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Updated: June 19, 2025


Steep in one gallon of English gin or alcohol. Let the whole stand a fortnight, then filter and bottle. Ratafia. Blanch the kernels of uncooked peaches or apricots, and when you have two ounces pound them, and pour to them a quart of gin or alcohol and the thin yellow rind of two lemons. Sweeten with a pound of white sugar-candy, and leave the whole for two months; then filter and bottle for use.

Gayly uttering the sad words, she opened a closet, and brought out a flask containing ratafia, a domestic manufacture of her own, the receipt for which she obtained from the far-famed nuns to whom is also due the celebrated cake of Issoudun, one of the great creations of French confectionery; which no chef, cook, pastry-cook, or confectioner has ever been able to reproduce.

Many of her customers ended that way took to cognac and ratafia, when choicer pleasures were exhausted and wrinkles began to show through their paint. Hyacinth was reading De Malfort's letter as she talked, moving about the room a little, and then stopping in front of the fireplace, where the light from two clusters of wax candles shone down upon the finely written page. Mrs.

The king was one day hunting, and found himself at the Neuilly Bridge; being thirsty, he wanted a glass of ratafia. He stopped at the door of a drinking-booth, and by the most lucky chance the poor keeper of the place happened to have a bottle of that liquor. The king, after he had drunk a small glass, fancied a second one, and said that he had never tasted such delicious ratafia in his life.

A bare bodkin would do the business, but did not recommend itself. The right proportion of Prussic Acid had much to say on its own behalf. It was cheap, clean, certain, and the taste of ratafia was far from unpleasant.

After it is well mixed, pour to it a quart of thin cream; set it over the fire, but not to boil. Stir it one way till it thickens, then pour into cups or low glasses, and when cold it will be ready. A ratafia drop may be added to each cup; and if intended to keep, the cream must be previously scalded.

N.B. When the Brandy is strong enough of the Laurel-Buds, pour it off. To make Cherry Brandy. From Mr. Cent-Livre. Take black Cherries, when they are at the cheapest, and pulling them from the Stalks, put them into a Cask of Brandy, a Pound to each Quart of Brandy, and one Pound of fine Sugar to each Gallon. Let it stand for some time, and draw it off. It will be very rich. To make Ratafia.

In this Month we have the Morello and Black Cherry ripe, which both are pleasant in Brandy; to those who would have Drams by them, the way of making Black-Cherry Brandy, is only to pick the Cherries from the Stalks, and put them whole into the Brandy, about a Pound of Cherries to a Quart; this may remain for about a Month before it is fit to drink, and then the Brandy may be pour'd from the Cherries, and the Cherries put then into a Vessel of Ale will make it extremely strong, only about the proportion of a Pound of Cherries to a Gallon of Ale; but some will put fresh Brandy to them, and the Cherries will turn the Brandy of a deep Colour, and give it a strong taste of Ratafia; others will distill these Cherries in a cold Still, with as much Water as will cover them, and draw a fine Cordial from them.

They amounted to two-and-seven-pence in all and almost a week stood between him and pay-day. "I remember the Bartlemys perfectly," said Miss Gabriel, addressing the company as they sat around Mr. and Mrs. Fossell's dining-table and trifled with a light collation of cordial waters and ratafia biscuits prelude to serious whist.

Soak ratafia cakes in wine, with a little brandy; pour over a thick custard, and cover with a froth of the white of eggs, flavored with wine and sweetened with white sugar.

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