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38'
APPLE DRINK.
Boil five or six ripe pippins when cut
into
six or eight pieces,
in
half a gallon of water,
UD•
til quite soft; &train through a sieve,
and
sweeten with h"ney or sugar.
BAKED APPLE DRINK:.
Bake half a dozen apples, without peeling
them ; put them into a
JUg,
and pour half a
gallon of
boilin~
water ·over them ; whilst they
are
hot,
cover
tile
whole up until cold, when
sweeten with honey or suga.r.
PIPPIN APPLE DRINK.
Cut·
up five or six Normandy pippins
into
emall pieces·; boil them fur
half an hOur
in
a
qua.rt of water, with a
little
lemon peel,
Or cloYe
if required ; sweeten
to
the
taste ;
strain,
and
drink when cold.
If
Normandy pippins are soaked
in
c0ld
water, they impart to
it
a most agreeable, sub–
acid, refreshing flavor; a larger number of sliced
pippins are, however,
required than
when
they
are
boiled.
·
FRENCH PRUNE DRINI:.
Boil about a dozen
French
plums or prunee
for half an hour, in a qua.rt
0£
water,
and
sweeten to suit the taste.