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Equal quantities of butter and flour by weight, the butter to be washed. The yolk of 1 egg. Divide butter in three or four parts and chill; chop one portion into the flour, mix with ice water, and roll in the remainder. Roll and fold several times. If it grows sticky, chill till it hardens.
2 pounds powdered crackers, 1 cup molasses, 1 of cider, 1 of chopped raisins, 2 eggs, 1 teaspoon salt, 1 of clove, 2 of cinnamon, 1 of mace, 1 of nutmeg. This quantity makes two pies. Bake forty minutes.
1 cup bread or cracker crumbs, 1 of raisins, 1 of vinegar, 1 of sugar, 1 of molasses, 1 of water,1/2of butter, 1 of currants. Spice to taste.
2 pounds lean beef, 1 of suet, 5 of apples, 2 of stoned raisins, 1 of currants,3/4of citron cut fine, 21/2of brown sugar, 3 tablespoons cinnamon, 1 of mace, 1 of cloves, 1 of allspice, 1 of salt, 2 of nutmeg, 1 pint of sherry, 1 of brandy, 1 of cider, 1 bowl of currant jelly.
1 egg beaten stiff, add 1 cup sugar, and juice and rind of 1 lemon. Line your patty pans with pastry, then put in the lemon mixture and bake. This will make about six tarts. This same idea may be used, and in place of lemon put any kind of jam (about a tablespoonful), and when cold add whipped cream to the top.
The pie crust should be made and baked first. The filling consists of juice and rind of 2 lemons, 6 eggs,1/2pound of sugar,1/4pound butter, small glass of brandy, nutmeg. Cream, butter and sugar together; add brandy, nutmeg, lemon, and then eggs. Take the whites of 2 more eggs, beat very light and put on top. This will make one large pie.
The grated rind and juice of 1 lemon or orange, 6 tablespoons sugar, 1 of flour, 1 cup milk, yolks of 4 eggs. Beat the whites to a stiff froth, and mix into them 3 tablespoons sugar, which you put on pie after baking, and return to oven for a delicate browning.
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1 small can grated pineapple, 1 cup water, 1 of sugar. Let it come to a boil. 1 package gelatine soaked in 1 cup cold water fifteen minutes, then pour 2 cups boiling water on it. Put this with the pineapple and boil with the juice of 2 lemons. Have ready the whites of 2 eggs beaten stiff, and pour gradually in the boiling mixture. Serve with whipped cream when cool. This should be made the day before using.
1/2pint tapioca soaked over night in1/2pint of cold water; in the morning drain, and cover with boiling water and cook till clear, stirring constantly. Remove from fire, add juice of 1 lemon, 1 cup grated pineapple, 1 cup sugar and the beaten whites of 2 eggs. Serve cold with cream.
1/2box gelatine to 1 quart milk and 3 eggs. The milk, yolks of eggs and gelatine are put together hot on stove, and just as it is taken off, the whites are stirred in. Add flavoring and mold it.
3/4box of gelatine soaked soft in 11/2pints milk; bring to a boil. Stir in the beaten yolks of 3 eggs, 3 tablespoons sugar, then bring to a boil again. Beat the whites to a stiff froth and stir in after removing from the fire. Flavor with vanilla. Pour in a mold to cool, and serve with cream.
1 large lemon, 4 eggs, 4 tablespoons sugar, 3 of water. Beat yolks and sugar, add juice and rind of lemon, and water. Let simmer till it thickens. Beat whites of eggs stiff with 2 tablespoons of sugar, and stir into the custard while warm.
Peel and wash bananas. Use equal parts of bananas and sweet cream. To 1 quart of the mixture allow1/4pound of sugar. Beat all together till the cream is light. Some consider it an improvement to add a few drops of vanilla, or the juice of canned pineapple.
1/2pint rich cream whipped light,1/2package gelatine soaked in 1 cup milk, 1 large cup strong coffee, 1 cup white sugar and whites of 2 eggs. Soak the gelatine until perfectly soft, have the coffee boiling hot, and turn over the gelatine and sugar. Strain and set away until partly stiff. Beat the eggs to a stiff froth, and mix with the whipped cream; add to the gelatine, mixing thoroughly. Mold and serve with whipped cream.
