* * * * *
PEACH CORDIAL.
Gather ripe cling-stone peaches, wipe off the down, cut them to the
stone in several places, and put them in a cask; when filled with
peaches, pour on as much peach brandy as the cask will hold; let it
stand six or eight weeks, then draw it off, put in water until reduced
to the strength of wine; to each gallon of this, add one pound of good
brown sugar--dissolve it, and pour the cordial into a cask just large
enough to hold it--when perfectly clear, it is fit for use.
* * * * *
RASPBERRY CORDIAL.
To each quart of ripe red raspberries, put one quart of best French
brandy; let it remain about a week, then strain it through a sieve or
bag, pressing out all the liquid; when you have got as much as you want,
reduce the strength to your taste with water, and put a pound of
powdered loaf sugar to each gallon--let it stand till refined.
Strawberry cordial is made the same way. It destroys the flavour of
these fruits to put them on the fire.
* * * * *
RASPBERRY VINEGAR.
Put a quart of ripe red raspberries in a bowl; pour on them a quart of
strong well flavoured vinegar--let them stand twenty-four hours, strain
them through a bag, put this liquid on another quart, of fresh
raspberries, which strain in the same manner--and then on a third quart:
when this last is prepared, make it very sweet with pounded loaf sugar;
refine and bottle it.
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