What to drink

A generation or two ago every housewife who prided herself upon her ability as a hostess was very sure to have in her cellar shrubs and fruit vinegars of many kinds. For in this way she could always offer a guest a delightful and refreshing drink with the least amount of work and expenditure of time.

1 have been fortunate to have found in the family recipes for vinegars and shrubs dating back to 1845. Besides these I shall give those of later dates, allowing my readers to try them and decide for themselves which they shall use.

RASPBERRY VINEGAR (date 1845)

To two quarts of raspberries use one pint of cider vinegar. Allow this to stand for two or three days; then mash and put them in a bag to strain. To every pint of juice, when strained, add a pound of granulated sugar. Boil this for twenty minutes, skim and bottle when cold.

RASPBERRY VINEGAR (MOTHER’S)

Look over ten quarts of red raspberries and cover with cider vinegar. Allow this to stand for two or three days, then strain and press the juice from the berries. To every pint of juice add one pound of sugar, and boil until of the consistency of syrup. Bottle and store for use. A tablespoonful to a glass of iced water is an excellent proportion.

RASPBERRY VINEGAR (CRÉOLE RECIPE)

Put one quart of the berries in a deep crock and pour the vinegar over them, allowing this to stand for twenty-four hours. Strain through a jelly bag, add the other quart of berries and allow them to stand another twenty-four hours. Strain again, adding the berries, allow this to stand for a third time for twenty-four hours. Then strain through a muslin bag and add one pound of granulated sugar for each pint of juice. Boil the whole for half an hour, using a porcelain kettle. When cold, bottle and seal. Kept in a cool place this will keep for years, improving with age.

Créoles use this vinegar by adding a teaspoonful to a small glass of iced water, sometimes putting a little more sugar with it, as pleases the taste of the guest.

BLACKBERRY VINEGAR (NEW ENGLAND RECIPE)

Cover ten quarts of blackberries with cider vinegar and allow to stand for three days, strain and press all the juice possible from the berries, using a jelly bag. To every pint of juice add one pound of granulated sugar and boil for twenty minutes. Skim, and when cold bottle and seal.

To serve, use a tablespoonful to a glass of iced water.

BLACKBERRY VINEGAR (CRÉOLE RECIPE)

Put one quart of blackberries into a deep jar and pour the vinegar over. Allow this to stand for twenty-four hours, strain, add the other quart of berries, returning the first berries, allow this to again stand for twenty-four hours. Strain again, returning the berries, allow it to stand for the third twenty-four hours. Strain through a muslin bag, and add a pound of sugar for every pint of juice. Boil in a porcelain kettle for a half hour. When cold, bottle and keep in a cool place. This vinegar will improve with age. Use a teaspoonful to a small glass of iced water, when serving.

STRAWBERRY VINEGAR

Hull the berries and cover them with a pure cider vinegar, allowing them to stand twenty-four hours. Strain, and press all the juice possible from the berries, using a jelly bag for the straining. Add one pound of granulated sugar to each pint of juice and boil for twenty minutes. When cold, bottle and seal and keep in a cool place. Use one tablespoonful to the glass when ready to serve.

STRAWBERRY VINEGAR (CRÉOLE RECIPE)

Pour a quart of vinegar over one quart of berries, using a deep dish; allow this to stand for twenty-four hours, strain, add the second quart of berries and again allow to stand for twenty-four hours, repeat the same operation the next day, making three times in all, then strain through a muslin bag, and add one pound of sugar for each pint of juice. Boil the mixture for a half hour using a porcelain kettle. When cold, bottle and seal. Use one tablespoonful to each small glass of iced water, when serving.

PINEAPPLE VINEGAR

Peel and slice the pineapples very thin and cover with pure cider vinegar, allowing it to stand three days. Mash well, and strain through a bag. To every quart of juice allow one and three-quarters pounds of granulated sugar. Boil for ten minutes, skim carefully and bottle when slightly cool. Use a tablespoonful to each glass of iced water when serving.

ORANGE VINEGAR

Peel the oranges carefully, slice very thin and cover with the vinegar, allowing them to stand for three days. Mash well, and strain through a jelly bag. To each quart of juice allow one and three-quarters pounds of granulated sugar. Boil for ten minutes, allow to cool slightly; bottle and seal. Keep in a cool place. One tablespoonful of this added to a glass of iced water makes a delicious drink.

CURRANT SHRUB (date of recipe, 1845)

Crush the currants and press through a bag; to each pint of juice add a pound of granulated sugar, boil five minutes, stir constantly while cooling. When cool, bottle and seal. Use a teaspoonful of this syrup to a glass of iced water.

RASPBERRY SHRUB

Put the raspberries in a porcelain utensil and crush with a wooden spoon. Cover with cider vinegar and let stand over night. Strain the juice through a jelly bag, add three-fourths of a pound of sugar for every pint of the juice. Heat slowly to the boiling point, skim, allow to boil five minutes and then bottle while hot. Seal the corks with paraffin or sealing wax.

FRUIT WATERS

Fruit waters are prepared shortly before they are to be used, are not bottled and stored as are syrups. So it is necessary to make these waters only when the fruit to be used is in season.

CHERRY WATER

Stone the cherries, mash the pulp well, using a porcelain vessel; add a cupful of distilled water (or rain water if it is possible to obtain it fresh and clear), and the juice of one lemon. Stir well and allow to stand for two hours. Wash the cherry stones, crush and add to the cherry pulp; add half a pound of granulated sugar and allow to stand for another hour. Strain this mixture and filter, using a jelly bag. Put into a jar and set on the ice until ready for use. Fill glasses nearly full of crushed ice and fill with the fruit water.

ORANGE WATER

Extract the juice from the oranges and the lemon; put in an earthen dish, add the orange flower water, distilled water, and the sugar. Stir until the sugar is dissolved, strain carefully and put on ice until ready to serve. Fill the glass nearly full with crushed ice and fill with the orange water.

STRAWBERRY WATER

Select ripe strawberries, crush and strain, pressing all the juice possible from them. To each pint of juice, add one quart of distilled water and a half pound of granulated sugar. Stir until the sugar is dissolved and place on ice until ready to serve. Fill the serving glass nearly full of crushed ice and fill with the strawberry water.

RASPBERRY WATER

Select ripe berries; look them over carefully, as little worms get into raspberries. Crush the berries, add a little distilled water, allowing them to stand for an hour. Strain through a jelly bag, squeezing all the juice possible from them. To a pint of juice add a half pound of granulated sugar and the remaining distilled water. Stir well and place on ice until ready to use. A teaspoonful to a small glass of crushed ice makes a desirable drink for hot days.

CURRANT WATER

Mash the currants, add a little of the quart of distilled water, and put on the ice for an hour. At the end of that time, strain through a jelly bag; add the sugar and the rest of the distilled water. Stir, and set on the ice until time for service. A generous teaspoonful to a small glass of crushed ice, or a tablespoonful to a glass of iced water is about the amount which will prove pleasing to one’s guests.

PINEAPPLE WATER

Peel the pineapple carefully, cut into thin slices, mash and allow to stand for ten minutes. Press as much of the juice as possible through a sieve, then allow it to drip through a jelly bag. Add the sugar and the water, stir and set on the ice until ready to serve. Into a claret glass of crushed ice put two teaspoonfuls of the juice, or into a small glass of iced water, put two tablespoonfuls of the juice.