Molasses for sweetening is preferred by most children.
Strawberry Vinegar.
Put four pounds very ripe strawberries, nicely dressed, to three quarts of the best vinegar, and let them stand three, or four days. Then drain the vinegar through a jelly-bag, and pour it on to the same quantity of fruit. Repeat the process in three days a third time.
Finally, to each pound of the liquor thus obtained, add one pound of fine sugar. Bottle it and let it stand covered, but not tight corked, a week; then cork it tight, and set it in a dry and cool place, where it will not freeze. Raspberry vinegar can be made in the same way.
Royal Strawberry Acid.
Take three pounds of ripe strawberries, two ounces of citric acid, and one quart of spring water. Dissolve the acid in the water and pour it on to the strawberries, and let them stand in a cool place twenty-four hours. Then drain the liquid off and pour it on to three pounds more of strawberries, and let it stand twenty-four hours. Then add to the liquid its own weight of sugar, boil it three or four minutes (in a porcelain lined preserve kettle, lest metal may affect the taste), and when cool, cork it in bottles lightly for three days, and then tight, and seal them. Keep it in a dry and cool place, where it will not freeze. It is very delicious for the sick, or the well.
Delicious Milk Lemonade.
Pour a pint of boiling water on to six ounces of loaf sugar, add a quarter of a pint of lemon juice, and half the quantity of good sherry wine. Then add three quarters of a pint of cold milk, and strain the whole, to make it nice and clear.
Portable Lemonade.
Mix strained lemon juice with loaf sugar, in the proportion of four large lemons to a pound, or as much as it will hold in solution; grate the rind of the lemons into this, and preserve this in a jar. If this is too sweet, add a little citric acid. Use a tablespoonful to a tumbler of water.