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THE GENTLEMAN'S COMPANION
ing the dose and stirring into the boiling hot water until it is pungent
enough to suit us.
5 lbs of sugar
X
lb, about
Yz
cup, of strained
honey
4
Yz
gallons of water
I
scant tsp of lemon extract
Yz
cup of strained lemon juice
5 oz of bruised ginger root
X
white of
l
egg
Cut up peel of the lemons
Boil the bruised ginger root in 3 qts of water for
Yz
hr; now add the
sugar, lemon juice, honey and peel. Turn in the rest of the water-
15 qts
to
be exact, or 3
%
gals, and briskly boiling at the time, too. Let
cool gradually and when cold strain through several thicknesses of
cloth, then stir in the egg white to clarify; also the lemon extract....
Let stand in a crock for 4 days, then bottle in sterilized stone bottles.
This receipt will keep for
~any
months, and is enough for slightly
over 8 doz bottles.
.
Personally we prefer receipt No. I, as it has more sparkle and life-–
something essential to the drinks mentioned in this volume. We also
suggest adding 3 cups of honey to No. II, deducting that much sugar.
CARDINAL PUNCH, from the FILES of the LATE C.H. B. QuEN–
NELL, MENTIONED ELSEWHERE in these VoLUMEs, and GRACIOUSLY
CONTRIBUTED as a TYPICAL OLD-TIME ENGLISH RECEIPT from the
COUNTRY in
&
around BERKHAMSTEAD, HERTFORDSHIRE
Take
2
qts of uncooked cranberries, and simmer them in just
enough water to cover until soft, together with the yellow peel of
2
lemons. When berries are very tender crush them up and strain
through a jelly cloth. Let cool and then add the juice of the
2
lemons,
4
c~ps
of sugar,
l
pint of orange juice and about
2
qts of cold water.
Chill now, turn into a bowl containing a big single lump of ice, and
point up with 4 bottles of really good ginger ale or ginger beer. It is
an aromatic, pungent and tart drink, with a lovely colour....
It
may
also be poured into glasses or goblets half filled with cracked ice, and
drunk through brightly coloured straws.
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