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io8

THE FLOWING BOWL

1. Warm two quarts or water and one of new

milk, then mix them well together, and sweeten

with a sufficient quantity of loaf-sugar. Rub a few

lumps of sugar on the peel of a lemon, put them

inp a jugwith the above, and halfa pint of lemon

juice, stirring the mixture well as it is poured in.

Then add one quart of old brandy. Strain and

bottle off, and in cold weather it will keep a fort

night.

2. Dissolve two pounds and a half of sugar in one

gallon of cold spring-water ; add thereto a quarter

of a pint of orange-flower water, with the juice of

twenty limes and eight oranges. Stirwell together ;

pour one quart of boiling milk into it, and then add

three bottles of old brandy, and a like quantity of

orange brandy shrub. Strain and bottle off.

3. Cut the peeling of six Seville oranges and six

lemons very thin. Pound in a stone mortar. Add

one pint of brandy and let the mixture stand six

hours, covered. Then squeeze in the juice of six

Seville oranges and eight lemons. Stir well, and

add three more pints of brandy, three pints of rum,

and three quarts of water. Make two quarts of

milk boiling hot, and grate a nutmeg into it; mix

this gradually with the other ingredients, and add a

sufficient quantity of loaf-sugar to sweeten it—about

two pounds. Stir till the sugar is dissolved; let

the mixture stand twelve hours, then strain through

a jelly-bag until quite clear. Bottle off, and it will

keep in any climate for any length of time.

4.

Three bottles of rum.

One bottle of sherry.

Three pounds of loaf-sugar.

The rind of six lemons and the juice of twelve.

One quart of boiling skim milk.

Mix together, and let the mixture stand eight days,