Cut 18 fine peaches, or a sufficient number of canned ones, into small pieces, and boil with1/2pound of sugar. When reduced to a marmalade press through a coarse sieve, then add1/2package dissolved gelatine, and a tumbler of cream. Stir this well to make it smooth, and when about set, add 1 pint of whipped cream, and pour into a mold. It makes a still prettier dish to serve half or quarter of peaches, half frozen, around the cream.
1 pint cream, whipped light,1/2ounce gelatine dissolved in 1 gill of hot milk, whites of 2 eggs beaten to a stiff froth, 1 small teacup of powdered sugar. Flavor with vanilla or little almond. Mix together the cream, eggs, sugar and flavoring, and beat in the gelatine and milk when quite cold. Line a mold with slices of sponge cake or lady fingers, and fill with the mixture. Set upon the ice to cool.
1 box gelatine, 1 pint boiling water,1/2pint cold water,1/2pint sherry, 1 lemon, 1 lime,3/4pound sugar, 1 teaspoon essence cinnamon. Soak gelatine in cold water, add hot water, sugar, wine, lemon and lime, and boil five minutes. Add 1 pint champagne and strain twice.
1/2box gelatine soaked in cold coffee. When well dissolved, pour in a pint of boiling coffee, sweeten totaste, and set aside to cool. When quite cold and almost jellied, beat up till it becomes a light foam. Pour into mold and place on ice. Serve with whipped cream.
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Mix1/2cup of flour with a little cold milk and stir into 1 pint of boiling milk. Remove from the fire, and add1/2cup sugar and 2 large tablespoons of butter; also 6 eggs, the whites and yolks beaten separately. Flavor with vanilla or lemon, and bake one-half hour in pan of hot water. Serve with wine sauce.
2 cups bread crumbs, 1 of currants, 1 of chopped raisins, 1 of figs, 1 of suet, 3 eggs, well-beaten, 2 cups milk, 1 of brown sugar. Steam four hours.
Take 4 eggs, a cup of cream or rich milk, and flour enough to make a thin batter. Add a little fine sugar and nutmeg. Butter the griddle and turn the batter on. Let it spread as large as a common dinner plate. When done on one side, turn it, as a pancake. Have some nice preserves, and spread over quickly. Roll the cake up, place on a flat dish, sift on a little powdered sugar and cinnamon, a little butter, if you wish, and serve hot. Be careful and not make the batter too thin.
1 cup sugar, 1 quart milk, yolks of 5 eggs, white of 1, and vanilla. Let the milk boil, then add eggs and sugar, and let cool. Crush and strain 1 pint strawberries, 2 tablespoons sugar and whites of 4 eggs, beaten stiff. Place the custard in glasses, about half full, then fill glasses with strawberry juice and the whites of eggs, beaten together.
1 quart of water, juice and pulp of 2 lemons and 1 coffee cup of sugar. When boiling hot, add 4 teaspoons corn starch. Boil fifteen minutes, stirring constantly. When cold, pour this over four or five oranges, which have been sliced. Beat the whites of 3 eggs to a stiff froth, sweeten and flavor, and place large spoonfuls over the top of the float.
1 quart milk, 3 tablespoons corn starch, yolks of 4 eggs,1/2cup sugar, a little salt. Put part of milk, salt and sugar on to boil. Dissolve corn starch in remainder of milk, stir into milk, and while boiling, add the yolks. Flavor with vanilla.
Frosting.—Whites of 4 eggs,1/2cup sugar, flavor with lemon, spread on pudding, and put in oven to brown. Save a little frosting to moisten top; then put grated cocoanut to give appearance of snow.
1 pint of milk, scalded, stir in 1 tablespoon corn starch and 2 of flour, mixed with a little cold milk,beat 4 eggs (yolks and whites separately), and, when the batter is cold, stir in first yolks, then whites, and bake three quarters of an hour.
