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HAWTHORN LIQUOR (for seasoning Puddings and sweet dishes)

Fill a wide-mouthed bottle with blossoms of the white hawthorn, which have been gathered on a dry day. Shake them together, but do not press them down. Fill the bottle with good brandy, let the hawthorn infuse for three months, then strain off the liquor, pour it into small bottles, and cork securely. Half a tea-spoonful of hawthorn liquor will flavour a pint of custard.