1918 Home Brewed Wines and Beers and Bartender's Guide

HOlVtB

WINES, BEERS, LIQUEURS, ETC.

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for 24 hours. Then strain or filter and bottle and cork securely. 8IIXED PRtJIT CORDIAL. Equal quantities o£ strawberries, raspberries, cherries, and half the quantity of black currants; and to 1 pt. juice allow % pt. brandy and 1 to 2 oz. sugar candy. Clean the fruit, removing all stalks, and put it into a jar. Cover, and steam it in a saucepan of boiling water un til the juice flows freely. Then strain through a jelly-bag and leave to drip without any pressure. Measure the juice, allow brandy and crushed sugar candy in the above proportion, and add a few cherry kernels. Leave the mix ture closely covered for several days, then strain and bottle it. ORANGE BRANDY. To 9 bitter oranges allow 1 qt. water, 3 pts. brandy, % lb. sugar, and 1 white of egg. The rind only of the oranges is re quired. Wipe the oranges carefully, dry them, and peel oft the yellow rinc as thinly as possible. Put this into a large bottle or eathenware jar, pour the brandy over it, cork it tightly, and leave to infuse for 2 weeks. Put the sugar and water Into a saucepan, add the white of egg slightly beaten, and boil slowly for 1 hour, reducing the syrup to about half the original quan tity. Strain through muslin, and when cold strain br.andy into syrup. Bottle and cork securely. Cut them in slices with a silver knife and remove the stones. Half fill glass jar?\ with the fruit and fill up with brandy. Add 2 or 3 oz. crushed sugar candy and a few of the fruit kernels to each pint. Close very tightly, with screw lid, if possible, and infuse fbr a month, shak ing occasionally. Then strain or filter, and bottle and cork securely. PINEAPPLE BRANDY. To 1 lb. sliced pineapple allow from 6 to 8 oz. cane sugar, 4 cloves, 2 inches cinnamon stick, and brandy as below. Peel, remove the eyes, and slice ripe pineapples. Weigh the slices and put them into a jar with the sugar and spices. Make the jar three parts full, and then fill up with brandy. Cover, tightly, leave for a month or two, then strain off, bottle and cork securely. RASPBERRY BRANDY. To 1 pt. raspberry juice allow % lb. loaf sugar and % pt. French brandy. Gather the raspberries when the sup is hot on them, and scald them at Once PEACH BRANDY. Use ripe and sound peaches.

in a covered jar placed in a saucepan of boiling water. When the juice flows freely strain without pressing. Meas ure the juice, add the sugar, and boil both together for 3 minutes. Skim and leave to cool. Add the brandy, pour into small bottles, and cork tightly. RASPBERRY GIN. Allow equal quantities of raspberries and unsweetened gin, and to each quart 3 or 4 oz. crushed sugar candy. Choose sound, ripe raspberries, look over them carefully, and remove all the husks. Put them into a jar with gin and sugar candy in the above propor tion. Cover closely and leave for a month, shaking the contents daily. Then filter through fine muslin and bottle. RASPBERRY AND RED-CURRANT CORDIAL. To 1 pt. raspberry juice allow 1 pt. red currant juice, 1 lb. loaf sugar, and 1 pt. brandy. Pick and mash the fruit, squeeze out the juice in a linen cloth or jelly-bag, and mix the two kinds together. Add the sugar and let it dissolve, and then mix In the brandy. Pour the cordial into a Jar or large bottle and cover it closely. Let it stand for 4 or 5 weeks, then strain or filter it, and bottle for use. SLOE GIN. To 1 lb. sloes allow % to 1 lb. pre serving sugar and unsweetened gin. Choose ripe sloes that have been gathered after the frost has touched them, and wash and dry them carefully. Take as many clean, dry bottles as re-- quired, and half fill them with the fruit and its proper proportion of sugar. Pill up with unsweetened gin, and add, if liked, 2 or 3 bitter almonds blanched and shred and 1 or 2 cloves. Cork securely, keep in a moderately warm place for 3 months, and shake at fre quent intervals. At the end of this time strain the gin through muslin, rebottle it, and store for use. It will improve with keeping. Note.—If the sloes are pricked with a needle before putting them Into the bottles the gin can be made a little more quickly, but it is always a mis take to hurry it. WHITE CURRANT BRANDY. To 1% lbs. white currants allow 1 lb. sugar, 2 cloves, a small piece cinnamon stick, 3 or 4 bitter almonds, and 1 qt. French brandy. Bruise the currants and put them into a jar with the almonds blanched and shredded and all the other ingredi ents. Cover closely and leave for S