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Cordial
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oil of aniseed in five pints of spirits of wine, add ten pints of
"gum," stirring thoroughly. If it clouds, clear with salts
of tartar. But—you have nearly four quarts, and it takes a
long while to get rid of a gaUon of cordial, don't you think so,
when no cordial served alone should exceed an ounce and a
half in one of those "httle-finger-wide" straight cordial
glasses or tiny Sherry glasses?
LEMONADE CORDIAL
Into a taU glass filled to within an inch of the rim with
ordinary lemonade pour two ounces of any cordial you like
best. Stir and crown drink with yourfavorite fruits or berries
in season. Name the drink anything you please.
CREAM RATAFIA CORDIAL
Ratafia reaUy was originated as a cordial to be imbibed as
a sort of toast between signatories to a treaty, truce or some
other amicable international agreement, but it has been
given a place in the home during the course of the years. The
name itself reaUy means ratification. There are many types
of Ratafia, but the only one simple enough to make at home
is the Cream Ratafia, which I urge you to try. Here's a
RTna.11 portion to make for, say, a two-table bridge group.
Use a heavy bowl to mix. Pour into bowl one piot of heavy
cream,a half pint of "gum," one quarter pint of Sherry and
one quarter pint of Creme de Noyeau or Arrack. Whip into
a creamy mixture and serve in sherbet glasses with small
spoons. You can make other flavors by using other cordials
than Noyeau or Arrack, but these are most generally hked.
MAKING VANILLA CORDIAL
To one pint of "gum" add one pint of fine brandy in
which has been previously absorbed a half teaspoon of fine
vanilla essence. Let stand for a few days to blend thor
oughly before using.
MAKING COFFEE CORDIAL
Mix one pint of fine French Brandy with one pint of
Coffee Syrup previously prepared by mixing two ounces of
strong coffee in "gum." Let stand afew days before using.