginger,
one ounce of cremor tartari in five quarts of boiling water; when
the water is nearly cold, add one ounce of pressed yeast, dissolved
in a little water; strain it into bottles; tie the cork with wire
and you may use the beverage after six or eight hours.
'
494. ®loria.
--
The French are very fond of this beverage.
Take very strong, well-strained coffee, and pour it over half a
cupful of sugar; the result will be a consistent syrup; in the mo–
ment of serving pour in a teaspoonful of brandy; light it, and
extinguish the flame after a few seconds, and drink the gloria as
hot as you possibly can.
495.
l\11ass.
This, for every Russian household, necessary national bev–
erage, which is also used for different soups and other dishes, is
manufactured for the family use in the following way:
Ten pounds of rye flour, one pound of malt, and one pound
of buckwheat flour are stirred in a tub with three quarts of warm
water; then pour over it three quarts of boiling water; after half
an hotir add again six quarts of boiling water,
a~d
repeat this
in half-hourly intervals three times more; stir the flour in the
water well; let it get cool, cover, and let it stand in a rather
warm place; the following day you thin the kvass with cold water;
put it in a cool place; let it thoroughly sour, and bottle. When
the kvass is nearly used up, leave a couple of quarts of the bev–
erage in the tub for the next souring; the thick sediment at the
bottom is then thrown away, but it may be used on farms suc–
cessfully as food for the beasts of burden.
Another recipe is the following:
Twenty pounds of rye flour, and as much malt flour are stit.
red with cold water, and kneaded well; then form loaves
Qf
bread