1872 Cooling Cups and Dainty Drinks (Mixellany)

and Liqueurs. 65 lemons and 2 bitter almonds in 1 quart of brandy ; macerate two weeks ; strain with pressure, adding | pint of water and lib. of loaf-sugar. Lemon Brandy. —Take peels of 4 lemons, 1 bitter almond, bottle of brandy ; strain ; add juice of 2 lemons, and Jib. of loaf-sugar. Orange Brandy. —Dissolve in \ gallon of brandy 1 drachm oil of orange, and 1 drop oil of neroli, adding lib. of sugar. Orange Brandy. —Into a large jar, put 6 Seville and 2 Tangerine oranges ; cover them with brandy; in three months' time, strain off the brandy, sweeten to taste, and cover the oranges over with syrup—they will make an excellent sweetmeat. Cassis. —Infuse for one week in 1 quart of brandy J oz. of cinnamon and 2 cloves (bruised) ; then add 1 pint of black currants; let these mace- rate for two months; strain with pressure ; add lib. of sugar to every pint; bottle for use. Cinnamon Cordial. —Let Jib. Ceylon cinnamon (bruised) be infused in 1 quart of brandy for ten days; then add 1 drop essence of orange-peel and cardamoms ; colour dark brown with caramel. Cassia Cordial. —In 1 pint of spirits of wine infuse 3 drops of oil of cassia and 2 drops oil of lemon-peel.