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FOR EVENING PARTIES
119
Ginger Beer.
Into a large pan put one ounce of ginger, the
peel and juice of a large lemon, half an ounce of
cream of tartar, one and a half pounds of loaf
sugar, and a dessertspoonful of syrup of ginger.
Add six quarts of boiling water, stir well, and
when cool add two ounces of yeast spread upon
a piece of toasted bread. Stir well, cover with
a cloth, and leave in a warm place for twenty-
four hours. Strain carefully to avoid disturbing
the sediment. Bottle at once, cork, and wire
down securely; store in a cool place. It will
be ready for use in three or four days.
Hop Beer.
Boil six ounces of hops in two gallons of
water for three hours, then strain, and add a
quarter of a pound of bruised ginger; boil half
an hour longer with four pounds of loaf sugar,
and when milk-warm add two ounces of' Encore'
yeast; let it ferment twenty-four hours, and
then bottle.
Iced Coffee and Tea.
See page 43.
Imperial Drink.
(See also page 127.)
Put two ounces of cream of tartar, the juice
and peel of two lemons, and half a pound of
loaf sugar, broken small, into a pan; pour over
the whole four quarts of boiling water, and
when cold strain and add a gill of noyau or
ratafia.