ANGELICA LIQUEUR And here is a recipe for a Christmas luxury, by Mrs Betty Parker, of Whitchurch,
1 oz. Angelica stem 1 pint brandy
1 oz. boned bitter almonds 1 pint syrup made with white sugar
Steep the angelica and almonds in the brandy for a week, then strain off and add the syrup to the liquor. "Improves with keeping—if you can keep it!"
1 bottle of one of your red wines
1 small glass cherry brandy 1 glass brandy 1 sliced lemon
Heat wine, honey, lemon, nutmeg, sugar to near boiling point; then add brandy and cherry brandy and lastly the water. Serve immediately.
For those who like punches (and who doesn't at Christmas?) here is an excellent recipe:
Rub eight pieces of lump sugar on two big lemons, collecting all the fragrant essential oil possible. Put the lumps in a bright saucepan with H teaspoon of ground cinnamon, H teaspoon of grated nutmeg and ground cloves mixed, and a fair pinch of salt. Put in 8 oz. each of brandy and Jamaica rum and add 16 oz. of boiling water. Heat up the bowl, and strain into it the juice of two lemons. Heat up the mixture in the pan just to miss boiling point and strain it through muslin in colander or sieve into the bowl. Now add one pint of a good white country wine—elderflower, gooseberry, rhubarb or apple, preferably sparkling—and serve with a cube of pineapple in each cup.
1 cup granulated sugar
2 oz. honey
Grated nutmeg to taste About one-third pint boiling water
In a small tumbler break the yolk of a fresh egg and mix in one teaspoon icing sugar. Add six drops Angostura, 1/ oz. sherry and half that amount of brandy. Fill glass with shaved ice, shake well and strain. Dust with fresh-grated nutmeg and powdered cinnamon. This approaches a flip.
6 fresh eggs V pint fresh cream / bottle brandy or ram
Wash the eggs carefully and place them in a bowl with the juice of the lemons and one tablespoon very finely grated lemon rinds (avoiding the white pith, which imparts a bitter taste). Cover closely with a clean cloth and allow to stand for 48 hours or until the shells have dissolved into a mash. Then add the cream, honey and brandy or rum and mix vigorously. Bottle immediately and cork tightly.
ORANGE COCKTAIL Mix: 1 bottle orange wine, 1 wineglass whisky, and a dash of rum.
1 lb. honey 6 lemons
HOT COFFEE RUM
This is an excellent after-dinner drink for which, if possible, the coffee should be freshly ground, as well as freshly made.
Into a small saucepan put six lumps of sugar, the finely pared rind of two oranges, six cloves, and a stick of cinnamon. Add enough rum to cover the sugar and bring nearly to the boil, stirring gently until the sugar is dissolved. Take care that it does not catch fire.
When ready stir the mixture into six cups of very strong, very hot black coffee and serve immediately.
MILK PUNCH (Modern version of an 1835 recipe)
1 quart fresh milk 1 bottle rum or brandy 1 pint rum (if desired) 1 gallon water
6 Seville oranges (or six ordinary oranges and six lemons) 3 / lb. sugar
Peel the fruit very thinly, or use a grater, to exclude all white pith, which has a bitter taste, and squeeze out all the juice. Soak the peel in the spirits for four days in a corked large bottle. Put the sugar in a bowl and pour on the water, the milk (boiling, if it has not been previously pasteurised) and the fruit juice. Stir well to dissolve the sugar. Strain through several thicknesses of muslin or a jelly-bag, then bottle. This punch must be drunk within a few days; if you wish to keep it longer than that before serving do not add the water to the last minute, and then add it boiling, since the punch, of course, should be drunk just warm.
Take two or three good fresh lemons, with rough skins quite yellow; some lumps of good sugar; grate a handful of the skins of the lemons, through a bread grater, on to the sugar; then squeeze in the lemons, bruise the sugar and stir the juice well together, for much depends on the process of mixing the sugar and lemons; pour on them one quart of boiling water, and again mix them well together (this is called the sherbet); add one pint and a half of brandy, and the same quantity of rum; stir it up, then strain it through a sieve; put in one quart of syrup, and one quart of boiling water.
And here is a novelty most home winemakers will be able to compile, and which is very popular with the ladies:
/ bottle blackberry wine Wineglass ginger wine
/ bottle rhubarb wine Wineglass port wine
/ wineglass whisky
Ales and Beer
HOME BREW IN PRACTICE
The brewers of home-made wines are privileged people. They feel it every time they open a bottle of their own vintage. But there is one thing they miss, and that is the privilege of drinking freely, carelessly, thirstily, and above all, daily. A daily drink must be quick to make and to mature, its fermentation must be certain and its materials cheap. And it must be free from that sort of connoisseurship that leads to odious comparisons with classical vintages, and robs the amateur of his carefree approach.
Malt liquors satisfy all these conditions. At their simplest, they can be prepared within a couple of hours, fermented within a week, and drunk within a fortnight. And the finest compliment the maker will be paid is when old men say they have not tasted such a drink since they were youngsters.
In the April 1963 Budget, Mr. Reginald Maudling, the then Chancellor of the Exchequer (whose name shall remain blessed) removed the restrictions upon the home brewing of beer and ruled that henceforth no duty need be paid. So you are free to brew as much duty-free beer at home as you please. But NOT A DROP OF IT MUST BE SOLD, or you are breaking the law.
A home-brewed beer can hardly fail to be better than anything offered for sale over the bar, and it is incomparably cheaper. The foaming head of a good brew, and its amber or garnet lights, will rival any wine for the pleasures of the eye. If you are impatient and cannot wait for it to clear, no matter; it is only yeast you are drinking, and you would pay dearly for that at a chemist's. If you do not like the idea of long drinks, swilled down by the pint on hot days, then make yourself a short one. After all beer can be brewed without difficulty up to 10% alcohol content, that is, the strength of a Frenchman's vin ordinaire; and a wineglassful of this on a winter's day will do the work of tankards of your summer brew.
There is a flavour and a strength of beer for every occasion: with meals, or between meals, or in meals. Strong ale can be used on almost every occasion where a cooking recipe calls for wine, and on many others, such as cooking hams, stews, Welsh rarebits, and so on. To have at your command the whole splendid range of malt liquors you need only understand how to vary the three principal ingredients: fee malt, the herbs employed to give the dominant flavourings, and the sugar, which will decide the alcohol content.
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