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Average cost, 2s. Gd. per gallon. Sufficient for 9 gallons. Seasonable. — Make this in March, and bottle it the following January.

BASPBEBBY VINEGAR.

i8a8. Ingbedients.—To every 3 pints of the best vinegar allow 4| pints of freshly-gathered raspberries; to each pint of liquor allow 1 lb. of pounded loaf sugar, 1 wineglassful of brandy.

Mode.—Let the raspberries be freshly gathered; pick them from tho stalks, and put If pint of them into a stone jar; pour 3 pints of the best vinegar over them, and let them remain for 24 hours; then strain the liquor over another 1$ pint of fresh raspberries. Let them remain another 24 hours, and the following day repeat the process for the third time; then drain off the liquor without pressing, and pass it through a jelly-bag' (previously wetted with plain vinegar), into a stone jar. Add to every pint of the liquor 1 lb. of pounded loaf sugar; stir them together, and, when the sugar is dissolved, cover the jar; set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises; add to each pint a glass of brandy, bottle it, and seal the corks. This is an excellent-drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient.

Time.—To be boiled 1 hour. Average cost, Is. per pint.

Sufficient to make 2 quarts.

Seasonable.—Make this in July or August, when raspberries are most plentiful.

BHTTBABB WINE.

1829. Ingredients.—To every 5 lbs. of rhubarb pulp allow 1 gallon of cold spring water; to every gallon of liquor allow 3 lbs. of loaf sugar, i oz. of isinglass, the rind of 1 lemon.

Mode.—Gather the rhubarb about the middle of May; wipe it with a wet cloth, and, with'a mallet, bruise it in a large wooden tub or other convenient means. When reduced to a pulp, weigh it, and to every 5 lbs. add 1 gallon of cold spring water; let these remain for 3 days, stirring 3 or 4 times a day; and, on the fourth day, press the pulp through a hair sieve; put the liquor into a tub, and to every gallon put 3 lbs. of loaf sugar; stir in the sugar until it is quite dissolved, and add the lemon-rind j let the liquor remain, and, in 4, 5, or 6 days, the fermentation will begin to subside, and a crust or head will be formed, which should be skimmed off, or the liquor drawn from it, when the crust begins to crack or separate. Put the wine into a cask, and if, after that, it ferments, rack it off into another cask, and in a fortnight stop it down. If the wine should have lost any of its original sweetness, add a little more loaf sugar, taking care that the cask is full. Bottle it off in February or March, and in the summer it should be fit to drink. It will improve greatly by keeping; and, should a very brilliant colour be desired, add a little currant-juice. Seasonable.—Make this about the middle of May.

"WELSH KECTAB.

1830. Ingredients.—1 lb. of raisins, 3 lemons, 2 lbs. of loaf sugar, 2 gallons of boiling water.

Mode.—Cut the peel of the lemons very thin, pour upon it the boiling water, and, when cool, add the strained juice of the lemons, the sugar, and the raisins, stoned and chopped very fine. Let it stand 4 or 5 days, stirring it every day; then strain it through a jelly-bag, and bottle it for present use.

Time.—4 or 6 days. Average cost, 1«. 9d.

Sufficient to make 2 gallons.

CLAEET-CTJP.

1831. Ingredients.—1 bottle of claret, 1 bottle of soda-water, about J lb. of pounded ice, 4 tablespoonfuls of powdered sugar, i teaspoon

ful of grated nutmeg, 1 liqueur-glass of Maraschino, a sprig of green borage.

Mode.—Put all the ingredients into a silver cup, regulating the proportion of ice by the state of the weather: if very warm, a larger quantity would be necessary. Iland the cup round with a clean napkin passed through one of the handles, that the edge of the cup may be wiped after each guest has partaken of the contents thereof. Seasonable in summer.

Clarets.All those wines called in England clarets are the produce of the country round Bordeaux, or the Bordelais; but it is remarkable that there is no pure wine in France known by the name of claret, which is a corruption of claret, a term that is applied there to any red or rose-coloured wine. Round Bordeaux are produced a number of wines of the first quality, which pass under the name simply of vim de Bordeaux, or have the designation of the particular district where they are made; as XafiUe, Latour, &c. The clarets brought to the English market are frequently prepared" for it by the wine-growers by mixing together several Bordeaux wines, or by adding to them a portion of some other wines; but in France the pure wines are carefully preserved distinct. The genuine wines of Bordeaux are of great variety, that part being one of the most distinguished in France; and the principal s are those of Jledoc, Palus, Graves, and Blanche, the product of each having characters considerably different.

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CHAMP AGNE-CUP.

1832. Ingredients.—1 quart bottle of champagne, 2 bottles of sodawater, 1 liqueur-glass of brandy or Curac^a, 2 tablespoonfuls of powdered sugar, 1 lb. of pounded ice, a sprig of green borage.

Mode.—Put all the ingredients into a silver cup; stir them together, and serve the same as claret-cup No. 1831. Should the above proportion of sugar not be found sufficient to suit some tastes, increase the quantity. When borage is not easily obtainable, substitute for it a few slices of cucumber-rind.

Seasonable.—Suitable for picnics, balls, weddings, and other festive occasions.

Champagne.—This, the most celebrated of French wines, is the produce chiefly of the province of that name, and is generally understood in England to be a brisk, effervescing, or sparkling white wine, of e very fint>*ilavour; but this is only one of the varieties of this class. There is both red and white champagne, and each of these may be either still or brisk. There are the sparkling wines (moiuteux), and the still wines (non-mouaneux). The brisk are in general the most highly esteemed, or, at least, are the most popular in this country, on account of their delicate flavour and the agreeable pungency which they derive from the carbonic acid they contain, and to which they owe their briskness.

