Page:Peterson Magazine 1869B.pdf/153

 156

OUR NEW COOK- BOOK. - FASHIONS.

Barley-Lemonade.—Put a quarter of a pound of sugar into { Ginger-Beer, No. 3.- White sugar, one pound and a half; a sinall stew-pan, with half a pint of water, which boil about bruised ginger, one ounce ; cream of tartar, three ounces ; ten minutes, or until forming a thickish syrup; then add one lemon, shred ; boiling water, one gallon and a half; the rind of a fresh lemon and the pulp of two ; let it boil two yeast, one ounce. Prepare as No. 1. minutes longer, when add two quarts of barley-water, made Spruce-Beer- White-Spruce. - Sugar, six pounds ; essence without sugar and lemon ; boil five minutes louger, pass it of spruce, six ounces ; boiling water, ten gallons ; yeast, through a hair-sieve into a jug, which cover with paper, eight ounces. Mix together, ferment for a few hours, and making a hole in the center to let the heat through ; when cork tightly down in stone bottles. Spruce-Beer- Brown-Spruce- Is made inthe same manner, cold, it is ready for use ; if put cold into a bottle, and well corked down, it would keep good several days an equal quantity of treacle being used instead of the sugar. Burley-Orangeade.- Barley-orangeade is made in the same Effervescing Fruit Drinks.- By adding a small quantity manner, substituting the rind and juice of oranges ; the of any of the fruit syrups, as lemon, raspberry, pine-apple, apricot, cherry, etc., to the water in which the acid of the juice of a lemon, in addition, is an improvement. Effervescing drinks are much valued by many persons, soda-powders is dissolved, a variety of the most delicious during summer especially. Water impregnated with car- summer beverages may be made. Very Good Black-Currant Wine.-To every three quarts bonic acid may be made in any of the numerous gazogenes sold for that purpose. We shall now, therefore, confine of the currant-juice put the same of unboiled water, and to ourselves to those drinks capable of being made without every quart of this again add one pound of moist sugar. Put it into a cask, and keep out a little to fill up with afterany special apparatus. Soda-Powders.- Blue paper, carbonate of soda, thirty ward. Ifthe cask be placed in a warm, dry room, the liquer grains. White paper, tartaric acid, twenty-five grains. Dis- will ferment of itself. When this has taken place, skim of solve the contents of each paper, separately, in one-third of the refuse, and fill up with the juice set aside for the pura tumbler of water, mix the solutions, and drink. The pose. When the working has ceased, pour in three quarts soda-water produced by these powders is a solution of tar- of brandy to forty of the wine. Stop it up closely for ten trate of soda ; the effervescence is owing to the escape of the months ; then bottle it, and after draining the thick part carbonic acid, previously combined with the soda. The bot- through a jelly-bag, it may also be bottled. The wine should tled soda-water of the shops is a solution of carbonic acid { be kept ten or twelve months before using. in plain water, or in a dilute solution of soda. The sodaPeach and Apricot- Waters.- Both these waters, as well as powders yield a cooling, saline beverage, very slightly laxa- those of other fruits, are readily made by mixing two or tive. three tablespoonfuls of the respective jams with a few Ginger-Beer Powders.-Blne paper, carbonate of soda, blanched and pounded bitter almonds, lemon-juice, and cold thirty grains ; powdered ginger, five grains ; powdered sugar, spring-water, with powdered loaf-sugar to taste. On being one drachm, or one drachm and a half; essence of lemon, run through a lawn-sieve, these waters are immediately t one drop. White paper, tartaric acid, thirty-five grains, to drink. Shrub.-The rind of half a lemon and half an orange, Ginger-beer powders are simply soda-powders flavored with the additional ingredients. pared quite thin ; put it into a pint of rum, and let it remain Seidlitz- Powders.- We give the directions for these pow. three hours, when it should be removed. Add to the rum a ders, though they are rather to be regarded as medicinal small wineglass of strained lemon-juice, and the same of than simply refreshing. Blue paper, tartarized soda, ( Ro- { orange-juice, one ounce of lump-sugar dissolved in a pint chelle salt,) two drachms ; carbonate of soda, two scruples. and a half of water. Mix all together and bottle. Orange-Bitters.- Take a half ounce yolk of fresh eggs, White paper, tartaric acid, half a drachm. Dissolve the contents of a blue paper in water, stir in the acid powder, and carefully separated from the white, half an ounce of gentian root, one drachm and a half of Seville orange-peel, and one drink during effervescence. Real Lemon and Kali.-Finely-ground white sugar, two pint of boiling water. Pour the hot water on the above parts ; dried and powdered citric acid, one part ; powdered ingredients, and let them steep in it for two hours ; then bicarbonate of potash, one part and a quarter ; mix in a strain, and bottle for use. mortar, and keep in a very closely-stopped bottle. One Lemon-Syrup.-Eight pounds of sugar, three quarts of large teaspoonful to be stirred in two thirds of a tumbler of water, one quart of lemon-juice. Mix the sugar and water cold water. As this preparation is expensive, and does not together. As soon as the sugar has dissolved, place it over the fire, and boil and skim it; then add the lemon-juice. keep well, the following is usually substituted for it: Lemon and Kali, or Sherbet of the Shops.-Finely-ground white sugar, half a pound ; powdered tartaric acid and carFASHIONS FOR AUGUST. bonate of soda, of each a quarter of a pound; essence of FIG. 1.- WALKING-DRESS OF GREEN AND PINK CHANGEABLE lemon, thirty to fifty drops ; all the powders should be well dried, add the essence to the sugar, then add the other pow- SILK. The lower-skirt is trimmed with five bands of green ders, and well mix. One teaspoonful in a tumbler of water. silk. The upper-skirt is made without trimming, and is This preparation must be kept very dry in a tightly-stopped looped up at the back by a large how of the silk, fastened bottle.. with a long, pearl buckle. Waist and sleeves plain. Small Ginger-Beer, No 1.-White sugar, five pounds ; lemon- straw hat, trimmed with a long, pink gauze veil. FIG. II.- DRESS FOR A YOUNG LADY.- The under-dress is juice, a quarter of a pint; honey, a quarter of a pound ; ginger, bruised, five ounces ; water, four gallons and a half. short, and is of pink foulard ; the upper-dress, ofwhite musBoil the ginger in three quarts of the water for halfan hour, lin, is looped up each side of the front with bands of pink then add the sugar, lemon-juice, and honey, with the re- foulard, fastened with a black velvet button ; full white mainder of the water, and strain through a cloth; when waist, with long sleeves, and a low, square, black velvet cold, add the quarter of the white of an egg, and a small bodice. Black sailor hat, with a pink ribbon. FIG. III.-SHORT EVENING-DRESS FOR A YOUNG LADY.-The teaspoonful of essence of lemon ; let the whole stand four lower-skirt is of gold-color changeable silk, trimmed with days, and bottle ; this will keep many months. Ginger-Beer, No. 2.-White sugar, three pounds ; bruised three ruchings of blue silk; the white muslin skirt is looped ginger, two ounces ; cream of tartar, one ounce ; four lemons, up with bows and ends of blue ribbon ; the body is cut low shred; boiling water, four gallons; allow the whole to soak and square, and is trimmed like the Marie Antoinette sleeves for two hours, then strain ; add eight ounces of yeast, and with blue ribbon and lace. FIG. IV. EVENING-DRESS OF PINK SILK.-The under-skirt after a few hours, put into tightly-corked stone bottles.