GINGER BEER

Just 4 u

If you wish to be popular with the kiddies during the holidays, try making them
some ginger beer . . .

Ingredients:
2 lb. sugar 1 gallon water
2 lemons 1 level teaspoon granulated
1 ¼ ozs. well-bruised root yeast
ginger ¼ teaspoon cream of tartar

Method:
Put into a large bowl or jar the sugar, the rinds (thinly peeled) and the juice of the
two lemons, and the well-bruised ginger.
Add the squeezed halves of the lemons to the water as it comes to the boil. When it reaches boiling point, pour it over the ingredients in the bowl. Remove lemon halves, stir well, and cover. When tepid add the yeast,
previously dissolved in a small amount of the warm liquid. Use a small bottle for this,
dropping crumbled yeast in and shaking it to dissolve; leave it half-an-hour or more
before adding it to the liquor. Lastly stir in the cream of tartar. Cover and leave for 24
hours. Strain and bottle, and tie down the corks. NEVER use screwstoppers or the bottles
may burst. Store in a cool place and drink fairly soon. Take care when opening the
bottles, or they are apt to froth over.