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SEE PAGES I to 6.
Standing;then drip off the syrlip and arrange them in
jars; clarify the syrup again; when necessarj'-, mix it'
with 4th-proof white brandy, of two parts of its own
volume;fill the jars up to cover the melons; cork and
seal.
411. Brandy Oranges.
Get, if possible, Havana oranges; cut off the yellow
skin, and put it aside; peel off the white, and throw it
away; prick the fruit with a pin and then lay them in
cold water; pour them at once in boiling water; boil up
twice (about i minute); take off the fire; let them stand
covered for i hour; put them in cold water again, and
after the water is dripped off, place them in 4 jar; then
boil plain syrup and cover the oranges, and let them
stand for 24 hours; drip of the syrup; and boil it to its
regular consistence; repeat it twice more; after the third
repetition drip off the syrup; clarify it with the white of
eggs; mix it with 2 parts white 4th-proof brandy; filter,
and cover the oranges with it in jars; cork and seal.
412. Vanilla Milk.
12 drops of essence of vanilla.
I ounce of lump sugar.
Pulverize and add gradually i pint of new milk.
413. Yankee Punch.
Macerate 3 ounces of sliced pineapple, 6 grains of
vanilla, i grain of ambergris (rubbed with a little sugar)
in r pint of the strongest pale brandy for a few hours,
being careful to shake it frequently during that time;
then strain through a jelly bag, squeezing the bag so as
to get all the liquid, and add of lemon juice i pint, r
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