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Classic
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page 173
add one pound of good brown sugar--dissolve it, and pour the cordial into a cask
just large enough to hold it--when perfectly clear, it is fit for use.
RASPBERRY CORDIAL.
To each quart of ripe red raspberries, put one quart of best French brandy; let
it remain about a week, then strain it through a sieve or bag, pressing out all
the liquid; when you have got as much as you want, reduce the strength to your
taste with water, and put a pound of powdered loaf sugar to each gallon--let it
stand till refined. Strawberry cordial is made the same way. It destroys the
flavour of these fruits to put them on the fire.
RASPBERRY VINEGAR.
PUT a quart of ripe red raspberries in a bowl; pour on them a quart of strong
well flavoured vinegar--let them stand twenty-four hours, strain them through a
bag, put this liquid on another quart of fresh raspberries, which strain in the
same manner--and then on a third quart: when this last is prepared, make it very
sweet with pounded loaf sugar; refine and bottle it. It is a delicious beverage
mixed with iced water.
MINT CORDIAL.
PICK the mint early in the morning while the dew is on it, and be careful not to
bruise it; pour some water over it, and drain it--put two handsful into a
pitcher, with a quart of French brandy, cover it, and let it stand till next
day; take the mint carefully out, and put in as much more, which must be taken
out next day--do this the third time: then put three
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