229 / 256
RECIPES
FOR
SMALL
QUANTITIES.
221)
ries,
4
lbs.
;
red
currants,
8
lbs.
;
black
currants,
4
lbs.
mace,
1
drachm
;
cloves,
1
drachm,
and
4
ounces
of
sugar
to
every
pint
of
juice.
Proceed
in
the
same
manner
as
for
cherries.
445.
Ratafia
of
Black
Currants.
Black
currants,
4
lbs.
;
black
currant
leaves,
1
lb.
;
Mo-
rello
cherries,
2
lbs.
;
cloves,
1
drachm
;
brandy,
10
pints
sugar,
10
lbs.
Steep
them
as
above.
446.
Badiane.
Brandy,
3
pints;
water,
3
pints;
bitter
almonds,
1
lb.;
sugar,
1
lb.
;
1
lemon
peel,
rasped;
six
cloves;
cinnamon,
1
ounce.
Break
up
the
whole
;
put
it
into
a
jar
with
the
lemon
peel,
the
sugar
being
melted
in 3
pints
of
water
infuse
for
a
month
;
strain
it
through
a
flannel
bag,
and
then
filter
the
liquor
and
bottle
it.
447.
Ratafia
of
Orange.
6
China
oranges,
2
lbs.
of
sugar,
4
pints
of
brandy,
and
1
pint
of
water
;
peel
6
fine
oranges
;
infuse
the
rind
in
the
brandy
for
15
days;
melt
your
sugar
in
the
cold
water,
and
strain
and
filter
it
as
above.
448.
Ratafia
of
Raspberries.
Raspberries,
10
lbs.;
sugar,
4
lbs.;
brandy,
10
pints;
cinnamon,
2
drachms
;
cloves,
1
drachm
;
infuse
the
arti-
cles
for
15
days;
stir
the
mixture
every
day;
strain
through
a
bag
and
filter
it.
449.
Ratafia
of
Currants
Currants,
10
lbs.;
brandy,
10
pmts;
sugar,
4
lbs.;
cin-