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Classic
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page 452
II. LIQUORS AND CORDIALS.
57. In General. Liquors and cordials of every description are readily obtainable
from dealers in goods of that kind. It is possible, however, that some house
keepers may desire to be instructed how to prepare home made cordials.
The fruit, etc., should be filled into a large, wide-mouthed bottle or jar
together with the brandy or other spirits selected. Cork the bottle carefully,
let it stand in the sun or other warm place for 3-4 weeks, shaking often.
Moisten some sugar, bring to a boil, skim, let it cool, stir the brandy to it
and strain through blotting paper. The cordial thus prepared is filled into
clean, dry bottles and well corked. Add to each 4/5 quart of French or cherry
brandy, 1/5 quart of boiled water and add this to the sugar. In the follow ing
receipts this proportion of brandy, water and sugar will be designated as 1
quart of brandy.
58. Clove Cordial. 1 quart of brandy, 3 2/3 ounces of sugar, 1/4 ounce of
cloves, 1/2 ounce of coriander, both coarsely pounded, and 20 dried cherries.
59. Cinnamon Cordial. 1 quart of brandy, 3 2/3 ounces of sugar, 1/4 ounce of
best ground cinnamon.
60. Spiced Cordial. 1 1/2 quarts of brandy, 7 ounces of sugar, 1/2 ounce of
fennel, anise seed, elderberries or coriander, a little cinnamon, 6-7 cloves.
61. Walnut Cordial. 1 quart of brandy, 1 pound of sugar, 1 pound of fresh
walnuts.
62. French Walnut Cordial. 30 walnuts, 30 cloves, a little cinnamon and a bottle
of cognac. Set this in the sun for 7 weeks, shaking every day. Then filter
through a woolen cloth, add a few pieces of rock candy, set aside for a few days
and then fill into small bottles.
63. French Strawberry Cordial. Half fill a cordial bottle with small ripe
strawberries and then fill with pounded rock candy; pour in arrac or brandy
until the bottle is full to the cork, set daily in the sun and after a few
months pour through a cloth and then the cordial can be used.
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