.dt The Housekeeper's Valuable Present, by Robert Abbot-A Project Gutenberg eBook
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THE|HOUSEKEEPER’s|VALUABLE PRESENT:
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OR,
Lady’s Closet Companion.
BEING A
NEW AND COMPLETE
ART OF PREPARING
CONFECTS,
ACCORDING TO
MODERN PRACTICE.
Comprized under the following Parts; viz.
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.ta r:6 h:40
I. | Different Methods and Degrees of boiling and clarifying Sugar.
II. | Methods of preserving various Fruits in Syrups, &c.
III. | Methods of making Marmalades, Jams, Pastes, &c.
IV. | Methods of making Syrups, Custards, Jellies, Blanch-mange, Conserves, Syllabubs, &c.
V. | Methods of preserving various Fruits in Brandy.
VI. | Methods of making a Variety of Biscuits, rich Cakes, &c. &c.
VII. | Methods of mixing, freezing, and working Ice Creams.
VIII. | Methods of preparing Cordials and made Wines.
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.sp 2
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With a Variety of other useful and elegant Articles.
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.hr 60%
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By ROBERT ABBOT,
Late apprentice to Messrs. Negri & Gunter,
Confectioners, in Berkeley Square.
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.hr 60%
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PRINTED FOR THE AUTHOR;
And sold by C. COOKE, No. 17, Pater-noster Row;
and all other Booksellers in Town and Country.
[Price 2s. sewed, or 2s. 6d. neatly bound.]
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.h2
PREFACE.
.dc 0.2 0.6
DURING the course of my apprenticeship
with Messrs. Negri and
Gunter, in Berkeley Square, many
housekeepers to noblemen and gentlemen,
on special occasions, were frequently
present, in order to observe our
peculiar method of preparing confects.
Since I left Messrs. Negri and
Gunter, I have had frequent applications
from those persons, as well as
others, for receipts and information
respecting improvements and additions
to this art. But being engaged in the
service of several noblemen, and thereby
deprived of the opportunity of attending
to the numerous applications from respective
housekeepers for New Receipts,
I determined to form the following
Treatise, that they might present it to
their friends; and that it might supply
the place of personal application, I have
comprized in it every article that is necessary
to render the reader a proficient
in the art.
From the nature of my occupation,
and the time necessary to acquire a due
knowledge of it, I cannot be supposed
qualified to write in a masterly stile;
and am therefore inclined to hope the
candid reader will be disposed to overlook
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any little errors that may be observed
in this Treatise, considering it
not as the production of a scholar, but
the essay of a man, who has devoted the
greater part of his life to the pursuit of
the art under consideration.
I presume my having served an apprenticeship
to men of such eminence
in the line of Confectionary, and such
respectability in their connections as
Messrs. Negri & Gunter, that it will
be considered as a recommendation of
the following sheets; and as all the
Treatise I have seen contain only old
and exploded Receipts, render it necessary
that something new should appear
on the subject; and as the receipts I
have given are the result of my own
practice and experience, I think it will
add a sanction to the present undertaking.
Upon the whole, as I have not omitted
any article that can be useful to
housekeepers in particular, and families
in general, I trust I have not arrogated
to myself a right to which I have no
claim, in prefixing to my work the
title of
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THE HOUSEKEEPER’S VALUABLE PRESENT.
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R. ABBOT.
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.h2
CONTENTS.
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PART I.
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.ta h:40 r:5
| Page.
To clarify sugar | #13#
To boil sugar to the degree called smooth | #14#
To boil sugar to the degree called pearled | #15#
To boil sugar to the degree called blown | #15#
To boil sugar to the degree called feathered | #16#
To boil sugar to the degree called crackled | #16#
To boil sugar to the degree called carmelled | #16#
.ta-
.sp 2
.nf c
PART II.
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.ta h:40 r:5
To preserve oranges or lemons whole | #17#
To preserve cherries without stones | #18#
To preserve cherries with stones | #19#
To preserve white pea plums | #19#
To preserve yellow plums commonly called yellow margates | #20#
To preserve damascenes | #21#
To preserve mogul, or large egg plums | #21#
To preserve whole strawberries | #22#
To preserve barberries in bunches | #23#
To preserve red currants in bunches | #23#
To preserve green gage plums | #24#
To preserve green orange plums | #25#
To preserve apricots | #25#
To preserve green apricots | #26#
To preserve green gooseberries | #27#
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To preserve angelica | #28#
To preserve apricot, or peach chips | #28#
To preserve figs | #29#
To preserve dried cherries | #30#
To preserve peaches whole | #30#
To preserve pine apple chips | #31#
To preserve pine apples whole | #31#
To preserve medlars | #32#
To preserve pears | #33#
To preserve green leaves | #33#
To preserve green grapes | #34#
To preserve wine sour plums | #35#
To preserve green limes | #35#
.ta-
.sp 2
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PART III.
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.ta h:40 r:5
Rasberry jam | #36#
Apricot jam | #37#
Peach jam | #37#
Pine apple jam | #38#
Barberry jam | #38#
Currant jam | #39#
Quince marmalade | #39#
Quince paste | #39#
Orange marmalade | #40#
Strawberry jam | #40#
Orange paste | #41#
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Pippin paste knots | #41#
Scotch marmalade | #42#
Orgeat paste | #42#
Almond paste | #42#
Marshmallow paste | #43#
Strasbourgh paste, or lozenges | #44#
Black currant paste | #44#
.ta-
.sp 2
.nf c
PART IV.
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.ta h:40 r:5
To make capillaire | #45#
To make orgeat syrup | #45#
To make lemon syrup | #46#
Currant syrup | #46#
Marshmallow syrup | #47#
To make rasberry vinegar | #47#
To make grape essence, or syrup | #48#
To make orange essence | #48#
Pine apple syrup, or essence | #49#
To make currant jelly | #49#
To candy eringo root | #50#
To candy orange, or lemon peel | #50#
Black currant jelly | #51#
To make a compote of pippins | #52#
Compote of oranges | #52#
To make clear cakes of the jelly of any fruit | #53#
Calves-foot jelly | #53#
Clear orange jelly | #54#
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Blanch-mange | #54#
Ge-mange | #54#
To make lemonade | #55#
To make orgeat for present use | #55#
To make orangeade | #56#
To make orange prawlins | #56#
Red burnt almonds | #56#
Cedraty essence | #57#
To make a conserve of hips | #58#
Conserve of roses | #58#
Conserve of orange flowers | #59#
Rock candy | #59#
To make gum paste | #60#
Mulberry syrup | #60#
.ta-
.sp 2
.nf c
PART V.
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.ta h:40 r:5
Cherries in brandy | #61#
Apricots in brandy | #61#
Peaches in brandy | #62#
Mogul plums in brandy | #62#
Green gages in brandy | #63#
Pears in brandy | #63#
.ta-
.sp 2
.nf c
PART VI.
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.ta h:40 r:5
Savoy biscuits | #64#
Spunge biscuits | #65#
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Palace royal biscuits | #65#
Royal heart biscuits | #65#
Diet bread cakes | #66#
Naple biscuits | #66#
Orange heart biscuits | #66#
Queen cakes | #67#
Champaign biscuits | #67#
Fine rusks | #68#
French rusks | #68#
Yarmouth cakes | #68#
Tunbridge water cakes | #69#
Cedraty biscuits | #69#
Italian cakes | #69#
Common maccaroons | #70#
French maccaroons | #70#
Ratafia biscuits | #70#
Orange biscuits | #71#
Spanish rusks | #71#
Merenges | #71#
Ginger cakes | #72#
Ginger bread nuts | #72#
Filbert biscuits | #73#
Sweetmeat biscuits | #73#
Rock almond biscuits | #73#
Syringe biscuits | #74#
Italian maccaroons | #74#
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Milfruit biscuits | #74#
Marchpane biscuits | #75#
Biscuit drops | #75#
To make a savoy cake | #75#
To make a spunge cake | #76#
To make a plum cake | #76#
To make a rice cake | #76#
To make an almond cake | #77#
To make a ratafia cake | #77#
To make anniseed cakes | #77#
Cinnamon drop biscuits | #78#
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.sp 2
.nf c
PART VII.
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Freezing of ice | #79#
To prepare the cochineal for colouring different sorts of ice | #81#
Ice creams, or rasberry ice | #81#
Strawberry jam | #81#
Apricot ice | #82#
Pine apple ice | #82#
Barberry ice | #82#
Biscuit ice | #82#
Pistachia ice | #83#
Fresh gooseberry ice | #83#
Chocolate ice | #83#
Fresh rasberry ice | #84#
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Fresh strawberry ice | #84#
Royal cream | #84#
Lemon cream | #85#
Orange cream | #85#
Burnt cream | #85#
Plain ice | #85#
Coffee ice | #86#
Tea ice | #86#
Ratafia ice | #86#
Vernella ice | #86#
Orange ice | #87#
Lemon ice | #87#
Cedraty ice | #87#
Grape ice | #87#
Rasberry water | #88#
Currant water | #88#
Cherry ice | #88#
Punch ice | #89#
Pear ice | #89#
.ta-
.sp 2
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PART VIII.
