Chapter XXIX: Syrups, Liqueurs, Etc

Page

Strawberry Vinegar, of 577
delicious flavour

Very fine Raspberry Vinegar 578

Fine Currant Syrup, or _Sirop 579
de Groseilles_

Cherry Brandy (_Tappington 579
Everard receipt_)

Oxford Punch 580

Oxford receipt for Bishop 580

Cambridge Milk Punch 581

To mull Wine (_an excellent 581
French receipt_)

A Birthday Syllabub 581

An admirable cool cup 582

The Regent’s, or George the 582
Fourth’s Punch

Mint Julep (_an American 582
receipt_)

Delicious Milk Lemonade 583

Excellent portable Lemonade 583

Excellent Barley Water (_Poor 583
Xury’s receipt_)

Raisin Wine, which, if long 583
kept, really resembles
foreign

Very good Elderberry Wine 584

Very Good Ginger Wine 584

Excellent Orange Wine 585

The Counsellor’s Cup 585

CHAPTER XXX.

COFFEE, CHOCOLATE, ETC.

Page

Coffee 587

To roast Coffee 588

A few general directions for 589
making Coffee

Excellent Breakfast Coffee 590

To boil Coffee 591

Café Noir 592

Burnt Coffee, or Coffee _à la 592
militaire_ (In France
vulgarly called _Gloria_)

To make Chocolate 592

A Spanish recipe for making 592
and serving Chocolate

To make Cocoa 593