1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

74

QUINCE LIQUEUR.

"witli clarified syrup,shake- it -well with the spirit, and let it remain for three days. Pour a teacujjful of the liqueur into a mortar, and beat up a drachm of powdered alum, and an equal quantity of carbonate of potash ; pour tliis, when well mixed,into the bottle, shake it well,and in a week you will find the Curagoa perfectly transparent, and equal in flavor to that imported from Malines,or any other place in the universe.

189. Italian Lemonade.

Pare and press two dozenlemons; pour the juice on the peels, and let it remain on them aU night; in the morning add two pounds of loaf-sugar, a quart ofgood sherry, and three quarts of boiling water. Mix well, add a quart of boiling nfilk, and stram it through a jelly-hag tiU clear.

190. Quince Liqueur.

2 quarts of quince juice. 4 do. Cognac brandy. 21 lbs. of white sugar. 12 ounces ofhitter almonds, b' ruised. 1 lb. of coriander-seeds. 36 cloves.

Grate a sufiicient number of quinces to make 2 quarts of juice, and squeeze them through a jelly-bag. Mix the ingredients all together, and put them in a demijohn, and shake them well every clay for ten days. Then strain the liquid through a jelly-hag 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.