Page:Mrs Beeton's Book of Household Management.djvu/1674

1498 of coriander seed, ½ a teaspoonful of saffron, 2 lbs. of loaf sugar, 2 pints of water.

Method.—Remove the rinds of the oranges and lemon as thinly as possible, put them into a jar with the cinnamon, coriander seeds, saffron and brandy, cover closely, and let the liquid stand in a warm place for 6 weeks. At the end of this time boil the sugar and water to a thick syrup; when quite cold strain into it the liquid from the jar, bottle, and cork securely.

Ingredients.—¾ of a lb. of strawberries, ¾ of a lb. of Kentish cherries, ½ a lb. of raspberries, ½ a lb. of black currants, loaf sugar, brandy.

Method.—Strip the fruit from the stalks, put it into a jar, stand the latter in a saucepan of boiling water, and cook gently for 1 hour. Strain the juice through a jelly-bag, being careful not to press the pulp, and to each pint of strained juice and ½ a pint of French brandy, 3 ozs. of loaf sugar, and half the cherry kernels. Cover closely, let the liquor stand for 3 days, then strain it into small bottles, and cork them securely.

Ingredients.—White hawthorn blossoms, good brandy.

Method.—Gather the blossoms on a dry day, put them into wide-necked bottles, shaking, but not pressing, them down. Fill the bottles with brandy, cork them securely, let them remain thus for 4 months, then strain the liqueur into small bottles, and cork tightly. This liqueur is used chiefly for flavouring creams, custards, etc.

Ingredients.—3 ozs. of apricot, nectarine, or peach kernels, 1 lb. of sugar-candy, 1 quart of French brandy.

Method.—Blanch the kernels, pound them in a mortar, or failing this, chop them very finely. Put them into a wide-necked bottle or jar, pour over them the brandy, and keep them in a warm place for 4 days, shaking them frequently. Crush the sugar-candy to a fine powder, add and stir occasionally until it is quite dissolved, then strain the liquid into small bottles and cork them tightly. The noyeau may be used at once, or it may be kept for some time in a cool, dry place.

Ingredients.—3 ozs. of bitter almonds, 2 ozs. of sweet almonds, 1 lb. of loaf sugar, 1 quart of brandy or gin, 2 tablespoonfuls of honey.

Method.—Blanch the almonds, pound them well in a mortar, or chop them very finely, put them into a clean wide-necked bottle or jar, pour