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

Home-made Beverages.

73

small lemon and one and a half pints of milk. Simmer until the rice is verysoft,then rub it all through a hair sieve, after removing the lemon rind. Heat the caudle, then add half oz. of fresh butter, sugar to taste and a table-spoon ful of brandy and serve hot. Rose Brandy. Fill a wide-mouthed pint bottle with freshly picked rose leaves,add 2oz.crushed sugar candy and fill up with brandy. Cork tightly and infuse for a month, then filter and rebottle. Rose Liqueur. Put 12 drops of oil of roses and two of oil of nutmeg into a quart of pure rectified spirits of wine. Boil half a pound of pure cane sugar and a gill of water together till reduced to a thick syrup, and when cold add it to the spirit, shake well, and add sufficient cochineal to make it all a fine colour. Filter into bottles and cork and seal them securely. Rose Ratafia. Put half a pound of freshly picked rose leaves into a bottle, pour over them one and a half pints of warm water, and let them stand for two days, then strain and squeeze the rose- leaves, and to every pint of liquid add a pint of good brandy, an inch• of bruised cinnamon, and 8 oz. of crushed sugar candy. Infuse for three weeksin a tightly closed jar,shaking occasionally, then filter and bottle. Rosolio. Put3oz. of freshly picked orange-flower petals into a jar with 2 quarts of good brandy, and a pound of crushed sugar candy, a vanilla bean, the thinly pared rind of two small lemons, 8 cloves, 3 blades of mace, two inches of bruised cinnamon, and half an ounce each of white jessamine and rose petals. Infuse for a fort night, then filter and bottle. Rowan Liqueur. Bruise three and a half lb. of ripe mountain ash (rowan) berries, and put them into a jar with 2 quarts of old whisky and 2 lb. of crushed sugar candy. Close the jar tightly, and infuse for 3 weeks, shaking occasionally, then filter and bottle.