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.ta h:40 r:5
To make raisin alder wine | #90#
Orange wine | #91#
Damascene wine | #91#
Gooseberry wine | #92#
Cowslip wine | #92#
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Birch wine | #93#
Rasberry wine | #94#
Blackberry wine | #94#
Cherry wine | #94#
Currant wine | #95#
To make raisin wine | #95#
To make sage wine | #96#
To make clear wine | #96#
To make mead | #96#
To make white mead | #97#
To make milk punch | #97#
To make citron water | #97#
Ratafia cordial | #98#
Orange flower brandy | #98#
Surfeit water | #99#
Cinnamon water | #99#
Nutmeg water | #100#
Mint water | #100#
Lemon water | #100#
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[Illustration]
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[Illustration]
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THE
COMPLETE
CONFECTIONER.
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.hr 10%
.sp 4
.h2
PART I.
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DIFFERENT METHODS AND DEGREES OF BOILING SUGAR.
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.sp 2
.h3
To clarify Sugar.
.dc 0.2 0.7
TAKE a pan proportioned in size
to the quantity of sugar you intend
to clarify: to thirty pounds of sugar,
put two gallons of water: whisk the
white of an egg in the water, and set the
pan on the fire; when the sugar begins
to boil, add half a pint of water, to prevent
its boiling over, and also to raise
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the scum. Having skimmed the sugar
till there remains only a small white
scum, totally different from the other,
which is foul and black, take it off, and
strain it into the pan in which you intend
to keep it for use.
N.B. A particular attention to these
rules, respecting the clarifying of sugar,
will greatly conduce to the effect of the
directions, which will be laid down
hereafter.
.sp 2
.h3
To boil Sugar to the Degree called Smooth.
Having first clarified, put the quantity
of sugar required into the preserving
pan, and let it boil over the fire.
You will ascertain its having boiled to
the degree called smooth, by the following
experiment: Dip your finger into
the sugar; then put that finger and
your thumb together. If in opening
them you see a small thread drawn,
which breaking immediately leaves a
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drop on the finger, you may conclude
the sugar is boiled to the degree called
smooth.
.sp 2
.h3
To boil Sugar to the Degree called Pearled.
This method of boiling sugar is thus
ascertained: Take a little of the sugar
when boiling, between your finger and
thumb, and if on separation a string adheres
to both, it is boiled to the degree
called pearled.
.sp 2
.h3
To boil Sugar to the Degree called Blown.
Let the sugar boil longer than on the
former occasion, and make the following
experiment: Dip the skimmer into
the sugar; take it out immediately; and
if on blowing strongly through the holes
of the skimmer, little bladders appear,
the sugar is boiled to the degree called
blown.
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.pn +1
.sp 2
.h3
To boil Sugar to the Degree called Feathered.
This is a higher degree of boiling
sugar than either of the former. It is
proved thus: Having dipped the skimmer
into the sugar, and shaken it over
the pan, give it a sudden flirt behind
you, when, if it flies from the skimmer
in particles resembling feathers, it is
boiled to this degree.
.sp 2
.h3
To boil Sugar to the Degree called Crackled.
This degree is ascertained in the
following manner: The sugar having
boiled somewhat longer than on the
former process; dip a skewer into it,
and immediately after into cold water;
if on drawing the sugar from the skewer
it snaps like glass, it is boiled to the degree
called crackled.
.sp 2
.h3
To boil Sugar to the Degree called Carmelled.
This degree is thus ascertained:
Having boiled the sugar longer still,
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dip a skewer into it, and immediately
after into cold water. If the sugar be
boiled to the degree called carmelled, it
will snap the very instant it touches the
cold water, and must be taken off
directly, to prevent burning and discolouration.
.sp 2
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.sp 4
.h2
PART II.
.sp 1
.nf c
METHODS OF PRESERVING FRUITS &c.
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.sp 2
.h3
To preserve Oranges or Lemons whole.
Having selected the largest and best
coloured oranges, carve them, cut a
round hole in each, where the stalk
grew; put them into a pan of cold
water, set them over the fire, and boil
them till they become so soft that you
may thrust a straw through them, shifting
the water twice during the time of
this boiling; then take them out, put
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them into cold water, and let them remain
till they become cold; after
which scoop out the cores with a spoon,
put them again into cold water, and let
them there remain forty-eight hours,
shifting the water during that space four
times: drain them when taken out, put
them into the preserving pan, cover
them with clarified sugar, and then let
them simmer over a fire for about two
hours: proceed in this manner for seven
or eight days; then drain them from
the sugar, and having prepared a fresh
quantity boiled to the degree called
pearled, put in the oranges, and having
boiled them for the space of an hour,
set them by for use in an earthen pan,
or put them into glasses, and cover them
with clarified sugar.
.sp 2
.h3
To preserve Cherries without Stones.
For a pound of cherries prepare a
pound of sugar boiled to the degree called
blown, into which put the cherries stoned,
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and having boiled them well, set them
by till the next day. Having then
strained the syrup, add some sugar and
about three pints of currant juice to it,
let it boil about half an hour, put in the
cherries, boil all together, skim well,
and afterwards set by for use.
.sp 2
.h3
To preserve Cherries with Stones.
Having selected the finest morello
fruit, and pricked each cherry with a
needle; put them into a thin clarified
sugar, and let them simmer an hour, or
more, cautiously avoiding their coming
to a boil. Proceed thus for two or three
days; then strain the sugar from them,
and having added more sugar with some
currant juice, after a gentle boil and being
well skimmed, set them by for use.
.sp 2
.h3
To preserve White Pea Plums.
Select your plums before they are too
ripe, slit each of them in the seam, scald
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.pn +1
them in clear water till they become
tender, then put them into cold water,
in which having remained a whole night,
drain, put them into sugar boiled to the
degree called pearled, and having simmered
therein twice or thrice a day for
two days, drain the syrup and boil it for
an hour, adding to it about a quart of
white currant juice. Then put in your
plums, let all boil together, and when
cold they will be fit for use.
.sp 2
.h3
To preserve yellow Plums commonly called yellow Margates.
Having made choice of your plums
just before they become ripe, and prepared
as much sugar to the degree called
blown, as will handsomely cover them,
put them in, and giving them a gentle
boil, set them by till next day and give
them another boil. The day following
drain them, and having boiled the syrup
to the degree called pearled, put in the
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plums, and let all boil together, when
they will be fit for drying, or putting
into pots.
N.B. You may scald and take the
skins off the plums before you preserve
them.
.sp 2
.h3
To preserve Damascenes.
Having pricked the intended quantity,
put them into a preserving pan with
as much sugar as will cover them; give
them one good boil, take them off and
let them stand a day; on the morrow,
simmer them four or five times, and
thus let them remain three or four days;
then drain the syrup, and adding more
sugar, boil it well, put in the damascenes,
give all a good boil, skim well
and set by for use.
.sp 2
.h3
To preserve Mogul, or large Egg Plums.
Having pricked your plums, put
them into cold water with three or four
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.pn +1
handfulls of salt in it, and there letting
them remain four days, scald them in
clear water till they become tender; put
them into a thin sugar, and give them a
gentle boil. This done, put them
by, and the next day let them simmer,
and so proceed for five or six days, till
you perceive the syrup becomes thick,
when it will be proper to drain and add
more sugar; boil till it is ropy, then you
may put in your plums; give them a
gentle boil and set by for use.
N.B. You must keep the plums
under the syrup in your preserving pan
by putting a piece of board over them.
.sp 2
.h3
To preserve whole Strawberries.
Prepare as much sugar as will cover
the intended quantity to the degree
called blown, into which put the strawberries;
gently boil and set them by;
the next day drain them and boil the
syrup till it becomes ropy or pearled,
// 023.png
.pn +1
then put in the strawberries, give them
a gentle boil, skim them well, and put
them into pots.
N.B. Rasberries are preserved in
the same manner; but it is recommended
to put some jelly drawn from
gooseberries, or white currants, into
the syrup.
.sp 2
.h3
To preserve Barberries in Bunches.
Having prepared a sufficient quantity
of sugar to the degree called blown,
put in the barberries tied in small
bunches, let them boil well, then skim,
and set them by for use.
.sp 2
.h3
To preserve Red Currants in Bunches.
Prepare as much sugar to the degree
called pearled, as will cover them, into
which put them, and give them a gentle
boil: then next drain them, and
adding a little more sugar, and some
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.pn +1
juice extracted from red currants, give
the whole a good boil; skim them well,
and they will be fit for use.
N.B. White currants are preserved
in the same manner, adding only white
currant juice to the syrup.
.sp 2
.h3
To preserve Green Gage Plums.
First prick your plums well with a
needle, and having laid them in salt and
water, for eight and forty hours, scald
them in pump water till they become
tender, after which put them in cold
water, and there let them remain till they
are cool; then drain and pack them
in single layers in your preserving pan;
and give them a gentle heat once a day,
for three days; this done, drain them,
add some more sugar boiled to the degree
of what is called pearled; then put
them in and give them a heat, but not so
far as to boil: proceed in this manner
for two or three days, till you perceive
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.pn +1
the syrup becomes thick, then drain
them, strain the syrup, boil it to a good
height, put in your plums, give the
whole a gentle boil, set them by in pans,
and they are ready for drying out or putting
into jelly.
.sp 2
.h3
To preserve Green Orange Plums.
The manner is the same as that prescribed
with respect to the green gages:
but care must be taken to cover these
plums with a paper every time they are
heated, as an effectual means of keeping
in the steam and preserving the green
hue: the same method should be observed
as to green fruit in general.
.sp 2
.h3
To preserve Apricots.
