by Barkham Burroughs
Available in 217 free installments
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BLACK CURRANT CORDIAL.--To every four quarts of black currants, picked from the stems and lightly bruised, add one gallon of the best whisky; let it remain four months, shaking the jar occasionally, then drain off the liquor and strain. Add three pounds of loaf sugar and a quarter of a pound of best cloves, slightly bruised; bottle well and seal.
BOSTON CREAM (A SUMMER DRINK).--Make a syrup of four pounds of white sugar with four quarts of water; boil; when cold add four ounces of tartaric acid, one and a half ounces of essence of lemon, and the whites of six eggs beaten to a stiff froth; bottle. A wine-glass of the cream to a tumbler of water, with sufficient carbonate of soda to make it effervesce.
CHAMPAGNE CUP.--One quart bottle of champagne, two bottles of soda-water, one liqueur-glass of brandy, two tablespoons of powdered sugar, a few thin strips of cucumber rind; make this just in time for use, and add a large piece of ice.
CHOCOLATE.--Scrape Cadbury's chocolate fine, mix with a little cold water and the yolks of eggs well beaten; add this to equal parts of milk and water, and boil well, being careful that it does not burn. Sweeten to the taste, and serve hot.
COFFEE.--Is a tonic and stimulating beverage, of a wholesome nature. Use the best. For eight cups use nearly eight cups of water; put in coffee as much as you like, boil a minute and take off, and throw in a cup of cold water to throw the grounds to the bottom; in five minutes it will be very clear.
Or, beat one or two eggs, which mix with ground coffee to form a ball; nearly fill the pot with cold water, simmer gently for half an hour, having introduced the ball; do not boil, or you will destroy the aroma.
COFFEE.--The following is a delicious dish either for summer breakfast or dessert: Make a strong infusion of Mocha coffee; put it in a porcelain bowl, sugar it properly and add to it an equal portion of boiled milk, or one-third the quantity of rich cream. Surround the bowl with pounded ice.
CURRANT WINE.--One quart currant juice, three pounds of sugar, sufficient water to make a gallon.
EGG GRUEL.--Boil eggs from one to three hours until hard enough to grate; then boil new milk and thicken with the egg, and add a little salt. Excellent in case of nausea.
LEMON SYRUP.--Pare off the yellow rind of the lemon, slice the lemon and put a layer of lemon and a thick layer of sugar in a deep plate; cover close with a saucer, and set in a warm place. This is an excellent remedy for a cold.
LEMONADE.--Take a quart of boiling water, and add to it five ounces of lump-sugar, the yellow rind of the lemon rubbed off with a bit of sugar, and the juice of three lemons. Stir all together and let it stand till cool. Two ounces of cream of tartar may be used instead of the lemons, water being poured upon it.
RASPBERRY VINEGAR.--Fill a jar with red raspberries picked from the stalks. Pour in as much vinegar as it will hold. Let it stand ten days, then strain it through a sieve. Don't press the berries, just let the juice run through. To every pint add one pound loaf sugar. Boil it like other syrup; skim, and bottle when cold.
SUMMER DRINK.--Boil together for five minutes two ounces of tartaric acid, two pounds white sugar, three lemons sliced, two quarts of water; when nearly cold add the whites of four eggs beaten to a froth, one tablespoonful of flour and half an ounce of wintergreen. Two tablespoonfuls in a glass of water make a pleasant drink; for those who like effervescence add as much soda as a ten-cent piece will hold, stirring it briskly before drinking.
BLACKBERRY SYRUP.--To one pint of juice put one pound of white sugar, one-half ounce of powdered cinnamon, one-fourth ounce mace, and two teaspoons cloves; boil all together for a quarter of an hour, then strain the syrup, and add to each pint a glass of French brandy.
