1895 American Bar-Tender by R. C. Miller

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water boiling hot, and set the jug upon the hob for twenty minutes. Strain the liquor through a fine sieve into a large bowl; pour in a bottle of capillaire,* half a pint of sherry, a pint of Cognac brandy, a pint t)f old Jamaica rum, and a quart of orange shrub; stir well as you pour in spirit. If you find it requires more sweat- ness, add sugar to your taste. 64. Uncle Toby Punch. (English.) Take two large fresh lemons with rough skins, quite ripe, and some large lumps of double-refined sugar. Rub the sugar over the lemons till it has absorbed all the yellow part of the skins. Then put into the bowl these lumps and as much more as the juice of thelemons may be supposed to require; for no certain weight can be mentioned, as the acidity of a lemon cannot be known till tried, and therefore this must be determined by the taste. Then squeeze the lemon juice upon* the sugar ; and, with a bruiser press the sugar and the juice particularly well together, for a great deal of the rich ness and fine flavor of the punch depends on this rubbing and mixing process being thoroughly performed. Then mix this up very well with boiling water (soft water is best) till the whole is rather cool. When this mixture (which is now called the sherbet) is to your *65. Capillairc.—Put a wine-glass of Curacoa into a pint of clarified syrup,shake them will together, and pour it into the proper si2ed bottles. A tea-spoonful in a glass of fair water makes a pleasant eau swcre, see recipe in Manual for the Manufo-cture ot Cordials, etc.," at the end of.this book. 66, Another recipe for making Capillaire.—To one gallon of water add twenty-eight pounds of loaf-sugar; put both over the fire to simmer; when milk-warm add the whites of four or five eggs, wel beaten ; as these simmer with the syrup,skim it well; then pour it off, and flavor it with orange flower water or bitter almonds, which ever you prefer.

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