Noyeau, Home-made
INGRE- DIENTS.-2 oz. of bitter almonds, 1 oz. of sweet ditto, 1 lb. of loaf sugar, the rinds of 3 lemons, 1 quart of Irish whiskey or gin, 1 tablespoonful of clarified honey, 1/2 pint of milk.
Blanch and pound the almonds, and mix with them the sugar, which should also be pounded. Boil the milk, let it stand till quite cold; then mix all the ingredients together, and let them remain for 10 days, shaking them every day. Filter the mixture through blottingpaper, bottle off for use in small bottles, and seal the NOYE AU corks down. This will be found useful for flavouring many sweet dishes.
A tablespoonful of the above noyeau added to a pint of boiled custard instead of NOYEAU. brandy, as given in our recipe for custard, makes an exceedingly agreeable and delicate flavour.
SEASONABLE.-May be made at any time. "Oh, those melons! If he's able We're to have a feast so nice!
One goes to the Abbot's table, All of us get each a slice."-BROWNING:
OATMEAL.
