Cut three vanilla beans into very small shreds, put them into a bottle with one pint of brandy, and cork the bottle. Shake the vanilla occasionally and in the course of three months' time it will be ready for use.

Extract Of Vanilla

Cut and chop very fine two or three vanilla beans, or pound them in a mortar. Stir in with them a small quantity of powdered sugar. Put the vanilla and sugar into a pint bottle, add to it one tablespoonful of water, and allow it to stand all night. The next day pour on it one-half pint of spirits of wine, cork it well, and let it stand for a month, shaking it well every day.

Vanilla Flavoring

Steep one dram of freshly-sliced vanilla bean in one pint of ninety-five per cent, alcohol for twenty days. At the end of that time filter the liquor, and bottle it ready for use.

Vanilla Sugar

Cut up one pound of Mexican vanilla beans, place them in a mortar with one pound of loaf sugar, and pound them to a fine powder. Sift the sugar through a fine hair-sieve, turn what is left in the sieve into the mortar, and pound again. When all is finely-powdered and sifted, put the sugar in bottles, and keep them tightly corked.