Sauce.—1 cup sugar,1/2of butter, beaten to a cream, put over tea-kettle, and stir in1/2pint whipped cream, and flavor with brandy.
1 cup chopped suet, 1 of raisins, 1 of molasses, 1 of milk,1/2teaspoon soda, and 1 of salt. Stir quite thick with flour, and boil in a bag three hours. Serve with wine sauce.
1 pint powdered bread crumbs, 2 pints boiling milk, poured on to the bread, 3 eggs, 1 cup suet, fruit to taste, 1 wine-glass of sherry or brandy, and spice to taste. To be eaten with sauce.
2 cups chopped bread,1/2cup chopped suet,1/2cup molasses, 1 egg, 1 cup chopped raisins, 1 of milk, with1/2teaspoon soda dissolved in it,1/2teaspoon cloves, 1 teaspoon cinnamon, a little salt and mace. Boil two hours in a pudding-boiler. To be eaten with hot or hard sauce.
1 cup suet, 1 of milk, 1 of molasses, 2 of raisins, 4 of flour, 1 teaspoon saleratus. Steam four hours. Serve with rich sauce.
1 quart of milk, 1 tablespoon rice, 1 of sugar,1/2saltspoon of salt. Bake slowly, stirring once or twice.
1 pint milk, boiled, and stir in while boiling 2 tablespoons meal, with a little salt and a piece of butter. Butter dish and bake. Before baking, add 1 cup cold milk.
3 Boston crackers, rolled fine, 3 eggs, 3 tablespoons sugar. Salt and spice to taste. Pour 1 quart of boiling milk on to the crackers. Add the sugar, eggs and spice. Pour into a buttered dish. Bake one-half hour, and serve with either hard or liquid sauce.
1 quart milk, 2 coffee cups bread crumbs, 1 of white sugar,1/2cup butter, 4 eggs, the juice and1/2the grated rind of 1 lemon. Soak the bread in the milk, then add the beaten yolks with the butter and sugar, rubbed to a cream; also the lemon. Bake in a buttered dish until firm and slightly browned. Beat the whites to a stiff froth, with 3 tablespoons of powdered sugar, and flavor with lemon. Spread over the pudding when baked, and brown slightly; then sift sugar over it. Eat cold. Orange pudding may be made in the same way.
1 quart milk, piece of butter size of a walnut, 3 tablespoons corn starch dissolved in a little milk,yolks of 4 eggs, 6 tablespoons white sugar. Boil all together. When done, place in a dish, and set in the oven while beating the whites of eggs, to which add 3 tablespoons powdered sugar. Flavor with vanilla. Spread the beaten whites of eggs over the pudding, and return to oven, to slightly brown.
1/2pound of seeded raisins, same of currants, well washed and dried, grated rind and juice of 2 oranges,1/2a nutmeg grated, 1 tablespoon each of cinnamon, cloves and allspice,1/2a teaspoon of salt,1/2a pound of sugar,1/4pound of citron,1/2pound of suet,1/2pound of bread crumbs,1/2pound of flour, 1 teaspoon of baking powder and 6 well-beaten eggs. Chop the suet very fine, after removing the skin, and put it, together with the flour and bread crumbs, into a large bowl; then add the spices, oranges and sugar. Mix thoroughly. Beat the eggs until very light, and add to the contents in the bowl and mix well together. Stir in 1 pint of old English ale. Flour the raisins and currants and add to the compound. Butter a tin pudding-mold, put in the pudding, taking care to well secure the cover. Have ready a kettle of boiling water. Place the mold in it, and keep boiling constantly five hours.
Sauce for the pudding.—Beat the yolks of 2 eggs, with 1 cup of sugar and1/2cup butter. Have ready 1 pint of boiling cream, a dessert-spoon of corn starch, blended with a little cold milk. Add gradually to the beaten batter and eggs. Put all on the fire, and stir constantly until it boils. Add a wine-glass of sherryand 1 of brandy. Serve hot with the pudding. A hard sauce used in connection with the hot one is a great improvement.
