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SUMMER BEVERAGES
Cherry Drink.
Another Way.
If you have no mortar, the cherries must be
picked free from stalks and stones, and put into
a pan; mash them well, then put on the fire in
a bright skillet, and to every pint of pulp add
one pint of water; bring to the boil, then strain
through a bag or sieve, and to every pint of
juice put one pound of loaf sugar, brokensmall;
just bring to the boil, and when cold add a gill
of noyau and half a gill of brandy, and bottle.
About equal quantities of this syrup and cold
water will make a refreshing drink.
Cups.
See page 31.
Currant Drink.
{See also page 137.)
Take any quantity of fresh currants free from
stalks, and put therp jntg an earthen pan ; mash
them well, then put tbem on the fire in a bright
skillet, and to every pint of pulp add one pint
of water; as soon as this comes to the boil,
strain through a flannel bag or sieve, and then
boil this juice for five minutes; when cold,
bottle, addirig to each bottle a taljlespoonful of
brandy, which will keep it from fermenting.
Icing sugar or syrup must be aflded to each
drink, which may be made by adding a wine
glass full to a tumbler of hot or cold water.
Soda-water may be used.