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Classic
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page 170
the pickles may be taken out without breaking them. The motive for keeping all
pickles in plain vinegar, previous to putting them in the prepared pot, is to
draw off the water with which they are saturated, that they may not weaken the
vinegar of the pot. Pickles keep much better when the vinegar is not boiled.
CORDIALS.
GINGER WINE.
To three gallons of water, put three pounds of sugar, and four ounces of race
ginger, washed in many waters to cleanse it; boil them together for one hour,
and strain it through a sieve; when lukewarm, put it in a cask with three lemons
cut in slices, and two gills of beer yeast; shake it well, and stop the cask
very tight; let it stand a week to ferment; and if not clear enough to bottle,
it must remain until it becomes so; it will be fit to drink in ten days after
boiling.
ORGEAT,
A Necessary Refreshment at all Parties.
BOIL two quarts of milk with a stick of cinnamon, and let it stand to be quite
cold, first taking out the cinnamon; blanch four ounces of the best sweet
almonds, pound them in a marble mortar with a little rose-water; mix them well
with the milk, sweeten it to your taste, and let it boil a few minutes only,
lest the almonds should be oily; strain it through a very fine sieve till quite
smooth, and free from the almonds, serve it up either cold or lukewarm, in
glasses with handles.
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