1934 The bon Vivant's Companion (7th printing 1934) by Jerry Thomas

THE BON VIVANT'S COMPANION

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QUINCE LIQUEUR

Twelve ounces of bitter al monds, bruised. One pound of coriander seeds. Thirty-six cloves.

Two quarts of quince juice. Four quarts of Cognac brandy. Two and one-half pounds of white sugar.

Grate a sufficient number of quinces to make two quarts of juice, and squeeze them through a jelly bag. Mix the ingre dients all together, and put them in a demijohn, and shake them well every day for ten days. Then strain the liquid through a jelly bag till it is perfectly clear, and bottle for use. This is a delightful liqueur, and can be relied upon, as it is from a recipe in the possession of a lady who is famous for concocting delicious potations. Use large soda glass One and one-half pony glass Fill the glass one-third full of brandy. of vanilla ice cream. One pony glass maraschino or curagao. Mix thoroughly, and fill the glass nearly full with plain, soda. Grate a little nutmeg on top, and serve. ...z 49 n * n WEST INDIA COUPEREE

SLEEPER

One gill of old rum. One ounce of sugar. Two fresh raw eggs. One-half pint of water. 78

Six cloves. Six coriander seeds. One lemon.