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

Home-made Beverages.

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Liqueur Syrups. Boil a pound of sugar and a pint of water till thick, removing the scum as it rises, then add suf&cientliqueur to flavour it strongly,and when cold, store it in airtight bottles. If too sweet, a little strained lemon juice may be added. When required, dilute to taste with plain or aerated water. Mandarine. Infuse 4 oz. of very thinly pared Mandarine orange rind in a quart of pure rectified spirits of wine for 2 months. Boil a pint of water and a pound of sugar together for 10 minutes, skim, and when cold add it to the spirits with a few drops of orange-flower water. Strain through filtering paper, and store in tightly corked and sealed bottles. Maraschino, Imitation. Stone 12 lb. of Morella cherries, bruise the fruit and the kernels, and put them into a large jar with two gallons of pure rectified spirits of wine,and nine pounds of crushed sugar candy. Bruise five pounds of fresh clean peach leaves, 6 oz. of white rose petals, and 2 oz. each of orange flower and white jessamine flowers in a mortar, and add them to the other ingredients. Cork the jar tightly and infuse for 6 weeks, stirring cocasionally, then strain through filter ing paper and store in airtight bottles. Marshmallow Tea. Clean and peel 2 oz. of marshmallow roots, slice them thinly, and infuse for two hours in a covered jug, with a quart of boiling water. Strain, add lemon juice and honey to taste and serve. This is considered an old-fashioned remedy for a cough. May Liqueur. Gather the hawthorn blossoms on a fine day, strip the leaves and stems from them, and fill some wide-mouthed glass bottles with the flowers. Fill up the bottles with good brandy, and allow 2 oz. of crushed sugar candy to every pint of spirit. Cork the bottles tightly and leave them for three months, then filter and rebottle.