Hip Sauce. — Take all the seeds out of the Hips, which should be quite ripe, put the fruit in a small quantity of water, and boil until soft. Pass the pulp through a coarse wire sieve, return it to the saucepan with sufficient wine to make the required quantity of sauce, sweeten to taste with caster sugar✪ Hip Sauce, and stir it over the fire until boiling. Serve the sauce while hot. Water may be used in the place of wine if preferred. Hips in Vinegar.— Choose large red Hips, taking care that they arc not over ripe, cut off the stalks, leaving a very little on each berry, wash thoroughly, and put them in a saucepan with sufficient water to cover. Set the pan on the fire and boil the Hips until quite tender, but not broken, and then drain off the water into a basin. Cut off a little of the blossom end when they are cold, and take out the seeds with a knife or quill without damaging the Hips. Weigh them, and for every 21b. of berries take J pint of the strained fruit liquid in the basin, double that quantity of vinegar, loz. each of cloves and cinnamon, and 21b. of crushed loaf sugar. Place these in a preserving-pan, and stir until the sugar is dissolved; then boil for a-quarter-of- an-hour, add the Hips, and boil until the syrup is thick, which will take about twenty or twenty-five minutes. Pour the mixture into jars or glasses, cover them over with parchment, put them in a cool place, and they will keep good for a long time. This preparation of Hips is sometimes used instead of red-currant jelly, especially with game, boar’s head, and roasted saddle of mutton ; indeed, some cooks consider Hips to bo far superior to currants for making these jellies. Preserved Hips. — Procure the Hips as soon as ripened, cut the stalks to within lin. at the end of the berries, put them in a stewpan with plenty of water, and boil gently until tender. Drain the Hips beforo they break, cut a thin slice off tlio broad end of each berry, and with a thin pointed knife scoop out all the seeds. Put an equal weight of sugar as there is fruit in the preserving-pan, with a moderate quantity of cinnamon and a very small quantity of water, and stir it over the fire until dissolved. Next put in the fruit, and boil gently until the syrup is thickly reduced. When somewhat cooled, turn the Hips with their syrup into glass jars, and when quite cold cover them with parchment and tic down. HIPFOCRAS. -This wine is said to have been named after the celebrated Hippocrates, because of his great fondness for it. It was formerly much used in England, and in one form or another still finds favour on the Continent. The original Hippocras is described as a mixture of Lisbon and Canary wines sweetened with sugar, and flavoured with ginger, cinnamon, and other aromatics. Take loz. of cinnamon✪ Hips in Vinegar, 2 drachms of ginger, and 1 pinch each of cloves and nutmeg. Pound together, and infuse them in lqt. of red or white wino ; in this dissolve lib. of loaf sugar. HOARHOUND. — See Horehound.

AI-modernized reading of the original text

Hip Sauce. — Take all the seeds out of the Hips, which should be quite ripe, put the fruit in a small quantity of water, and boil until soft. Pass the pulp through a coarse wire sieve, return it to the saucepan with sufficient wine to make the required quantity of sauce, sweeten to taste with caster sugar, and stir it over the fire until boiling. Serve the sauce while hot. Water may be used in the place of wine if preferred. Hips in Vinegar.— Choose large red Hips, taking care that they arc not over ripe, cut off the stalks, leaving a very little on each berry, wash thoroughly, and put them in a saucepan with sufficient water to cover. Set the pan on the fire and boil the Hips until quite tender, but not broken, and then drain off the water into a basin. Cut off a little of the blossom end when they are cold, and take out the seeds with a knife or quill without damaging the Hips. Weigh them, and for every 21b. of berries take J pint of the strained fruit liquid in the basin, double that quantity of vinegar, loz. each of cloves and cinnamon, and 21b. of crushed loaf sugar. Place these in a preserving-pan, and stir until the sugar is dissolved; then boil for a-quarter-ofan-hour, add the Hips, and boil until the syrup is thick, which will take about twenty or twenty-five minutes. Pour the mixture into jars or glasses, cover them over with parchment, put them in a cool place, and they will keep good for a long time. This preparation of Hips is sometimes used instead of red-currant jelly, especially with game, boar’s head, and roasted saddle of mutton ; indeed, some cooks consider Hips to bo far superior to currants for making these jellies. Preserved Hips. — Procure the Hips as soon as ripened, cut the stalks to within lin. at the end of the berries, put them in a stewpan with plenty of water, and boil gently until tender. Drain the Hips beforo they break, cut a thin slice off the broad end of each berry, and with a thin pointed knife scoop out all the seeds. Put an equal weight of sugar as there is fruit in the preserving-pan, with a moderate quantity of cinnamon and a very small quantity of water, and stir it over the fire until dissolved. Next put in the fruit, and boil gently until the syrup is thickly reduced. When somewhat cooled, turn the Hips with their syrup into glass jars, and when quite cold cover them with parchment and tic down. HIPFOCRAS. — This wine is said to have been named after the celebrated Hippocrates, because of his great fondness for it. It was formerly much used in England, and in one form or another still finds favour on the Continent. The original Hippocras is described as a mixture of Lisbon and Canary wines sweetened with sugar, and flavoured with ginger, cinnamon, and other aromatics. Take loz. of cinnamon, 2 drachms of ginger, and 1 pinch each of cloves and nutmeg. Pound together, and infuse them in lqt. of red or white wino ; in this dissolve lib. of loaf sugar. HOARHOUND. — See Horehound.

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