Having taken the stones out, and cut
your fruit in halves, scald them till they
are tender, and put them into cold
water: then drain, put them into a thin
sugar, give them a gentle heat and set them
// 026.png
.pn +1
by: the next day, drain the syrup from
them, let it boil well and afterwards put
in the fruit: let the whole simmer well
together; and thus proceed from day to
day, till the apricots are duly prepared,
which may be known from the consistence
of the syrup.
N.B. The Roman apricot is the
best to preserve, and the orange apricot
the best for jam.
.sp 2
.h3
To preserve Green Apricots.
Take the fruit when you can thrust a
pin through the stone: prick them, and
scald them till they are tender; then
having drained, and put them into a
thin syrup, let them simmer for half an
hour every day, for a week: this done,
drain them, boil some sugar to the degree
called blown, to which add the
syrup, and boiling it well, put in the
fruit; let all boil together and set by.
The next day, drain it, boil the syrup
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.pn +1
higher, put in the fruit, and boil till
you perceive the syrup hang like a thread
from the skimmer: the fruit are then
fit for drying, or putting in jelly.
N.B. Green almonds are preserved
in the same manner; but they should
be scalded in soft water to take the
down off.
.sp 2
.h3
To preserve Green Gooseberries.
Let the gooseberries be gathered before
they are ripe, and scalded till they
become yellow: then put them into
cold water, and having remained twelve
hours, put them into a very thin sugar,
and heat them gently over the fire, till
you perceive they begin to be green;
after which drain the syrup from them,
and boil it to the degree called pearled:
put in your fruit, and having boiled all
together, set by. Proceed in this manner
for two, or three days, and the
gooseberries will be fit for use.
// 028.png
.pn +1
.sp 2
.h3
To preserve Angelica.
Take the angelica when young, split
it into thin strips, and having scalded it
till it becomes very tender, string it, put
it into the preserving pan and cover it
with sugar; in this state give it a gentle
heat once a day, for four or five days,
and when you perceive it become quite
green, drain it and add some more
sugar: having boiled it till it becomes
ropy, put in your angelica and boil it up
well; then put it by, and when it has
lain in the syrup about five weeks, it
will be fit to cand.
.sp 2
.h3
To preserve Apricot, or Peach Chips.
Pare the rind of the fruit into chips
of the size of a shilling: to every pound
of chips, allow a pound and a half of
sugar, in which boil the chips; and having
set them by for two days, drain
them from the syrup, and boil it to the
degree called blown; then put in the
// 029.png
.pn +1
chips, let them boil well, and having set
them by for a week, drain and wash
them in cold water, and put them in
sieves into the store, first sifting some
sugar on them, and dry them well.
.sp 2
.h3
To preserve Figs.
Having pricked your figs through
and through, put them into the preserving
pan, cover them with sugar, give
them a gentle boil, and set them by.
The next day drain them, and having
boiled the syrup, put in the figs and set
them by for two days: then drain them,
add more sugar to the syrup, and having
boiled it to a high degree, put in the
figs, and let the whole boil up well together;
proceed in this manner every
other day for a week, by which time the
sugar will have penetrated into the fruit:
then drain them, and boil the syrup till
it ropes, or hangs in strings from the
skimmer: put in the figs, boil well up,
skim and set them by for use.
// 030.png
.pn +1
.sp 2
.h3
To preserve dried Cherries.
Stone the Kentish cherries, and put
as much sugar into the preserving pan,
as will cover them: having boiled the
sugar till it cracks, put in the cherries,
give them a good boil, skim, and set
them by in an earthen pan till next day:
then drain, and put them on sieves in a
hot stove, and turn them; they will take
three days drying, and when dry, will
keep two or three years.
.sp 2
.h3
To preserve Peaches whole.
Take the Newington peaches before
they are ripe, scald them till they are
tender, put them into as much sugar as
will cover them, give them a gentle
boil, and set them by till the next day:
then drain them from the syrup, which
having boiled with an additional quantity
of sugar to the degree called blown,
put in the peaches, and after simmering
set them by for a week; then drain the
// 031.png
.pn +1
syrup from them, and boiling it higher
than before, put in the peaches, and let
all boil gently together for an hour, by
which time, if you find the sugar has
penetrated the fruit, you may skim and
set them by for use.
.sp 2
.h3
To preserve Pine Apple Chips.
Having taken off the outside of the
pine apple; cut it cross-ways into thin
slices, which put in layers into an earthen
pan, sifting sugar over each layer,
let all stand for about ten days, in which
time, if melted, put it together into a
preserving pan, and boil it up twice a
day for three days, and set them by for
drying.
.sp 2
.h3
To preserve Pine Apples whole.
Take the pine apple just before it becomes
ripe, let the top remain on it.
Having perforated it with a penknife,
scald it till it becomes so tender, that a
straw may be thrust through it. Let
// 032.png
.pn +1
it then remain in cold water two hours,
and in that state be put into a jar, with
sugar strewed over it, boiled to the degree
called smooth, and covered close
down: the next day drain the syrup and
boil it up, and in this manner proceed
every day, till the water is extracted
from the pine. As the syrup by that
means will be rendered thin, you will
add more sugar and boil it up to a high
degree, and set the pine by for a fortnight,
when if you perceive the syrup
is thick, you may depend upon it the
pine is properly preserved, and therefore
may take it out of that syrup and put
it into a clarified syrup in a glass, in
which it will keep good seven years,
if unaffected by damp or wet.
.sp 2
.h3
To preserve Medlars.
Having scalded the fruit till the skins
are easily taken off; stone them at the
head, cover them with sugar, give them
// 033.png
.pn +1
a gentle boil, and let them stand for two
days: then drain them, and boiling the
syrup till it becomes ropy, put in the
medlars, let all boil up gently, and set
by for use.
.sp 2
.h3
To preserve Pears.
Prick the pears through in six places,
scald them till they are tender, cut the
rind smoothly off, put them into cold
water with some allum in it to keep
them white, and having remained in
that state three hours, shift them into a
thin sugar, and give them a gentle heat
every day for three or four days; then
drain them; and having added some
sugar to the syrup, and boiled it to the
degree called pearled, put in the pears,
and boil all up together: proceed in
this manner, till the syrup becomes
thick, then colour some of the pears
red, and set them by.
.sp 2
.h3
To preserve Green Leaves.
Take grape leaves, strawberry leaves,
or any other leaves: let them remain
// 034.png
.pn +1
four hours in cold spring water, then
take them out and put them into some
sugar, give them a gentle boil, take
them off, and set them by for use.
N.B. They are convenient for putting
under fruit in plates.
.sp 2
.h3
To preserve Green Grapes.
Having selected the largest and best
grapes before ripe, cut a small slit in each,
and scald them; after remaining two
days in the water they are scalded in,
drain, put them into a thin sugar;
give them a heat over a slow fire, and
thus proceed for three days: then drain
them, and adding to the syrup some
sugar, boiled to the highest degree of
what is called blown, put in the grapes,
and let all boil up together; skim well,
and set them by for use.
// 035.png
.pn +1
.sp 2
.h3
To preserve Wine Sour Plums.
These plums are the best species for
preserving, on account of their tartness,
and should be treated in the same manner
as damascenes, only they will require
from their size a longer time in
preparation.
.sp 2
.h3
To preserve Green Limes.
Having scalded the limes till they
are tender, and taken out the cores, put
them into a thin sugar, and give them
a gentle boil: then set them by and
give them a gentle heat three times for
three days, by which time they will become
as green as grass: having boiled
the syrup till it become ropy, put in the
limes, boil up all together, and the fruit
will be fit for use.
N.B. Green walnuts, or jerkins, may
be treated in the same manner as limes;
and quinces in halves and quarters, in
the same manner as pears; as there are
// 036.png
.pn +1
several species of plums, and pears, that
will not preserve, we recommend the following
experiments: put a few plums
into a little clarified sugar, and give them
a heat over a gentle fire: if they seem
to melt in the sugar they will not preserve,
if they remain firm they certainly
will, provided you adhere to the rules
laid down.
.sp 2
.pb
.sp 4
.h2
PART III.
.sp 1
.nf c
METHODS OF MAKING MARMALADES, JAMS, PASTES, &c.
.nf-
.sp 2
.h3
Rasberry Jam.
Rub your rasberries through a sieve to
a pulp: then measure it with a pint ladle
(which is exactly a pound) into your
preserving pan: boil it well, and stir
it all the time to keep it from burning:
// 037.png
.pn +1
to a pound of pulp, allow three
quarters of sugar; when it has boiled
till it becomes tolerably stiff, put in the
sugar sifted fine, and boil it up well for
half an hour: then put it into pots.
.sp 2
.h3
Apricot Jam.
Boil your apricots to a pulp, then
rub it through a sieve: to a pound of
pulp, allow a pound of sugar and two
ounces of bitter almonds pounded fine:
dry the pulp well over the fire: then
put in the sugar and almonds: boil
all together for about an hour, and then
it will be fit for use.
.sp 2
.h3
Peach Jam.
Proceed with this in the same manner
as above, but allow one pound and a
quarter of clarified sugar to a pound of
pulp. Boil the sugar to the degree
called blown, then put in the pulp, and
boil it till it just drops off the skimmer.
// 038.png
.pn +1
N.B. You should be careful to keep
stirring this, and all other jams, while
they are boiling.
.sp 2
.h3
Pine Apple Jam.
Cut your pine apple into slices:
cover it with powder sugar, and let it
stand a fortnight; then pounding it in a
mortar till it is fine, pulp it through a
sieve; to a pound of pulp, allow half a
pound of clarified sugar, boil the sugar
to the degree called blown, and finish it
in the same manner as peach jam.
