The best French liqueurs were made formerly at La Côte by the Visetandine nuns. Kirschwasser is made from the cherries which grow in the Alpine Tyrol, in one small province which produces nothing else.
Liqueurs were invented for Louis XIV. in his old age. A cordial was made by mixing brandy with sugar and scents.
In making a mince pie, do not forget the excellent brandy, and the dash of orange curaçoa, which should be put in by the lady herself. Else why is it that otherwise the mince pie seems to lack the inspiriting and hidden fire. We read that there is "many a slip 'twixt the cup and the lip." Perhaps the cook could tell, but one may be very sure she will not.
The modern, elegant devices by which strawberries, violets, and roseleaves, orange blossoms, and indeed all berries can be candied fresh in sugar, afford a pretty pastime for amateur cooks. But if near a confectioner in the city these can be bought cheaper than they can be made. It may amuse an invalid to make them, and the art is easily learned.
The cheese fondu is a great favourite at foreign desserts. It is of Swiss origin. It is a healthful, savoury, and appetizing dish, quickly dressed and good to put at the end of a dinner for unexpected guests.
Take as many eggs as there are guests, and then about a third as much by weight of the best Gruyères cheese, and the half of that of butter. Break and beat up well the eggs in a saucepan, then add the butter and the cheese, grated or cut in small pieces; place the saucepan on the fire, and stir with a wooden spoon till it is of a thick and soft consistence; put in salt according to the age of the cheese,—fresh cheese requires the most,—and a strong dose of pepper, then bake it like macaroni and send to table hot.
One pie we have which is national; it is that made of the pumpkin, and it is notoriously good. Also we may claim the squash pie and the sweet-potato pie, both of which merit the highest encomiums.
Our fruits are so plentiful and so good that few housekeepers can fail of having a good dessert of fruits alone. But do not force the seasons. Take them as they come. When fruits are cheapest then they are best. Our peaches have more flavour than those of Europe, and our grapes are unrivalled. Of plums and pears, France has better than we can boast, but our strawberries are as good and as plentiful as in England.
In fact, all the wild berries which are now getting to be cultivated berries, like blackberries, blueberries, huckleberries, and raspberries, are better than similar fruits abroad. The wild strawberry of the Alps is, however, delicious in flavour and sweetness.
A very grand dessert is furnished with ices of every flavour, jellies holding fruit and flavoured with maraschino, all sorts of bonbons, nuts in sugar, candied grapes and oranges, fresh fruits in season, and ending with liqueurs and black coffee.