89 / 142
CHOICE RECIPES
89
Brandy, Carraway.
Carra'l\ay seed,
1
oz., bruised in.
Brandy,
1
pint.
L et stand one week; strain and put
in:
Loaf sugar, 6 oz.
Brandy, Cherry.
Black or wild cherries, bruised, crack·
ing the pits.
Wild cherry leaves, add a few.
Brandy or pure spirits, 3 pints.
L et stand for 90 days; strain; add 2
lbs. white sugar; let stand a week and
it will be r eady for use.
Brandy, Currant.
Red currants,
1
quart in a jar.
Brandy,
1
quart.
·
Strain in 60 days and add sugar to
taste.
Brandy, Domestic.
Essence of cognac,
1
pint.
Pure spirits, 20 per cent above, 15
gallons.
White syrup,
1h
pint.
Caramel, enough to color.
Brandy, Ginger.
Ginger,
1
oz. bruised.
Brandy,
1
bottle.
Syrup, enough to sweeten to taste.
Brandy, Juniper.
Oil of juniper,
l;(i
drachm.
Brandy or pure spirits,
1
quart to dis–
solve juniper oil.
Sugar, dissolved
in
1
quart of water.
Mix.
Brandy,
Lem01~.
L emon p eel of 6 1ernons; steep in the
b randy.
Bitter p,lmond , 2; st eep in the
brandy. '