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Orange Wine. Ingredients: Twenty-eight pounds of sugar, four eggs, eight dozen Seville oranges, one bottle of brandy and half a pint of yeast. Mode: Put on to boil the sugar in about eight gallons of water, and clarify it with the whites and shells of of the eggs. When clear let the liquid or syrup cool, and then add the juice of the oranges and mix well. Pour about half or three parts of a pint of yeast on to a slice of toasted bread, and let it stand for 24 hours. In the mean time having soaked the rinds of four dozen of the oranges in two gallons of clarified syrup for four days, strain and add the liquor to the rest. Put it into the cask which must be thoroughly clean and sweet, and when fermentation has ceased, bung up the cask and place where it will not be shaken. Bottle in twelve months. A bottle of brandy can be added to it if liked or if in a very warm climate where it is likely to sour. This is a very good recipe but requires to be carried out exactly. Claret Cup. Ingredients: Quarter of a pound of |
loaf sugar, two lemons, two oranges, one glass of good brandy, two bottles of claret, four bottles of sodawater, four of lemonade, one glass of Maraschino and one glass of cherry brandy, ice.
Mode: Into a punch bowl put the sugar (previously rubbed on the yellow rind of the two lemons), the oranges sliced thin, and over this pour the brandy and let it stand closely covered for an hour or two, then just before requiring it add the claret, sodawater, lemonade, Maraschino, and cherry brandy if liked. Stir all well together put in some lumps of ice and serve with a punch ladle into champagne glasses. This is an excellent recipe. Home-made Bitters. Ingredients: Hops, whiskey and half a pound of sugar. Mode: Fill a large pickle bottle with hops, shake them down but do not press. Cover with good whiskey and let them stand for a month. Strain and press out the liquid and mix with it a syrup, made by boiling half a pint of water with the sugar. Strain and keep in closely corked bottle for use. |
CREAMS, ICES, JELLIES.
Coffee Cream. Ingredients: One quart of cream, quarter of a pound white sugar, three tablespoonsful tinned coffee and milk. Mode: Beat the cream to a froth like the white of eggs for icing, mix in gradually the sugar and two or three tablespoonsful of the tinned coffee and milk. Serve either in glass dish with small cakes or in custard glasses. This dainty can only be indulged in when one has plenty of cream. Cocoanut Custard. Ingredients: Three eggs, one pint of milk, cocoanut, powdered sugar, thick cream, any essence preferred. Mode: Make a custard with the |
eggs and milk, set it to cool. Grate all the white part of the cocoanut and mix in with it the sugar and some good thick cream till the whole is pretty stiff. When the custard is cold beat all together and fill custard glasses or a glass dish. It can be flavored with any essence preferred.
Banana Cream. Ingredients: One pint sweet milk one pint cream, one cup white sugar three eggs, four or five ripe bananas. Mode: Heat the milk to scalding, beat the eggs and sugar together, and pour the milk over them slowly and stirring all the time, thicken over a slow fire. Let it get cold and then |
