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64.
WHAT
TO
DRINK
strain,
add
the
second
quart
of
berries
and
again
allow
to
stand
for
twenty-four
hours, repeat
the
same
operation
the
next
day,
making
three
times
in
all,
then
strain
through
a
muslin
bag,
and add
one
pound
of
sugar
for
each
pint
of
juice.
Boil
the
mixture
for
a
half
hour
using
a
porcelain
kettle.
When
cold,
bottle
and
seal.
Use
one
tablespoonful
to
each
small
glass
of
iced
water,
when
serving.
PINEAPPLE
VINEGAR
3
ripe
pineapples,
1
quart
of
pure
cider
vinegar,
Sugar.
Peel
and
slice
the
pineapples
very
thin
and
cover
with
pure
cider
vinegar,
allowing
it
to
stand
three
days.
Mash
well,
and
strain
through
a
bag.
To
every
quart
of
juice
allow
one
and
three-quarters
pounds
of
granulated
sugar.
Boil
for
ten
minutes,
skim
carefully
and
bottle
when
slightly
cool.
Use
a
tablespoonful
to
each
glass
of
iced
water
when
serving.
ORANGE
VINEGAR
3
dozen
oranges,
i
quart
of
cider
vinegar,
Sugar.
Peel
the
oranges
carefully,
slice
very
thin
and
cover
with
the
vinegar,
allowing
them
to
stand
for
three days.
Mash
well,
and
strain
through
a
jelly
bag.
To
each
quart
of
juice
allow
one
and
three-quarters
pounds
of
granulated
sugar.
Boil
for
ten
minutes,
allow
to
cool
slightly;
bottle
and
seal.
Keep
in
a
cool
place.
One
tablespoonful
of
this
added
to
a
glass
of
iced
water
makes
a
delicious
drink.
CURRANT
SHRUB
(date
of
recipe,
1845)
2
quarts
of
currants,
Sugar.