3611.—SUMMER BEVERAGE.
Ingredients.—Tea, lemon, sugar, liqueur, ice.
Method.—Make some moderately-strong tea, let it stand for 5 minutes, then strain it into a jug. Sweeten to taste, add a lemon thinly sliced, cover, and let it stand until quite cold. Just before serving add a glass of any kind of liqueur, and a heaped tablespoonful of crushed ice.
3612.—WHISKY PUNCH.
Ingredients.—1 bottle of Scotch whisky, 1 quart of boiling water, ½ a lb. of loaf sugar, the juice and finely pared rinds of 3 lemons.
Method.—Pour the boiling water over the sugar, lemon rinds and juice, let it remain until cold, then strain into a punch bowl. Add the whisky, place the bowl in a large vessel, surround it with ice, cover, and let it stand thus for at least 1 hour before serving.
3613.—CURRANT WATER.
Ingredients.—1 lb. of red currants, ½ a lb. of raspberries, 1 lb. of castor sugar, 2½ pints of cold water.
Method.—Remove the stalks, crush the fruit well with a wooden spoon, then put it into a preserving pan with ½ a pint of water, and ½ the sugar. Stir occasionally until it reaches boiling point, then strain through muslin or a fine hair sieve. Dissolve the rest of the sugar in a little cold water, boil to a syrup, add it to the fruit syrup, and stir in the remainder of the water. Allow it to stand until quite cold, then serve.
3614.—PINEAPPLE WATER.
Ingredients.—1 pineapple, either fresh or preserved, 1 lb. of loaf sugar, 3 pints of water, the juice of 2 lemons.
Method.—Slice the pineapple, cut it into small dice, or chop it coarsely. Boil the sugar and 1 pint of water to a syrup, pour it over the prepared pineapple, strain into it the lemon-juice, and cover closely. When quite cold, add the remaining 2 pints of water, and serve.
3615.—STRAWBERRY WATER.
Ingredients.—1 lb. of ripe strawberries, 3 pints of cold water, ½ a lb. of castor sugar, the juice of 1 lemon.
Method.—Remove the stalks, crush the fruit with a wooden spoon, sprinkle over the sugar, and let it stand for 3 or 4 hours. Pass the pulp through a fine hair sieve, add to it the lemon-juice and water, let it stand 2 or 3 hours, stirring frequently, then strain and use.
