Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/80

 Rh it up once or twice a day. Then pass it through a hair sieve, and with a spoon press it as dry as you can, and put it in a runlet fit for it, and put to it the rinds of the other three oranges, cut as thin as the first; then make a syrup of the juice of five oranges with one-quarter pound of white sugar. It must be made the day before you tun it up; stir it well together, and stop it close. Let it stand two months to clear, then bottle it up; it will keep three years, and is better for keeping.

Boil two quarts of milk with one stick of cinnamon, and let it stand to be quite cold, taking out the cinnamon. Blanch four ounces of the best sweet almonds, pound them well (in a marble mortar) with a little rose-water; mix them well with the milk; sweeten to your taste. Let it boil again for a few minutes; strain through a fine sieve till quite smooth and free from almonds. Serve either cold or warm in handled glasses.

Take to every quart of water one pound of Malaga raisins, rub and cut the raisins small, and put them to the water, and let them stand ten days, stirring once or twice Rh