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"GOOD CHEER"
Fruit Vinegars
Aofter <the fruit is washed and picked over, it
should be weighed a nd
2~
cups of white vine–
gar added to each pound of fruit. T·he mix–
ture is left to stand for from ten days to two
weeks in a cool place, then it is strained,
~~asured
and
~
as much sugar as there is
JUiee added. The mixture is stirred thoroughly
and heated to the boiling point but it must
not be allowed to bulbble. Seal immediately
in dean hot bottles. or jars.
Cider
Fresh sweet cider,
iced~
and garnished with
thin slices of oranges or lemons and mint, is
an attractive cooling drink.
Cider Eggnog
Beat the yolks of two eggs to the consist–
ency of cream and the whites to a stiff froth.
Stir <the yolks into 1 quart of cider and sweet–
en to taste. Stir in half of the beaten whites
and season slightly with nutmeg. Serve with
a teaspoonful of the beaten whites of eggs
(sweetened) on the top of each glass.
Root Beer
There are ·Commercial preparations on the
market which are always accompanied by
printed directions for making.
A
homemade
root beer is made
1
by adding
5
gallons of boil–
ing water to
1~
gallons of molasses. Allow
•to stand for
3
hol!!S, then add
%
pound each
of bruised sassafras .bark, wintergreen bark
and sarsaparilla root. Add
%
pint fres·h yeast
and water enough to make
15
gallons. After
this mixture has fermented for
12
hours, it can
be drawn off and bottled.
Bridge Punch
Mix 3 pints of ginger ale with
1~
pin<ts of
grape juice, and serve in glasses half filled
with finely cra'cked ice.
Turkish Punch
Boil 1 cup of sugar and 1 cup of water to–
gether for six minutes. Add 6 cloves, 1 inch
stick of cinnamon, and
%
talblespoonful of
finely chopped ginger. Cover and allow to
•cool. Add the juices of 2 lemons and 3 or–
anges and 1 drop of oil of peppermint. Let
stand for an hour. Pour over a large piece
of ice in rpunch bowl, and garnish wit-h fresh
minit leaves.