GINGER BEER.

1833. Increments.—2? lbs. of loaf sugar, li oz. of bruised ginger, 1 oz. of cream of tartar, the rind and juice of 2 lemons, 3 gallons of boiling water, 2 large tablespoonfuls of thick and fresh brewer's yeast.

Mode.—Peel the lemons, squeeze the juice, strain it, and put the peel and juice into a large earthen pan, with the bruised ginger, cream of tartar, and loaf sugar. Pour over these ingredients 3 gallons of boiling water; let it stand until just warm, when add the yeast, which should be thick and perfectly fresh. Stir the contents of the pan well, and let them remain near the fire all night, covering the pan over with a cloth. The next day skim off the yeast, and pour the liquor carefully into another vessel, leaving the sediment; then bottle immediately, and tie the corks down, and in 3 days the ginger beer will be fit for use. For some tastes, the above proportion of sugar may be found rather too large, when it may be diminished; but the beer will not keep so long good.

Average cost for this quantity, 2s.; or \d. per bottle.

Sufficient to fill 4 dozen ginger-beer bottles.

Seasonable.—This should be made during the summer months

LEMONADE,

1834. Ingredients.—The rind of 2 lemons, the juice of 3 large or 4 small ones, 1 lb. of loaf sugar, 1 quart of boiling water.

Mode.—Hub some of the sugar, in lumps, on 2 of the lemons until they have imbibed all the oil from them, and put it with the remainder of the sugar into a jug; add the lemon-juice (but no pips), and pour over the whole a quart of boiling water. When the sugar is dissolved, strain the lemonade through a fine sieve or piece of muslin, and, when cool, it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up in it; a little sherry mixed with it, also, makes this beverage much nicer.

Average cost, 6d. per quart.

Lemonade.—" There is a current opinion among women," says Brillat 8avarin, "which every year causes the death of many young women,—that acids, especially vinegar, are preventives of obesity. Beyond all doubt, acids have the effect of destroying obesity; but they also destroy health and freshness. Lemonade is, of all acids, the most harmless; but few stomachs can resist it long. I knew, in 1776, at Dijon, a young lady of great beauty, to whom I was attached by bonds of friendship, great, almost, as those of love. One day, when she had for some time gradually grown pale and thin (previously she had a slight embonpoint), she told me in confidence, that, as her young friends had ridiculed her for being fat, she had, to counteract the tendency, been in the habit every day of drinking a large glass of vinaigre. She died at eighteen years of age, from the effect of these potions.

TO MAKE NEGUS.

1835. Ingbedients.—To every pint of port wine allow 1 quart of boiling water, i lb. of sugar, 1 lemon, grated nutmeg to taste.

Mode.—hs this beverage is more usually drunk at children's parties than at any other, the wine need not be very old or expensive for the purpose, a new fruity wine answering very well for it. Put the wine into a jug, rub some lumps of sugar (equal to | lb.) on the lemon-rind until all the yellow part of the skin is absorbed, then squeeze the juice, and strain it. Add the sugar and lemon-juice to the port wine, with the grated nutmeg; pour over it the boiling water, cover the jug, and, when the beverage has cooled a little, it will be fit for use. Negus may also be made of sherry, or any other sweet white wine, but is more usually made of port than of any other beverage.

Sufficient.—Allow 1 pint of wine, with the other ingredients in proportion, for a party of 9 or 10 children.

A PLEASANT DBIBTK EOB WARM WEATHER,

1836. Ingredients.—To every lj pint of good ale allow 1 bottle of ginger beer.

Mode.—for this beverage the ginger beer must be in an effervescing Btate, and the beer not in the least turned or sour. Mix them together, and drink immediately. The draught is refreshing and wholesome, as the ginger corrects the action of the beer. It does not deteriorate by standing a little, but, of course, is better when taken fresh.

FOB A SUMMER, DRAUGHT.

1837. Ingbedients.—The juice of 1 lemon, a tumbler-ful of cold water, pounded sugar to taste, i small teaspoonful of carbonate of soda.

Mode.—Squeeze the juice from the lemon; strain, and add it to the water, with sufficient pounded sugar to sweeten the whole nicely. When well mixed, put in the soda, stir well, and drink while the mixture is in an effcrvcscing state.

TO MULL WINB.

1838. Ingredients.—To every pint of wine allow 1 large cupful of water, sugar and spice to taste.

Mode.—In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavor is extracted, then add the wine and sugar, and bring the whole to the boiling-point, when served with strips of crisp dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose; and the latter requires a very large proportion of sugar. The vessel that the wine is boiled in must be delicately clean, and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which are more suitable than saucepans, as, if the latter are not scrupulously clean, they will spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purposes,

TO MAKE HOT PUNCH.

1839. Ingredients.—i pint of rum, 4 pint of brandy, I lb. of sugar, 1 large lemon, 4 teaspoonful of nutmeg, 1 pint of boiling water.

Mode.—Rub the sugar over the lemon until it has absorbed all the yellow part of the skin, then put the sugar into a punchbowl; add the lemon-juice (free from pigs), and mix these two ingredients well together. Pour over them the boiling water, stir well together, add the rum, brandy, and nutmeg; mix thoroughly, and the punch will be ready to serve. It is very im- Punch-bowl and ladle. portant in making good punch that all the ingredients are thoroughly

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