1 small loaf of bread, crumbed,1/2pound of raisins, the same of currants,1/2pound of citron, 1 of beef suet, chopped fine, a little salt,3/4pound sugar and a little nutmeg. Mix and let stand over night. Beat 12 eggs, very light, and stir them in the mixture. Take enough milk to slightly moisten the whole. Add a little salt and nutmeg and3/4glass of brandy. Boil five hours. Set on fire with brandy to serve, and have a rich sauce.
6 butter crackers, rolled, 6 eggs, 3 pints of milk, 1 cup sugar,1/4cup butter, 1 teaspoon mixed spice, 1 pound raisins. Bake in a deep pudding-dish, in a moderate oven, three or four hours, stirring several times the first hour, to keep the raisins from settling. Serve with hard sauce.
1 box gelatine, soaked in1/2tea-cup of cold water, then add 1 quart boiling water. Stir till it is all dissolved. Add 4 cups white sugar and the juice of 4 lemons. Strain and set away till cold; then add the beaten whites, beating the whole thing half an hour, or until it is very white. Place on ice. Use the 4 yolks and 1 pint milk, and make a custard to eat with it.
Soak 4 tablespoons of tapioca over night in water enough to cover it, scald 1 quart milk, beat the yolks of 3 eggs, add 1 cup sugar, and stir this in with the tapioca, and the whole mixture thus formed into the milk. Let it cook about twenty minutes. Remove from fire, and stir in the whites of the eggs, having beaten them to a stiff froth. Add flavoring, and serve cold. This pudding should be cooked in a vessel set in hot water.
1/2pound flour,1/4pound lard, 1 teaspoon salt, 1 of yeast powder, enough cold water to make a stiff dough. Roll-out pastry. Cut with biscuit-cutter twice as many pieces as you have apples. Peel and core the apples. Put one round of pastry on one end of the apple. Fill the core-hole with sugar, cinnamon and a piece of butter. Put another round of pastry on so that the edges meet. Bake slowly three-quarters of an hour. This will make nine or ten dumplings.
Boil 6 tart apples, after paring them as for sauce, remove from fire, sweeten a little. Add a lump of butter, 1 cup cracker crumbs, stirred in 1 cup milk, yolks of 4 eggs, keeping whites for frosting, with1/2cup sugar. Serve with hard sauce.
1 pint steamed apples, 1 tablespoon melted butter, half a cup of sugar, whites of 6 eggs, yolks of 3, anda slight grating of nutmeg. Stir into the hot apple the butter, sugar and nutmeg and yolks of eggs, well-heated. When this is cold, add the well-beaten whites to the mixture. Butter a 3-pint dish and turn the soufflé into it. Bake thirty minutes in a hot oven. Serve immediately, with any kind of sauce.
Pare, core and slice 5 apples, and put in a pudding-dish, with a little water, and 1 cup sugar. Cover with pastry, and bake slowly, breaking the cover into the apples at last.
Pare and core the apples, put sugar and cinnamon in the holes. Take as many tablespoons of sago as you have apples. Mix it with a little cold water and turn in as much boiling water as will fill the dish. Stir till it thickens, then cover up for two hours, and let it thoroughly swell, then pour it over the apples, and bake about three hours. Sugar and cream for sauce.
Scald 1 pint of milk, boiling hot, add1/2cup butter; when melted, add a smooth thickening made of 1 cup of flour, mixed with cold milk. Stir until thick and smooth, being careful not to let it become lumpy. Remove from fire, and when cold, add the yolks of 8 eggs, beaten very lightly; lastly, the whites of the eggs, beaten to a stiff foam. Bake in a dish standing in hot water.
Sauce.—The yolks of 2 eggs, beaten in 1 cup of pulverized sugar to a cream. Add the whites, and turnover the whole 4 tablespoons of boiling cream or milk, and flour. Add wine, if you wish.
2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs, 1 small cup of butter, 1 pint of stoned raisins, 2 nutmegs, 1 large spoonful each of ground cloves and cinnamon. Sweeten to taste. Bake slowly six hours the day before using. Do not put the raisins in until it commences to thicken, and stir occasionally the first two hours after the raisins are in. Before serving the next day, set the tin in boiling hot water long enough before dinner to have it hot. Cold sauce.
