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Classic
Cook Books
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page 148
Rose Brandy.
Fill a large bottle with damask rose leaves, picked while they are fresh; fill
the bottle with brandy, or good spirits of any kind; cork it tightly and set it
away for use. It will bear filling up several times.
Blackberry Cordial.
Mash and strain the blackberries; put the juice on to boil in a brass or
bell-metal kettle; skim it well, and to each gallon of juice put three pounds of
sugar and a quart of spirits; bruise some cloves and put in. This is valuable as
a medicine for children in summer.
Rose Water.
Gather the damask rose leaves; have a tin pan that will fit under your
warming-pan; wring a thin towel out of water, spread it over the pan, and put
rose leaves on this about two inches thick; put another wet towel on top of the
leaves, and three or four thicknesses of paper on it; put hot embers in the
warming-pan, and set it on top of the paper, propped up so as not to fall; when
you renew the coals, sprinkle the towel that is at the top of the rose leaves;
when all the strength is out of the leaves, they will be in a cake; dry this,
and put it in your drawers toscent the clothes; put another set of leaves in,
sprinkle the towels, and so till you have used up all your rose leaves. Rose
water is a very nice seasoning for cake or pudding; it should be kept corked
tightly.
Cologne.
Put into a bottle half an ounce of oil of lavendar, one drachm of oil of
rosemary, two of essence of lemon, two of essence of bergamot, forty drops of
oil of cinnamon,
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Classic
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