GINGER BEER.

Manawatu Standard, Volume LX, Issue 156, 1 June 1940, Page 11

GINGER BEER.

Three old English recipes for making ginger beer and ginger essence at home; — Ginger beer.—The first method is to boil one pound of sugar and one ounce of bruised ginger in half a gallon of water. Boil for half an hour, remove and pour while still hot into another vessel containing a half gallon of water and a large teaspoonful of cream of tartar. AVhile still warm, stir in a teaspoonful of brewer’s yeast and the juice of a lemon. Allow to stand for twenty-four hours before bottling. Ginger beer.—The second method is to mix a pound of sugar, a dessertspoonful each of cream of tartar and ground ginger, with a teaspopnful of tartaric acid, in a gallon of cold water. Stir until all the ingredients are dissolved and the ginger settles, when it will be ready for use. Ginger essence,, or ginger syrup, can be made from two drams of essence of ginger, half-dram essence of lemon, half-dram essence of cayenne, and half-ounce of burnt cayenne, and half-ounce of burnt sugar—all available for small cost. Pour a quart of boiling water over 1J pounds of sugar, add half-ounce of tartaric acid, stir well, and allow to cool before adding the first ingredients. Mix all together and bottle. One to two tablespoons of the syrup, according to taste, with water added, makes a delightful beverage.