3572.—RATAFIA.
Ingredients.—4 ozs. of cherry kernels, preferably those taken from Morella cherries, 1 oz. of apricot or peach kernels, 1 bottle of good brandy, ½ a lb. of sugar-candy, ¼ of a pint of cold water.
Method.—Pound the kernels until smooth, moistening them from time to time with a few drops of brandy. Put them with the remainder of the brandy into a wide-necked bottle, cover closely, and shake 2 or 3 times daily for 6 weeks. Strain the liquor first through fine muslin and afterwards through filtering paper, add to it the sugar-candy finely powdered and dissolved in cold water, bottle, cork tightly, and store for use.
3573.—STRAWBERRY LIQUEUR.
Ingredients.—6 lbs. of ripe strawberries, 2 lbs. of sugar-candy, good brandy.
Method.—Half fill wide-necked glass bottles with strawberries, put an equal portion of finely-crushed sugar-candy into each, and fill them with brandy. Cork tightly, allow them to stand in a warm place for 6 weeks, then strain the liquid into small bottles, cork securely, and store for use.
3574.—VANILLA LIQUEUR.
Ingredients.—2 Vanilla pods, 3 pints of brandy or gin, 1 lb. of loaf sugar, 1 pint of water.
Method.—Break the pods into short lengths, put them into the spirit, cork closely, and let it infuse for 14 days. On the last day boil the sugar and water to a thick syrup, strain the spirit into it, and when quite cold bottle for use.
Cups
3575.—BACCHUS CUP.
Ingredients.—½ a bottle of champagne, ½ a pint of sherry, ⅛ of a pint of brandy, 1 liqueur glass of noyeau, 1 tablespoonful of castor sugar, 1 bottle of seltzer or soda water, a few balm leaves, ice.
Method.—Put the champagne, sherry, brandy, noyeau, sugar and balm leaves into a jug, let it stand for a few minutes, then add a few pieces of ice and the mineral water, and serve at once.
3576.—BADMINTON CUP.
Ingredients.—1 bottle of red Burgundy, 2 bottles of seltzer water, the rind of 1 orange, the juice of 2 oranges, a few thin slices of cucumber, a dessertspoonful of castor sugar, 1 wineglassful of Curaçoa,
