Kirschenwasser Omelets.— (1) Make a sweet omelet with twelve eggs (see Omelets) ; when it is done and glazed, throw round a wineglassful of Kirschenwasser, and set the omelet on fire. Serve it while burning. (2) Beat ten eggs in a basin, and add 1 table-spoonful of Kirschenwasser, 3 table-spoonfuls of caster sugar, and a little salt. Put fib. of butter in a frying-pan, and when melted add the egg mixture, stirring well until it thickens. When sufficiently set, take it out, fold it in the shape of a purse, and put it on a dish. Dust over with sugar, glaze, and decorate its surface with a red-hot skewer. Put f wine- glassful of Kirschenwasser in a pan, heat it, mix in 3 table- spoonfuls of apricot marmalade, and pour it round. This omelet is considered excellent. Kirschenwasser Punch. — Put in a vessel fib. of powdered sugar with 1 pint of cold water, grate in the rind of a small lemon, squeezing in the juice of one-and-a-half good-sized ones, and with the spatula beat well together for five minutes ; add 1 gill of Kirschenwasser, mix a little more, and strain through a sieve into a freezer. Put on the lid, and lay it in an ice-tub, filling the freezer all round with broken ice, mixed slightly with rock-salt, and turn the handle as For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 801 Kirschenwasser, Kirscliwasser, or Kirsch — cont. briskly as possible for three minutes. Lift up the lid, and with a wooden spoon detach the punch from the sides and bottom of the freezer. Be-cover it, and turn the handle sharply for three minutes more ; uncover again, and detach the punch the same as before, being careful that no ice or salt drops in. Put the lid on, and repeat the same operations three times more. When ready, serve in six small punch-glasses. Kirschenwasser Sauce. — Pour in a saucepan 1 pint of cold water and ^lb. of granulated sugar, and place it on a hot stove. Mix loz. of cornflour in a cup with 1 gill of cold water✪ Kirschenwasser Sauce, and when Ihe water in the saucepan is boiling, add the cornflour to it, stirring well for two minutes with a whisk. Take from the fire, add immediately £ gill of Kirschen- wasser, and mix again for one minute. Strain through a fine sieve into a sauceboat, and serve very hot. Kirschenwasser Sorbet. — (1) Mix lqt. of syrup at 35deg. with the same quantity of Chablis, and pass it through a silk sieve into a freezer ( see Ices). Beat it well with a spoon or spatula, and when sufficiently frozen add tea- cupful of Kirschenwasser, stir well, put it in glasses, and serve. (2) Mix together 1 gill of lemon- juice, 1 pint of syrup at 35deg., and 1 pint of Chablis. When well mixed, strain it through a silk sieve, and put it into a freezing-pail sur- rounded with bay-salt and pounded ice. Keep stirring the mixture in the pail, and when well frozen stir in 1 table- spoonful of ru✪ Kirschenwasser Sorbetm, and serve in glasses. KISHR. — The Arabian name for the coffee-husk, which is ground when dried, and made into Kishr coffee. According to Simmonds, the decoction is made as follows : A handful of husks are bruised and put into hot water in an earthen pan, and set over a slow fire. A few bruised car- damoms and a little dry cinnamon or ginger are added, the whole being allowed to simmer for about lialf-an-hour. It is then ready for serving. KISSES. — Small pieces of confectionery. See Sugar.

AI-modernized reading of the original text

Kirschenwasser Omelets.— (1) Make a sweet omelet with twelve eggs (see Omelets) ; when it is done and glazed, throw round a wineglassful of Kirschenwasser, and set the omelet on fire. Serve it while burning. (2) Beat ten eggs in a basin, and add 1 table-spoonful of Kirschenwasser, 3 table-spoonfuls of caster sugar, and a little salt. Put 1/2 lb. of butter in a frying-pan, and when melted add the egg mixture, stirring well until it thickens. When sufficiently set, take it out, fold it in the shape of a purse, and put it on a dish. Dust over with sugar, glaze, and decorate its surface with a red-hot skewer. Put 1/2 wineglassful of Kirschenwasser in a pan, heat it, mix in 3 tablespoonfuls of apricot marmalade, and pour it round. This omelet is considered excellent. Kirschenwasser Punch. — Put in a vessel 1/2 lb. of powdered sugar with 1 pint of cold water, grate in the rind of a small lemon, squeezing in the juice of one-and-a-half good-sized ones, and with the spatula beat well together for five minutes ; add 1 gill of Kirschenwasser, mix a little more, and strain through a sieve into a freezer. Put on the lid, and lay it in an ice-tub, filling the freezer all round with broken ice, mixed slightly with rock-salt, and turn the handle as For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Kirschenwasser, Kirschenwasser, or Kirsch — cont. briskly as possible for three minutes. Lift up the lid, and with a wooden spoon detach the punch from the sides and bottom of the freezer. Be-cover it, and turn the handle sharply for three minutes more ; uncover again, and detach the punch the same as before, being careful that no ice or salt drops in. Put the lid on, and repeat the same operations three times more. When ready, serve in six small punch-glasses. Kirschenwasser Sauce. — Pour in a saucepan 1 pint of cold water and 1/2 lb. of granulated sugar, and place it on a hot stove. Mix 1 oz. of cornflour in a cup with 1 gill of cold water, and when the water in the saucepan is boiling, add the cornflour to it, stirring well for two minutes with a whisk. Take from the fire, add immediately 1/2 gill of Kirschenwasser, and mix again for one minute. Strain through a fine sieve into a sauceboat, and serve very hot. Kirschenwasser Sorbet. — (1) Mix 1 qt. of syrup at 35 deg. with the same quantity of Chablis, and pass it through a silk sieve into a freezer ( see Ices). Beat it well with a spoon or spatula, and when sufficiently frozen add 1 teacupful of Kirschenwasser, stir well, put it in glasses, and serve. (2) Mix together 1 gill of lemon- juice, 1 pint of syrup at 35deg., and 1 pint of Chablis. When well mixed, strain it through a silk sieve, and put it into a freezing-pail surrounded with bay-salt and pounded ice. Keep stirring the mixture in the pail, and when well frozen stir in 1 tablespoonful of rum, and serve in glasses. KISHR. — The Arabian name for the coffee-husk, which is ground when dried, and made into Kishr coffee. According to Simmonds, the decoction is made as follows : A handful of husks are bruised and put into hot water in an earthen pan, and set over a slow fire. A few bruised cardamoms and a little dry cinnamon or ginger are added, the whole being allowed to simmer for about half-an-hour. It is then ready for serving. KISSES. — Small pieces of confectionery. See Sugar.

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