88 / 186
ri
.H
■H
Wi
fH
P\
B
B
M
P
P P fP P P [m
p Im
P
P
P
P
1
P
P
M
SHRUBS
BRANDY SHRUB
In two-gallon pitcher or bigger
contalnerronegallon of Brandy,
the rinds of three Lemons, the
juice of twelve Lemons, closely
cover for forty-eight hours,
then add two quarts of sweet
Sherry, two pounds of Sugar
dissolved In little water; mix
well, strain through muslin bag,
and bottle.
RUM SHRUB
In three-gallon pitcher or
other container: one gallon of
Rum, the juice of about ten
pounds of cooked Currants,
two pounds of Sugar dissolved
In little water; closely cover
for one week or more, mix
well, strain through muslin
bag, and bottle.
BRANDY or
RUM SHRUB (Cold)
In tumbler: a piece of Ice, one
glass of Shrub, fill with plain
water or seltzer and serve.
fR
fR
fR
SHRUBS ARE MADE OF BRANDY. RUM, SHERRY, LEMONS, ORANGES
AND COOKED FRUIT SUCH AS CURRANTS, CHERRIES, RASPBERRIES
AND SHOULD BE SERVED HOT LIKE GROGS. THEY CAN ALSO BE
PREPARED COLD AND ARE DELIGHTFUL SUMMER DRINKS.
fR
B
B
[r
B
fR
M
fR
B
B
P
B
B
P
B
P
fRfRfRfRlRp[p[RfPPfRfRl fFl fRpfR[R
88