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

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Home-made Beverages.

and colour with one or two drops of cochineal. Mix well together, strain through filtering paper and bottle. Juniper Liqueur. Bruise 4 oz. of juniper berries and put them into a bottle with 4 oz. crushed sugar candy and a quartof good brandy. Cork tightly and infuse for a fortnight, shaking the bottle daily, then strain through filtering paper and rebottle. King William's Posset. Beat the yolks of 3eggs and the white of one together till light and frothy, then add a gill of ale, half a pint of cream, and sugar and grated nutmeg to taste. Stir over the fire till the mixture is thick but not boiling, then serve at Kummel. Bruise2 oz. of cairawayseeds,andinfusethem for a month in 2quarts of unsweetened gin with 4 oz. of cane loaf sugar. Keep the jar tightly closed, and shake it every day, and when ready strain the liqueur through filtering paper, and store it in tightly corked and sealed bottles. Lait de Poule. Well beat the yolks of two large eggs and a small table-spoonful of castor sugar, then add a table-spoonful of orange flower and 2 gills of boiling water and serve. Lait Sucr6. Simmer the thinly pared rind of two large lemons in 3 pints of milk for ten minutes,then strain, sweeten to taste and serve cold. Lemon Brandy. Put the thinly pared rinds of 4 large lemons into a bottle, add a pint of good brandy, cork tightly, and infuse for6 weeks,shaking occasion ally, then strain through filtering paper. Boil 4 oz. pure cane sugar and a gill of water together for five minutes, skim, and when cold add it to the brandy. Pour into a bottle, and cork and seal securely. Lemon Gin. Pare very thinly the rind of 16 lemons, and place them in a jar with 1 gallon of good un- once.