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Il8
SUMMER BEVERAGES
French Plum.
Another Way.
Put one pound of French plums into a mortar,
pound them well, add three tablespoonfuls of
sifted sugar and three pints of boiling water ;
set over a clear fire in a skillet and boil for
twenty minutes; strain, and add a small
quantity of liquid cochineal to make a good
colour. When cold, bottle for use. Half a
glass of port wine to each pint of the mixture
may be added if approved of.
Fruit Drinks.
To each pound of fruit free from stalks allow
half a pound of sifted sugar. Mash the fruit
well, place in a skillet, and add to each pound
of fruit three-quarters of a pint of water,
simmer gently for half an hour, strain through
a jelly bag, and bottle. If required to be kept
for any length of time, a wineglass of brandy to
each quart of syrup must be added to prevent
fermentation. All fruit drinks are improved by
the addition of a small quantity of lemon
juicei
A pleasant syrup may be made with liquor
from tinned peaches, pineapple, etc., by boiling
with sugar to taste, and adding lemon juice
and a tablespoonful of equal quantities of rum
and noyau to each pint.
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