VERMICELLI PUDDING.
— Boil 4 ozs. of vermicelli in a pint of
new milk till soft, with a stick or two of
cinnamon. Then put in half a pint of
thick cream, & lb. of butter, the same
of sugaf , and the yolks of 4 eggs✪ Vermicelli Pudding. Bake
without paste in an earthem dish.
VERMICELLI PUDDING.
— Simmer 2 ozs. of vermicelli in a cup-
ful of milk till tender ; flavour it with a
stick or two of cinnamon, or other spice.
Beat up £ eggs, 1 oz. of sugar, half a
pint of milk and a glass of wine. Add
to the vermicelli. Bake in a slow oven.
VERMICELLI SOUP.— Boil
tender lb. of vermicelli in a quart of
rich gravy ; take half of it out, and to
it add more gravy ; boil till the vermi-
celli can be pulped through a sieve. To
both put a pint of boiling cream, a little
salt, and h' lb. of Parmesan cheese.
Serve with lasped bread. Add two or
three eggs, if you like✪ Vermicelli Soup.
Brown Vermicelli Soup is made
In the same manner, leaving out the
eggs and cream, and adding one quart
of strong beef gravy.
VERMIN in Childrens’ heads,
to Destroy. — Take 1 oz. each of
vinegar and stavesacre, % oz. of honey,
oz. of sulphur, and 2 ozs. of sweet
oil. Make into a liniment, and rub the
head with it.
VESSELS, to Purify. All
kinds of glass vessels and other utensils
may be purified from smells of every
kind, by nnsing them out well with
charcoal powder after the grosser im-
purities have been scoured off by sand
and pearl-ash.
VIENNA CHOCOLATE.
Mix three heaping tablespoonfuls of
grated chocolate with enough water to
beat it to a smooth paste, taking care
that no lumps remain. Put it into a
chocolate-pot and set into a kettle of
boiling water ; pour in one pint of new
milk and one pint of cream, or a quart
of new milk with the whites of one or
two eggs✪ Vienna Chocolate, well beaten. Stir the choco-
late paste to the scalding milk, and let
it boil two or three minutes ; then stir
in the beaten white, and serve it hot.
VIENNA COFFEE. — Leach
or filter the coffee through a French
filterer, or any of the many coffee-pots
that filter instead of boiling the coffee.
Allow one tablespoonful of ground coffee
to each person and “ one extra for the
pot.” Pur one quart of cream into a
milk-boiler, or, if you have none, into a
pitcher, and set the pitcher in a pail of
boiling water. Put it where the water
will keep boiling. Beat the white of an
egg to a froth, add to it three table-
spoonfuls of cold mi✪ Vienna Coffeelk, and mix thor-
oughly together. When hot, remove
tne cream from the fire, and add the
egg and cold milk. Stir it all together
briskly for a minute or two, and then
serve.
VINEGAR, Balsamic. — Take
the best vinegar, a handful of lavender
leaves and flowers, some hyssop, balm,
thyme, savory, a handful of salt, and
two heads of garlic; infuse these in
the vinegar three weeks. It is a good
remedy for wounds, spasms, sprains,
&c. By rubbing the hands and temples
with it, and putting a little in the
mouth, a person may go into foul air
with safety.
VINEGAR, from Malt. — For 5
gallons of malt liquor, mix % oz. each
of cream of tartar, bay salt, and alum,
well powdered, with a gallon of the
liquid boiling hot, and poured the
instant it is dissolved, and while it is
hot, into the cask. Cover the bung-
hole with stiff brown paper, and in a
few days you will find it a very fine
vinegar.
Or, to every gallon of water, put 1 lb.
of coarse sugar. Boil the mixture and
skim. When it is cool as beer whea
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411
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Consult me
1902Page 517 · 5 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.
AI-modernized reading of the original text
VERMICELLI PUDDING. — Boil 4 ozs. of vermicelli in a pint of new milk till soft, with a stick or two of cinnamon. Then put in half a pint of thick cream, ½ lb. of butter, the same of sugar, and the yolks of 4 eggs. Bake without paste in an earthem dish.
VERMICELLI PUDDING. — Simmer 2 ozs. of vermicelli in a cupful of milk till tender ; flavour it with a stick or two of cinnamon, or other spice. Beat up £ eggs, 1 oz. of sugar, half a pint of milk and a glass of wine. Add to the vermicelli. Bake in a slow oven.
VERMICELLI SOUP.— Boil 1 lb. of vermicelli in a quart of rich gravy ; take half of it out, and to it add more gravy ; boil till the vermicelli can be pulped through a sieve. To both put a pint of boiling cream, a little salt, and h' lb. of Parmesan cheese. Serve with lasped bread. Add two or three eggs, if you like.
Brown Vermicelli Soup is made In the same manner, leaving out the eggs and cream, and adding one quart of strong beef gravy.
VERMIN in Childrens' heads, to Destroy. — Take 1 oz. each of vinegar and stavesacre, ½ oz. of honey,
oz. of sulphur, and 2 ozs. of sweet oil. Make into a liniment, and rub the head with it.
VVESSELS, to Purify. All kinds of glass vessels and other utensils may be purified from smells of every kind, by rinsing them out well with charcoal powder after the grosser im-
purities have been scoured off by sand and pearl-ash.
VIENNA CHOCOLATE.
Mix three heaping tablespoonfuls of grated chocolate with enough water to beat it to a smooth paste, taking care that no lumps remain. Put it into a chocolate-pot and set into a kettle of boiling water ; pour in one pint of new milk and one pint of cream, or a quart of new milk with the whites of one or two eggs, well beaten. Stir the chocolate paste to the scalding milk, and let it boil two or three minutes ; then stir in the beaten white, and serve it hot.
VIENNA COFFEE. — Leach or filter the coffee through a French filterer, or any of the many coffee-pots that filter instead of boiling the coffee. Allow one tablespoonful of ground coffee to each person and “ one extra for the pot.” Pur one quart of cream into a milk-boiler, or, if you have none, into a pitcher, and set the pitcher in a pail of boiling water. Put it where the water will keep boiling. Beat the white of an egg to a froth, add to it three tablespoonfuls of cold milk, and mix thoroughly together. When hot, remove tne cream from the fire, and add the egg and cold milk. Stir it all together briskly for a minute or two, and then serve.
VINEGAR, Balsamic. — Take the best vinegar, a handful of lavender leaves and flowers, some hyssop, balm, thyme, savory, a handful of salt, and two heads of garlic; infuse these in the vinegar three weeks. It is a good remedy for wounds, spasms, sprains, &c. By rubbing the hands and temples with it, and putting a little in the mouth, a person may go into foul air with safety.
VINEGAR, from Malt. — For 5 gallons of malt liquor, mix % oz. each of cream of tartar, bay salt, and alum, well powdered, with a gallon of the liquid boiling hot, and poured the instant it is dissolved, and while it is hot, into the cask. Cover the bunghole with stiff brown paper, and in a few days you will find it a very fine vinegar.
Or, to every gallon of water, put 1 lb. of coarse sugar. Boil the mixture and skim. When it is cool as beer whea
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WAF
Records on this page
Vermicelli PuddingVermicelli Pudding (alternative method)Vermicelli SoupVienna ChocolateVienna Coffee