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LEMON BRANDY (for flavouring Custards and sweet dishes)

Take the thin rind of half a dozen fresh lemons, and put it in a bottle with a pint of brandy. Let it infuse for six weeks, then strain the liquid, and put it in small bottles, cork and seal securely, and put aside for use. Probable cost, lemons, 1d. each. Sufficient for a pint of lemon brandy. LEMON BRANDY (another way). (See BRANDY, LEMON.)