The Dudley book of cookery and household recipes

brandy over them and leave them to soak for ten days, stirring all the oranges up every day. Make a syrup of fine white sugar and mix with the brandy after the oranges are taken out. Then bottle it. Twelve pounds of oranges are enough for two dozen quarts of brandy, and three pounds of fine white sugar with a pint of water for the syrup. PUT a pound of very fine raspberries in a bowl bruise them well, and pour upon them a quart of the best white wine vinegar. Next day strain the liquor on a pound of fresh ripe raspberries; bruise them also, and on the following day do the same, but ORANGE BRANDY RASPBERRY VINEGAR do not squeeze the fruity or it will make it ferment, only drain the liquor as dry as you can from it. Finally, pass it through a canvas bag previously wet with the vinegar to prevent waste. Put the juice into a stone jar with a pound of sugar (broken into lumps) to every pint of juice. Stir, and when settled put the jar into a pan of water. Let it simmer and skim it. Let it cool, then bottle it. When cold it will be fine and thick like strained honey newly prepared. STRIP the currants from the stalks and bruise the fruit a little. Put just enough water in the pan to prevent burning, and let it simmer till all the juice is drawn out. Strain through a sieve or a jelly bag, if wanted very clear and to each pint of juice add one pound of sugar. Boil quickly till it is nearly a jelly. RUSH the raspberries a little, and put on a clear fire to gently draw out the juice. Let it simmer for about half to three-quarters of an hour, then strain through a hair sieve, and to each pint of juice allow three-quarters of a pound of crushed sugar and CURRANT SYRUP Red and White RASPBERRY SYRUP boil up quickly for about half an hour, skimming it well and stirring all the time. This is excellent to serve with ices and puddings, as also is DAMSON SYRUP PUT the damsons in a preserving pan and partly cover with water, and let simmer well for a good two hours ; then strain the juice through a sieve, and to each pint of juice add three-quarters of a pound of sugar, stirring constantly and skimming off the scum. $ COWSLIP WINE PULL the yellow flowers off* the cowslips. To every gallon of water weigh three pounds of lump sugar. Boil the quantity for half an hour, taking off the scum as it rises. When cool enough, put to it a crust of toasted bread dipped in thick yeast. Let the liquor ferment in the tub for thirty-six hours, then into the tub put for every gallon the juice of two lemons and the rind of one, and both the juice and the rind of one Seville orange. Take one gallon of the cowslip flower tips and pour on them the liquor. This must be carefully stirred every day for a week, then to every five gallons of the liquor put in one bottle of brandy. Let the cask be closely stopped and stand only six weeks before you bottle off. Be careful to use the best corks. P.S. — Boil the rind of the lemon and orange with the sugar, it makes the wine a better colour. This is an excellent old recipe for cowslip wine. WHITE WINE WHEY XT ALE a pint of milk, bring it to the boil. Add three-quarters of a wineglass of dry sherry, stir till it curdles, then strain through two or three pieces of muslin. This is excellent for a cold. ¥