dark place.



HAWTHORN CORDIAL

When the hawthorn is in full bloom, pick a basketful of the blooms. Take
them home, and put the white petals into a large glass bottle, taking
care that you put in no leaves or stalks. When the bottle is filled to
the top do not press it down, but pour in gently as much good French
Brandy as it will hold. Cork and let it stand for three months, then you
can strain it off. This is good as a cordial, and if you find it too
strong, add water, or sweeten it with sugar.



DUTCH NOYEAU

Peel finely the rinds of five large lemons, or of six small ones, then
throw on it a pound of loaf sugar that you have freshly pounded, two
ounces of bitter almonds, chopped and pounded; mix these with two quarts
of the best Schnappes or Hollands, and add six tablespoonfuls of boiling
milk.

Fill your jars with this, cover it close, and put it in a passage or
hall, where people can shake it every day.

Leave it there for three weeks, and strain it through some blotting paper
into another bottle. It will be ready to drink.