1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis


The Complete Buffet Guide.

ORANGE BRANDY. Into a large jar put 8 oranges; cover them with brandy. In three months' time strain off the brandy, sweeten to taste, and cover the oranges over with syrup; the :residuum will make an excellent sweet- meat. CASSIS. Infuse for 1 week in 1 quart of brandy ~ oz. of cinnamon and 2 cloves , bruised; then add 1 pint of black currants. Let these macerate for 2 months. Strain with pressure. Add 7f pound of sugar to every pint. Bottle for use. CINNAMON CORDIAL. Let ?'4 lb. of Ceylon cinnamon, bruised, be infused in 1 quart of brandy for 10 days; then add 1 drop essence of orange peel and cardamoms. Color dark brown with ca.camel. CASSIA CORDIAL. In 1 pint spirits of wine infuse 3 drops of oil of cas~ia and 2 drops oil of lemon peel.

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