Put four pounds of the best loaf-sugar into a large porcelain kettle; and pour on it three quarts of water. When it has melted, set it over the fire, and boil and skim it, till the scum ceases to rise. Then add the whites of three eggs, whisked to a froth; and put in the shells also, broken small. Let it again come to a boil. Then take it off the fire; and, when it is only lukewarm, throw in a quart of fresh rose-leaves, stirring them well through the liquid. Cover the vessel, and let it stand till next day, till the fragrance of the roses is extracted. Then remove the first rose-leaves, with a skimmer, and put into it a second, and, afterwards, a third supply. When the syrup has a fine rose-flavour, strain it through a linen bag. If not perfectly clear, filter it through blotting-paper, pinned inside the bottom of a sieve. Then add half a pint of spirits of wine, that has been coloured red, by infusing in it some alkanet root, tied up in a thin muslin bag. Bottle the mixture; and it will be a delicate liqueur. Instead of rose-leaves, you may flavour it immediately, by stirring in a large portion of extract of roses.
This liqueur can be made very conveniently, where there is a garden abounding in roses.
Put into a jar a quart of the best port wine. Beat, separately, in a mortar, a quarter of an ounce of cinnamon, two nutmegs, twelve blades of mace, and a tea-spoonful of coriander seeds. Then mix them all together; and put them into the wine. Add the yellow rind of four large lemons, pared thin, and their juice, mixed with half a pound of powdered loaf-sugar. Cover the vessel closely, and let it infuse a week, or more.
Then strain the liquid through a linen bag, and bottle it.
Blanch, in scalding water, a pound and a half of bitter almonds, and pound them in a mortar, till they are broken very small. Then put them into two quarts of the best French white brandy. Let them remain twenty-four hours in the brandy; shaking the mixture frequently. Boil one quart of rich milk; and, when it has boiled, take it off the fire, and mix with it two pounds of white sugar-candy, pounded fine. Then mix the whole together, almonds, brandy, milk, and sugar-candy; and let it stand for a week or two, or till very highly flavoured; shaking or stirring it frequently. Afterwards strain it through a linen bag, and bottle it. Drink it from small liqueur-glasses, with a bit of ice in each.
Take a pound of the best raisins, seeded and chopped; four lemons, sliced thin, and the yellow rind pared off from two other lemons; and two pounds of powdered loaf-sugar. Put into a porcelain preserving-kettle two gallons of water. Set it over the fire, and boil it half an hour. Then, while the water is boiling hard, put in the raisins, lemons, and sugar; and continue the boiling for ten minutes. Pour the mixture into a vessel with a close cover, and let it stand four days; stirring it twice a-day. Then strain it through a linen bag, and bottle it. It will be fit for use in a fortnight. Drink it from wine glasses, with a small bit of ice in each.