tiny pinch of carbonate of soda may be put into the teapot with the tea, but it must be used very sparingly, otherwise it may impart a very unpleasant taste to the beverage. Tea is better made in an earthen than a metal pot. One good teaspoonful of tea will be found sufficient for two small cups, if made with boiling water and allowed to stand 3 or 4 minutes; longer than this it should never be allowed to stand. The delicate flavour of the tea may be preserved, and injurious effects avoided by pouring the tea, after it has stood 3 or 4 minutes, into a clean teapot which has been previously heated.
Home-made Wines, etc.
3482.—ALE AND GINGER. (See Mulled Ale, No. 3598.)
3483.—ALLAHABAD TANKARD.
Ingredients.—1 pint bottle of pale ale, 1 pint of white wine, ¼ of a pint of syrup, No. 2599, 1 or 2 sprigs of mint, 1 small slice of toast, ¼ of a teaspoonful of grated nutmeg.
Method.—Mix the ale, wine and syrup together. Cut the toast to fit a glass jug, or silver tankard, sprinkle on the nutmeg, and pour over the mixed ale, wine and syrup. Serve with mint leaves floating on the surface.
3484.—APPLE CUP.
Ingredients.—3 or 4 large apples, 1 pint of cider, sugar to taste, crushed ice.
Method.—Slice the apples, without paring, barely cover them with boiling water, and let the water stand covered until cold. Strain, add the cider, sweeten to taste, pour over the crushed ice, and serve.
3485.—APPLE WINE.
Ingredients.—5 gallons of good cider, 10 lb. of loaf sugar.
Method.—Put the cider into a cask it will about ¾ fill, add the sugar, and stir occasionally with a piece of wood or cane until the sugar is quite dissolved; at the end of 48 hours put in the bung, and place a small vent peg near the top of the cask. Allow the cask to remain for 12 months in a cool, dry place, when the wine will be ready for use.
3486.—APRICOT WINE.
Ingredients.—12 lbs. of sound but not over ripe apricots, 1 lb. of loaf sugar, 1 pint of white wine, 3 gallons of water, 1 tablespoonful of compressed yeast, or 1 tablespoonful of good brewer's yeast.
