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FOR EVENING PARTIES
ii;
English Champagne.
Mash any quantity of grapes, white or black,
and to every pint of pulp put one pint of water ;
just bring to the boil, and strain through a bag
or sieve, and to every pint of juice put a quarter
of a pound of loaf sugar, broken small; again
bring it to the boil, and when quite cold have
sufficient bottles ready (champagne bottles if
possible), well fitted with corks; fill the bottles
nearly full, and then add to each a teaspoonful
of brandy, and the like quantity of carbonate of
potash; cork tight immediately. A teaspoonful
of maraschino is an improvement.
Fig and Apple Drink.
Put into a skillet twelve fresh dried figs cut
open, four apples cut into slices without peel
ing, and half a pound of loaf sugar, broken
small; add two quarts of water, boil for twenty
minutes, strain through a sieve, and let it stand
till cold, when it is ready to serve.
French Plum Drink.
To every quart of boiling water throw in
twelve French plums, and let them boil twenty
minutes ; let them remain till cold, then add to
each quart two or three tablespoonfuls of icing
sugar, strain, and add a glass of port to each
quart; it is fit for immediate use, or may be
bottled.