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FRUIT
VINEGARS,
SHRUBS
AND
WATERS
j67
place
on
ice
until
ready
to
use.
A
teaspoonful
to
a
small
glass
of
crushed
ice
makes
a
desirable
drink
for
hot
days.
CURRANT
WATER
i
pound
of
sugar,
I
quart
of
water,
Currants
to
make
£
pint
of
juice.
Mash
the
currants,
add
a
little
of
the
quart
of
distilled
water,
and
put
on
the
ice
for
an
hour.
At
the
end
of
that
time,
strain
through
a
jelly
bag;
add
the
sugar
and
the
rest
of
the
distilled
water.
Stir,
and
set
on
the
ice
until
time
for
service.
A
•generous
teaspoonful
to
a
small
glass
of
crushed
ice,
or
a
tablespoonful
to
a
glass
of
iced
water
is
about
the
amount
which
will
prove
pleasing
to
one's
guests.
PINEAPPLE
WATER
i
large
ripe
pineapple,
i
pound
of
sugar,
i
lemon,
i
quart
of
distilled
water.
Peel
the
pineapple
carefully,
cut
into
thin
slices,
mash
and
allow
to
stand
for ten
minutes.
Press
as
much
of
the
juice
as
possible
through
a
sieve,
then
allow
it
to
drip
through
a
jelly
bag.
Add
the
sugar
and
the
water,
stir
and
set
on
the
ice
until
ready
to
serve.
Into
a
claret
glass
of
crushed
ice
put
two
teaspoonfuls
of the
juice,
or
into
a
small
glass
of
iced
water,
put
two
tablespoon
fuls
of
the
juice.