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Green (Boil the leaves of spinach)
Boil the leaves of spinach about a minute in a little water, and when strained bottle the liquor for use. In coloring refined sugars, taste and fancy must guide.
To make Devices in Sugar.
Steep gum tragacanth in rose-water, and with double refined sugar make it into a paste, and color and mould it to fancy.
Whipped Syllabub.
Rub a lump of loaf sugar on the outside of a lemon, and put it into a pint of thick cream, and sweeten it to taste. Squeeze in the juice of a lemon, and add a glass of Madeira wine, or French brandy. Mill it to a froth with a chocolate mill, take off the froth as it rises, and lay it in a hair sieve. Fill one-half of the glass with red wine, then lay the froth as high as possible, but take care that it is well drained in the sieve, otherwise it will mix with the wine, and the syllabub be spoiled.
Solid Syllabub.
To a quart of rich cream put a quart of white wine, the juice of 2 lemons, with the rind of 1 grated, and sweeten it to taste. Whip it up well, and take off the froth as it rises. Put it upon a hair sieve, and let it stand in a cool place till the next day. Then half fill the glasses with the scum, and heap up the froth as high as possible. The bottom will look clear and it will keep several days. Snow Balls.
Pare and take out the cores of 5 large baking apples, and fill the holes with orange or quince marmalade. Then take some good hot paste, roll the apples in it, and make the crust of an equal thickness; put them in a tin dripping-pan, bake them in a moderate oven, and when taken out, make icing for them; let the same be a quarter of an inch thick, and set them a good distance from the fire until they become hardened, but be cautious that they are not browned.
Capillaire.
Mix 6 eggs well beat up, with 14 pounds of loaf sugar, and 3 pounds of coarse sugar. Put them into 3 quarts of water, boil it twice, skim it well, and add a of a pint of orange-flower water; strain it through a jelly-bag, and put it into bottles for use. A spoonful or two of this syrup put into a draught of either cold or warm water, makes an exceedingly pleasant drink.
To make Confectionery Drops. ing. Color it with a small quantity of liquid carmine, or any other color ground fine. Take a small pan with a lip, fill it three parts with paste, place it on a small stove, the half hole being of the size of the pan, and stir the sugar with a little ivory or bone handle, until it becomes liquid. When it almost boils, take it from the fire and continue to stir it; if it be too moist take a little of the powdered sugar, and add a spoonful to the paste, and stir it till it is of such a consistence as to run without too much extension. Have a tin plate, very clean and smooth; take the little pan in the left hand, and hold in the right a bit of iron, copper, or silver wire, four inches long, to take off the drop from the lip of the pan, and let it fall regularly on the tin plate; two hours afterwards take off the drops with the blade of a knife.
Chocolate Drops.
Scrape the chocolate to powder, and put an ounce to each pound of sugar; moisten the paste with clear water, work it as above, only take care to use all the paste prepared, as, if it be put on the fire a second time, it greases, and the drop is not of the proper thickness.
Orange-flower Drops.
These are made as the sugar drops, only using orange-flower water; or instead of it, use the essence of neroli, which is the essential oil of that flower.
Coffee Drops.
An ounce of coffee to a pound of sugar will form a strong decoction; when cleared, use it to moisten the sugar, and then make the drops as above.
Peppermint Drops.
The only requisites to make these are, extreme cleanliness, the finest sugar, and a few drops of the essence of peppermint.
Clove Drops.
These are made as the peppermint drops, the cloves being pounded, or the essence used. Good cloves should be black, heavy, of a pungent smell, hot to the taste, and full of oil.
Ginger Drops.
Pound and sift through a silk sieve the required quantity of ginger, according to the strength wanted, and add to it the sugar with clear water.
China ginger is best, being aromatic as well as hot and sharp-tasted.
Liquorice Lozenges.
Take of extract of liquorice, double-refined sugar, each 10 ounces; tragacanth, powdered, 3 ounces.
Powder them thoroughly, and make them into lozenges with rose-water. These are agreeable pectorals, and may be used at pleasure in tickling coughs. The above receipt is the easiest and best mode of making these lozenges. Refined extract of liquorice should be used; and it is easily powdered in the cold, after it has been laid for some days in a dry and rather warm place.