.sp 2
.h3
Barberry Jam.
Put your barberries into the oven till
they become thoroughly hot, then pass
them through a sieve. To a pound of
pulp, allow a pound and a quarter of
sugar sifted fine. Boil the pulp till one
half is consumed, then put in the sugar,
mix it well, and put it into pots.
// 039.png
.pn +1
.sp 2
.h3
Currant Jam.
Take the currant pulp when you have
strained the liquor from it for jelly. To a
pound of pulp, allow a pound of sifted
sugar. Boil the pulp well; then put in the
sugar, and boil it all for about half an
hour, and it will be fit for use.
N.B. The quicker your fire is for all
red fruit, the better will be the colour.
.sp 2
.h3
Quince Marmalade.
Pare your quinces and cover them:
then boil them till tender, and pulp them
through a sieve, with half the quantity
of apples boiled in the same manner.
To a pound of pulp, allow a pound and
a quarter of clarified sugar: boil the
sugar to the degree called blown, then
put in the pulp, and boil it all for about
half an hour, then put it into pots.
.sp 2
.h3
Quince Paste.
The pulp being prepared in the
manner abovementioned; allow a pound
// 040.png
.pn +1
of sugar and boil it till it cracks: then
put in the pulp, and having boiled it
for a quarter of an hour, put it in pots,
into the stove, and in about three or
four hours you may turn them out; cut
them into quarters, and dry them.
N.B. You must keep your stove in a
temperate heat.
.sp 2
.h3
Orange Marmalade.
Boil the seville orange-peel till it is
tender, and take the white from it; lay
it in water all night, to take the bitterness
off, then pound and pulp it through
a sieve. To a pound of pulp, allow a
pound of the best moist sugar; boil the
pulp till it is near one half consumed,
then put in the sugar; boil it all together
for half an hour, and put it into pots.
.sp 2
.h3
Strawberry Jam.
This is made after the manner of the
rasberry, except allowing to a pound of
// 041.png
.pn +1
pulp, one pound of sugar. Be careful
to boil it stiffer than any other jam.
.sp 2
.h3
Orange Paste.
Pulp your oranges with apple mixed
with it. To a pound of pulp, allow a
pound and a quarter of sugar: boil the
sugar till it cracks; then put in the pulp,
and boil it over a quick fire, stirring it
all the time for about twenty minutes,
then put it into tins made for the purpose,
and dry them in the stove.
.sp 2
.h3
Pippin Paste Knots.
Boil your apples tender, and pulp
them; to a pound of pulp, allowing a
pound of sugar: boil it till it cracks, then
put in the pulp, and boiling all together
for ten minutes, run it on pewter plates,
put it in the stove, and when dry, cut it
into strips, make it up into knots, and
dry them on sieves.
N.B. If you would colour them red,
put in some prepared cochineal.
// 042.png
.pn +1
.sp 2
.h3
Scotch Marmalade.
When you make your orange marmalade,
put a little by; then cut some
orange-peel into fine strips, and giving
them a boil in a little clarified sugar,
mix them in the marmalade, and put
them into pots.
.sp 2
.h3
Orgeat Paste.
Calcine a pound of Jordan almonds,
and four ounces of bitter almonds, with
water, and a little orange flower water:
boil a pound and an half of clarified
sugar to the degree called blown, then put
in your almonds, boil all together for a
quarter of an hour, and put it into pots.
.sp 2
.h3
Almond Paste.
To a pound of almonds calcined, allow
two pounds of sugar sifted fine;
pound the almonds with a little orange
flower and rose water; put the paste into
// 043.png
.pn +1
a preserving pan, dry it on the fire till it
becomes stiff; put in the sugar and stir
it till you perceive it will not stick to
your finger; then put it on a marble, and
roll it up in a lump for use.
.sp 2
.h3
Marshmallow Paste.
Take a pound and a half of gum
arabic, a pound of fine sugar, and six
ounces of marshmallow root; pound
the gum and sugar very fine, and put
them into your preserving pan with half
a pint of orange flower water and rose
water mixed: then boil your marshmallow-root
in a quart of water, drain the
liquor, and put that to it: set it on a
slow fire, and stir it till it becomes in
some degree stiff, then put in the whites
of twelve eggs, and stirring it till it becomes
quite stiff, turn it out on a marble
stone, and, when cold, cut it into square
pieces, and put them in boxes.
// 044.png
.pn +1
.sp 2
.h3
Strasbourgh Paste, or Lozenges.
Boil a pound of clarified sugar, and
two ounces of honey to a carmel height;
then pour it on a marble stone, and before
it becomes cold mark it in squares,
and when cold break it in pieces, and
keep it in boxes secure from damp.
.sp 2
.h3
Black Currant Paste.
Boil your black currants to a pulp.
To a pound of pulp, allow half a pound
of apple pulp: dry that on a slow fire,
then put in a pound of sugar boiled to
a crack, mix it well, then run it on
pewter plates, put it in the stove, and
when dry, cut it in small square pieces,
and dry them.
.if h
.il fn=flower.jpg w=400px
.if-
.if t
.nf c
[Illustration]
.nf-
.if-
.sp 2
// 045.png
.pn +1
.sp 2
.pb
.sp 4
.h2
PART IV.
.sp 1
.nf c
OF SYRUPS, JELLIES, CANDIES, &c.
.nf-
.sp 2
.h3
To make Capillaire.
Take twelve pints of clarified sugar;
to which add one pint of good orange
flower water, and the juice of eight good
lemons; set it on a slow fire, and put in
a pint of water with the whites of four
eggs whisked: let it boil, and skim all
the scum that rises, then strain it
through a lawn sieve, or flannel bag, and
put it into bottles.
.sp 2
.h3
To make Orgeat Syrup.
Calcine a pound of blanched Jordan
almonds, and a few bitter ones, mixed
with a little orange flower water; then
// 046.png
.pn +1
put in two quarts of water, strain all
through a fine lawn sieve, or cloth; put
what is strained into seven pints of
sugar, boiled to the degree called cracked.
Let it simmer for ten minutes, skim it
well, and when cold put it in bottles.
.sp 2
.h3
To make Lemon Syrup.
Boil six pints of sugar, to the degree
called blown, add the juice of twenty
good lemons and the rind of two; clarify
in the same manner as the capillaire.
N.B. Orange syrup is made in the
same manner, except in allowing to six
oranges the juice of two lemons.
.sp 2
.h3
Currant Syrup.
Mash your currants, and let them be
all night over a sieve to drain; strain the
liquor through a flannel bag; to a pint
of liquor, put a pound and a half of sugar:
boil the sugar to the degree called blown,
then put the liquor in, and boil all till
// 047.png
.pn +1
the scum is entirely off, and put it into
bottles.
Damascene syrup is made in the same
manner.
.sp 2
.h3
Marshmallow Syrup.
Take one pound of marshmallow
root, and put to it a gallon of water; reduce
it on a slow fire to three pints, then
strain it, and put it into a preserving
pan, with seven pints of sugar, and three
pints of clear water; clarify in the same
manner as capillaire.
.sp 2
.h3
To make Rasberry Vinegar.
Extract a liquor from the rasberries,
in the same manner as from currants:
to a pint of liquor, add two
pounds of clarified sugar, and a pint of
the best white wine vinegar: boil all
over a slow fire till the scum is taken off,
and, when cold, put it in bottles.
// 048.png
.pn +1
.sp 2
.h3
To make Grape Essence, or Syrup.
To half a pound of good dry elder
flowers, put three quarts of boiling
water; let it stand close covered two
hours; then strain it through a lawn
sieve, and put to it the juice of twelve
good lemons; boil ten pints of sugar to
the degree called blown; put in the liquor,
and boil till the scum is entirely off;
then strain it through a lawn sieve, and
put it into bottles.
.sp 2
.h3
To make Orange Essence.
Grate half a hundred of oranges,
and put into your preserving pan, add
ten pounds of sugar, and the juice of the
oranges with the juice of twelve lemons.
Boil all till it becomes tolerably thick,
then put it in a stone jar for use.
N.B. You will find this exceedingly
useful in making of ice in the summer
time, when oranges are not to be had.
// 049.png
.pn +1
.sp 2
.h3
Pine Apple Syrup, or Essence.
Drain the syrup from the chips, and
clarify in the same manner as you would
a pan of sugar; put in the juice of a few
lemons.
.sp 2
.h3
To make Currant Jelly.
Your currants being mashed on the
fire, put them on a sieve all night to
drain; then strain the liquor through a
flannel bag: to a pint of liquor, allow
three quarters of sugar; boil the sugar
to the degree called crackled, then put in
the liquor, and boil all till it jellies,
which you may know by its hanging in
flakes from the skimmer: be careful to
skim it well.
N.B. If your jelly is for glasses, use
half white currants and half red, and it
will not look of too dark a colour.
Apple jelly, rasberry jelly, or jelly
from any other fruit, may be made in a
similar manner.
// 050.png
.pn +1
.sp 2
.h3
To Candy Eringo Root.
Take the roots pared and boiled to
a proper softness, and put them into
some sugar boiled smooth; then simmer
them three times a day for three days;
let them lay a month in the syrup, and
when you cand them, boil some sugar to
the degree called blown, and put them
into it; let them remain about five minutes,
and grain the sugar by rubbing it
up the sides of the pan, then take them
out, and lay them on sieves in a gentle
stove.
