Currants, cheri’ies, stiuwberries, or raspberries are suitable for
the above purpose, used either separately or mixed.
No. 690. — Toast and Water.
Toast a piece of the upper crust of a stale loaf, till very brown
but not burnt ; put it in a jug of either hot or cold water ;
cover the jug, and if made mth hot water, set it on the cellar
floor to cool.
VEGETARIAN COOKERY.
253
No. 691. — Lemon Essence.
Rasp or grate the lemons very thin ; to quarter of a pound
of raspings allow a pound of white sugar, powdered or rolled ;
mix till well incorporated, press it down in small jars ; cover
with white paper, brushed over with white of egg, a little
beaten, and in one month it ivill be ready.
No. 692. — Quintessence of Lemon-Peel.
To one drachm of the best oil of lemon, take two ounces of
the best rectified spirits of wine, introduced by degrees till the
spirit completely mixes with the oil.
Tliis useful preparation possesses all the fragiance and flavour
of the freshest lemon-peel; a few drops on sugar will be sufli-
cient to flavour anything in which it may ho used.
No. 693. — To Keep Lemon-Juice.
Keep the lemons in a cool place several days ; then cut them,
and squeeze the juice into a basin ; sti'aiu it through thin and
afterwards through thick muslin, and pour it into small phials,
perfectly clean and dry ; fill them so near the top as only to
admit half a tea-spoonful of olive oil into each ; cork the
bottles, and set them upright in a cool place. When wanted
for use, open only such a sized bottle as will be used iu a day or
two ; ivind a bit of clean cotton round a skewer, and dip it in
so as to remove the oil. The juice will then be as fine as when
first bottled.
No. 694. — Evitrton Toffy.
Two pounds of brown sugar, three quarters of a pound of
butter, and twenty drops of essence of lemon.
Warm, and rub a pan with butter ; put in the sugar with
five table-spoonfuls of water✪ Kastberry Vinegar, and boil it over a slow fire till it
becomes a smooth, thick syrup ; then stir in the butter, and
when it has boiled about three quarters of an hour, drop a little
into a cup of cold water, and if it becomes hard, it is enough ;
stir in the essence of lemon, and pour it about half or three
quarters of an inch thick, on dishes warmed and buttered.
Essence of ginger may be used instead of essence of lemon.
254
VEGETARIAN COOKERY.
No. 695. — Treacle Toffy.
Kub a jian with butter ; pour into it two pounds of treacle,
and boil it gently about an hour ; add a few drojis of essence of
peppermint✪ Treacle Toffy, and pour it on dishes warmed and buttered.
Before the tofly is poured out, try a little on a plate, and
when cool, if it will easily come off, it is sufficiently done.
PICKLES.
No. 696. — Beet-Koots.
Wash the roots well, but be careful not to break off the
shoots ; boil till quite tender, with a small piece of soda in the
water ; then peel, and cut them in very thin slices, and add
cold vinegar, Cayenne and white pepper.
No. 697. — Beet-Roots✪ Beet-Roots and Onions.
Page 145 · 7 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Currants, cherries, strawberries, or raspberries are suitable for the above purpose, used either separately or mixed.
No. 690. — Toast and Water.
Toast a piece of the upper crust of a stale loaf, till very brown but not burnt ; put it in a jug of either hot or cold water ; cover the jug, and if made with hot water, set it on the cellar floor to cool.
No. 691. — Lemon Essence.
Rasp or grate the lemons very thin ; to quarter of a pound of raspings allow a pound of white sugar, powdered or rolled ; mix till well incorporated, press it down in small jars ; cover with white paper, brushed over with white of egg, a little beaten, and in one month it will be ready.
No. 692. — Quintessence of Lemon-Peel.
To one drachm of the best oil of lemon, take two ounces of the best rectified spirits of wine, introduced by degrees till the spirit completely mixes with the oil.
This useful preparation possesses all the fragiance and flavour of the freshest lemon-peel; a few drops on sugar will be sufficient to flavour anything in which it may be used.
No. 693. — To Keep Lemon-Juice.
Keep the lemons in a cool place several days ; then cut them, and squeeze the juice into a basin ; strain it through thin and afterwards through thick muslin, and pour it into small phials, perfectly clean and dry ; fill them so near the top as only to admit half a tea-spoonful of olive oil into each ; cork the bottles, and set them upright in a cool place. When wanted for use, open only such a sized bottle as will be used iu a day or two ; wind a bit of clean cotton round a skewer, and dip it in so as to remove the oil. The juice will then be as fine as when first bottled.
No. 694. — Everton Toffee.
Two pounds of brown sugar, three quarters of a pound of butter, and twenty drops of essence of lemon.
Warm, and rub a pan with butter ; put in the sugar with five table-spoonfuls of water, and boil it over a slow fire till it becomes a smooth, thick syrup ; then stir in the butter, and when it has boiled about three quarters of an hour, drop a little into a cup of cold water, and if it becomes hard, it is enough ; stir in the essence of lemon, and pour it about half or three quarters of an inch thick, on dishes warmed and buttered.
Essence of ginger may be used instead of essence of lemon.
No. 695. — Treacle Toffy.
Rub a pan with butter ; pour into it two pounds of treacle, and boil it gently about an hour ; add a few drops of essence of peppermint, and pour it on dishes warmed and buttered.
Before the tofly is poured out, try a little on a plate, and when cool, if it will easily come off, it is sufficiently done.
PICKLES.
No. 696. — Beet-Koots.
Wash the roots well, but be careful not to break off the shoots ; boil till quite tender, with a small piece of soda in the water ; then peel, and cut them in very thin slices, and add cold vinegar, Cayenne and white pepper.
No. 697. — Beet-Roots and Onions.
Records on this page
Kastberry VinegarToast and WaterLemon EssenceEvitrton ToffyTreacle ToffyBeet-RootsBeet-Roots and Onions