Curacoa

Pare a dozen and a half of dead-ripe oranges so thin that you can see the knife pass under the rind; pound one dram of finest cinnamon and half a dram of mace; put them to steep for fifteen days in a gallon of pure alcohol, shaking it every day. Make a clarified syrup of four pounds of sugar and one quart of water well boiled and skimmed; add this to the curacoa. Rub up in a mortar one dram of potash with a teaspoonful of the liqueur; when well mixed add it, and then do the same with a dram of alum. Shake well, and in an hour or two filter through thin muslin. It will be ready for use in a a week.

Maraschino

Bruise two ounces of cherry kernels and one of bitter almonds ; put them in a deep jar with the thin outer rind of twelve oranges and five lemons. 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.

Candied Orange And Lemon Peels

These are invaluable both as decoration for certain desserts and for culinary purposes, and as they are not always to be found except in the larger cities, the method of preparing them is here given: Throw the peels into salt and water, all pulp being removed, but the white part must be left untouched; in fact, the thicker the peel the better for the purpose, thin-skinned oranges being of no use for candying. Let them remain in the salt and water from nine days to three weeks; then wash them, put them on the fire in cold water, and let them boil till perfectly tender, yet they must not be mushy. During the time they are boiling change the water until it no longer tastes salt. Lemon-peels may take from three to four hours' boiling, orange-peels less; but remember, should the lemonpeel not be quite tender, it will harden when it goes into syrup, and instead of a rich sweetmeat there will be only woody chips. Drain the peels, and make a thin syrup of a pint of water to each pound of sugar. Let it boil five minutes; then throw in the peels; they must boil gently in this until they are clear and the syrup has become thick - almost boiled away, in fact. Now make another syrup, half a pint of water to two pounds of sugar; let it boil till clear and till there is a short hair from the fork. Now put in the peels (which must have been drained from the other syrup); remove from the fire; stir them round till the syrup looks whitish; then lift each piece out and lay it on a dish on which granulated sugar has been freely sprinkled.

Both orange and lemon peels are candied by the same process, but they must never be put in the same vessel of salt and water, nor must they be candied together, or the distinctive flavors would be lost.