.sp 2
.h3
To Cand Orange, or Lemon Peel.
Boil your peel tender, and take out
the inside pith; lay them in cold water
for a whole night, to take the bitterness
off; pack them one within the other,
in your preserving pan, cover them with
clarified sugar, and let them boil gently
for two hours every day for a week,
then take them out and pack them in a
// 051.png
.pn +1
jar, or cask; put more sugar to the
syrup, boil it to a good height, pour it
over the peels, and let them remain full
a month; then drain the syrup from
them, three or four different times, and
they will be fit to cand, which you may
do as follows:
Take them out of the syrup, and
wash them in warm water; dry them in
the stove, and put them into as much
sugar, boiled to the degree called blown,
as will cover them: boil them in the
sugar to the same degree; then grain the
sugar, take the peels out immediately,
put them on a wire sieve, and when
cold, they are fit for use.
Candied citron, orange, and lemon
chips, are prepared exactly in the same
manner.
.sp 2
.h3
Black Currant Jelly.
Mash your black currants on the fire
and pulp them; to a pound of pulp,
// 052.png
.pn +1
allow a pound of sugar; boil the sugar
till it cracks, then put in the pulp, and
boil all till it begins to jelly.
.sp 2
.h3
To make a Comport of Pippins.
Pare your pippins neatly, then take
the cores out right down the middle,
after that, scald your pippins till tender,
put then into clarified sugar with a few
cloves, a little mace, and the rind of a
lemon, with the juice of four: let them
simmer very gently for two hours, and
when cold; they are fit to serve up to
table.
Pears are done in the same manner,
and you may colour them, as you do
preserved quinces.
.sp 2
.h3
Comport of Oranges.
Carve your oranges neatly, cut them
into eight parts, scald them tender, put
them into clarified sugar with the juice
// 053.png
.pn +1
of three or four oranges, let them simmer
gently for two hours, then add half
a pint of mountain wine, and when cold
serve them up to table.
.sp 2
.h3
To make Clear Cakes of the Jelly of any Fruit.
To half a pint of jelly, allow six
ounces of sugar to a high degree of
blown, then put in the jelly, and let it
simmer but not boil; skim it well, put
it into pots, and dry it in the same manner
as quince paste.
.sp 2
.h3
Calves-Foot Jelly.
Take two calves-feet ready cleaned,
put to them six quarts of water; boil it
on the fire till it is reduced to three, then
strain, and put to it the juice of twelve
lemons, the whites of eight eggs, a little
cinnamon, a few corianders, and a little
sugar; whisk all together, set it on the
fire, and let it boil with half a pint of
mountain in it, then strain it three times
// 054.png
.pn +1
through a jelly bag, and put it in glasses.
.sp 2
.h3
Clear Orange Jelly.
Rasp the rind of your oranges, and
squeezing six or eight oranges, and the
juice of three lemons with four ounces
of isinglass, whisk the whites of five eggs
among it, and let it boil, then strain it
through a lawn sieve, put it into moulds;
allow to this quantity, six ounces of
sugar.
.sp 2
.h3
Blanch Mange.
Pound four ounces of almonds with a
few bitter ones, and a little orange flower
water, fine; mix them in a pint of cream,
and half a pint of milk, put in six ounces
of isinglass, and a quarter of a pound of
sugar; boil all together till the isinglass
is consumed, then strain, and put it into
moulds.
.sp 2
.h3
Ge Mange.
Squeeze the juice of six oranges, and
// 055.png
.pn +1
rasp the rinds of two, put it into a pint
and a half of cream, with a little sugar,
add to that about four ounces of isinglass;
boil it till it is dissolved, put in a
little saffron as it is boiling, and set it by
in moulds.
.sp 2
.h3
To make Lemonade.
To half a pint of clarified sugar, put
the juice of five lemons, and rasp the
rind of one, add to this a pint of spring
water, then pass it through a lawn sieve,
and set it by for use.
.sp 2
.h3
To make Orgeat for present Use.
Pound four ounces of blanched almonds
very fine, with a few bitter ones,
and a little water, mix with that a quart
of clear spring water, and a table spoonful
of orange flower water: sweeten to
your palate, and strain it through a
lawn sieve for use.
// 056.png
.pn +1
.sp 2
.h3
To make Orangeade.
To half a pint of sugar, put the juice
of five oranges and two lemons: rasp
the rind of one orange, add a pint of
clear water, and strain it off for use.
.sp 2
.h3
To make Orange Prawlins.
Quarter your oranges, take the
white out of the rind; cut them into
thin strips, put them into your preserving
pan, with just sufficient sugar to
cover the bottom of the pan: let them
boil till you perceive the sugar becomes
thick, then take them off and stir them
till the sugar grains and sticks to them.
Lift the loose sugar from them, and set
them by for use.
N.B. Lemon prawlins and orange
flowers are prepared exactly in the same
manner.
.sp 2
.h3
Red Burnt Almonds.
Take a pound of the best Jordan almonds,
// 057.png
.pn +1
put them into a round bottom
preserving pan, with a pint of clarified
sugar, let it boil till the sugar comes to
the degree called blown, and the almonds
begin to crack: then take them off,
and stir till they begin to cool; when
the almonds clog to the sugar; lift the
loose sugar from them, put in a pint of
clarified sugar with the loose sugar, and
boil it till it cracks; then put in the almonds,
and stir them as before: sift
them and part those that are coupled,
boil a pint more of clarified sugar till it
cracks, put in the almonds, and stir them
till the sugar clings round them; then,
put in a gill of cochineal, and shake
them over the fire till they become dry:
sift them, and put them in a gentle stove
for two or three hours.
Brown burnt almonds are prepared
in a similar manner.
.sp 2
.h3
Cedraty Essence.
Weigh a pound of cedraty essence,
// 058.png
.pn +1
boil seven pints of clarified sugar to the
degree called blown, then put in the essence,
and the juice of twenty lemons:
boil all together for about half an hour;
skim it well, and when cold, put it into
bottles.
.sp 2
.h3
To make a Conserve of Hips.
Take two pounds of hips, stone them
and lay them a whole night in spring
water; then pound them to a mash, and
put them into three pints of clarified
sugar, boiled to the degree called blown:
give all together a good boil, and set
them by for use.
.sp 2
.h3
Conserve of Roses.
Take a quarter of a pound of damask
rose leaves, beat up a pound of coarse
sifted sugar, with the whites of three
eggs, put in the rose leaves, and mix
them; then roll them up in small balls
on paper, and set them in the stove to
dry.
// 059.png
.pn +1
N.B. You may put in a little cochineal
to colour it.
.sp 2
.h3
Conserve of Orange Flowers.
Boil a pint of sugar to a high degree,
put in a quarter of a pound of orange
flowers; boil it to the same degree
again, then rub the sugar till it grains;
pour it immediately on a marble stone,
and when cold, break it into pieces.
.sp 2
.h3
Rock Candy.
Take different shapes, cut out of
gum paste, or you must candy pippin
paste knots; let them be very dry, then
put them in a square tin box in layers,
with a wire between each layer; fill the
tin up with sugar, boiled to a strong degree;
set it in the hot stove; the next
day, drain it, take them out and put
them on sieves in the stove to dry.
N.B. In this manner you may
candy violets, or any other flower; but
// 060.png
.pn +1
be careful they are very dry, else they
will not take the sugar.
.sp 2
.h3
To make Gum Paste.
Take some gum tragant, and soak it
in water, then squeeze it through a cloth,
put it into the mortar, and pound it
with fine sugar, sifted fine; then take
it out, and mix it up with sugar till it
becomes stiff.
.sp 2
.h3
Mulberry Syrup.
Squeeze your mulberries: to a pint of
fruit, put a pound of sugar; let it dissolve
all night, then boil it up to a good
height, with the juice of four lemons;
skim it well, and put it in bottles for use.
.if h
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[Illustration]
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.h2
PART V.
.sp 1
.nf c
FRUITS IN BRANDY.
.nf-
.sp 2
.h3
Cherries in Brandy.
Put your cherries into jars, and to a
quart of French brandy, allow half a pint
of clarified sugar: mix your sugar and
brandy, cover the cherries with it, let
them stand a month, then fill the jars
again, and cover them up for use.
N.B. The morello cherries are the
most proper, and you may infuse rasberries,
or mulberries, in the same
manner.
.sp 2
.h3
Apricots in Brandy.
Take a pan and half, fill it with pump
// 062.png
.pn +1
water, put in a little clarified sugar;
then put in your apricots, and scald
them till tender; put them into cold
water with a piece of allum in it; let
them lay in that state for two hours till
quite cold; put them in jars, and
cover them with white French brandy:
to two quarts of brandy, allow three
pints of clarified sugar.
.sp 2
.h3
Peaches in Brandy.
Wipe the down off your peaches,
prick them with a small knife in three
places, scald them in some water, with
the juice of three or four lemons in it;
then take them out, put them in jars,
and cover them with white brandy: to
two quarts of brandy, put three pints of
clarified sugar.
.sp 2
.h3
Mogul Plums in Brandy.
Take your mogul plums when they
are half preserved, drain them dry, put
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.pn +1
them in jars and cover them with brandy.
To a quart of brandy, allow half a pint
of clarified sugar.
.sp 2
.h3
Green Gages in Brandy.
These are prepared in the same manner
as any green plum.
.sp 2
.h3
Pears in Brandy.
