1934 What Shall We Drink by Magnus Bredenbek

Cordial ^ oil of aniseed in five pints of spirits of wine, add ten pints of "gum," stirring thoroughly. If it clouds, clear with salts of tartar. But—you have nearly four quarts, and it takes a long while to get rid of a gaUon of cordial, don't you think so, when no cordial served alone should exceed an ounce and a half in one of those "httle-finger-wide" straight cordial glasses or tiny Sherry glasses? LEMONADE CORDIAL Into a taU glass filled to within an inch of the rim with ordinary lemonade pour two ounces of any cordial you like best. Stir and crown drink with yourfavorite fruits or berries in season. Name the drink anything you please. CREAM RATAFIA CORDIAL Ratafia reaUy was originated as a cordial to be imbibed as a sort of toast between signatories to a treaty, truce or some other amicable international agreement, but it has been given a place in the home during the course of the years. The name itself reaUy means ratification. There are many types of Ratafia, but the only one simple enough to make at home is the Cream Ratafia, which I urge you to try. Here's a RTna.11 portion to make for, say, a two-table bridge group. Use a heavy bowl to mix. Pour into bowl one piot of heavy cream,a half pint of "gum," one quarter pint of Sherry and one quarter pint of Creme de Noyeau or Arrack. Whip into a creamy mixture and serve in sherbet glasses with small spoons. You can make other flavors by using other cordials than Noyeau or Arrack, but these are most generally hked. MAKING VANILLA CORDIAL To one pint of "gum" add one pint of fine brandy in which has been previously absorbed a half teaspoon of fine vanilla essence. Let stand for a few days to blend thor oughly before using. MAKING COFFEE CORDIAL Mix one pint of fine French Brandy with one pint of Coffee Syrup previously prepared by mixing two ounces of strong coffee in "gum." Let stand afew days before using.