1922 Home-Made Beverages and American Drinks by M E Steedman

Home-made Beverages.

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Caudle (No.2). Mix a table-spoonful of fine oatmeal smoothly with a little cold water, add a pint of milk in which the rind of a lemon has been simmered, strain into a pan and stir until it has boiled for five minutes, then add a wineglassful of sherry or brandy, sugar to taste and a little grated nutmeg, and serve. Cherry Brandy. Choose sound ripe Morella cherries, and half fill some wide-mouthed glass bottles with them, .add 3 oz. crushed sugar candy, ten cherry kernels, and two cloves to every pound of fruit, fill up with good brandy, and cork and seal securely. Leave for three months, then strain and rebottle. Cherry Gin. Stalk the cherries, rejecting any unsound ones, prick them with a needle, and half fill some wide-mouthed glass bottles with them. Add 6 cherry kernels, and 4 oz. crushed sugar candy to every pound of fruit, fill up with good un sweetened gin, and cork and seal the bottles. Store the bottles in a cool, dry place for three months, shaking them t\vo or three times a week, then strain and rebottle. Cherry Liqueur. Put 6 lb. of stalked and stoned cherries into a large jar, add a quart of rum and a quart of brandy, a piece of bruised cinnamon, 4 cloves, and one and a half lb. of crushed sugar candy. Cover the jar closely, and infuse for 2 months, then strain and rebottle. Cherry Noyeau. Put 4 oz. of blanched and pounded cherry kernels into a jar, add 4 cloves, J oz. cinnamon, 6 oz. pure cane sugar, and a quart of brandy. Cover the jar, and let it stand for six weeks, shaking it daily, then filter, and store in air tight bottles. Cherry Ratafia. Stone some ripe sound cherries, put them into a jar and cook in a pan of boiling water till the juice flows freely, then strain and measure the