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1902

Page 42 · 2 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
out puff paste about a quarter inch thick, and place Banbury Composition in the middle of the piece cf paste you are to use ; fold the other side over it and press it into an oval shape, flatten it with your hand at the top, letting the joining be at the bottom. Rub the top over with white of egg, and dust with powdered sugar. Banbury Composition. — Beat up well a quarter pound of butter, mix with it half a pound of candied orange and lemon cut small, one pound of cur- rants, and quarter ounce each of ground cinnamon, and allspice. Mix all to- gether with eight ounces of sugar. Keep in a jar for use. Bake fifteen minutes. BANDOLINE FOR THE HAIR. — This fixature is best made a little at a time. Pour a tablespoonful of boiling water on a dozen quince seeds ; and repeat when fresh is required. Or a solution of Gum Arabic ; scent- ed with otto of Roses. BANNOCK. — Meal, 2 cupfuls; flour, 2 cupfuls ; a teaspoonful of salt ; one of ginger ; two table-spoonfuls of treacle ; sufficient buttermilk ; half a teaspoonful of sodaBannock. Bake an hour. BARBERRIES, for Tartlets. — Pick barberries that have no stones, from the stalks, add to every pound weight three quarters of a pound of lump sugar ; put the fruit into a stone jar, and either set it on a hot hearth or in a saucepan of water, and let them simmer very slowly till soft ; put them and the sugar into a preserving-pan, and boil them gently fifteen minutes. — Use no metal but silver. BARBERRIES, to preserve. — This fruit must first be boiled in water twenty minutes, drained, and then pre- served ,with sugar like other fruit. BARBERRY JAM, to make. — Pick the barberries from the stalksBarberry Jam ; bake them in an earthen pan ; whet) baked, puss them through a sieve with BAR 4* BAR a large wooden spoon ; weigh the hemes, and put their weight of powdered sugar ; mix well together ; put it in your pans and cover it up ; set it in a dry place ; when you have filled the pans, sift powdered sugar over the tops. This fruit is cooling, antiscorbutic, and deobstruent, containing malic and citric acid. They are very useful in all inflammatory fevers, especially typhus, and bilious disorders, and scurvy. In the form of jam, the fruit is very refreshing. BARCLAY’S ANTIBILI- OUS PILLS. — Extract of coly- dnth, 3 drachms ; extract of jalap, 1 drachm ; almond soap, 1 drachm and a half ; guiacum, 3 drachms ; tartarised antimony, 8 grains ; oil of juniper, 4 drops; oil of caraway, 4 drops : oil of rosemary, 4 drops ; form into a mass with syrup of buckthorn, and divide into pills. BARK, Decoction of. — Boil an ounce of the Peruvian bark, grossly powdered, in a pint and a half of water, to one pint, then strain the decoction. If a teaspoonful of the weak spirits of vitriol be added to this medicine, it will render it both more agreeable and efficacious. BARK, Compound Decoction of. — Take of Peruvian bark, and Virginia snake-root, grossly powdered, each three drachms. Boil in a pint of water to one half. To the strained liquor add one ounce and a half of aromatic water. BARK, Electuary of. — Take of Peruvian bark, in powder, three ounces ; cascarilia, half an ounce ; syrup of gin- ger, enough to make an electuary. In the cure of obstinate intermitting fevers, the bark is assisted by the casca- rilla. In hectic habits, however, it will be better to leave out the cascarilia, and put three drachms of crude sal ammo- niac in its stead.