Scald your pears tender, with some
lemon juice in the water: put them into
cold water and pare the rind off; lay
them in allum and water all night, to
keep them white; then drain and put
them into jars: to a quart of brandy,
allow a pint of clarified sugar.
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.h2
PART VI.
.sp 1
.nf c
METHODS OF MAKING BISCUITS AND CAKES.
.nf-
It is here necessary to premise that
particular care must be taken to keep
the utensils entirely free from grease
of any kind: and the flour and sugar
quite dry, as in case of neglect you cannot
make good biscuits.
.sp 2
.h3
Savoy Biscuits.
Take one pound and a half of sugar,
one pound and two ounces of flour, and
twenty four eggs: separate the yolks
from the whites, beat the yolks and
sugar together with a spoon: whisk the
whites up stiff, and mix with the yolks;
whisk it all on a slow fire till warm,
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.pn +1
then take it off and whisk it till cold;
mix in the flour, and drop them through
a funnel made for the purpose.
N.B. They require a hot oven, and
you should sift a little sugar over them,
just before you put them in.
.sp 2
.h3
Spunge Biscuits.
Take one pound of sugar, and three
quarters of flour, and mix in the same
manner as the savoy biscuits: these
will not require so hot an oven as the
former.
.sp 2
.h3
Palace Royal Biscuits.
Are made in the same manner as
savoy biscuits, and are baked in small
paper boxes.
.sp 2
.h3
Royal Heart Biscuits.
To a pound of almonds beat fine,
put a pound and a half of sugar, half a
pound of flour, sixteen whole eggs, and
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.pn +1
twelve yolks. Beat the sugar and almonds
up well by degrees with the eggs;
then put in the flour, and set it into
moles, they will require a gentle oven.
.sp 2
.h3
Diet Bread Cakes.
Take one pound of moist sugar, one
pound and a quarter of flour, and seven
eggs: let your sugar boil with better
than half a pint of water; then whisk
your eggs and sugar up well: take it off,
and whisk it till it is cold, then mix in
your flour, and put it into moles.
.sp 2
.h3
Naple Biscuits.
Are made in the same manner as diet
bread, but add a little more flour.
.sp 2
.h3
Orange Heart Biscuits.
Take one pound and a half of sugar,
three quarters of a pound of flour, one
pound and a half of yolks of eggs,
eight preserved orange peels, and two
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.pn +1
ounces of almonds; pound your peels
and almonds fine, then beat it up and
proceed in the same manner as in making
the royal heart biscuits.
.sp 2
.h3
Queen Cakes.
Take one pound and a quarter of
flour, one pound of sugar, and one pound
of butter, a quarter of a pound of currants,
and eight eggs: cream your butter,
and beat it up with the eggs and sugar,
then put in the flour and currants.
.sp 2
.h3
Champaign Biscuits.
Take the whites of eight eggs with
some flour, and half a pound of butter;
beat the eggs and sugar together: melt
the butter, and beat it up; then put in
the flour and a few carraway seeds:
fold a paper up in the form of a fan,
and drop them in the ridges: they will
require a hot oven.
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.pn +1
.sp 2
.h3
Fine Rusks.
Make a good diet bread paste, bake
it in long tins; when cold, cut it in
slices, and brown them in the oven:
put a few carraway seeds in the paste.
.sp 2
.h3
French Rusks.
Take three pounds of sugar, four
pounds of flour, and two pounds of
yolks of eggs: beat the sugar and yolks
together, then mix in the flour, and roll
it up in long rolls; bake it, and when
cold, cut it into thin slices.
.sp 2
.h3
Yarmouth Cakes.
Take one pound and a half of flour,
one pound of sugar, and one pound of
butter, six ounces of currants, and six
eggs: beat the eggs and sugar together,
melt the butter, and mix it and the flour
up to stiff paste: part it half for plums,
and half for seed; then roll it out, cut
it into round shapes, and bake them in
a gentle oven.
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.pn +1
.sp 2
.h3
Tunbridge Water Cakes.
Take one pound of flour, one pound
of butter, three quarters of a pound of
sugar, half a pint of cream, and four
eggs: mix the eggs, sugar, and cream
together, put in the butter melted, and
beat it up well; then mix in the flour, and
a few carraway seeds, roll the part out
quite thin; cut it into round cakes, and
bake them in a slow oven.
.sp 2
.h3
Cedraty Biscuits.
Take one pound and three quarters
of sugar, half a pound of yolks, and
three quarters of a pound of butter:
mix these together, then roll them up
with as much flour as is necessary to
stiffen it: make them into round rings,
and bake them.
.sp 2
.h3
Italian Cakes.
Take the whites of twelve eggs with
some flour and sugar; whisk the eggs
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.pn +1
and sugar over the fire, till hot; then
take it off, and whisk it till it is quite
cold, and put in the flour: drop them
in round cakes on paper, and bake them.
.sp 2
.h3
Common Maccaroons.
Take one pound of almonds, one
pound of sugar, and the whites of ten
eggs, and a little rose water: pound
your almonds with the whites, and rose
water; then mix in the sugar, and lay
them out on wafer paper.
.sp 2
.h3
French Maccaroons.
To a pound of almonds, allow two
pounds of sugar mixed in the same
way, and laid out in the same manner.
.sp 2
.h3
Ratafia Biscuits.
Take half a pound of sweet almonds,
and half a pound of bitter: pound them
fine, mixed with whites of eggs, then
add two pounds and a half of sugar;
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.pn +1
beat it up well with whites of eggs, then
drop them on paper, and bake them in
a slow oven.
.sp 2
.h3
Orange Biscuits.
Mix one pound of almonds, with two
pounds of sugar in the same manner as
ratafia biscuits; but rasp the rind of
eight China oranges among it, and drop
them in small drops.
Lemon biscuits are made in the same
manner.
.sp 2
.h3
Spanish Rusks.
Take half a pound of yolks, half a
pound of sugar, and half a pound of
flour; two ounces of butter, two lemons
rasped, and a glass of brandy: mix all
together, then roll it up stiff, and make
it in rings, and bake them.
.sp 2
.h3
Merenges.
Take a pint of sugar, and the whites
of six eggs; boil the sugar to the degree
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.pn +1
called blown, then grain it, and mix in
the whites whisked stiff: lay them out
in oval shapes, and brown them in the
oven, put a piece of barberry jam in between,
and put two halves together.
.sp 2
.h3
Ginger Cakes.
Take one pound of butter, three
pounds of flour, one pound of sugar;
a pint of cream, and five eggs: beat the
eggs, cream, and sugar together; melt
the butter and put it in, then mix in the
flour with a few carraway seeds, and six
ounces of ginger; roll them thin, and
bake them in a slow oven.
.sp 2
.h3
Ginger-Bread Nuts.
To five pounds of flour, put six
pounds of treacle, one pound and a half
of sugar, and a pound and a half of
butter: rub the butter with the flour
and sugar, then mix it up with the treacle;
and put in six ounces of ginger,
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.pn +1
and four ounces of pimento, and drop
them in drops. They will require a
slow oven.
.sp 2
.h3
Filbert Biscuits.
Take a pound of nut kernels; let
them be exceeding dry, pound them
fine, with the whites of eggs; mix in
two pounds of sugar, beat the paste up
with whites of eggs. Drop them out in
small drops.
.sp 2
.h3
Sweetmeat Biscuits.
Take a pound of sugar, a pound and
a half of flour, the yolks of twenty eggs,
with half a pound of almonds; pound
the almonds fine with the yolks: mix in
the sugar, and beat it up well, then mix
in the flour, bake it in a square cake,
afterwards ice it: cut it into shapes, and
put orange peels on them.
.sp 2
.h3
Rock Almond Biscuits.
Cut your almonds very fine: to a
pound of which, allow four ounces of
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.pn +1
sugar, and the whites of six eggs; whisk
the eggs stiff, then put in the sugar and
almonds; set them in lumps on wafer
paper, and bake them in a very slow
oven.
.sp 2
.h3
Syringe Biscuits.
To a pound of almonds, allow four
pounds of sugar: pound the almonds
fine, mixed with whites of eggs; then
put in the sugar, mix it into a stiff paste;
then push it through your jumbal
mould, and form it into different shapes.
.sp 2
.h3
Italian Maccaroons.
To a pound of almonds, allow two
pounds and a quarter of sugar: mix it
all in the same manner as ratafia biscuits.
Drop it on wafer paper, and put some
almonds cut small on the top of every
drop.
.sp 2
.h3
Milfruit Biscuits.
Cut some almonds small, and colour
some of the pieces red; then cut some
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.pn +1
orange-peel small, and mix them together:
dip them in icing, and lay them
on wafer paper, in the shape of rock
biscuits.
.sp 2
.h3
Marchpane Biscuits.
Beat a pound of almonds in a mortar,
with a little rose water, and the whites
of four eggs: mix in a pound of sugar,
roll it out, and put two pieces together,
with some rasberry jam between: ice it,
and cut it into different shapes; bake
them in a slow oven.
.sp 2
.h3
Biscuit Drops.
To a pound of sugar, allow a pound
and a quarter of flour, and eight eggs:
mix them in the same manner as spunge
biscuits; drop them on wafer paper.
Common savoys are made in the same
manner.
.sp 2
.h3
To make a Savoy Cake.
Take the whites of six eggs, with
some flour and sugar; beat the yolks
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.pn +1
and sugar together: mix it with the
whites whisked stiff, then put in the
flour, and bake it in a gentle oven.
