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SUMMER BEVERAGES
Sherry or other White Wine Negus.
Proceed as directed for Port Wine Ne^us
(see page 88), but add an additional quarter
Pf"?, powdered sugar; when dissolved,
add a bottle of sherry, madeira, or champagne,
and a wineglass of noyau or maraschino, t
Spruce Beer.
Put one pound oftreacle, or the like quantity
of raw sugar, into a skillet, with two gallons of
water; bring to the boil, and when nearly cold
add two ounces of essence of spruce and one
ounce of ' Encore' yeast; ferment for twenty-
four hours, then bottle.
Strawberry Drink.
„
i^de exactly the same way as the
Raspberry Drink (another way), substituting
strawberries for raspberries.
Syllabub.
Put into a bowl four ounces of sifted sugar the
juice of one lemon, also the thinly-pared rind of
the same; stir well, then add half a pint of
canary sack half a pint of canary port, quarter
of a pint of good brandy; fill the bowl with
new milk, remoye the lemon-peel, and grate a
nutmeg on the top. Ice for an hour; serye in
small glasses, giving a portion of the curd to
each person.