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CREAM BEER.
Two quarts of boiling water; four pounds of granulated sugar; boil ten minutes; when cool add one quarter pound of tartaric acid, juice of one lemon, whites of two eggs, one ounce of flavoring extract-wintergreen; serve two tablespoonsful of beer to a glass of water, and add one-quarter teaspoonful of soda. — Mrs. W. W. Ward.
Two ounces of tartaric acid; three pints of water; three pounds of white sugar; boil five minutes, and when nearly cold, add whites of three eggs, well beaten; one-half ounce of wintergreen, (or any other flavor); bottle and keep in cool place; use two tablespoonsful to a tumbler. — Mrs. J. D. Hardy.
LEMONADE.
Take fine ripe lemons, and roll them under your hand on the table to increase the quantity of juice; then cut and squeeze them into a pitcher, and mix the juice with sugar and cold water. To make six glasses of lemonade, use two large lemons, or three small ones; one heaping cup of sugar; two pints of water; in summer use ice water. Orangeade is made of sugar, in the same proportion as lemonade; it is very nice when frozen. — Belle Goldthwait.
RASPBERRY SHRUB.
Put the berries in an earthen dish and cover with vinegar so you can see it; let it stand over night; strain through a cloth same as for currant jelly; then add one pound of sugar to a pound of juice, and let come to a boil; let it cool; cork tightly, and put in a cool place. — Mrs. W. W. Ward.
HOP BEER.
Thirteen quarts of water; three handsful of hops; three pints of molasses; two tumblersful of baker's yeast; two tablespoonsful of essence of sassafras; two teaspoonsful of essence of ginger; the juice of two lemons; put the hops on the fire to boil in two quarts of water; pour eleven quarts of water into a pail; stir in the molasses; pour in the strained lemon juice; add the essence; pour the water from the hops through a strainer into the pail; stir in the yeast; let it stand a half hour to settle; then bottle and cork it; it will be in prime order in two or three days. — Mrs. J. E. Kellogg.
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