Take baker's bread and cut away the crusts, butter, and slice rather thick, lay 1 layer of bread and then cover with blackberries and some of the juice (which has been stewed with a little sugar), then more bread and more berries. Over the top throw a glass of wine. Serve with hard sauce.
Buy a rennet from the butcher (it is the stomach of a very young calf). Wash it thoroughly, and cut it in small pieces. Put it in a quart jar, and fill with sherry wine. When wanted to use, heat a quart of milk to blood-heat, and put it in the dish in which it is to remain. Stir in 1 tablespoon of the wine water, grate a little nutmeg over the top, and put in a cold place. Very good for invalids, and makes a nice dessert, with fresh berries.
1 pint milk, 3 sticks grated chocolate, boil until thick, then set away to cool, 5 eggs, whites and yolks beaten separately, 3 tablespoons sugar, beat sugar light with the yolks, and to this add 1 cup cracker flour, 1 teaspoon vanilla, and the whites, last. Put all this in the chocolate, and let boil one and a half hours in a well-buttered form. Serve with whipped cream.
Butter a pan thoroughly and dust well with cracker flour, and put a row of apricots or peaches on the bottom of the pan. Take 4 eggs, beaten together with a cup of powdered sugar. Beat in a pan of boiling water twenty minutes. Then add 1 cup of flour, 1 lime or some lemon juice, and 1 teaspoon vanilla and a pinch of salt. Put this mixture over the apricots or peaches, and bake three quarters of an hour.
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2 quarts cream, 1 pound sugar; flavor with vanilla. Let stand in freezer five minutes to become thoroughly cold. To make it extra light, beat the whites of 2 eggs to a stiff froth, and add just before the cream is frozen. This should freeze in twenty minutes, and will make one gallon of cream.
6 bananas, 3 peaches, 3 lemons, 1 quart sugar, 1 quart boiling water. Pour hot water over the sugar and lemon juice, and stir until it is dissolved. When cool add peaches and bananas sliced thin, and let stand two hours; then strain through fine sieve, so nothing is left but liquid. Then freeze.
Cut in small pieces stale sponge cake or lady fingers, a few macaroons, some French cherries and apricots (glace), and mix all together. Make a custard of 1 quart milk and 6 eggs, and when cooked, reserve 1 cupful for a sauce, and add to the remainder1/4ounce of gelatine. Put the mixture of cake and fruit in an ice cream mold and strain the custard over it, and place it in the freezer, as you would ice cream.
Sauce.—Add to the cup of custard reserved1/2pint of whipped cream, and vanilla to taste.
To 1 dozen oranges use 4 lemons. Peel four oranges and boil the peel until you can run a wisp through it. Peel the others and divide all into sections; remove the seeds and stringy parts, and cut into small pieces. Grate the yellow rind of 2 of the lemons and squeeze the juice of all, which add to the orange pulp. When the orange peel is tender, remove the white part with a sharp knife, and shred the yellow part very fine with scissors. Add this to the mixture and weigh, and allow an equal weight of sugar. Boil the pulp ten minutes, then add the sugar and boil thirty minutes (a steady boil), stirring constantly, as it burns very easily.
4 lemons, 1 dozen oranges, 2 pounds sugar, 1 quart water. Soak oranges and lemons in water over night, previously slicing them in very thin, small pieces. Cook till soft. After partially boiled away, put in the sugar. This quantity makes twelve or fourteen glasses.
2 pounds figs, 2 oranges and 2 lemons to each 2 pounds of fruit. Use the juice of the oranges and lemons; also the finest of the pulp and the rind of1 orange, shredded, as for marmalade. Boil the figs, juice and rind for half an hour, then add 1 pound sugar to each 2 pounds of figs, and boil another half hour. Cover when hot.
6 pounds figs, 3 of sugar, 2 lemons, sliced,1/2cup sliced green ginger root. Boil three hours.
