Spice Brandy Recipe

Put into a jar French brandy, and rose or peach leaves, in the

proportion of a quart of the former to half a pint of the latter. Let

them steep together, till the strength is obtained from the leaves--then

turn off the brandy, squeeze the leaves dry, throw them away, and put

fresh leaves to the brandy. Continue to go through the above process

until the brandy is strongly impregnated with the leaves--then turn the

brandy off clear, and bottle it--keep it corked tight. Lemon or orange

peel, and peach meats, steeped in a bottle of brandy, give it a fine

flavor. It takes the rind of three or four lemons, or a quarter of a

pound of peach meats, to flavor a pint of brandy. When all the brandy is

used, put in more, with a few fresh rinds. Spice brandy is very nice to

season cakes, puddings, and mince pies.