The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1901-08-04
HOMEMADE CORDIALS.
Ways of Preparing Some ~Old-Fnsh-
toned beverages.
The Epicure.

Ine Eplcure.
Probably there has been a greater in
crease in the number and size OF private
gardens during the last ten years than has
ever been recorded before for twice that
length OF time in our history. With the
increase there has Eeen an affectionate
sort of reVersion to old-fashioncd things,
too. Not that the new-fangled ones are
done away with, but there has been room
enough made for both kinds. Then, as
naturally as possible there has been a
desire to utilize some of the fruits in pre-
pairing some oid-fashioned wines TO be
stored against future need.
Perhaps the most commonplace among
the homemade wines OF the long ago was
one made of elderberries, but ii is worthy
a iairIy nigh place in our d~rinka6les TO-
Is said TO be excellent by physicians VINO
favor homemade remedies. For making
1t, strip the berries from the large stalks,
put In a pan and set in the oven OF a range
wherein the fire is dying, to remain over
night. Next morning squeeze them in a
press or through a cheese cloth. To every
quart or juice add two quarts of water,
boiling water, that is, and two pounds of
sugar, more or less, according to your
taste. Spice it also, according to your
taste, With cloves, allSpice and ginger.
Put into the wine a slice of toast to have
1t work, cover it and let it work as long
as it likes. Then strain and bottle it for
From the earliest history of blackberries
and their possibilities a favorite way OF
using them has been to secure a cordial
lllOlll. i L ID CdSlIA uOIe. 100, Slice no
cooking is required. Have a large stone
jar and in il put a layer of bldckberries,
then u sprinkling of sugar, as much as you
think Will be required, and so on until the
lar is two-thir6s fuII. Fiji il then with
brandy and keep in a cool place for a
month. Then draw off the juice, or strain
1t, and bottle il. AS to the sugar, a fairly
safe rule is half a PIN of sugar to a quart
OF berries. But the berries vary so it is
almost impossible TO prescribe an infallible
rule. The foregoing is meant for black
hpFrlHG that are nPrfPPtN rinR Hffla Of
this cordial Is sometimes found delightful
after dinner. and for use in a fruit salad.
using %sparingly, it makes a delicious flavor
ing.
Perhaps a peach cordial has the most FOL
lowers. But you can tell by trying il If
you think it should lead them ali.
Have four dozen large ripe peaches, peel
them and put them with a dozen of the
kernels into a jar. Boil two or three
pounds of sugar with one quart of water,
and when IT is a strip pour over the
peaches. When this is quite cool pour n
gallon of brandy over the whole. Tie ii up
closely and shake it three times a week
for the six weeks it must stand. Then
bottle for use.
a ounce cordial is something the making
of which soon becomes a yearly habit, be-
cause ones household has an objection to
going without it once it has known its joys
aQd beauties. Crate the ounces, press out
the juice, and to each quart of 1t add one
pint of brandy and as much sugar as you
think it requires. If you like you may
add spices to this cordial. but they are
hardly an Improvement. Keep in n jug.
shake occasionally, and then after a few
weeks it is better to bottle il.
A delicious tipple known as cherry
bounce should always be made by anyone
having the opportunity TO secure large
sweet wild cherries. Mash them, strain
through a cloth. and to each gallon OF
juice add half a gallon Of water. Boil as
long as any scum rises, skimming il off
then add TO every gallon about a pound OF
sugar. Boil and skim as before. When
cold mix with each gallon half a gallon OF
brandy.
Most grateful in many cases of illness
will a current shrub be found. Also. it IS
quite good enough 10 figure among the re-
freshments of hale and hearty individuals.
Have the currants quite ripe and squeeze
in a cloth TO extract the juice. To each
quart OF juice allow one pound of loaf
sugar. Let Il dissolve i'm the Juice thor
oughly, then boil slowly for ten minutes.
Swimming 1t well. When cold. add a gill
of brandy to each quart of juice and then
bottle. This is used ordinarily in other
drinks such as lemonade or O~rangeade. OF
is diluted with considerable water when to
be drunk by itself.
The brandy TO be used for these drinks
should be of q good. fair Quality-not the
most expensive and by no means the
cheapest to be had. \ deal depends upon
the quality of the brandy used. If ore is Ia
secure a desirable flavor in these concoc-
tons.