FoodNetArchive

Mrs. Maclurcan's cookery book

1899

Page 135 · 8 recipe records on this page

Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
2 glasses rum The juice of 2 lemons 1 glass brandy A few drops of bitters. Crushed ice Tablespoonful of sugar✪ Roman Punch. Mode. — Mix the raspberry, rum, brandy, curacoa, lem(m juice, sugar and bitters together, put it into a bottle and shake it well ; it is then ready for use. Fill up small tumblers with crushed ice, then pour over the punch. Before putting the ice in the tumblers rub the edge round with lemon and dip in sugar. Serve with straws 820— COCKTAIL. Glass of brandy, rum or Bitters whisky Juice of 1 lemon A little curacoa, benedictine 3 ozs. crushed ice and chartreuse Cloves✪ Cocktail. Mode. — Any spirit will do, Vvhicliever is desired ; put the brandy, liqueur, juice of lemon, about a liqueur glass of cloves, with the ice into a cocktail tin, shake all together for a minute ; this is sufficient for two. 821— AN AFTEK DINNEE COCKTAIL. 1 glass vermouth 1 glass whisky Juice of half a lemon Teaspoonful of sugar Crushed ice✪ An After Dinner Cocktail. Mode. — Put the ingredients into a cocktail tin, shake well and serve in wineglasses sufficient for two. 822- EGG NOG (Cold), Crushed ice 1 egg Little nutmeg 1 glass brandy or rum✪ Egg Nog (Cold). Mode. — Beat the egg well, put it in the tumbler with the sugar, rum or brandy, stir all together well, fill the tumbler with crushed ice, grate a little nutmeg on top ; serve with a straw. 823- -EGG NOG (Hot). Mode. — This drink is made the same as the cold egg nog, but you must use hot milk instead of ice. 824- JOHN COLLINS. Juice of 1 lemon 1 dessertspoonful curacoa Few drops bitters Crushed ice 1 wineglass of gin or whisky 1 bottle soda water 1 dessertspoonful of sugar✪ John Collins. Mode. — Crush the ice and place it in a large glass, squeeze in the lemon and put in a little of the rind, then put in all the other ingredients but the soda water, when all is well mixed put in the soda. Beverages . 826— LEMON SYEUP. 4 lbs. sugar I tabiespoonful essence oJ 7 pts. of water lemon 1 teaspoonful tartaric acid✪ Lemon Syrup. Mode.— Boil the sugar witli the water for a minute, take the scum from the top. When cool, add the essence of Ifemon and tartaric^ acid, strain and bottle. 826— WHOLESOME SUMME'R BRINK. 1 cupful of barley Juice and rind of 4 lemons Rind only of 4 Oranges 1 cupful of sugar 2 qts. of boiling water✪ Wholesome Summer Drink. Mode. — ^Wash the barley well and j)ut it into a large jug with the sugar, rind of the oranges and the juice and rind of the lera^QUs, pour on the two qu^ts of boiling watex. Allow it to remjiin until qiiite cold, strain and add a little ice. It is then ready for use. 827— CHILLI BEER. Mode. — Six or eight chillies boiled in two quarts, of water with a saltspo'onful of rice for two hours. Have ready a bucket-, in which are two pounds of sug§,r and a dessertspt)onful of cream of tartar, pour the above^on to this and aj:d sufficient cold water to fill tl^e bucket, and a tumbler of^beervor yeast✪ Chilli Beer, bottle next day in glass bottles. IX MENUS FOR DINNER FOR SIX OR EIGHT PERSONS. 828— DINNER. No. 1. Oysters. Turtle Soup. Baked Barramundi. Beef Olives. Chicken Cream. Roast Fillet of Beef Jjarded. Roast Turkey and Bread Sauce. Asparagus on Toast. Angels Food. Cherries in Jelly, r Fruit in Season. . . Olives and Devilled Almonds. 829— DINNER. No. 2. Anchovies on Toast. Vermicelli Soup. Fillet of Whiting. Cutlejbs and Green Peas. Oyster Patties.