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(Beverages) - (The International Jewish Cook Book)

Two quarts of water and two and three-quarter pounds of sugar. Boil
thirty minutes. Take off stove and add one quart of alcohol. Color and
flavor to taste.

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Simmer the berries until they break, then strain and to each quart of
juice add one pound of sugar. Let this dissolve by heating slowly, then
add one tablespoon each of cinnamon, nutmeg, cloves, and if desired,
allspice. Simmer altogether twenty minutes. Bottle and seal.

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Take a quart of fresh mushrooms. Peel them and cut off the stems.
Season them with pepper and salt. Put them in a sauce-pan or
skillet, with a lump of fresh butter the size of an egg, and
sufficient cream or rich milk to cover them. Put on the lid of the
pan, and stew the mushrooms about a quarter of an hour, keeping
them well covered or the flavour will evaporate.
When you take them off the fire, have ready one or two beaten
eggs. Stir the eggs gradually into the stew, and send it to table
in a covered dish.

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Take a peck of morella cherries, and a peck of black hearts. Stone
the morellas and crack the stones. Put all the cherries and the
cracked stones into a demi-john, with three pounds of loaf-sugar
slightly pounded or beaten. Pour in two gallons of double-rectified
whiskey. Cork the demi-john, and in six months the cherry-bounce
will be fit to pour off and bottle for use; but the older it is,
the better.

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To each quart of raspberries allow a pound of loaf-sugar. Mash the
raspberries and strew the sugar over them, having first pounded it
slightly, or cracked it with the rolling-pin. Let the raspberries
and sugar set till next day, keeping them well covered, then put
them in a thin linen bag and squeeze out the juice with your
hands. To every pint of juice allow a quart of double-rectified
whiskey. Cork it well, and set it away for use. It will be ready
in a few days.
Raspberry Vinegar (which, mixed with water, is a pleasant and
cooling beverage in warm weather) is made exactly in the same
manner as the cordial, only substituting the best white vinegar
for the whiskey.

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Take some salt herring, a half for each person, and soak them for a day
in water. Skin them, cut them open lengthwise, take out the backbone, and
put them to soak in vinegar. Then before serving them let them lie for a
few minutes in milk, and putting them on a dish pour over them a good
mayonnaise sauce. [_Mlle. Oclhaye._]

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Blanch first of all half a pound of sweet almonds and three ounces of
bitter, turn them into cold water for a few minutes; then you must pound
them very fine in a stone mortar, if you have a marble one so much the
better, and do it in a cool place.
You must add a little milk occasionally to prevent the paste from
becoming oily, then add three quarts of fresh milk, stirring it in
slowly, sweeten to your taste, and then putting all into a saucepan clean
as a chalice, bring it to the boil.
Boil for ten minutes, and then stir till cold, strain it through finest
muslin, and then add two good glasses of brandy. Bottle and keep in a
dark place.

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Ginger Cordial


Ten lemons, one gallon of whisky, six ounces of root ginger, (to be

bruised) and put with the whiskey on the lemons, after cutting them up

in slices, and left for three weeks. Then take five pounds of white

sugar, and pour over it three pints of boiling water, and put on the

fire until it is melted. When it is cold, pour over the lemons, having

first strained them, bottle and cork tight.

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How To Make A Cordial For Colds

First, prepare a quart of the juice of black currants, by bruising and

boiling them for twenty minutes, and then straining off the juice with

great pressure through a sieve into a basin. Next, boil four ounces of

linseed in a quart of water until reduced to one-third of its original

quantity, taking care that it does not boil fast, and, when done, strain

the liquid into a very clean saucepan; add the currant juice, two pounds

of moist sugar, and half an ounce of citric acid, or one pint of lemon

juice; boil all together until reduced to a thick syrup--that is, when

it begins to run rather thick from the spoon without resembling treacle;

as soon as the syrup has reached this stage, remove it from the fire,

and pour it into a jug to become quite cold. This syrup will keep good

for any length of time, if bottled and corked down tight, and kept in a

cool place. A tea-spoonful taken occasionally will soon relieve the most

troublesome cough.

This cordial may also be prepared in winter, using for the purpose black

currant jam, or preserved black currant juice, instead of the juice of

fresh-gathered currants.

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Quince Cordial

Take ripe nice quinces, wipe off the fur, and grate them. Express the

juices of the quince pulp through a strong cloth, and to each quart of

it put two-thirds of a quart of French brandy, a pound and a half of

white sugar, a hundred bitter almonds, or peach meats, a dozen cloves.

Put it in a stone pot, cover it tight, and keep it a week in a warm

place, then skim and bottle it, and let it remain a year before using


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Peach Cordial

Take ripe juicy peaches--wash and wipe them, to get off the down--gash

them to the stone. Put to each peck of peaches a gallon of French

brandy, and cover them up tight. Let the whole remain a couple of

months, then drain the brandy free from the peaches--add sufficient cold

water to render it of the strength of good white wine, and to every

three gallons of it put four pounds of sugar. Stir it up well--let it

remain a couple of days, stirring it up well each day, then turn it into

a wine cask, and close it tight.

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