1895 American Bar-Tender by R. C. Miller

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with the spirit, and let it remain for three days. Pour a teacupful of the liquor 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 will find the Curacoa perfectly transparent, and' equal in fla\or to that imported from Malines, or any other in the urn-, verse. 189. Italian Lemonade. Pare and press two dozen lemons; pour the juice on the peels, and let it remain on them all night, in the morning add two pounds of loaf-sugar, a quait o goo sherry, and three quarts of boiling water. Mix wel , ndd a quart of boiling milk, and strain through a je y bag till clear. 190. Quince Liqueur. 2 quarts of quince juice. , '4 do. Cognac brandy. 2^2 lbs. of white sugar. ' 12 ounces of bitter almonds, bruised. I lb. of coriander-seeds. 36 cloves. Grate a sufficient number of quinces to ina e two quarts of juice, and squeeze them thiough a je ) ^ a^. Mix the ingredients all together, and put t lem in a demijohn, and shake them well every day Then strain the liquid through a jelly-bag tdl it is per fectly clear, and bottle for use. 191. Claret Cup, or Mulled Claret. Peel one lemon fine, add to it some white pounded sugar; pour over one glass of sherry, then add a bottle

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