Raisin Wine.
- 1 lb. white sugar.
- 2 lbs. raisins, seeded and chopped.
- 1 lemon—all the juice and half the grated peel.
- 2 gallons boiling water.
Put all into a stone jar, and stir every day for a week. Strain, then, and bottle it. It will be fit for use in ten days.
Lemonade or Sherbet.
- 3 lemons to a quart of water.
- 6 tablespoonfuls of sugar.
Pare the yellow peel from the lemons, and, unless you mean to use the Sherbet immediately, leave it out. It gives a bitter taste to the sugar if left long in it. Slice and squeeze the lemons upon the sugar, add a very little water, and let them stand fifteen minutes. Then fill up with water; ice well, stir, and pour out.
Orangeade
Is made in the same manner, substituting oranges for lemons.
Strawberry Sherbet. (Delicious.) ✠
- 1 quart of strawberries.
- 3 pints of water.
- 1 lemon—the juice only.
- 1 tablespoonful orange-flower water.
- ¾ lb. white sugar.