Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/137



Take one dozen middling sized oranges, one and one-quarter pints orange-flower water, six pounds loaf sugar, two and two-thirds quarts spirit of wine, one-half ounce tincture of saffron, four and two-thirds quarts water. Cut the oranges in slices, put them in a cask, add the spirit and orange-flower water, let it stand a fortnight. Then boil the sugar in the water for one-half hour, pour it out, and let it stand till cold; then add it to the mixture in the cask, and put in the tincture of saffron. Let it remain a fort-night longer; then strain, and proceed as directed in the recipe for Crême de Barbadoes, and a very fine cordial will be produced.

Take one ounce of fresh orange peel, four ounces of fresh lemon peel, one dram coriander, four pints proof spirit. Distill in a bath heat, and add white sugar in powder.

Take the outer or yellow part of the peels of seven bigarades (a kind of orange), one-quarter ounce of nutmegs, one-eighth ounce of mace, one-half gallon of fine proof spirit,