1872 Cooling Cups and Dainty Drinks (Mixellany)

and Liqueurs. 77 Litter almonds, and \\b. coriander seeds, which digest in 2 quarts of cognac ; when well flavoured, strain; make 1 quart of quince-juice, 21bs. of sugar, 2 drops essence of apple ; when fit, mix, strain again, and bottle. Peach Brandy. —Slice 1 Jib. of peaches ; bruise half the stones of same, put them together in a jar ; add 1 quart of pure spirits ; digest for one month ; add 1 lb. best refined sugar; in a few days strain with pressure ; clear; add a few drops orange flower; bottle for use Imperial Peach Brandy. —Take 2 J oz. powdered bitter almonds, 1J gallon of alcohol, 2J gallons of water ; mix ; macerate for 24 hours ; add strained syrup of 21bs. of sugar, 1 pint of peach jelly, 3 oz. preserved ginger, juice and peel of one lemon ; digest; in two or three days strain clear. Raspberry or Strawberry Liqueur. —Take 2 gills of the juice of either fruit, 2 gills of alcohol; macerate for six days; add \ pint of syrup, and, if agreeable, 1 drop essence of vanilla ; strain. Raspberry Brandy. —To a pint of water add in a covered vessel 1 quart of red or white raspberries, and 1 quart of brandy, lib. of loaf- sugar ; keep for one month; strain clear. Hawthorn Ratafia. —Fill a bottle with the bios-