FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
Today's topic will be beverages...
Sarsaparilla Mead.
Three pounds of sugar, three ounces of tartaric acid, one ounce cream of tartar, one of flour, one of essence of sarsaparilla, and three quarts of water. Strain and bottle it, then let it stand for ten days before using it. (ONLY FOR THOSE 21 AND OVER???).
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