Table of Contents Table of Contents
Previous Page  131 / 158 Next Page
Show Menu
Previous Page 131 / 158 Next Page
Page Background

Jl^omt

Jttatre

WLinm

a

little

cinnamon

and

cloves.

Put

it

into

a

jug

and

let

it

infuse

for

two

months.

Drain

it

through

blotting-paper

and

then

bottle

it.

This

cordial

improves

with

age

and

is

excellent.

ROSE

CORDIAL

Take

one

pound

of

the

leaves

of

full-blown

red

roses.

Put

them

into

one

quart

of

luke-

warm

water,

and

let

them

infuse

for

two

days

in

a

covered

vessel.

Then

squeeze

them

through

a

linen

bag,

to

press

out

all

the

liquid,

and

take

as

much

white

brandy

as

you

have

of

the

decoction

of

roses.

To

one

pint

of

the

infusion

add

one-half

pound

of

loaf

sugar,

and

a

very

small

quantity

of

co-

riander

and

cinnamon.

Put

in

a

jug

and

let

it

set

for

two

weeks,

then

filter

it

through

blotting-paper,

and

put

it

into

bottles.

RASPBERRY

CORDIAL

Take

one

quart

of

raspberry

juice

and

one-half

pint

of

cherry

juice,

the

fruit

hav-

ing

been

squeezed

through

a

linen

bag

after

the

cherries

have

been

stoned.

Mix

the

juices

together,

and

dissolve

in

them

two

pounds

of

loaf

sugar.

Then

add

two

quarts

of

French

brandy.

Put

it

into

a

jug

and

let

131