Pour boiling water on fruit; peel and throw into cold water. Chop the blanched nuts of the stones and add to the fruit (2 nuts to each pound). Cook half an hour; add3/4pound sugar to 1 of fruit, and cook fifteen minutes. Put in bowls or glasses, and seal air tight.
Boil grapes until tender, then put through a sieve. Add3/4pound sugar to each pound of fruit. Then boil as for jelly.
1 pound sugar to 1 pint juice. Heat sugar in oven while the juice comes to a boil; add sugar, and boil four or five minutes.
Pare and grate pineapples,3/4pound sugar to 1 pound fruit. Put fruit and sugar on together, and when it comes to a boil let it cook twenty minutes.
Eight pounds will make one dozen and a half tumblers. To the grapes put an equal weight of sugar; then squeeze the pulp from the skin. Cook the pulp a few minutes and rub through a wine sieve to separate the seeds. Cook skins in the same water until soft (if you have no water left in the kettle, add some); skim them out and put in sugar. When it begins to cook put in pulp and skins, and cook slowly until they jelly. It should form a moderately stiff jelly.
If possible procure "Morris White" peaches. Peel very carefully and throw into cold water to keep them white. To 6 pounds of fruit allow the same weight of sugar; make a syrup of 2 pounds of the sugar and cook peaches very slowly until tender. Lay them on a platter to cool. Then add the remainder of the sugar and make a rich syrup; remove from fire and let it cool a little. Place the peaches in jars. To every 2 cups of syrup add 1 of perfectly white brandy, and pour over the peaches.
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3 medium-sized cucumbers grated, but not peeled, 1 large onion grated, 1 tablespoon salt, 3 teaspoons white pepper, 1 tablespoon grated horse radish, 1 pint vinegar. Bottle for use.
1 gallon tomatoes strained through a sieve, 3 tablespoons salt, 3 of ground mustard, 1 of allspice, 1 of cloves, 1 of red pepper. Simmer slowly three or four hours. Let cool, then add 1 pint of vinegar and 1 bottle brandy. Bottle and seal tight.
2 quarts skinned tomatoes, 2 tablespoons salt, 2 of black pepper, 1 of allspice, 4 pods red pepper or a little cayenne, 2 tablespoons mustard. Mix and rub these thoroughly together, and stew them slowly in 1 pint of vinegar three hours. Then strain the liquor through a sieve and simmer it down to one quart of catsup. Bottle and cork tight.
Soak the cucumbers in strong brine over night; in the morning scald a few at a time in a little vinegar, covering tight and stirring often. As they are done,put in bottles, with one or two peppers in each one, and pour over the following scalding vinegar and seal: To 3 quarts of vinegar add 4 cups of sugar, 1 handful of white mustard seed, 1 of stick cinnamon, half the quantity of whole cloves, and a small piece of alum.
To 7 pounds of ripe figs make a syrup of 3 pounds sugar, 1 quart vinegar, a small handful of whole cloves, and boil five minutes. Remove and set away to cool. The second day the syrup must be drained off and poured over figs boiling hot; let them stand two days more, drain off syrup and heat again. Just before it boils put figs in and let all boil up together. Put in air-tight jars. Sugar for sweet pickles should always be rich brown sugar.
7 pounds peaches, 3 pounds brown sugar, 1 quart vinegar, 1 ounce cinnamon; 3 cloves in each peach. Make the syrup and cook peaches till tender; boil down syrup and pour over the peaches.
To 8 pounds of tomatoes, when skinned and cut in pieces, add 4 pounds sugar. Boil slowly until thick, then add a scant quart of vinegar, 1 teaspoon each of ground mace, cloves and cinnamon, and boil slowly again until thick.
Pare the melon, cutting away all of red portion; cut in fancy shapes. Salt in weak salt and water over night. In the morning rinse in cold water; add lump of alum as big as a small egg to 1 gallon cold water. Put the melon in the cold water and after it comes to a boil, boil ten minutes. To 7 pounds melon, 1 quart cider vinegar, 2 ounces cassia buds or stick cinnamon, 1 ounce cloves, 3 pounds granulated sugar. Let this boil, then add fruit, cook until clear and you think it is done; seal up in jars and keep at least two weeks before using.
