2pts. Water.
6ozs. Sugar.
Rind of i Lemon.
Juice of 2 Lemons.
i dessert-spoonful of Robinson’s Patent Barley✪ Barley Water Lemonade.
Mix smoothly, and stir on the fire till it boils. Then
skim well and strain.
Miss H. Clements.
Champagne Cup.
3 bottles of Champagne.
1 Lemon (juice).
2 wineglassfuls of Brandy.
6 wineglassfuls of Sherry.
^pt. of Curagoa.
4 bottles of Soda Water✪ Champagne Cup.
Mix all the ingredients, with sugar to taste, except
the soda-water, which must be put in the last few
minutes. To be well iced.
Mrs. Colegrave.
Cherry Brandy.
Take freshly gathered Morelia cherries, cut off about
half the stalk, put the fruit into wide necked bottles,
cover with brandy and cork tnem well. Store them
away in a dry place for 12 months. Then pour off
the cherry brandy and re-cover the fruit with syrup
for about three weeks, after which time the fruit
will be ready for dessert. Sometimes the cherries
will bear a second covering of brandy before filling
the bottles with syrup. To every 3pts. of cherry
brandy add ipt. of syrup and ipt. of pure brandy.
Bottle for use, and cork it well.
250
Mr. NArr'ER.
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
Cider Cup.
With a bottle of cider or Rhenish wine mix a pint
of sherry and a glassful of brandy, and the juice and
rind of one lemon; add a sprig of balm and another
of burrage. Sugar to taste.
Mrs. Coi.egrave.
Claret Cup.
3 bottles of Claret (light).
3 bottles of Soda Water.
1 Lemon (juice and rind).
2 Oranges (juice).
A few slices of Cucumber.
A sprig of Balm and Burrage.
Sugar to taste.
Mix the whole before adding the soda water. A
lump of ice will greatly improve it.
Mrs. Coi.egrave.
Curacjoa.
2 scruples each of Oil of Cloves, Cinnamon, and Nut-
meg.
i drachm of Oil of Bitter Almonds.
1 gill of Spirits of Wine.
2 scruples of Mace.
i gallon of old Rum.
5 gallon of Water.
4lbs. of white pounded Sugar.
Mix, put into a jar and shake it well every morning
for a week; then bottle axrd cork well.
Mrs. Barnard.
Damson Gin.
Put into a half gallon stone jar 3 breakfastcupfuls of
sound ripe damsons, 6ozs. sugar candy; fill up the
jar with unsweetened gin, cork down -tight, and
bottle it at the end of one year.
Miss Emma Durham.
25i
IN AID OF THE FUND FOR THE REMOVAL OF
Elder Flower Wine.
To every gallon of water add 3lbs. of sugar, ilb. of
raisins, chopped, and the juice of a lemon. To every
io gallons add half a peck of elderflowers and a
tablespoonful of yeast. Put all into a barrel and fill
it with cold water. Stir it every day, and when it has
done fermenting, bung it, and let it stand six
months; then bottle it. If the wine is to be kept
more than twelve months, it will require brandv.
Mrs. Douglas Smith.
Fruit Aeid
(To be used instead of Raspberry Vinegar.)
Dissolve 5ozs. of tartaric acid in 2qts. of water.
Pour it upon I2lbs. of fruit in a large bowl; let it
stand for 24 hours. Strain it from the fruit with-
out pressing. To every pint of liquor add i^lbs. of
pounded sugar, and stir till quite dissolved. Bottle
it for use, allowing it to stand a few days before
corking. This quantity makes 8 quarts. It makes
very good sauce for puddings. Raspberries and cur-
rants are the best fruit to use.
Mrs. Douglas Smith.
Ginger Beer.
4lbs. loaf Sugar.
30ZS. Ginger Lump.
30ZS. Cream of Tartar.
4 Lemons, peeled very thin✪ Ginger Beer.
Page 89 · 4 recipe records on this page
Presented as published in 1907. 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
2pts. Water.
6ozs. Sugar.
Rind of i Lemon.
Juice of 2 Lemons.
i dessert-spoonful of Robinson’s Patent Barley.
Mix smoothly, and stir on the fire till it boils. Then skim well and strain.
Miss H. Clements.
Champagne Cup.
3 bottles of Champagne.
1 Lemon (juice).
2 wineglassfuls of Brandy.
6 wineglassfuls of Sherry.
^pt. of Curagoa.
4 bottles of Soda Water.
Mix all the ingredients, with sugar to taste, except the soda-water, which must be put in the last few minutes. To be well iced.
Mrs. Colegrave.
Cherry Brandy.
Take freshly gathered Morelia cherries, cut off about half the stalk, put the fruit into wide necked bottles, cover with brandy and cork tnem well. Store them away in a dry place for 12 months. Then pour off the cherry brandy and re-cover the fruit with syrup for about three weeks, after which time the fruit will be ready for dessert. Sometimes the cherries will bear a second covering of brandy before filling the bottles with syrup. To every 3pts. of cherry brandy add ipt. of syrup and ipt. of pure brandy. Bottle for use, and cork it well.
Mr. NArr'ER.
Cider Cup.
With a bottle of cider or Rhenish wine mix a pint of sherry and a glassful of brandy, and the juice and rind of one lemon; add a sprig of balm and another of burrage. Sugar to taste.
Mrs. Colegrave.
Claret Cup.
3 bottles of Claret (light).
3 bottles of Soda Water.
1 Lemon (juice and rind).
2 Oranges (juice).
A few slices of Cucumber.
A sprig of Balm and Burrage.
Sugar to taste.
Mix the whole before adding the soda water. A lump of ice will greatly improve it.
Mrs. Coi.egrave.
Curaçoa.
2 scruples each of Oil of Cloves, Cinnamon, and Nutmeg.
i drachm of Oil of Bitter Almonds.
1 gill of Spirits of Wine.
2 scruples of Mace.
i gallon of old Rum.
5 gallon of Water.
4lbs. of white pounded Sugar.
Mix, put into a jar and shake it well every morning for a week; then bottle axrd cork well.
Mrs. Barnard.
Damson Gin.
Put into a half gallon stone jar 3 breakfastcupfuls of sound ripe damsons, 6ozs. sugar candy; fill up the jar with unsweetened gin, cork down -tight, and bottle it at the end of one year.
Miss Emma Durham.
Elder Flower Wine.
To every gallon of water add 3lbs. of sugar, ilb. of raisins, chopped, and the juice of a lemon. To every io gallons add half a peck of elderflowers and a tablespoonful of yeast. Put all into a barrel and fill it with cold water. Stir it every day, and when it has done fermenting, bung it, and let it stand six months; then bottle it. If the wine is to be kept more than twelve months, it will require brandv.
Mrs. Douglas Smith.
Fruit Aeid
(To be used instead of Raspberry Vinegar.) Dissolve 5ozs. of tartaric acid in 2qts. of water. Pour it upon I2lbs. of fruit in a large bowl; let it stand for 24 hours. Strain it from the fruit without pressing. To every pint of liquor add i^lbs. of pounded sugar, and stir till quite dissolved. Bottle it for use, allowing it to stand a few days before corking. This quantity makes 8 quarts. It makes very good sauce for puddings. Raspberries and currants are the best fruit to use.
Mrs. Douglas Smith.
Ginger Beer.
4lbs. loaf Sugar.
30ZS. Ginger Lump.
30ZS. Cream of Tartar.
4 Lemons, peeled very thin.
Records on this page
Barley Water LemonadeLemonadeChampagne CupGinger Beer