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THE BON VIVANT'S COMPANION
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QUINCE LIQUEUR
Two quarts of quince juice.
Four quarts of Cognac
brandy.
Two and one-half pounds of
white sugar.
Twelve ounces of bitter al
monds, bruised.
One pound of coriander
seeds.
Thirty-six cloves.
Grate a sufficient number of quinces to make two quarts of
juice, and squeeze them through a jelly bag. Mix the ingre
dients all together, and put them in a demijohn, and shake
them well every day for ten days. Then strain the liquid
through a jelly bag till it is perfectly clear, and bottle for
use. This is a delightful liqueur, and can be relied upon, as
it is from a recipe in the possession of a lady who is famous
for concocting delicious potations.
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WEST INDIA COUPEREE
Use large soda glass
One and one-half pony glass Fill the glass one-third full
of brandy.
of vanilla ice cream.
One pony glass maraschino
or curagao.
Mix thoroughly, and fill the glass nearly full with plain,
soda. Grate a little nutmeg on top, and serve.
SLEEPER
One gill of old rum.
One ounce of sugar.
Two fresh raw eggs.
One-half pint of water.
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Six cloves.
Six coriander seeds.
One lemon.