- 2 pounds of rhubarb.
- 1 pint of water.
- 1 bay leaf.
- 1 cup of sugar.
- 1 cup of orange juice.
- ¼ a cup of lemon juice.
- ¼ a cup of ginger syrup.
Method.—Cut the rhubarb into pieces without peeling; add the bay leaf and water, and let simmer until the rhubarb is tender; strain through a cheese-cloth. Boil the juice with the sugar five minutes. When cold add the orange and lemon juice, with one-fourth a cup of syrup from a jar of preserved ginger, and a piece of ice. Add water as needed.
Home=made Soda Water.
Ingredients.
- 2¼ pounds of granulated sugar.
- 1¾ ounces of tartaric acid.
- 1 pint of water.
- Whites of 3 eggs.
- ½ an ounce of ginger extract.
- ¼ a teaspoonful of bicarbonate of soda for each glass.
Method.—Boil the sugar, water and tartaric acid five minutes. When nearly cold beat into the syrup the whites of the eggs, beaten until foamy, and the flavoring extract. Store in a fruit jar, closely covered. To use, put three tablespoonfuls into a glass half full of cold water, stir in one-fourth a teaspoonful of soda, and drink while effervescing. A pint of any kind of fruit juice may displace the water, when a teaspoonful of lemon juice should be added to the contents of each glass before stirring in the soda.
Spanish Chocolate.
(To serve 60.)
Ingredients.
- 6 quarts of milk.
- 3 blades of mace.
- 1 five-inch stick of cinnamon.
- 12 cloves.
- 20 pounded almonds.
- 1 pound of chocolate.
- 3 cups of sugar.
- 2 quarts of boiling water.
- Yolks of three eggs.