Curaçoa.
Grated peel and the juice of 4 fine oranges.
1 lb. of rock-candy.
1 cup of cold water.
1 teaspoonful cinnamon.
½ teaspoonful nutmeg.
A pinch of cloves.
1 pint very fine brandy.
Break the candy to pieces in a mortar, or, by pounding it in a cloth, cover with cold water and heat to a boil, by which time the candy should be entirely dissolved. Add the orange-juice, boil up once and take from the fire. When cold, skim, put in the spices, peel, and brandy; put it into a stone jug, and let it stand for a fortnight in a cool place. Shake every day, and at the end of that time strain through flannel, and bottle.
This is an excellent flavoring for pudding sauces, custards, trifles, etc. For tipsy Charlottes and like desserts, it is far superior to brandy or wine.