The Aunts' Cook Book

Inscription over the door-way of a tap-room in a certain men's club — "Where the women cease from troubling and the wicked are at rest." Perfectly Reliable Recipe for Home Made Wine. Select two firm, ripe elderberries. Immerse in six quarts of good white wine. Add one quart of Curacoa, one quart of Kummel and two quarts of the best French brandy. Let stand twenty-four hours. Remove the elderberries. Bottle. Be careful not to break the skins of the elderberries in handling or the flavor of the wine will be ruined. Punch, OLD RECIPES OLD RECIPES Old Recipes Recipes from Great-great Grand-mother Susannah Brown's cook-book, inscribed to one Lady Elizabeth Warburton by the author who signs herself: — "Your ladyship's most dutiful, most obedient and most humble serveant, Elizabeth RaiFald. A Nice Whet before Dinner Cut some slices of bread half an inch thick, fry them in butter but not too hard. Then split some anchovies, take out the bones and lay half an anchovy on each piece of bread. Have ready some Cheshire cheese grated and a little chopped parsley mixed together. Lay it pretty thick over the bread and anchovy, baste it with butter and brown it with a salamander. It must be done in the dish in which you send it to the table. To Roast a Sucking Pig Let the pig be a month or five weeks old. Divide it down the middle, take oiF the shoulder and leave the rest to the hind part. Then take the skin off, draw sprigs of parsley all over the outside which must be done by running a skewer or larding-pin through and sticking a sprig of parsley in it; split it and roast it before a quick fire, dredge and baste it well with fresh butter, roast it a fine brown and send it up with froth on it. Garnish with green parsley. It is eat with sallad. It is a grand bottom dish. ISO Old Recipes A Venison Pasty Bone a breast or shoulder of venison; season it well with mace, pepper and salt; lay it in a deep pot with best part of a leg of mutton cut in slices and laid over the venison. Pour in a large glass of red wine, put a coarse paste over it and bake 2 hours in an oven. Then lay the venison in a dish and pour the gravy over it. Put 1 pound of butter over it, make a good puff paste and lay it near an inch thick around the edge of the dish. Roll out the lid which must be a little thicker than the the paste on the edge of the dish, and lay it on. Then roll out another lid pretty thin, and cut in flowers, leaves or whatever form you please, and lay it on the lid. If you do not want it at once it will keep in the pot that it was baked in 8 or 10 days, but keep the crust on to prevent the air from getting into it. A breast or shoulder of venison is the most proper for a pasty. To Make a Lemon Syllabub To a pint of cream put a pound of double refined sugar and the juice of seven lemons, grate the rinds of two lemons into a pint of white wine and half a pint of sack; then put them all into a deep pot and whisk them for half an hour. Put it in glasses the night before you want it. It is better for standing two or three days. To Make a Wine Posset Take a quart of new milk and the crumb pf a penny loaf, and boil them till it is soft. When you take it off the fire grate in half a nutmeg and sugar to your taste, then put it into a china bowl, and put in a pint of Lisbon wine carefully, a little at a time or it will make the curd hard and tough. Serve it up with toast on a plate. It is proper for a top dish at supper. Old Recipes 151 To Souse Pigs Feet and Ears Clean your pigs' feet and ears. Boil them till they are tender, then split the feet and put them into salt and water with the ears. When you use them dry them well with a cloth and dip them in batter made of flour and eggs, fry them a good brown, and send them up with melted butter. To Make Cowslip Wine