beverages
Extracted from The Art of German Cooking and Baking by Mrs. Lina Meier.
1. [+]
Recipe: Cold Punch
Ingredients:
2 bottles of white wine
Juice of 3 lemons
0.5 bottle of arrack
1 lb. of sugar
1 thin lemon rind
Preparation:
The ingredients are mixed well,
put into a punch bowl and covered to stand
several hours.
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2. [+]
Recipe: Hot Punch
Ingredients:
1 bottle of fine rum
Juice of 2 lemons
1 bottle of white wine
Rind of 1 lemon
1.5 lbs. sugar
2.5 qts. of boiling water
Preparation:
The punch bowl is put into hot
water. Pour into it 1 pt. of boiling water,
sugar and lemon rind and let stand for a while,
then add white wine, rum, lemon juice and 2 qts.
of hot water, stir with a wooden ladle and serve hot.
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3. [+]
Recipe: Hot King's Punch
Ingredients:
1 bottle of white wine
0.5 lemon peel
1 pt. fine rum
0.75 lb. of sugar
Juice of 1 lemon
1 qt. of water
Preparation:
Mix the ingredients, boil and serve hot.
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4. President's Punch
1 bottle of fine white wine
0.5 lb. of sugar
1 wineglassfull of fine rum
1/8 lb. of preserved pineapple
3 pts. of water
1 cup of pineapple juice
Preparation: Sugar and water are boiled 15 minutes,
then wine, rum, pineapple juice and preserved
pineapple added. This punch is served hot or
put on ice and served cold.
5. Egg Punch
1 bottle of white wine
0.5 lemon rind
0.75 pt. of arrack
Juice of 1.5 lemon
1.25 cups of sugar
7 eggs
Preparation: Mix white wine, sugar, lemon juice and
rind, add the well beaten eggs and bring to a boil,
beating constantly, then take from the stove and
mix in the arrack. Serve at once.
6. Warm Burgundy Punch
1/2 bottle of Burgundy wine
2 oranges
1/2 bottle of good white wine
1/2 bottle German champagne
1/2 bottle of arrack
1/4 lb. of sugar
1/2 pt. pineapple juice
1/4 pt. of water
Preparation: Sugar, water, Burgundy wine, white wine,
arrack and pineapple juice are mixed well and heated
but not boiled. The orange is sliced with the peel
and put into the bowl, then the hot fluid is poured
in and the champagne added at the table.
7. Hot Wine
1 bottle of red wine
10 cloves
1/4 lb. of sugar
1 stick of cinnamon
1/2 lemon rind
Preparation: The ingredients are mixed well and brought
to the boiling point, but not boiled, strained and
served hot.
8. Grog
1/2 pt. of rum
Liberal 1/2 lb. of sugar
3/4 qt. of boiling water
Preparation: Mix the ingredients and serve at once.
9. Bishop
1 tbsp. of Bishop essence, or the thin peel of a small orange
1 bottle of red wine
1/4 lb. of sugar
1/2 cup of water
Preparation: The sugar is dissolved in the red wine and
the Bishop essence mixed in or the orange peel is soaked in
water for 1/2 hour and mixed with the wine.
10. Cardinal (Cold)
2 bottles of good white wine
1 bottle of champagne
Juice of 2 oranges
1 lb. of sugar
1/2 lb. of fresh pineapple
1/8 orange peel
Preparation: The pineapple is cut into small pieces, put
into a bowl, the piece of orange peel and juice, with
the sugar added and left to stand 15 minutes, then the
white wine is poured on. Put the beverage on ice and when
serving, add the champagne.
11. Cream Punch
5 eggs
1.5 qts. of whipped cream
1/2 lb. of sugar
3/4 pt. of arrack
Preparation: Yolks of eggs and sugar are beaten to a froth,
the arrack mixed in, the beaten whites of eggs added and
lastly whipped cream. Serve this punch in glasses or
tumblers.
12. Pineapple Punch
1 large, fresh pineapple
2 bottles of white wine
1/2 lb. of sugar
3/4 bottle of champagne
Preparation: The pineapple is peeled and sliced very thin.
The sugar is added, 1/2 bottle of the wine poured over and
let stand serveral hours, then add the rest of the wine
and when serving, pour in the champagne.
Remarks: Instead of the champagne you may put in a small
bottle of Seltzer-water.
13. Strawberry Punch
2 qts. of fresh strawberries
2 bottles of white wine
Scant 1/2 lb. of sugar
The preparation is the same as No. 12, Pineapple Punch.
If you like you may add 1/2 bottle of champagne.
14. Raspberry Wine
Raspberries and sugar
Light white wine
Preparation: The berries are crushed and strained through
a cloth. With 1 qt. of raspberry juice, use 2 lbs. of sugar
and 2 qts. of white wine and let it come to a boil. Cool
it and fill into bottles that are well corked and kept
in a cool place.
15. Peach Punch
3 lbs. of peaches
2 bottles of white wine
1/2 lb. of sugar
1 bottle of red wine
Preparation: The peaches are peeled and sliced, put into
a bowl with sugar, 1/4 bottle of white wine and let
stand 3 to 4 hours. Then pour the rest of the white
wine and red wine and serve very cold.
16. May Bowl or Woodruff Punch
2 bottles of white wine
About 1/20 lb. of woodruff
1/4 lb. of sugar
Preparation: One-half bottle of white wine is poured on
the woodruff. Cover the bowl and let stand several hours.
Then add the rest of the wine and sugar. Place the bowl
on ice.
