1895 American Bar-Tender by R. C. Miller

T.V ?' ifri-?;-

n

.' 'l'

SEE PAGES I to 6.

194

Standing;then drip off the syrlip and arrange them in jars; clarify the syrup again; when necessarj'-, mix it' with 4th-proof white brandy, of two parts of its own volume;fill the jars up to cover the melons; cork and seal. 411. Brandy Oranges. Get, if possible, Havana oranges; cut off the yellow skin, and put it aside; peel off the white, and throw it away; prick the fruit with a pin and then lay them in cold water; pour them at once in boiling water; boil up twice (about i minute); take off the fire; let them stand covered for i hour; put them in cold water again, and after the water is dripped off, place them in 4 jar; then boil plain syrup and cover the oranges, and let them stand for 24 hours; drip of the syrup; and boil it to its regular consistence; repeat it twice more; after the third repetition drip off the syrup; clarify it with the white of eggs; mix it with 2 parts white 4th-proof brandy; filter, and cover the oranges with it in jars; cork and seal. 12 drops of essence of vanilla. I ounce of lump sugar. Pulverize and add gradually i pint of new milk. 413. Yankee Punch. Macerate 3 ounces of sliced pineapple, 6 grains of vanilla, i grain of ambergris (rubbed with a little sugar) in r pint of the strongest pale brandy for a few hours, being careful to shake it frequently during that time; then strain through a jelly bag, squeezing the bag so as to get all the liquid, and add of lemon juice i pint, r 412. Vanilla Milk.

■n