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

Home-made Beverages 7 good brandy for 2 months, keepmg the jar tightly covered and shaking it occasionally. Boil I pint of water and lib. pure cane sugar to gether for five minutes, skim, and when cold add the strained brandy. Pour into bottles, and cork and seal them securely. Angelica Liqueur. Infuse ^Ib. chopped angelica stalks in 2J pints of pure rectified spirits of wine for 6 weeks, keeping the jar tightly covered and shaking it frequently. Strain, add the thinly pared rmd of half a small lemon. 2cloves, J oz.cinnamon, and1 lb. sugar candy. Infuse for three weeks, then strain through filtering paper and store in air-tight bottles. Angelica Ratafia. Infuse 2 oz. angelica stalks, i oz. blanched and shredded bitter almonds, haU a teaspoonful of angeUca seeds and 1 lb.crushed sugar candy in 3 quarts of good brandy for 10 days, keeping the jar well covered and shaking it frequently. Strain through filtering paper, and store in air-tight bottles. Aniseed Cordial. Steep 1 oz. aniseed and J lb pure cane in a quart of good brandy for three weeks. Then strain through filtering paper and store in air tight bottles. Anisette. Boil 2 lb. pure cane sugar in a pint of water for five minutes, skim, and when cold add a quartof pure rectified spirits of wine and twenty- ^our drops of essence of aniseed. Store m air Peel and core some juicy cooking apples, weigh them,and put4 lb.into ajar with 3pints of cold water. Simmer gently until the apples are broken, then strain through a jelly bag. Measure the liquid, and boil it for ten mmutes with 4 lb. pure cane sugar to every pint of liquid. When cold, pour into bottles, cork them tightly, and seal with bottling wax. Dilute with plain or aerated water as required. tight bottles. Apple Juice.