1896 Fancy Drinks and Popular Beverages by the Only William

Sr

LIQUORS AND RATAFIAS.

dry them; grind them very fine by adding from one to one and a half pints of cold water. Refine three pounds of sugar to what is called sucre a la plume, i.e., boil the sugar in water until the sugar, sticking to the wooden spoon can be blown off in bubbles of the size of a pea; add now the ground almonds ; let all boil up once, a nd cool off well covered; press through a hair sieve, fill into small bottles, cork well, and keep them on a cool place. 230. '.lncmas {[or'bial. Cut one-fourth of an u'npeeled pineapple into small pieces; boil one quart of water with six ounces of lump-sugar ; skin care– iully; add the pineapple, and put all in a great stone jar or a demi– john; pour three pints of old Jamaica rum or brandy over it; let it soak a fortnight on a warm place; filter and fill into bottles. 231. '.lngclica {[or'bial. Cut one ounce of fresh or dried angelica into small pieces, put it \~ith Of1e-sixth ounce of cloves, one-sixth ounce of cardamom, one-third ounce of stick cinnamon in a demijohn; pour over it three pints of cog nac ; let it stand about four weeks in a warm place: sweeten with one pound of lump-sugar refined and clear– ed in one pint of boiling water. 232. '.lnisdte