Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

the above until in pulp, passed through a colander, and drunk when cold. All kinds of fruit may be done the same way. Figs and French plums are excellent; also raisins. A little ginger, if approved of, may be used. _Apple Barley Water._--A quarter of a pound of pearl barley instead of toast added to the above, and boil for one hour, is also a very nice drink. _Citronade._--Put a gallon of water on to boil, cut up one pound of apples, each one into quarters, two lemons in thin slices, put them in the water, and boil them until they can be pulped, pass the liquor through a colander, boil it up again with half a pound of brown sugar, skim, and bottle for use, taking care not to cork the bottle, and keep it in a cool place. _For Spring Drink._--Rhubarb, in the same quantities, and done in the same way as apples, adding more sugar, is very cooling. Also green gooseberries. _For Summer Drink._--One pound of red currants, bruised with some raspberry, half a pound of sugar added to a gallon of cold water, well stirred, and allowed to settle. The juice of a lemon. _Mulberry._--The same, adding a little lemon-peel. A little cream of tartar or citric acid added to these renders them more cooling in summer and spring. _Plain Lemonade._--Cut in very thin slices three lemons, put them in a basin, add half a pound of sugar, either white or brown; bruise all together, add a gallon of water, and stir well. It is then ready. _French Plum Water._--Boil 3 pints of water; add in 6 or 8 dried plums previously split, 2 or 3 slices of lemon, a spoonful of honey or sugar; boil half an hour and serve. For _Fig, Date, and Raisin Water_, proceed as above, adding the juice of half a lemon to any of the above. If for fig water, use 6 figs. Any quantity of the above fruits may be used with advantage in rice, barley, or arrowroot water. EFFERVESCENT BEVERAGES. _Raspberry Water._--Put 2 tablespoonfuls of vinegar into a