Extract of Liquorice, The liquorice root is to be boiled in eight times its weight of water, to one half; the liquor is then to be expressed, and after the fæces have subsided, to be filtered; it is then to be evaporated, with a heat between 200° and 212°, until it becomes thickish; and, lastly, it is to be evaporated with a heat less than 200°, and frequently stirred, until it acquires a consistence proper for forming pills. This is made into little pastils, or flat cakes, often bearing the impression of the places where they are made; and a bit now and then put into the mouth takes off the tickling of a cough. It should be dissolved slowly in the mouth to make it Take double-refined sugar, pound and sift it through a hair sieve, not too fine; and then sift it through a silk sieve, to take out all the fine dust, which would destroy the beauty of the drop. Put the sugar into a clean pan, and moisten it with any favorite aromatic: if rose-water, pour it in slowly, stirring it with a paddle, which the sugar will fall from, as soon as it is moist enough, without stick- | pleasant. To Prepare Liquorice Juice.
Take up the roots in July; clean them perfectly as soon as out of the earth, than hang them up in the air, till nearly dry; after this cut them into thin slices, and boil them in water till the decoction is extremely strong; then press it hard out to obtain all the juice from the roots. This decoction is left to settle a little, and when it has deposited its coarser parts, pour it off into vessels, evaporate it over a fire, strong first, but mild afterwards, till it becomes of a thick consistence; then let the fire go out, and when the extract is cool take out large parcels of it at a time, and work them well with the hands, forming them into cylindric masses, which cut into such lengths as required, roll them over half-dried bay leaves, which adhere to their surfaces, and leave them exposed to the sun, till perfectly dried. Great nicety is to be observed at the end of the evaporation, to get the extract to a proper consistence without letting it burn.
Refined Liquorice.
That description of article which is vended in thin, rounded and glased pieces about the thickness of a crow's quill, is chiefly prepared in England. The whole process consists in evaporating the liquorice-ball anew, and purifying it by rest, with the help of isinglass, etc.
To Candy Orange-Marmalade.
Cut the clearest Seville oranges into two, take Scotch Marmalade.
Take of the juice of Seville oranges, 2 pints, yellow honey, 2 lbs. Boil to a proper consistence.
Hartshorn Jelly.
Boila pound of hartshorn in 3 quarts of water over a gentle fire till it becomes a jelly; when a little hangs on a spoon it is done enough. Strain it hot, put it into a well-tinned saucepan, and add to it a pint of Rhenish wine and of a pound of loaf sugar. Beat the whites of 4 eggs or more to a froth, stir it sufficiently for the whites to mix well with the jelly, and pour it in as if cooling it. Boil it two or three minutes, ther put in the juice of 4 lemons, and let it boil two minutes longer.
When it is finally curdled and of a pure white, pour it into a swan-skin jelly-bag over a China basin, and pour it back again until it becomes as clear as rock-water; set a very clean China basin under, fill the glasses, put some thin lemon-rind into the basin, and when the jelly is all run out of the bag, with a clean spoon fill the rest of the glasses, and they will look of a fine amber color.
Put in lemon and sugar agreeable to the palate.
Whipped Cream.
Mix the whites of 8 eggs, a quart of thick cream, and a pint of sack; sweeten them to taste with double refined sugar. It may be perfumed with a little musk or ambergris tied in arag and steeped in a little cream. Whip it up with a whisk, and some lemon-peel tied in the middle of the whisk. out all the juice and pulp into a basin, and pick Then lay the froth with a spoon in the glasses or basins.
Pistachio Cream. all the skins and seeds out of it. Boil the rinds in hard water till they become tender, and change the water two or three times while they are boiling. Then pound them in a marble mortar and add to Beat a pound of pistachio nut kernels in a morit the juice and pulp; put them next into a pre-tar with a spoonful of brandy. Put them into a serving pan with double their weight in loaf sugar, and set it over a slow fire. Boil it rather more than half an hour, put it into pots; cover it with brandy-paper and tie it close down.
To make Transparent Marmalade.
Cut very pale Seville oranges into quarters, take out the pulp, put it into a basin and pick out the skins and seeds. Put the peels into a little salt and water and let them stand all night, then boil them in a good quantity of spring-water until they are tender, cut them in very thin slices and put them into the pulp. To every pound of marmalade put 1½ pounds of double-refined beaten sugar; boil them together gently for 20 minutes; if they are not transparent boil them a few minutes longer. Stir it gently all the time, and take care not to break the slices. When it is cold put it into jelly and sweetmeat glasses tied down tight. Barberry Marmalade.
