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

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Home-made Beverages.

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Orange Ratafia. Put the thinly pared rind of 7 Seville oranges into a jar, dissolve 1 lb. pure cane sugar in the strained juice of the oranges, and add it to the rind with 2 quarts of good brsindy. Infuse the pips of the oranges in 1 gill of water for 2 days, then strain into the jar, cover closely, and let it all stand for a month. Filter into small bottles,and cork and sealthem securely. Orange Shrub. Boil 1 pint of strained orange juice and 2lb. pure cane sugar together for five minutes, skim, and when cold put it into a large jar with a quart of good Jamaica rum. Cover closely and let it stand for six weeks, shaking it twice daily for the first fortnight, then filter and store in airtight bottles. Orange Syrup. See recipe for Lemon Syrup. Orange Water. See recipe for Lemon Water. Orange Whisky. See recipe for Lemon Whisky. Orange Wine. Boil 8 pounds of cane sugar, 2 gallons of water and the beaten whites and crushed shells of two eggs gently together for 20 minutes, and wh'en lukewarm strain through a jelly bag, add the strained juice of 26 Seville oranges and a large table-spoonful of yeast. Pour into a tub, cover over and leave for 24 hours, then draw off into a cask, and keep it filled up and lightly bunged till the fermentation has subsided. Bung securely and leave for 3 months, then rack it off into another cask, add half a pint of brandy, and leave it tightly bunged for 12 months before bottling. Orange-Flower Ratafia. Infuse 4 oz. of fresh orange flowers in 6 pints of good brandy for a week. Boil a pound of cane sugar and a pint of water together for 5 minutes, skim and when cold add it to the brandy. Mix weU, filter into bottles, and cork and seal them securely.

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