FLAVORINGS

ALLSPICE FLAVORING
 
Take a drachm of the oil of allspice and add 'it to a wine" glass of strong spirits. This is a strong essence, and should be used sparingly, one or two drops being sufficient for ordinary purposes.

ALMOND FLAVORING

Shell the almonds, scald them in hot water' Scrape off the skin, and chop and mash them, adding a few drops of lemon juice, and strain through al cheese-cloth. The juice is called "es­sence" or "milk of almond," and the pulp is called "almond paste." Either one may be used for flavoring purposes, but the paste is used the most.

Artificial almond flavoring is made by crush­ing kernels of peach stones and soaking the pulp in deodorized alcohol, and then straining.

BEDFORD FLAVORING

In a wine-glassful of deodorized alcoho1 put two drops of oil of rose and two drops of essence of peppermint; shake well, bottle, and keep tightly corked when not in use. "

CITRONELLE FLAVORING

Grate the rind of an orange and a lemon and mash to a pulp; then grate a fourth of a nutmeg, add it, mix well, and put the mixture in a cupful of water, add five cloves, set over a fire and boil for three minutes, and then take it from the stove and strain. To the juice add a cupful of sugar, and boil until it makes a thin syrup; then bottle for use.

COFFEE FLAVORING

Take two ounces of ground Mocha and Java mixed and over it pour a half-cupful of boiling water; let it stand until the water gets warm, then strain and bottle.

Another way to make this flavor is to use the same quality and quantity of coffee and infuse it in a half-cupful of deodorized alcohol.

CURACOA FLAVORING

To an ounce of essence of orange add two drops of essence of cinnamon.

LAUREL FLAVORING

Grate a small piece of nutmeg, add three or four cloves and put them in an earthen bowl; then break into it six large-sized bay leaves, add a cupful of water, and stand the bowl in a basin of hot water over the fire. Cover the bowl so that the steam cannot escape and leave for ten minutes; then strain, and dissolve a teaspoonful of sugar in the juice; then add a wine-glassful of deodorized alcohol and bottle.

LEMON FLAVORING

Take a three-ounce bottle of deodorized alcohol and fill the bottle up with small pieces of lemon rind, cork the bottle tightly, and set it in a warm place for a week. It will then be ready for use.

MARASCHINO FLAVORING

It is not always possible to obtain Marasco cherries from which the genuine Maraschino flavoring is made, but a good substitute, and one that is nearly invariably used, is made by bruising and mashing 3 cupful of cherry ker­nels, and adding to them a cupful of alcohol. Let it stand for a week; then add two cupfuls of white sugar, a cup and a half of water, and a half drachm of oil of maraschino. Set over a hot fire and boil to a thin syrup; then strain through a fine sieve, and bottle for use.
 
NEVADA FLAVORING

In a half-cupful of deodorized alcohol put three drops of oil of peppermint, and three drops of oil of rose; stir and mix well, and then bottle for use.

ORANGE FLAVORING
 
Proceed precisely as for Lemon Flavoring, using orange peel instead of lemon.

ROSE FLAVORING

Soak rose leaves in alcohol for a week, strain and to a pint of juice add a half-drachm of attar of roses; then bottle for use.

TEA FLAVORING

Mix several kinds of tea, and put a large teaspoon of it in a cupful of boiling water, add a teaspoonful and a half of orange Pekoe, and cover the cup and leave it stand for about twelve minutes; then strain it through a cheese cloth and bottle.

VANILLA FLAVORING

In a pint bottle of deodorized alcohol put half-dozen finely-chopped vanilla beans, and leave it stand for a week; then strain into an­other bottle. This is a pretty strong essence, and to weaken it add a little alcohol.

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