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Home-made Beverages.
Orange-Flower Syrup.
Put 2 oz. of freshly picked orange flowers into
a jug, pour in a pint of boiling water,cover over
and leave until cold. Place in a preserving
pan with a pound of pure cane sugar and boil
for 10 minutes, then strain and when cold add
a gUl of brandy and bottle for use. When re
quired, dilute with plain or aerated water.
Orange-Flower Tea.
Infuse 2 oz. of orange flowers in a pint^of
boiling water for five or ten minutes,then strain
and sweeten to taste.
Orgeat Syrup.
Blanch and pound 4 oz. of sweet almonds^and
an ounce of bitter almonds with a few drops of
orange-flower water. Add gradually a pint of
cold water, a pound and a quarter of castor
sugar, half a teaspoonful of lemon essence, and
a large table-spoonful of orange-flower water.
Leave in a warm place for6 hours,then boil for
15 minutes,strain (pressing the almonds well to
extract aU the milk) and bottle for use. When
required, dilute with cold water.
Parsnip Wine.
Clean and slice 8 pounds of sound parsnips
and boil them till soft in 2 gallons of water,
then strain and add half an ounce of crude
tartar and 3 pounds of cane sugar to every
gaUon. When lukewarm,put in a piece of toast
spread with yeast, cover over and leave for
4 days in a warm place,then strain into a cask,
and bung closely when it has ceased working.
Bottle in six months' time.
Peach Brandy.
Slice 8 ripe peaches and put them into a jar
- with a quart of good brandy, 8 oz. crushed
sugar candy, and the bruised kernels. Cover
the jar closelji, and infuse for 6 weeks, shaking
the jar daily, then strain and bottle.
Peach Noyeau. (No. I.)
Take 8 oz. of young peach leaves gathered
in dry weather. Pick them carefully, rejecting
any blighted ones, place them in a jar with 2
quarts of good whisky and a pound of crushed
sugar candy, infuse for three days, then filter
and bottle.