Jane Hamilton's recipes

Gather perfectly ripe currants with the stems on, mash them well with the hand, and add to each gallon of currants one quart of water. Strain through a strong muslin cloth or hair sifter and add three pounds of brown sugar to a gallon of the strained liquor. Put in a clean cask or demijohn and put in the cork or bung lightly. Set it in a moderately warm place and after it has fermented make the bung or cork tight. About the last of October or first of Novem- ber pour or draw the wine off carefully, and to five gallons put a quart of good French brandy. Bottle the wine, cork and seal the bottles and set them away in a dry cellar. PUNCH — "FISH HOUSE." Take two quarts of Jamaica rum, one quart of French brandy, one quart of lemon juice, four gills of peach brandy, two pounds of loaf sugar, and fifteen pounds of ice. Add as much water as there are quarts of liquor (190} JANE HAMILTON'S RECIPES — the ice will make up the rest, enough for about fifty people. This recipe was presented to Colonel Floyd Jones, of the Army, by the famous " Fish House " Club in Philadelphia. It has been in use since 1530. ( 19 1) Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes Additional Recipes THE NEW YORK PUBLIC LIBRARY REFERENCE DEPARTMENT This book is under no circumstances to be taken from the Building NOY -— =, — -9-=- fi'J-111 Mil o D. X O o M— s3 - a rt ~ D >O c/> rt H- £ p 5. 3 rt 3- crq n> 3 rt> P- co H ^» ^ CO •-J p - o 53 Q 3" O r^ , f 3" 1— H 3- 0 but • 0* M P CD P _. o 3 ^ 3 1 f\«i o CO rc crq <; P ^^_^ * ^ m ^^ O ,— • p" ^ I V o rt rc "t >—• • O CO 3. vP" 3 0 rt P- o *t CO •<3 rD rt — • rt o 31* cr CO CO* ro -^J m rc 3 CD 3 hr; crq rc 3 O rt rt •-t" P c rt 3- 5' rt rc P- ro •t 3 rc cr rc 3 rt» O 3 O rti ~t 3 cr n> o n. n' ?r P- rt rt rt 3 rt> CO ' CO O 8- E 3 , crq CO cr c p o 5* P P- oJ 0 crq -1 rt) CO CO cooker ^ 0 N^ "* p -^ H— • "** §. ^. rt 3 cr Sb CO rt P s! CO* p- 3T n> P- o 3 P' 0 CO rc rt DT P- n" >-t rt P >^- P- k.^ o rc 3 O co* 3 G. rt 3" p- 3" P- rt 3~ rc rt P rc CO r-t- CO rs CO CO sr rt 2 p •t crq" 0 ^ CO ^ 3- rt> O P CO n> o p- P Bi ~ c CO O 3 0^ 0^ rt 3" CO* 1 p ro CO 1 CO ^ p- P rt O "° L: ^ !nr m "^ C/3 i> m £1 ^ ^v < f"™^ ffl O ° ^ z t 1 m ^ cr> r Orn D Z DO ~< ^ a: O m »— 4 PC >— ^ D 2 m > X 2 H 2 m « PO m & n s CN