100 small cucumbers, 3 pints small white onions. Slice all together and put layers of cucumbers and onions, with salt between. Let stand two hours, and drain off the brine; then add1/4cup each of white mustard seed, white pepper and celery seed, 2 cups olive oil, and alum size of a walnut, dissolved in vinegar. Cool with vinegar and put in jars.
The first day make a brine strong enough to bear an egg, and pour boiling hot on the pickles; cover and let them stand twenty-four hours. The second day drain from the brine and make alum water boiling hot to cover them well, allowing a piece of alum the size of an egg to every hundred pickles. Cover tightly again for twenty-four hours. The third day drain from the alum water and cover with boiling hot vinegar, in which let them standfor one week. Then heat your vinegar boiling hot again, and add the following spices, etc., to every hundred: 1 tablespoonful cloves, 1 of coriander seed, 1 of ginger root, 2 of cinnamon, 2 of celery seed, 2 of mustard seed, 2 of whole pepper seed, 1 cup sugar, 1 of horse radish root, sliced fine. Put a layer of oak leaves in the bottom of your firkin, or jar, then a layer of pickles and spices, then leaves again, and so on until full, covering the top with the leaves, and pouring the boiling vinegar over all. They will be ready to use in two weeks, and will keep two years. The oak leaves are very essential for their astringent qualities.
Cut green tomatoes in slices, and to every 16 pounds add 4 quarts vinegar, 5 pounds sugar,1/2pound white mustard seed, a teacup of flour of mustard, mixed with a little vinegar, 11/2pound onions, cut very fine,1/2ounce of mace, 2 of cinnamon, 1 of allspice,1/2ounce of cloves, 5 of salt,1/4pound of black pepper,1/4pound of celery seed. Grind up all the spices except the celery and white mustard. Put all in a kettle and boil for one hour and a half.
6 pounds peaches, 2 of sugar, 1 of raisins,1/2of salt,1/2of green ginger,1/4of mustard seed,1/4of red chilies, 2 quarts vinegar. Pare and slice peaches; stew until soft in 1 quart vinegar. Boil sugar and the other quart of vinegar into a syrup; add the seedless raisins chopped fine; mustard seed washed, dried andcrushed; when dry, chopped chilies without the seeds, chopped ginger, salt and a little garlic. Boil all together twenty minutes. A very fine sauce.
Wash 3 medium-sized cucumbers; grate peel and all and pour off some of the extra liquid. Add 1 tablespoon each of white pepper, salt and horse radish; lastly add1/2pint of vinegar. This is very nice, and will keep any length of time.
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To the juice of 20 lemons add 1 pound powdered sugar. To every quart of this solution add 1 quart rum, 1 of brandy, 1 of champagne. Dilute with ice to suit the taste. This is extra fine.
1 bottle XXX brandy, 1 bottle port wine, 1 bottle Jamaica rum, 1 bottle tea (oolong the best), juice of 8 lemons, rinds of 2,1/2bottle curaçao, 3 cups fine sugar, put lemons, rinds, sugar and tea together, and strain; add to the liquor; bottle. The above is called the stock. To each bottle of the stock add 3 bottles of soda and about 5 pounds of ice. Imported liquors should be used. This is enough for twenty people.
1 egg and about1/2pint of milk to each person. A teacup of sugar to every quart of milk, and1/2pint of best brandy. Beat the yolk, add the sugar, and beat till it is a froth like cake; then add the brandy, then the beaten whites, then the milk. Whipped cream in place of the milk is very nice, or half in half. The whites of the eggs should be well beaten.
3 gallons whiskey, 1 pint Santa Croix rum, 1 pint cordial, 100 limes, 1 dozen oranges, sliced, 1 dozen lemons, sliced, 3 cans pine apples, 10 pounds sugar, 3 bottles champagne (added when served).
The above is for 100 persons. Smaller quantities in same proportion.
(A Punch of Colonial Days.)
