Directions for Cookery, in its Various Branches

piece of orgeat about the size of an egg to each half pint or tumbler of water. Having well stirred it, strain the mixture through a napkin. To make liquid orgeat for present use; blanch and pound in a mortar, with rose water, a quarter of a pound of sweet and an ounce and a half of bitter almonds. Then sweeten three pints of rich milk with half a pound of loaf-sugar, and stir the almonds gradually into it. Boil it over hot coals; and as soon as it comes to a boil, take it off and stir it frequently till it gets cold. Then strain it, add a glass of brandy, and put it into decanters. When you pour it out for drinking dilute it with water. LEMONADE. Take fine ripe lemons, and roll them under your hand on the table to increase the quantity of juice. Then cut and squeeze them into a pitcher, and mix the juice with loaf-sugar and cold water. To half a pint of lemon juice you may allow a pint and a half of water; and ten or twelve moderate sized lumps of sugar. Send it round in little glasses with handles. To make a tumbler of _very good_ lemonade, allow the juice of one lemon and four or five lumps of sugar, filling up the glass with water. In summer use ice water. ORANGEADE. Is made of oranges, in the same proportion as lemonade. It is very fine when frozen. PUNCH. Roll twelve fine lemons under your hand on the table; then pare off the yellow rind very thin, and boil it in a gallon of water till all the flavour is drawn out. Break up into a large bowl, two pounds of loaf-sugar, and squeeze the lemons over it. When the water has boiled sufficiently, strain it from the lemon-peel, and mix it with the lemon juice and sugar. Stir in a quart of rum or of the best whiskey. Two scruples of flowers of benjamin, steeped in a quart of rum, will make an infusion which much resembles the arrack