Page:Domestic French Cookery.djvu/114

To filter cordials, cover the bottom of a sieve with clean blotting paper. Pour the liquor into it (having set a vessel underneath to receive it), and let it drip through the paper and through the sieve, Renew the paper frequently, and fasten it down with pins.

This process is slow, but it makes the liquor beautifully clear.

Take six ounces of peach kernels, and one ounce of bitter almonds. Break them slightly. Put them into a jug with three pints of white French brandy. Let them infuse three weeks; shaking the jug every day. Then drain the liquor from the kernels, and strain it through a linen bag. Melt three quarters of a pound of the best loaf-sugar in a pint of rose-water. Mix it with the liquor, and filter it through a sieve, the bottom of which is to be covered on the inside with blotting paper. Let the vessel which is placed underneath to receive the liquor be entirely white, that you may be the better enabled to judge of its clearness. If it is not clear the first time, repeat the filtering. Then bottle it for use.

Take a quart of raspberry-juice, and half a pint of cherry-juice, the fruit having been squeezed in a linen bag after the cherries have been stoned. Mix the juices together, and dissolve in them two