Elder Wine
INGREDIENTS. - To every 3 gallons of water allow 1 peck of elderberries; to every gallon of juice allow 3 lbs. of sugar, 1/2 oz. of ground ginger, 6 cloves, 1 lb. of good Turkey raisins ; 1 pint of brandy to every gallon of wine. To every 9 gallons of wine, 3 or 4 tablespoonfuls of fresh brewer's yeast.
Pour the water, quite boiling, on the elderberries, which should be picked from the stalks, and let these stand covered for 24 hours; then strain the whole through a sieve or bag, breaking the fruit to express all the juice from it. Measure the liquor, and to every gallon allow the above proportion of sugar. Boil the juice and sugar with the ginger, cloves and raisins for 1 hour, skimming the liquor the whole time; let it stand stand until milk-warm, then ELDERBERRIES. put it into a clean dry cask, with 3 or 4 tablespoonfuls of good fresh yeast to every 9 gallons of wine. Let it ferment for about a fortnight; then add the brandy, bung up the cask, and let it stand some months before it is bottled, when it will be found excellent. A bunch of hops suspended to a string from the bung, some persons say, will preserve the wine good for several years. Elder wine is usually mulled, and served with sippets of toasted bread and a little grated nutmeg.
TIME. To stand covered for 24 hours; to be boiled 1 hour.
SEASONABLE. - Make this in September.
Empress Pudding. INGREDI- ENTS for large pudding. Ib. of rice, 2 oz. of butter, 3 eggs, jam, sufficient milk to soften the rice. AVERAGE COST, 1s.
ENDIVE.
Boil the rice in the milk until very soft; then add the butter, boil it for a few minutes after the latter ingredient is put in, and set it by to cool. Well beat the eggs, stir these in, and line a dish with puff-paste; put over this a layer of rice, then a thin layer of any kind of jam, then another layer of rice, and proceed in this manner until the dish is full; and bake in a moderate oven for 3/4 hour. This pudding may be eaten hot or cold; if the latter, it will be much improved by having a boiled custard poured over it.
TIME. hour.
SEASONABLE at any time.
Endive. This vegetable, so beautiful in appearance, makes an excellent addition to winter salad, when lettuces and other salads are not obtainable. It is usually placed cut up in the centre of the dish, and looks remarkably pretty with slices of beetroot, hard-boiled eggs, and curled celery placed round it so that the colours contrast nicely. In preparing it, carefully wash and cleanse it free from insects, which are generally found near the heart; remove any decayed or dead leaves, and dry it thoroughly by shaking in a cloth. This vegetable may also be served hot, stewed in cream, brown gravy, or butter; but when dressed thus the sauce it is stewed in should not be very highly seasoned, as that would destroy and overpower the flavour of the vegetable. SEASONABLE from November to March.
Endive à la Française. - IN- GREDIENTS for dish for 5 or 6 persons.heads of endive, 1 pint of broth, 3 oz. of fresh butter salt, pepper and grated nutmeg to taste. AVERAGE COST, 1s. 2d. Wash and boil the endive as in the preceding recipe; chop it rather fine, and put into a stewpan with the broth; boil over a brisk fire until the sauce is all reduced; then put in the butter, pepper, salt and grated nutmeg (the latter must be very sparingly used); mix all well together, bring it to the boiling-point, and serve very hot.
TIME.-10 minutes to boil, 5 minutes to simmer in the broth.
SEASONABLE from November to March.