.sp 2
.h3
To make a Spunge Cake.
Take the whites of six eggs in sugar,
and the weight of four eggs in flour;
mix it up in the same manner as a savoy
cake.
.sp 2
.h3
To make a Plum Cake.
To two pounds of flour, allow two
pounds of sugar, two pounds of butter,
and sixteen eggs: cream the butter, and
beat it all up together; then mix in a
pound of currants.
N.B. Seed Cake is made in the same
manner.
.sp 2
.h3
To make a Rice Cake.
To a pound of sugar, allow a pound
of flour, and half a pound of rice pounded
fine, and ten eggs: mix it up exactly in
the same manner as diet-bread.
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.pn +1
.sp 2
.h3
To make an Almond Cake.
To half a pound of almonds, allow
half a pound of sugar, and the yolks of
sixteen eggs; beat it up well, then put
in three whole eggs, and mix in six
ounces of flour.
N.B. It will require a slack oven.
.sp 2
.h3
To make a Ratafia Cake.
To a pound of sugar, allow three
quarters of a pound of flour, and four
ounces of bitter almonds pounded fine:
mix it up with fourteen eggs, in the
same manner as a savoy cake.
.sp 2
.h3
To make Anniseed Cakes.
To half a pound of sugar, allow a
pound of flour, three whites of eggs, and
half a pound of butter: mix all these
ingredients together with a little cream,
then put in two ounces of anniseeds, roll
it very thin, and cut it into round cakes.
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.sp 2
.h3
Cinnamon Drop Biscuits.
To a quarter of a pound of sweet almonds,
allow half a pound of sugar:
pound the almonds fine with whites
of eggs, put in a little cinnamon essence,
or a little cinnamon pounded fine; then
drop them on paper in small drops, and
bake them in a slow oven.
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.h2
PART VII.
.sp 1
.nf c
OF ICE CREAMS, AND THE PROPER METHODS OF MIXING, FREEZING, AND WORKING THEM.
.nf-
.sp 2
.h3
Freezing of Ice.
Have ready a freezing pot in ice and
salt; put in your ice cream, cover the
pot, keep turning it till the water comes
round the pot; then open it and scrape
it down: continue turning it, and
scraping it down as it freezes, till it becomes
quite hard and smooth.
If an ice cream is mixed too rich,
put in a little more cream: if it is poor,
put in some more jam. If a water ice is
mixed too rich, it will require some
// 080.png
.pn +1
more water: if it is too poor, put in
some clarified sugar.
If an ice is poor, the first time you
scrape it down, it will feel quite rough
and hard: on the contrary, if an ice is
too rich, it will not freeze at all.
All fruit ices that are put into the
shapes of fruit, should have a paper
round the moulds, just as you put them
in the ice: let them lay in ice and salt
for an hour. N.B. Before you turn
your ices out, take care to make the
water come up the sides of the tub,
and in turning them out, put your
moulds just into hot water, and then out
again; then the ice cream will come out
easily.
N.B. All ices that are in the shape
of fruit, should be coloured according to
the fruit they represent.
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.pn +1
.sp 2
.h3
To prepare the Cochineal for colouring different Sorts of Ice.
To an ounce of cochineal pounded
fine, allow a quart of clear river water:
let it boil, then put in the cochineal with
a table spoonful of pounded rock allum,
and the same quantity of cream of tartar;
if it seems to be a purple colour, add a
little more cream of tartar, let it all boil
for two minutes, then strain it into a
bottle for use.
.sp 2
.h3
Ice Creams, or Rasberry Ice.
To six ounces of rasberry jam, allow
three quarters of a pint of cream, mix it
well; then pass it through a sieve, and
colour it.
.sp 2
.h3
Strawberry Jam,
Is mixed the same way, allowing the
juice of two lemons.
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.pn +1
.sp 2
.h3
Apricot Ice.
To four ounces of apricot jam, allow
three quarters of a pint of cream, and a
few bitter almonds pounded, the juice
of two lemons, and a tea spoonful of
cochineal; pass it all through a sieve for
use.
.sp 2
.h3
Pine Apple Ice.
To four ounces of pine apple jam,
put a table spoonful of pine apple syrup,
and three quarters of a pint of cream,
and pass it through a sieve, with the
juice of two lemons.
.sp 2
.h3
Barberry Ice.
To half a pound of barberry jam, put
three quarters of a pint of cream: pass
it through a hair sieve, and colour it.
.sp 2
.h3
Biscuit Ice.
To four yolks of eggs, allow three
quarters of a pint of cream, three ounces
// 083.png
.pn +1
of spunge biscuits, a little cinnamon,
and four ounces of sugar: stir it all on
the fire, till it begins to thicken, then
pass it through a sieve.
.sp 2
.h3
Pistachia Ice.
To three yolks of eggs, allow three
quarters of a pint of cream, two ounces
of pistachia kernels pounded fine, and
four ounces of sugar: boil your yolks
and cream, put in your kernels pounded,
then colour it green, and pass it through
a sieve.
.sp 2
.h3
Fresh Gooseberry Ice.
Scald half a pint of gooseberries
tender, and pass them through a hair
sieve; mix in four ounces of sugar, and
three quarters of a pint of cream.
.sp 2
.h3
Chocolate Ice.
Melt three ounces of chocolate on
the fire, then take three yolks of eggs,
// 084.png
.pn +1
two ounces of sugar, and three quarters
of a pint of cream; and boil it till it
thickens, then put in the chocolate, and
pass it through a sieve.
.sp 2
.h3
Fresh Rasberry Ice.
Take half a pint of fresh rasberries,
pass them through a sieve, with the juice
of two lemons; mix in half a pint of
cream, and four ounces of sugar; then
colour it.
.sp 2
.h3
Fresh Strawberry Ice,
Is prepared in the same manner.
.sp 2
.h3
Royal Cream.
To four eggs, allow three quarters of
a pint of cream, a little cinnamon, four
ounces of sugar, and a few coriander
seeds: boil it all till it begins to thicken,
then pass it through a sieve.
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.pn +1
.sp 2
.h3
Lemon Cream.
To five yolks of eggs, allow three
quarters of a pint of cream, four ounces
of sugar, and the rind of a lemon cut
thin: boil it all till it thickens, then
pass it, with the juice of four lemons,
through a sieve.
.sp 2
.h3
Orange Cream,
Is prepared in a similar manner.
.sp 2
.h3
Burnt Cream.
Take a little sugar and burn it on
the fire in a dry stew pan; have ready a
good royal cream, and mix in the burnt
sugar.
N.B. This cream you may either
freeze, or put it under a crocant.
.sp 2
.h3
Plain Ice.
Take half a pint of the best cream
you can get; whisk it in your freezing
pot till stiff, then put in a little clarified
sugar, and freeze it.
// 086.png
.pn +1
.sp 2
.h3
Coffee Ice.
To four whites of eggs, put three
ounces of sugar, three quarters of a pint
of cream, and an ounce of whole coffee;
boil it all till it thickens, then pass it
through a sieve for freezing.
.sp 2
.h3
Tea Ice,
Is prepared in the same manner.
.sp 2
.h3
Ratafia Ice.
To three eggs, allow four ounces of
sugar, two ounces of ratafia biscuits, and
three quarters of a pint of cream; boil
it all till it thickens, then pass it for use.
.sp 2
.h3
Vernella Ice.
To four eggs, allow three ounces of
sugar, and half a pint of cream, put in
half an ounce of vernella; boil it till it
thickens, then pass it.
N.B. All ice creams that are mixed
over the fire, should be stirred, to prevent
// 087.png
.pn +1
their sticking to the bottom of the
pan.
.sp 2
.nf c
WATER ICES, PINTS EACH.
.nf-
.sp 2
.h3
Orange Ice.
To half a pint of clarified sugar, allow
the juice of five oranges, and two lemons:
rasp the rind of two oranges, mix it all
with a quarter of a pint of water, and
pass it through a lawn sieve.
.sp 2
.h3
Lemon Ice.
To half a pint of clarified sugar, allow
the juice of six lemons, and the rind of
one: mix it with a quarter of a pint of
water, and pass it through a lawn sieve.
.sp 2
.h3
Cedraty Ice.
To a gill of cedraty essence, allow the
juice of four lemons, a quarter of a pint
of clarified sugar, and the same quantity
of water, pass it through a lawn sieve.
.sp 2
.h3
Grape Ice.
Make a good lemon ice; then mix
in a gill of grape essence, and pass it
through a lawn sieve.
// 088.png
.pn +1
.sp 2
.h3
Rasberry Water.
To three quarters of a pound of jam,
allow a pint and a quarter of water, and
the juice of two lemons; pass it through
a hair sieve, and colour it.
.sp 2
.h3
Currant Water.
Take a quart of fresh currants; rub
them through a sieve, mix it with a
quarter of a pint of clarified sugar, and
the same quantity of water; then colour
and strain it.
.sp 2
.h3
Cherry Ice.
Take a pound of morello, or Kentish
cherries; bruise them in the mortar,
strain them through a hair sieve, and
mix the juice with a quarter of a pint of
water, and the same quantity of clarified
sugar, pass it through a lawn sieve, and
colour it.
All water ices may be made of the
fresh fruit in a similar manner; but if
you make a water ice of jam, you must
// 089.png
.pn +1
allow double the quantity of fruit, to
what you allow in making cream ices.
.sp 2
.h3
Punch Ice.
