Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

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Raisin Wine

of salt, milk. AVERAGE COST, 10d.
of salt, milk. AVERAGE COST, 10d.

INGREDIENTS.-10 lbs. of raisins, 1 lb. of sugar, water. AVER- AGE COST, 3s. 6d. per gallon.

Pick some sound large raisins, and chop them very finely. Pour a gallon of hot water upon them, and press the liquor through a bag. Let it stand 12 hours, then put in the sugar, and leave it to ferment. When this has ceased, cask it, bung it, and leave it for 3 months, when draw it offinto another cask, which it must quite fill. Bung very closely and bottle 10 months later. A year afterwards it will be ready.

TIME. About 2 years.

SEASONABLE. - Make this in autumn.

RASPBERRY CREAM.

not require quite so
not require quite so

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