|
Classic
Cook Books
< last page | next page >
page 256
and boil till one gallon is wasted; skim it, take it off the fire, and have
ready a dozen and a half of lemons quartered; pour a gallon of the liquor
boiling hot upon them; put the remainder of the liquor into a tub, with seven
pecks of cowslip-pips; let them remain there all night, and then put the liquor
and the lemons to eight spoonfuls of new yeast, and a handful of sweet-briar:
stir all well together, and let it work for three or four days. Strain it, and
put into the cask: let it stand six months, and then bottle it for keeping.
Imperial.
Put two ounces of cream of tartar, and the juice and paring of two lemons, into
a stone-jar; pour on them seven quarts of boiling water, stir and cover close.
When cold, sweeten with loaf-sugar, and straining it, bottle and cork it tight.
This is a very pleasant liquor, and very wholesome; but from the latter
consideration was at one time drank in such quantities, as to become injurious.
Add, in bottling, half a pint of rum to the whole quantity.
Ratafia.
Blanch two ounces of peach and apricot kernels, bruise and put them into a
bottle, and fill nearly up with brandy. Dissolve half a pound of white
sugar-candy in a cup of cold water, and add to the brandy after it has stood a
month on the kernels, and they are strained off; then filter through paper, and
bottle for use. The leaves of peach and nectarines, when the the trees are cut
in the spring, being distilled, are an excellent substitute for ratafia in
puddings.
Raspberry Brandy.
Pick fine dry fruit, put into a stone jar, and the jar into a kettle of water,
or on a hot hearth, till the juice will run; strain, and to every pint add half
a pound of sugar, give one boil, and skim it; when cold, put equal quantities of
juice and brandy, shake well, and bottle. Some people prefer it stronger of the
brandy.
< last page | next page >
Classic
Cook Books
|
