Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/113



of lemons, one pound of the best sugar, and one and one-half pints of milk. Pare the lemons very thin, and lay the peel to steep in the brandy twelve hours. Squeeze the lemons upon the sugar, then put the water to it, and mix all the ingredients together. Boil the milk and pour it in boiling. Let it stand twenty-four hours and then strain it.

ORANGE BRANDY

Put the chips of six Seville oranges in one quart of brandy, and let them steep a fortnight in a stone bottle close stopped. Boil two and two-thirds pints of spring water with eight ounces of the finest sugar, nearly an hour, very gently. Clarify the water and sugar with the white of an egg; then strain it through a jelly-bag, and boil it nearly half-away. When it is cold, strain the brandy into the syrup.

POPPY BRANDY

Take six quarts of the best and freshest poppies, cut off the black ends, put them in a glass jar that will hold two gallons, and press them in it, then pour over a gallon of brandy. Tightly cover the glass jar and set it in the sun for a week or more, then squeeze out the poppies with your hand, and

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