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Home-made Beverages.
and colour with one or two drops of cochineal.
Mix well together, strain through filtering paper
and bottle.
Juniper Liqueur.
Bruise 4 oz. of juniper berries and put them
into a bottle with 4 oz. crushed sugar candy and
a quartof good brandy. Cork tightly and infuse
for a fortnight, shaking the bottle daily, then
strain through filtering paper and rebottle.
King William's Posset.
Beat the yolks of 3eggs and the white of one
together till light and frothy, then add a gill of
ale, half a pint of cream, and sugar and grated
nutmeg to taste. Stir over the fire till the
mixture is thick but not boiling, then serve at
once.
Kummel.
Bruise2 oz. of cairawayseeds,andinfusethem
for a month in 2quarts of unsweetened gin with
4 oz. of cane loaf sugar. Keep the jar tightly
closed, and shake it every day, and when ready
strain the liqueur through filtering paper, and
store it in tightly corked and sealed bottles.
Lait de Poule.
Well beat the yolks of two large eggs and a
small table-spoonful of castor sugar, then add a
table-spoonful of orange flower and 2 gills of
boiling water and serve.
Lait Sucr6.
Simmer the thinly pared rind of two large
lemons in 3 pints of milk for ten minutes,then
strain, sweeten to taste and serve cold.
Lemon Brandy.
Put the thinly pared rinds of 4 large lemons
into a bottle, add a pint of good brandy, cork
tightly, and infuse for6 weeks,shaking occasion
ally, then strain through filtering paper. Boil
4 oz. pure cane sugar and a gill of water together
for five minutes, skim, and when cold add it to
the brandy. Pour into a bottle, and cork and
seal securely.
Lemon Gin.
Pare very thinly the rind of 16 lemons, and
place them in a jar with 1 gallon of good un-