Mash the barberries in a little water on a warm stove; pass them through a hair sieve with a paddle; weigh the pulp and put it back on the fire; reduce it to, clarify a pound of sugar and boil it well; put in the pulp and boil it together for a few minutes.
Quince Marmalade.
Take quinces that are quite ripe, pare and cut them in quarters, take out the cores, put them in a stewpan with spring-water, nearly enough to cover them, keep them closely covered and let them stew gently till they are quite soft and red, then mash and rub them through a hair sieve.
Put them in a pan over a gentle fire, with as much thick clarified sugar as the weight of the quinces; boil them an hour and stir the whole time with a wooden spoon to prevent its sticking; put it into pots and when cold tie them down. pan with a pint of good cream and the yolks of 2 eggs beaten fine. Stir it gently over the fire till it grows thick, and then put it into a China soupplate. When it is cold stick it over with small pieces of the nuts and send it to table.
Ice Cream.
To a pound of any preserved fruit add a quart of good cream, squeeze the juice of 2 lemons into it and some sugar to taste. Let the whole be rubbed through a fine hair sieve, and if raspberry, strawberry, or any red fruit, add a little cochineal to heighten the color; have the freezing can nice and clean, put the cream into it and cover it, then put it into the tub with ice beat small, and some salt; turn the freezing can quickly, and as the cream sticks to the sides scrape it down with an ice spoon, and so on till it is frozen. The more the cream is worked to the side with the spoon, the smoother and better flavored it will be. After it is well frozen take it out and put it into ice-moulds with salt and ice; then carefully wash the moulds for fear of any salt adhering to them; dip them in lukewarm water and send them to table.
Another Method-(Water-Ice).
Bruise 1 quart of strawberries in a basin with a pint of good cream, a little currant jelly, and some cold clarified sugar; rub this well through the tammy and put it into an ice can well covered; then set it in a tub of broken ice with plenty of salt; when it grows thick about the sides, stir it with a spoon and cover it close again till it is perfectly frozen through; cover it well with ice and salt both under and over, and when it is frozen change it into a mould and cover well with ice.
Sweeten a little plain cream with sugar and orange-flower water, and treat it the same; likewise any other fruit, without cream, may be mixed as above. This is called water-ice.
Blackberry Brandy-U. S. Sanitary Commission Receipt.
Ten quarts of blackberries make 1 gallon of juice. To 1 gallon of juice add 4 pounds of white sugar. Boil and skim it. Add 1 ounce of cloves, 1 ounce of ground cinnamon, 10 grated nutmegs; boil again. When cool add 1 quart of best whiskey or brandy.
Blackberry Brandy.
To 1 quart of strained blackberry juice add 1 pound of white sugar, 1 teaspoonful of powdered allspice, 1 teaspoonful of ground cloves. Boil a few minutes, then remove from the fire, and add a pint of fourth-proof brandy or good Monongahela whiskey. Bottle and cork close. It is fit for immediate use. On no account use inferior brandy.
Extract of Blackberries.
Fill a quart bottle half full of ripe berries, add 1 teaspoonful of whole allspice and a few cloves.
Fill the bottle with best whiskey. At the end of a month it will be fit for use. In using mix with a little sugar and water.
Blackberry Cordial.
To 1 gallon of blackberry juice add 4 pounds of white sugar; boil and skim off, then add 1 ounce of cloves, 1 ounce of cinnamon, 10 grated nutmegs, and boil down till quite rich; then let it cool and settle, afterward drain off, and add 1 pint of good brandy or whiskey.
Blackberry Syrup.
Take 2 pounds of the smaller blackberry roots and 2 gallons of water, and boil them down to 3 quarts; add 5 pounds of crushed sugar and 1 pint of best brandy. To 60 gallons thus prepared add 3 pounds of allspice and 2 pounds each of cloves and cassia. The smaller roots are much better than the larger ones, on account of their possessing superior astringent qualities. Another Recipe.
