Floster. — To a bottle of well-iced lemonade add a
tablespoonful of sherry, and one of noyeau, and
drink. Variations of this are made by putting a
tablespoonful of kirsch (liqueui’ or syrujD), and the
same quantity of cherry water ice at the bottom of a
soda water tumbler, add to it a little sherry and pour
on to it all a bottle of well-iced seltzer- water. Or
use lemon water ice, and a liqueur-glassful of lemon-
brandy to the iced seltzer.
Ching-Ching. — Put into a well-iced glass a giU of
rum, a sliced Tangerine orange, a drop each of
essence of peppermint and essence of clove, and fill
up with iced soda water.
“A Sensation.” — Put into a jug a tablespoonful of
raspberry synip, a good slice of pineapple, the juice
of half an orange, the juice of a whole lemon, a giU
of brandy, sugar to taste, and a bottle of well-iced
soda water. Needless to observe these last “ drinks”
are originally American, though they have been pro-
bably Anglicised by the substitution of iced soda
water for the shaved ice of the IJ.S.A.
Iced Egg Nogg. — Beat up the yolk of a very
fresh egg, till light, with a spoonful of caster sugar
(the size of this spoon depends on taste), a table-
spoonful of cold water, one of brandy (or rum), two
of sherry, and a good gill of new milk, and finish
ICED DRINKS.
139
with either shaved ice, or a split of well-iced soda
water.
Ice Cream Soda. — For these popular American
drinks a proper “shaker” is required, but for the
on travelled Briton a rerj fair imitation can be made
in this way : Into a long soda water tumbler put a
good tablespoonful of any fruit syrup to taste, and
the same of rich vanilla cream ice (if preferred use
plain iced cream or creme vierge), some splinters of
ice, and fill up with iced soda water from a syphon
held very high.
4
i
CHAPXEE XII.
ODDS AND ENDS.
Apricot Jam Sav/:.e. — Melt 4oz. of ajiricot jam with
two tablesiDoonfiils of caster sugar, aud four table-
sjioonfuls of water, and boil it altogether for ten
minutes ; sieve it, add a drop or two of carmine, a
claret-glassful of noyeau syrup and a good liqueur-
glassful of rum✪ Apricot Jam Sauce, mix it well and use.
Any jam can be used in this way, of course varying
the liqueur.
Caramel. — Put into a pan 4oz. best cane sugar,
2oz. of water and 2oz. of strained lemon juice✪ Caramel, and
boil till of a rich golden colour. Mind it does not
catch or it will spoil anything with which it is used.
Nougat. — Blanch half a pound of almonds, and
shred them very finqly lengthways ; lay them on a
baking sheet and bake till of a pale golden broAvn,
keeping them well turned and stirred, to colour them
evenly and prevent their sticking together. Put half
a pound of sugar in a pan with two full tablespoon-
fuls of lemon juic✪ Nougate and boil it together till it is of a
bright golden colour, then mix in the shred and baked
almonds and let it all just boil up, keeping it stirred
all the time ; then turn out and mould as quickly as
possible. Eemember moulds lined -with nougat must
be brushed over with sweet oil.
ODDS AND ENDS.
141
Page 66 · 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
Floster. — To a bottle of well-iced lemonade add a tablespoonful of sherry, and one of noyeau, and drink. Variations of this are made by putting a tablespoonful of kirsch (liqueur or syrup), and the same quantity of cherry water ice at the bottom of a soda water tumbler, add to it a little sherry and pour on to it all a bottle of well-iced seltzer- water. Or
use lemon water ice, and a liqueur-glassful of lemonbrandy to the iced seltzer.
Ching-Ching. — Put into a well-iced glass a gill of rum, a sliced Tangerine orange, a drop each of essence of peppermint and essence of clove, and fill up with iced soda water.
“A Sensation.” — Put into a jug a tablespoonful of raspberry synip, a good slice of pineapple, the juice of half an orange, the juice of a whole lemon, a gill of brandy, sugar to taste, and a bottle of well-iced soda water. Needless to observe these last “ drinks” are originally American, though they have been probably Anglicised by the substitution of iced soda water for the shaved ice of the IJ.S.A.
Iced Egg Nogg. — Beat up the yolk of a very fresh egg, till light, with a spoonful of caster sugar (the size of this spoon depends on taste), a tablespoonful of cold water, one of brandy (or rum), two of sherry, and a good gill of new milk, and finish
with either shaved ice, or a split of well-iced soda water.
Ice Cream Soda. — For these popular American drinks a proper “shaker” is required, but for the untravelled Briton a very fair imitation can be made in this way : Into a long soda water tumbler put a good tablespoonful of any fruit syrup to taste, and the same of rich vanilla cream ice (if preferred use plain iced cream or creme vierge), some splinters of ice, and fill up with iced soda water from a syphon held very high.
CHAPTER XII.
Apricot Jam Sauce. — Melt 4oz. of apricot jam with two tablesiDoonfiils of caster sugar, aud four tablespoonfuls of water, and boil it altogether for ten minutes ; sieve it, add a drop or two of carmine, a claret-glassful of noyeau syrup and a good liqueurglassful of rum, mix it well and use.
Any jam can be used in this way, of course varying the liqueur.
Caramel. — Put into a pan 4oz. best cane sugar, 2oz. of water and 2oz. of strained lemon juice, and boil till of a rich golden colour. Mind it does not catch or it will spoil anything with which it is used.
Nougat. — Blanch half a pound of almonds, and shred them very finely lengthways ; lay them on a baking sheet and bake till of a pale golden brown, keeping them well turned and stirred, to colour them evenly and prevent their sticking together. Put half a pound of sugar in a pan with two full tablespoonfuls of lemon juice and boil it together till it is of a bright golden colour, then mix in the shred and baked almonds and let it all just boil up, keeping it stirred all the time ; then turn out and mould as quickly as possible. Remember moulds lined -with nougat must be brushed over with sweet oil.
Records on this page
Apricot Jam SauceIced Egg NoggApricot Jam SavoryCaramelNougat