Prepared Lemon Juice

In the following manner you may prepare and preserve the juice of lemons, limes, or oranges, for punch, lemonade, iced creams, &c

Pare very thin, or rasp off the outside rinds of the fruit with a bread grater, till you have got about a quarter pint of them; put them into a wide mouthed bottle, pour in half a pint of good brandy, and set the bottle in a warm situation for three days, frequently shaking it up. Then squeeze as much fruit as will yield a quart of juice: let it settle, and run it through a flannel bag: squeeze the brandy from the rinds, and add it to the juice of the fruits; bottle it, and cork it well.

Observations

This will keep for years, and improve in flavour; and make the finest punch, etc, by only adding sugar, spirits, water, etc. to the palate.

Essence Of Lemon-Peel

Wash and clean the lemons; let them get perfectly dry; take a lump of loaf sugar, and rub them till all the yellow rind is taken up by the sugar; scrape off the surface of the sugar into a preserving pot, and press it hard down; cover it very close, and it will keep for twelve months. In the same way you may get the essence of Seville orange-peel.

Observations

This method of procuring and preserving the flavour of lemon-peel is far superior to the common practice of paring off the rind, or grating it, and pounding or mixing that with sugar: in this process, you obtain the whole of the fine, fragrant, essential oil, in which is contained the flavour.

Quint-Essence Of Lemon Peel

Best oil of lemon, one drachm.

Strongest spirit of wine, two ounces, such as will burn dry in a silver spoon, introduced by degrees, till the spirit kills or overpowers, and completely mixes with the oil. This is a most elegant and useful preparation, possessing all the delightful fragrance and flavour of the freshest lemon-peel.

Observations

A few drops on the sugar you make punch with, will instantly impregnate it with a much finer flavour than the troublesome and tedious method of grating the rind, or rubbing the sugar on it. It will be found a superlative sub' stitute for fresh lemon-peel, for every purpose that it is used for; blanc mange, jellies, custards, ice, negus, lemonade, and pies, puddings, stuffings, soups, sauces, and ragouts, to which it immediately gives a most delicious zest.

Spirit Of Celery

Strong spirit of wine, two ounces. Celery seed, three drachms. Let it steep for a fortnight: set the bottle, for the first two or three days, where it will receive a heat of one hundred degrees, Fahrenheit's thermometer.

Observations

A few drops will flavour a pint of broth and are an excellent addition to pease and other soups, and the salad mixture of oil, vinegar, etc.

Preserved Juice of Fruits without Sugar.

Spirit Of Celery

Raspberries, strawberries, mulberries, elderberries, black, red, and white currants. When full ripe, gather them perfectly dry; pick and clean them from stalks and leaves, and put them into a preservingpan over a slow charcoal fire: mash them to a pulp, and turn them into a stone pan; cover down with a cloth till they are cool; press out all the juice, and run it through a jelly bag; and to each quart add a quarter pint of brandy, or half that quantity of strong spirits of wine: cork down in clean, dry bottles: kept in a good cellar, it will be good for two years, for all the purposes of iced creams, jellies, and cooling beverage, by adding the juice of lemons, sugar, etc. etc.