To 2 quarts of blackberry juice add an ounce each of powdered nutmeg, cinnamon and allspice, and of an ounce of powdered cloves. Boil these together; and, while hot, add a pint of pure French brandy, and sweeten with loaf sugar.
Blackberry Wine.
The following is given by the Tribune as an excellent recipe: To 2 quarts of blackberry juice put 14 pounds of white sugar, an ounce of cinnamon, an ounce of nutmeg, an ounce of cloves, 1 ounce of allspice; let it boil a few minutes, and when cool add 1 pint of brandy.
Superior Receipt for Ice Cream.
One gallon of cream, 2 pounds of rolled loaf sugar, 1 teaspoonful of oil of lemon. If for vanilla cream, 2 eggs beaten and 14 tablespoonfuls of tincture of vanilla should be used; mix well and freeze in the usual way. The vanilla or lemon should be well mixed with the sugar, before it is added to the cream; by this means the cream will all be flavored alike Freezing Ice Cream.
Take a bucket of ice and pound it fine; mix with it salt (2 parts), place your cream in a freezer, cover it close, and put it in the bucket; draw the ice round it so as to touch every part in a few minutes, put in a spoon and stir it from the edge to the centre. When the cream is put in a mould, close it and move it in the ice, instead of using a spoon.
Lemon Ice Cream.
Roll 2 fresh lemons in as much powdered loaf sugar as will be sufficient to sweeten 1 quart of rich cream; if the juice is wished, you can put some in with more sugar; freeze it. A good plan is to rub the lemon on a large lump of sugar, and then use the sugar in sweetening the cream.
Ice Cream with Fruit.
Mix the juice of the fruit with the sugar before you add the cream, which need not be very rich.
Calf's-Foot Jelly.
Split the feet, and soak them in cold water four or five hours; wash them and boil in 6 quarts of water; when it is reduced one-half strain it through a colander, and skim off all the fat that is on the top; set it away to cool, and when the jelly is very stiff, wipe it with a towel, to take off any grease that should remain; cut it in pieces, and pare off all the dark parts; put it in your preserving-kettle, with 3 gills of wine, the juice and peel of 2 lemons, sugar and mace to your taste, and the shells and whites of 6 eggs; after it has boiled twenty minutes, pour in some cold water to make it settle; if any scum arises, take it off; let it boil five minutes longer, and take it off the fire; keep it covered for about an hour; when done, strain it through a bag that has been dipped in hot water, and put it in your glasses.
Currant Jelly.
Take the juice of red currants, 1 pound; sugar, 6 ounces. Boil down.
Another Method.
Take the juice of red currants, add white sugar, equal quantities. Stir it gently and smoothly for three hours, put it into glasses, and in three days it will concrete into a firm jelly.
Black Currant Jelly.
Put to 10 quarts of ripe dry black currants, 1 quart of water; put them in a large stewpan, the paper close over them, and set them for two hours in a cool oven. Squeeze them through a fine cloth, and add to every quart of juice 1½ pounds of loaf sugar broken into small pieces. Stir it till the sugar is melted; when it boils, skim it quite clean. Boil it pretty quickly over a clear fire, till it jellies, which is known by dipping a skimmer into the jelly, and holding it in the air; when it hangs to the spoon in a drop it is done. If the jelly is boiled too long, it will lose its flavor and shrink very much. Pour it into pots, cover them with brandy papers, and keep them in a dry place.
Red and white jellies are made in the same way.
Apple Jelly.
Take of apple juice strained, 4 pounds; sugar, 1 pound. Boil to a jelly.
Strawberry Jelly.
Take of the juice of strawberries, 4 pounds; sugar, 2 pounds. Boil down.
Gooseberry Jelly.
Dissolve sugar in about half its weight of water, and boil; it will be nearly solid when cold; to this syrup add an equal weight of gooseberry juice, and give it a boil, but not long; for otherwise it will not fix.
Raspberry Cream.
Rub 1 quart of raspberries through a hair sieve, and take out the seeds, and mix it well with cream; sweeten it with sugar to your taste, then put it into a stone jug, and raise a froth with a chocolate mill. As the froth arises, take it off with a spoon, and lay it upon a hair sieve. When there is as much froth as wanted, put what cream remains in a deep China dish, and pour the frothed cream upon it, as high as it will lie on.
Raspberry Vinegar.