1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

QTJTNOE LIQT7EUE.

with claiified syrup, shake it -well with the spirit, and let it remain for three days. Pour a teacupful of the liqueut into a mortar,and beat up a drachm of powdered alum, and an equal quantity of carbonate of potash ; pour this, when well mixed,into the bottle, shake it well, and in a week you wUl find the Cura9oa perfectly transparent, and equal in flavor to that imported from Mafines,or any olhei place in the universe.

189. Italian Lemonade,

Pare and press two dozenlemons; pour the juice on the peels, and let it remain on them all night; in the morning add two pounds of loaf-sugar, a quart ofgood sherry, and three quarts of boiling water. Mix well, add a quart ol boiling milk, and strain it through ajelly-bag tiU clear,

190. Quince Liqueur.

%

2 quarts ofquince juice. 4 do. Cognac brandy. 2^ lbs. of white sugar. 12 ounces ofbitter almonds, bruised. 1 lb. of coriander-seeds. 36 cloves.

Grate a sufficient number of quinces to make 2 quarts of juice, and squeeze them through a jelly-bag. Mix the ingredients all together, and put them in a demijohn, and shake them well every day for ten days. Then strain the liquid through a jelly-bag till it is perfectly clear, and Dottle for use. This is a delightful liqueur, and can be relied upon, as it is from a recipe in the possession of a (o.in TO-po is famous for concocting doHcious potations.