Make a good lemon ice, and mix
with it a gill of brandy, and half a gill
of rum, or arrack.
This ice is only fit for glasses.
.sp 2
.h3
Pear Ice.
Take four good mellow pears: rasp
them, then mix it with the juice of four
lemons, half a pint of clarified sugar, and
a quarter of a pint of water; strain it
through a sieve for use.
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[Illustration]
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.if-
// 090.png
.pn +1
.sp 2
.pb
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.h2
PART VIII.
.sp 1
.nf c
CORDIALS, AND MADE WINES.
.nf-
.sp 2
.h3
To make Raisin Alder Wine.
Take four gallons of boiling water:
to every gallon, add five pounds of Malaga
raisins cut small; pour the water
boiling hot upon them, and let it stand
nine days, stirring it twice a day:
boil your alder-berries, as you do currants
for jelly, and strain it; then add to
every gallon of liquor, one pint of alderberry
juice, and stir it all together with
half a pint of yeast; let it work well,
and remain in the cask for two or three
months; then bottle it off.
// 091.png
.pn +1
.sp 2
.h3
Orange Wine.
Take six gallons of water, and twelve
pounds of Lisbon sugar, the whites of
six eggs well beaten; let all boil together,
then put it into a large preserving
pan, with the juice of half a hundred of
oranges, twelve lemons, and the rinds of
twelve oranges: give all a boil together,
then put it into a barrel with ten quarts
of Rhenish wine, and a pint and a half of
good yeast; let it work well for a week,
then stop it up for a month, and bottle
it up.
.sp 2
.h3
Damascene Wine.
To every gallon of water; put two
pounds and a half of sugar, which you
must boil and skim well: to every gallon
of this, put five pints of damascenes
stoned; let it boil, then put it into a
cask: work it three or four days, then
stop it up for use.
// 092.png
.pn +1
.sp 2
.h3
Gooseberry Wine.
To every three pounds of ripe gooseberries,
put a pint of spring water, bruise
your fruit; put it into a tub, and
pour the water on them; let them stand
a whole day, then to every three pounds
of fruit, put a pound of moist sugar:
stir it till the sugar is dissolved, and let
it stand twenty-four hours more; then
skim the head clear off, and put the liquor
into a cask; let it work three or
four days before you stop it up: let it remain
four months before you bottle it,
and if it is not fine, let it stand in bottles
till it is, and then rack it off into other
bottles.
.sp 2
.h3
Cowslip Wine.
To six gallons of water, allow thirty
pounds of Malaga raisins; boil the
water, and measure it out of your copper
on your raisins: cut small and put into
a tub; let them work together twelve
// 093.png
.pn +1
hours, at the end of that time strain off,
and press the raisins hard, to extract the
essence; then take a little good yeast,
and mix it with some lemon syrup, put
in two pecks of cowslips, and let your
ingredients work together for three days,
stirring them twice a day; then stop it
up, and bottle off in three months.
.sp 2
.h3
Birch Wine.
Allow to every gallon of birch water,
two pounds of sugar; boil it half an
hour, skim it well, let it stand a little;
then pour it off the grounds, work it
well with yeast, before you put it into
your cask, and smoke the cask with
brimstone.
I would recommend a small bag of
slit raisins, to be put in the cask, and
let it stand three or four months before
you bottle it off.
// 094.png
.pn +1
.sp 2
.h3
Rasberry Wine.
Put three pounds of raisins of the
sun stoned, into two gallons of hot
water, add to these, six quarts of rasberries,
and two pounds of loaf sugar: let
all stand three days, then strain, put in
a pound more sugar; mix in a little
yeast, let it work well, then bottle it off
with a lump of sugar in each bottle.
.sp 2
.h3
Blackberry Wine.
Put five gallons of boiling water, to
half a bushel of blackberries; let them
stand forty-eight hours, then add half a
peck of sloes, and ten pounds of sugar;
boil all the ingredients together for an
hour, work it with yeast, and let it
stand three months in the cask before
you bottle it.
.sp 2
.h3
Cherry Wine.
Take fifty pounds of black cherries,
picked from the stalks, bruise them well,
// 095.png
.pn +1
then take half a bushel of currants, and
four quarts of rasberries, and squeeze
them; to this quantity of juice, allow
forty pounds of sugar: dissolve it in
water, and put all together into a cask
with eight gallons of water, and a quart
of good yeast, let it work well; you may
bottle it at three months end.
.sp 2
.h3
Currant Wine.
To three pounds of currants picked
from the stalks, allow a pound of sugar,
and a quart of water: boil, and put them
into a cask with a good allowance of British
spirits; let it work for two weeks
before you stop it up, then let it remain
three months before you bottle it off.
.sp 2
.h3
To make Raisin Wine.
To every gallon of water, put five
pounds of Malaga, or Belvidere slit raisins;
let them soak in the water for a
fortnight, stirring them every day, then
strain it through a sieve, and put it into
// 096.png
.pn +1
a cask: to every gallon of liquor, allow
a pint of French brandy; work it well,
and let it remain stopped up close for
four months, before you bottle it.
.sp 2
.h3
To make Sage Wine.
Boil twenty-six quarts of water, with
twenty-five pounds of Malaga raisins cut
small; then put it into a tub with two
pecks of red sage, and half a pint of
yeast; let all work well, then put it into
a cask, let it remain a week before you
stop it up, and two months before you
bottle it up.
.sp 2
.h3
To make Clear Wine.
Take half a pound of hartshorn, and
dissolve it in cyder; and if it be for cyder,
Rhenish wine, or any other liquor, this
quantity is enough for a hogshead.
.sp 2
.h3
To make Mead.
To five quarts of honey, allow forty
quarts of water, eighteen races of ginger,
and one handful of rosemary; boil them
// 097.png
.pn +1
together for three hours, and skim it perpetually:
when it is cold, put your yeast
to it, and it will be fit to bottle in eight or
ten days.
.sp 2
.h3
To make White Mead.
Take three gallons of water, and one
quart of honey, and if it be not strong
enough, add more honey; boil it for an
hour, then put it into a tub with ginger,
and spice, the whites of eight eggs to it,
work it well with yeast, and when you
perceive it is done working, bottle it
off for use.
.sp 2
.h3
To make Milk Punch.
Take two quarts of milk, a quart of
good brandy, the juice of six lemons, and
half a pound of sugar; mix them well,
and strain it through a jelly bag, take a
little lemon peel, and put into your bag;
when it is strained bottle it up, and it
will keep a considerable time.
.sp 2
.h3
To make Citron Water.
Take a pound and a half of the best
citron bruised, nine ounces of lemon
// 098.png
.pn +1
peel, the same quantity of orange peel;
nutmegs bruised, a quarter of a pound;
strong proof spirits, three gallons; water
two gallons; macerate, distil and dulcify
with double refined sugar, two pounds.
.sp 2
.h3
Ratafia Cordial.
Take three gallons of Molasses
brandy, nutmegs three ounces and a
half; bruise them, and infuse them in
the brandy; adding ambergrease, three
grains; bitter almonds, one pound and a
half: mix the ambergrease with three
pounds of fine Lisbon sugar, then infuse
all for seven or eight days, and strain it
off for use.
.sp 2
.h3
Orange Flower Brandy.
Take a gallon of French brandy,
two pounds of sugar, two quarts of
water, and half a pound of orange flowers;
make a syrup of your sugar and water,
put in your orange flowers, and give all
a gentle boil; then mix in the brandy,
// 099.png
.pn +1
and put all into a stone bottle close
corked up for use.
.sp 2
.h3
Surfeit Water.
Take a peck of red corn poppies, put
them in a large bottle, and put to it a
quart of aqua vitæ, a nutmeg, and a race
of ginger, sliced, a small stick of cinnamon,
a blade of mace, three or four figs,
four ounces of raisins of the sun, four
ounces of anniseeds, caraways and cardemum,
mixed with two ounces of
Spanish liquorish; put all these ingredients
into the bottle; then add two quarts
of white brandy, and cork it up; shake
it every day for a week; then let it stand
for two months, by which time it will
be fit to drink.
.sp 2
.h3
Cinnamon Water.
Take cinnamon bruised, twelve
ounces; proof spirits rectified three gallons;
water one gallon and a half; macerate
them twenty-four hours, then
distil and draw off your spirits, and dulcify
// 100.png
.pn +1
it with loaf sugar, two pounds and
a half, and make it full proof.
.sp 2
.h3
Nutmeg Water.
Take nutmegs bruised, twelve
ounces; proof spirits three gallons, water
one gallon and a half; infuse, distil, and
dulcify with two pounds of sugar for
use.
.sp 2
.h3
Mint Water.
Take mint two handfuls, proof spirits
two gallons and a half; distil and dulcify
with sugar, one pound and a half
for use.
.sp 2
.h3
Lemon Water.
Take twelve large lemons, sliced thin,
and put them into two pints of white
wine, with a little cinnamon, and a handful
of rose-leaves; the same quantity of
burrage, and a drachm of yellow sanders:
steep all this together twelve hours; mix
in a pint and a half of water, two
pounds of sugar, and two pints more
wine, then distil it for use.
.sp 2
.nf c
FINIS.
.nf-
.sp 2
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.it Transcriber’s Notes:
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.it Missing or obscured punctuation was silently corrected.
.it Typographical errors were silently corrected.
.it Inconsistent spelling and hyphenation were made consistent only when a\
predominant form was found in this book.
.if t
.it Text that was in italics is enclosed by underscores (_italics_).
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