Recipes for temperance drinks for winter and summer : trifles & sweets without alcohol.

Date:
1914
Catalogue details

Licence: In copyright

Credit: Recipes for temperance drinks for winter and summer : trifles & sweets without alcohol. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    BARLEY WATER. Wash 3-0z. of pearl barley, pour on it two quarts water, boil down to one quart and strain, it mav be flavoured with sugar and lemon juice, or ginger. It is a wholesome and nourishing drink, and good in colds and fevers. OATMEAL DRINK. Allow a tablespoonful of coarse Scotch oatmeal to every quart of water, boil twenty minutes, add lemon peel, sugar, ginger, or nutmeg, to taste ; this is a most cooling and nutritious beverage. In hot weather it should be made overnight. BAKED MILK. New milk put into a stone jar, tied over tightly, and placed in a steady moderate oven for several hours, makes a very nourishing drink, which is nearly equal to cream. Eaten with stewed fruit or jam this is excellent. RASPBERRY VIMEGAR. To every pint of rasps, add one gill of white wine vinegar, let it stand twenty-four hours, then [strain through a hair sieve, but do not bruise the rasps, To every pound of juice add i^-lbs. of lump sugar, let it simmer twenty minutes, but do not let boil; bottle for use. SUMMER DRINK. Bruise two large sticks of rhubarb and add two tablespoonfuls of sugar, put in a quart jug and pour on the fruit 3 gills of boiling water ; let it cool and it is ready for drinking.