1891 Drinks à La Mode by Mrs de Salis

LIQUEURS

49

Shake up all well together, and when the oils are dissolved mix with it a quart of the syrup as before described. Filter through filtering-paper, and before bottling stir in a square of gold leaf cut into very small bits.

Nonpareil Liqueur. Take a ripe pine-apple, pare it,

and bruise it in

; add one and a half dozen of large ripe

a mortar

yellow plums, and

one dozen jargonelle pears

quartered. To every four pounds of fruit add six pounds of loaf sugar and three pints of water. Boil these ingredients for three-quarters of an hour, skimming as the scum rises. Pour into a jar to get cold, then add a couple of bottles of hock or some Rhenish wine, and a liqueur glass of brandy ; let this stand for six weeks, then pass it through a jelly bag and it is ready. Noyeau. Blanch and pound three ounces of peach kernels put them into a jar, cover them with a quart of brandy, and leave them in a warm place for three days, shaking them frequently. Add a pound of powdered sugar and sifted sugar candy, and let all stand several hours longer ; strain and bottle for use. Noyeau (Pink). To a quart of spirits of wine add fifteen drops of essential oil of bitter almonds, three drops of oil of roses, four drops of oil of aniseed, and one drop of tincture of vanilla. Shake well, and then add E