142 / 256
142
RECIPES
FOR
TE^
GALLONS
EACH.
137,
Creme
Royale.
(Royal
Cream.)
4
ounces
of
cloves.
4
do.
cinnamon.
8
do.
carrot-seed.
10
oranges,
the
rinds
only.
Macerate
for
24
hours
with
3^
gallons
of
a!«ohol,
yo
per
cent.,
and
3|
gallons
of
water
(see
No.
5).
Distil
from
off
the
water
3^
gallons
of
flavored
spirit,
then
add
53
lbs.
of
sugar
and
3|
gallons
of
water
near
boiling
heat.
138.
Creme
de
Truffles.
(Cream
of
Truffles.)
1 lb.
of
truffles,
ground
;
macerate
for
8
days with
3
i
gallons
of
alcohol,
95
per
cent,
(see
No.
5)
;
strain,
press
and
add
53
lbs.
of
sugar,
and
3^
gallons
of
water,
near
boiling
heat.
Color
dark
yellow.
(See
No.
88).
139.
Creme
de
Vanille.
(Yanilla
Cream
Cordial.)
2
drachms
of
vanilla
bean,
cut
fine
;
macerate
for
2
days
in
3i
gallons
of
alcohol,
95
per
cent,
(see
No.
5);
theo
add
53
lbs.
of
sugar
and
3^
gallons
of
water,
near
boiling
heat.
140.
Creme
Virginal.
(Yirgin's
Cream.)
If
gallons
of
rose-water.
If
do.
orange-flower
water.
Dissolve
in
it
53
lbs.
of
sugar,
then
add
3^
gallons
of
alcohd,
95
per
cent.
Filter.
141.
Cnckold's
Comfort.
4|
lbs.
of
fresh
poppies
mashed,
macerate
one
week
with
4
gallons
of
proof
spirit
(see
No.
5)
;
strain,
press,
add
one
gallon
of
white
plain
syrup
(see
No.
V);
flavor
with
^