18 / 92
18
Home-made Beverages.
juice of4lemons into a jar with 2quarts of good
brandy, cover closely and infuse for 5 days.
Strain, add half a small teaspoonful of grated
nutmeg and 3 pints of sherry. Filter into
bottles, and cork and seal them securely.
Caf^ au Lait.
Roast and grind the coffee, if possible, just
beforeitisrequired. Toevery pintof water allow
3 oz. of coffee, place the latter in a fine muslin
bag, then in a heated jug, pour over the boiling
water, then cover the jug, and place it in a
saucepan of boiling waterfor five minutes. Then
pour into cups, add an equal quantity of boiling
milk, and sweeten to taste.
Caf6 Noir.
AUow two gillsof freshlyground coffee toevery
four gills of boiling water. Make according to
the directions given above, and serve in small
cups.
Capillaire.
Boil3pints of water and 3pounds of pure cane
sugar together for twenty minutes, removing
the scum as it rises, then add a few drops of
vanilla essence and a gill of orange-flower water.
Strain through a jelly bag, pour into bottles,
and cork and seal them securely. When re
quired, dilute with plain or aerated water, and
if liked add a little wine or spirit or some slices
of fruit.
Caraway Cordial.
Infuse 1 oz. carraway seeds, and 2 oz. each of
ginger and sugar in a quart of brandy for ten
days, then filter and store in airtight bottles.
Cassis.
Strip and bruiseoneanda half poundsof sound
ripe black currants, put them into a jar, add
4 oz. raspberries, an inch of bruised cinnamon,
2 cloves,2quarts of good unsweetened gin and
1 lb. pure cane sugar. Cover the jar, and infuse
for 6 weeks, then filter into bottles and cork
and seal them securely.
Caudle (No. 1).
Take a pint of oatmeal gruel, sweeten it to
taste, add a pinch of grated ginger, a glass of
]iort, and the yolk of two eggs, and servo hot.