1 quart of lemon or lime juice, 1 quart of brandy, 2 quarts of Jamaica rum, 9 quarts of water and ice,1/4pint of peach brandy, 31/2pounds of sugar. Dissolve the sugar in a little water, add the lemon juice, then the liquor and also 2 quarts of water and a large piece of ice. Let this brew two hours or more.
This will make about 13 to 15 quarts. Smaller quantities in same proportion.
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To the white of 1 egg add an equal quantity of cold water, stir in 1 pound confectioner's sugar, flavor with vanilla, and stir with the hand until fine, then mold into small balls, and drop into melted chocolate. For walnut creams, make cream as above, and mold into larger balls, placing1/2an English walnut on either side. Also, for almond creams, the same cream as above, and cover the blanched almonds with it, forming them into balls and rolling them in granulated sugar.
1 cup water to 3 of white sugar, boil till it thickens when dropped in cold water, put Baker's unsweetened chocolate in a bowl without water, and place it in a pan of water upon the stove. When the sugar is ready for removal, turn it upon a marble slab, stir till it becomes thick, then knead till stiff enough to form into balls. Place on a plate till cold. Drop the balls in the chocolate, and remove with a fork to a sheet of buttered paper.
1 cup molasses, 2 of sugar, 1 of milk,1/4pound chocolate. Boil twenty minutes.
1/2package of Baker's unsweetened chocolate, 2 pounds brown sugar, 1 cup milk, 1 tablespoon butter, 1 of molasses. Boil till brittle. Pour in pans and cut in squares.
21/2cups molasses, 1 of sugar, 1 tablespoon vinegar, a piece of butter the size of a walnut. Boil twenty minutes briskly and constantly, stirring it all the time. Pull until white.
1/2pound sugar, 2 tablespoons water, boil,1/2pound grated cocoanut. Stir till boiled to a flake. Put in buttered tins, and cut in squares, when cold.
1 pint granulated sugar,1/2pint water, 1 tablespoon vinegar. Boil as molasses candy, but do not stir. Work in vanilla as you pull it.
2 cups sugar,1/2cup milk. Boil ten minutes, then beat till white, adding nuts and vanilla. Spread on tins to cool. Cut in squares.
3 cups sugar,3/4cup butter. Boil together seven or eight minutes. Remove from the fire, and stir in1/8teaspoon cream tartar,1/4drachm of oil of peppermint. Beat until cool enough to drop on buttered plates, the size of a dollar.
21/2cups sugar, 11/2of water,1/2of vinegar. Do not stir. Cool quickly and pull.
1 cup molasses, 1 of brown sugar,1/2of butter. When nearly done, add a little grated nutmeg, and if wished to be pulled, a pinch of soda.
Pop the corn, pick out all that is good, and pound it a little, just enough to crack it. Boil about 2 teacups of molasses and a little sugar, with a piece of butter, size of a walnut. Then (when the mixture is boiled about as much as for candy), stir in the corn, and pour into buttered tins.
Grate the rind of 1 orange and squeeze the juice, taking care to reject the seeds. Add to this a pinch of tartaric acid, then stir in confectioner's sugar till it is stiff enough to form in balls the size of a small marble.
3 cups sugar, 1 of water, 3 tablespoons honey. Boil till fit for pulling.
1/2pound chocolate, cut fine, 2 cups sugar, 2 of molasses,1/2cup milk, piece of butter the size of an egg, flavoring. Boil twenty minutes. Cool and mark off in squares just before it is cold.
6 cups white sugar, 1 of vinegar, 1 of water. Boil one-half hour without stirring. When done, stir in 1 tablespoon butter and 1 teaspoon soda, dissolved in hot water. Season with vanilla, and pull.
11/2pounds brown sugar, 3 ounces butter, 11/2tea-cups cold water. Boil all together, with the rind of 1 lemon, adding juice, when done.
First shell, then pour boiling water over them, remove skins, put in baking-pan with small pieces of butter, stir frequently with spoon, just before brown, sprinkle with salt, and when brown remove from oven.
First blanch the almonds, then throw them, a few at a time, into a sauce-pan of boiling sweet-oil; as soon as brown enough, take them out and put them on brown paper to absorb the surplus oil; sprinkle with salt.