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

Home-made Beverages.

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and IJ pints of pure rectified spirits of wine. Steep for a month, then strain. Boil J lb. pure cane sugar in J pint water for five minutes, and when cold, add it to the spirit. Pour into bottles, and cork and seal them securely. Apricot Drink. Put 18 peeled and sliced apricots, 6 bruised kernels,4 oz.sugar and a quart of boiling water into a basin. When cold, strain and serve. If liked the liquid may be iced. Apricot Gin. Half fill some wide-mouthed glass bottles with sliced apricots, and allow 6 bruised kernels and 2 oz. crushed sugar candy to every pound of fruit. Fill up the bottles with good unsweetened gin, infuse for 3 months, shaking occasionally, then strain and re-bottle. Apricot Noycau. Infuse4oz.bruised apricotkernels,the crushed stones, and 4 oz. sugar candy in a quart of good brandy for a fortnight, then strain through filtering paper and bottle. Apricot Ratafia. Halve 1 lb. of ripe sound apricots and boil them in IJ- pints of white wine until tender. Pour into a jar, add the bruised kernels, a small piece of cinnamon, 4 oz. crushed sugar candy and a pint of good brandy. Infuse for 10 days, then strain through filtering paper,and bottle. Apricot Syrup. Place some apricots in a large jar with half their kernels, stand it in a pot of w^ater, and boil till the fruit is soft and the juice flows freely. Strainthrough ajelly bag,measure, and to every pint of juice allow 1 lb. pure cane sugar. Boil together for 10 minutes, skimming thoroughly, let it get cool, then pour into bottles. Place a little olive oil on the top of the syrup, cork the bottles tightly, and seal with bottling wax. When required, remove the oil with a piece of cotton wool, and dilute to taste with plain or aerated water. Apricot Vinegar. Put 3 gallons of halved apricots into an un- glazed earthenware pan,pour over them a gallon