Remarks: This May bowl may be improved by mixing a bottle
of champagne and 1 cupful of strawberries with it
when serving.
17. Currant Wine
10 qts. of currant juice
15 lbs. of sugar
20 qts. of water
1 qt. corn brandy
Preparation: Red and white currants are mashed and strained
through a cloth. To 10 qts. of juice, add 15 lbs. of sugar
and 20 qts. of water. Put it into a clean cask, and leave
it to ferment for 3 weeks. After that time empty the cask,
clean it well, then pour back the wine and leave it two
weeks longer, then add the brandy. Now close up the cask
tightly and place it so that it need not be moved when
the wine is drawn off. Bottle the wine after six months,
without moving the cask.
18. Warmbeer
1 qt. beer
1/2 pt. of milk
Sugar to taste
3 yolks of eggs
A piece of butter the size of an egg
1 piece of cinnamon
Preparation: Beer, sugar and butter are brought to boil;
then milk and yolks of eggs are mixed well and added;
season with cinnamon, let all come to a boil and serve hot.
19. Cold Lemonade
1 qt. of cold water
Juice of 1 lemon
3/4 cup of sugar
Preparation: Dissolve the sugar in the water, add the
lemon juice, mix well and serve very cold.
20. Fine Lemonade
1 qt. of cold water
Juice of 1 orange
Sugar
2 bannanas
Juice of 1/2 lemon
Preparation: Dissolve the sugar in the water, mix in the
lemon and orange juice and pour the whole over the
sliced bananas.
21. Almond Milk
1/2 lb. sweet almonds
Scant 1/2 lb. of sugar
1.25 qts. of water
4 tbsps. of rose water
Preparation: The almonds are blanched and ground, then
put into a porcelain dish. Add the water and sugar and let
stand 20 minutes, then strain through a cloth and add
the rose water.
22. Chocolate (Quantity for 6 Persons)
1/2 lb. of chocolate
Sugar to taste
1/2 cup of water
1.5 qts. of milk
Preparation: The chocolate is broken into pieces and
dissolved in the water on the stove, the milk is added
and brought to boil. Mix in sugar to suit your taste.
Remarks: You may stir in 2 yolks of eggs. Plain chocolate
is made by using more water and mixing 1 tablespoonful of
flour with water and adding this to the chocolate
while cooking.
23. Ice Chocolate
Ingredients and preparation are the same as given under
No. 22, Chocolate. When cooled off, strain through a sieve,
add 1 teaspoonfull of vanilla, place into ice and salt
for 3 hours and serve in tumblers or sherbet cups
with whipped cream on top.
24. Cocoa (Quantity for 6 Persons)
4 tbsps. of cocoa
1/2 tsp. of vanilla
1.5 qts. of milk
Sugar to taste
2 yolks of eggs
Preparation: The cocoa is stirred smooth with milk,
add the sugar, let it get hot, stirring constantly.
Add the rest of the milk, cook 1 minute and add the
vanilla. Mix the yolks of eggs well with one tablespoonful
of milk and stir into the cocoa.
Remarks: You may omit the yolks of eggs and instead stir
a tablespoonful of flour, mixed with water, into the
boiling cocoa.
25. Tea (Enough for 12 cups)
8 even tsps. of tea
2 qts. of water
Preparation: The tea is put into a well covered pot.
Pour on 1 pt. of boiling water, cover and let it steep 3
minutes, then pour on the rest of the water and set
to draw again 5 minutes before serving.
26. Tea with Vanilla
Ingredients and preparation are the same as given under
No. 25, Tea. But add to this 1/2 teaspoonful of vanilla.
Remarks: You may add a small piece of lemon peel when
pouring on the water.
Dried tea leaves may be used for sweeping carpets.
Moisten the leaves and sprinkle them on the carpet. This
will clean the carpet and absorb the dust when sweeping.
27. Iced Tea
The ingredients and preparation are the same as given
under No. 25, Tea. After the tea has steeped long enough,
pour it off, cool it and put in pieces of clean ice,
sugar and into each glass 1 to 2 slices of lemon.
28. [+]
Recipe: Coffee (Enough for 12 cups)
Ingredients:
6 tbsps. of ground coffee
14 cups of boiling water
Preparation:
It is best to grind the coffee fresh and
fine every time you wish to make some. The water must
boil when you pour it on. Close the pot well.
Remarks: There are various ways of making coffee. A.
An egg may be stirred into the ground coffee before
pouring on the hot water. B. It may be made in a
machine in which the water boils and little water
gets onto the coffee at a time. This is the best
way. C. Pour the hot water on the coffee, simmer 5 minutes
and strain. This is the quickest way of making coffee.
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29. [+]
Recipe: Gooseberry or Currant Wine
Ingredients:
For a 6 gallon cask use 18 lbs. of sugar
3-4 gallons of juice
Water to fill the cask
Preparation:
Clean and pick over the berries, wash them and press out
the juice well. The cask must be very clean and odorless.
Scald it several times and then dry it in the fresh
air, put in the sugar and enough water to dissolve it
while shaking the cask. When the sugar is dissolved,
add the strained juice. Place the cask into a place
like the garret where it is warm. It will soon ferment,
then remove the foam from the bunghole. Every morning,
stir the wine with a clean wooden stick and fill in
fresh water so the cask remains full. After about 6
weeks the fermenting will cease, then close the bunghole
with a cork, leave it in the cask for another 3 to 4
months and then put the wine into bottles. Cork and
seal them well and set them upright in the cellar, where
it is dark and cold.
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