The encyclopædia of practical cookery

Cordials and Liqueurs — continued. angelica-root, and cloves (all ground or powdered) ; add 9|- pints of spirits of wine 60deg. over proof, cork the jar securely, and keep in a warm place for a month, shaking it daily. Pour the spirit into a vessel, add to the contents in the jar . 31 pints of water, let it remain for a few days, giving the jar an occasional shake, press out all the liquid, add it to the spirit, together with 2qts. of capillaire and a little rose colouring, filter through a flannel bag, and bottle for use. Stomachic Liqueur. — Proceed as for Liqueur des Eveques, using- loz. of lemon-peel, lyoz. of orange-peel, yoz. of aniseed, 6 drachms each of cinnamon, camomile, sweet basil, orrisroot, and galanga, foz. each of lavender-flowers and rosemaryleaves, 6 drachms each of vanilla, mace, nutmeg, and cardamom, 9j pints of spirits of wine, 3y pints of capillaire, and 7y pints of water. Usquebaugh. — Put 3oz. of cinnamon, foz. of lavender, yoz. each of aniseed, cloves, and nutmeg, together with joz. of cardamom, into a jar, pour in 9| pints of spirits of wine 60deg. overproof, cork up the jar securely, put it in a warm place, and shake it frequently for a month. Pour off the spirit, add to the ingredients in the jar 61 pints of water, and let this stand for a few days ; press out as much of the liquor as possible, mix it in with the spirit, add 2qts. of capillaire and a little yellow colouring, run the liquor through a flannel bag-, and bottle. Verde. — Take the thinly -pared rind of one and a half lemons, and the thinly-pared rind of two oranges, put these rinds into lqt. of brandy or rum, cork the bottle tight, and leave the peel to steep for twenty-four hours ; then to 1 gill of the strained juice of the oranges and lemons (mixed) add 10oz. of sugarr and 3 pints of water, stir this well together till the sugar is quite melted, add and stir in the peel and spirits, and 1 pint of cold milk. Bun it through a jelly-bag till quite clear, bottle, and cork it well. It will keep good for a year. A great number of other Cordials and Liqueurs will be found under their specific heads. CORIANDER. — The ripe fruit (see c. Fig. 515) of Conundrum sativum, dried, is much used by confectioners and cordial makers for the sake of its aromatic flavour. It is also an important ingredient in Eastern cookery, and is frequently powdered and put into curry. It derives its name, according to some authorities, from the Greek koris — a bug. The plant grows wild in some parts of Essex, and in the locality of Ipswich. The flowers (b) are white and grow in bunches, shaped like a flat umbrella, and the leaves (a) are not unlike uncurled parsley, growing at intervals on a fluted stem. The seeds are about the same size as white peppercorns, of a yellowish-brown colour. Coriander Cordial. — Put lib. of bruised Coriander-seeds and half the quantity of caraway-seeds into a bottle with 7 pints of proof spirit, and stir frequently for a fortnight ; add 3 drops of oil of orange and lib. of sugar dissolved in about 2qts. of water. Bottle and use as desired. Essence of Coriander, or Coriander Flavouring-. -JFill a bottle with bruised Coriander-seeds, and pour proof spirit Coriander — continued.