Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/179

Rh 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.

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.

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. It is a delicious beverage mixed with iced water.

the mint early in the morning while the dew is on it, and be careful not to bruise it; pour some water over it, and drain it—put two handsful into a pitcher, with a quart of French brandy, cover it, and let it stand till next day; take the mint carefully out, and put in as much more, which must be taken out next day—do this the third time: then put three