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

Home-made Beverages.

81

Vespetro. Put 2 quarts of good brandy into a jar with half oz. each of angelica, aniseed, coriander, caraway, and fennel seeds. Infuse for six weeks, keeping the jar tightly covered and shaking it occasionally, then strain through filtering paper. Put one and a half lb. cane sugar into a pan with a gill of water and boil togetherfor five minutes,skimming when neces sary; when cold add it to the liqueur, pour into bottles, and cork and seal them securely. Walnut Liqueur. Gather 60 green walnuts in June, cut them into small pieces, and put them into a jar with J oz. cloves, an inch of bruised cinnamon, 3 pints of unsweetened gin and 1 lb. crushed sugar candy. Infuse for a month, then filter and bottle. Wassail Bowl. Put 2 cloves, J oz. root ginger, half a small grated nutmeg, a blade of mace, and 2 corian der and cardamom seeds into a pan with one and a half gills of water, and boil for 5 minutes,then add 12 oz. of loaf sugar previously rubbed on the rind of a large lemon, and two bottles of sherry. Put the whites of 3 eggs and the yolks of six into a bowl, and add gradually two and a half gills of the warm liquid, boil the rest of the liquid and pour into the bowl, stirring and beating vigorously to froth the liquid. Add 6 cored and roasted apples, and serve very hot. Whisky Cordial. Strip a pint of ripe sound white currants from their stalks, bruise them and put them into a jar with 3 pints of good old whisky, 1 lb. cane sugar, the thinly pared rind of two lemons, and an inch of bruised root ginger. Infuse for a fortnight, then filter and bottle. Whisky Shrub. Boil 2 lb. of brown cane sugar and half a pint of water together for 10 minutes,skimming when necessary. When cold pour into ajar,add the strained juice of two pounds of lemons, and J lb. of Seville oranges, the thinly pared rind of 4 lemons, a gill of porter and two quarts of

F