Have leady a syrup made of 6 lbs. of sugar to every
4 lbs. of figs✪ Green Fig Preserve, boil and strain it, and let the figs lie in the
syrup for a night. Then the next day preserve them very
slowly , it should take about four or five hours. Dry sugar
(taking about two cups less of water than of sugar) may
be used equally successfully, but the syrup is the oldest
and perhaps the safest way. In the dry sugar way the figs
aftei being drained are put in the copper preserving-pan
and covered with sugar and a few cups of water only, and
then boiled very slowly four hours with closed lid.
Bottle the figs boiling hot, as you do preserved fruit, in
caiefully washed and dried “ Hazel jars.” «
The test as to whether the preserve is good is to put a
little of the syrup on a flat plate, and if it ripples and looks
creamy it is ready. (See also p. 64.)
December 15.— Ginger-beer.— For the hot weather and for
picnics we shall be very glad of ginger-beer, for which I add
two recipes.
Ginger-beer, No. 1 (Mrs. Lowndes’).—
6 gallons of water.
6 lbs. sugar.
DRINKS FOR THE HARVEST FIELD
Dec.
6 lemons.
6 ozs. stick ginger.
I oz. cream-of-tartar.
A tablespoon ful of yeast.✪ Ginger-beer No. 1
Cut the lemon in slices, and put in i gallon of the water.
Boil the ginger for ten minutes, then add the rest of the
water, sugar, cream-of-tartar, and yeast. Let it stand 24
hours, with a cloth over it, and then bottle.
Ginger-beer, No. 2. —
7 lbs. white sugar. ,
1 lb. bruised ginger.
2 ozs. cream-of-tartar.
2 ozs. tartaric acid.
Boil the sugar and ginger with about as much water as
will fill an anker {i. e. 6 or 7 gallons). When cold mix the
cream-of-tartar and tartaric or citric acid in a cup and stir
it well. Let all stand three or four days, then bottle. In a
week’s time it will be fit for use.
The recipes published by the Church of England Temper-
ance Society will be useful for the hot days of heavy work
when people feel specially thirsty. I have their kind per-
mission to print from the card they issue. I am sure many
will like to try the recipe for their labourers.
“SOMETHING TO DRINK IN THE HAY AND HARVEST
FIELD.
“ In hot summer weather ‘ something to drink ’ is the
constant cry. Fathers and brothers returning from the
hay or harvest field, from the cricket-field, from school, or
from shop will be sure to ask for ‘ something to drink ! ’
“ Stokos is the best drink for hard work — it is very
strengthening, easily made, and cheap. Put | lb. or more
233
Dec.
DRINKS FOR HOT WEATHER
of oatmeal ground as fine as flour, about 6 ozs. loaf-
sugar, half a lemon cut into thin slices (pips should be
picked out), into a pan ; mix altogether with a little warm
water into the substance of cream, then add a gallon of
boiling water ; stir thoroughly ; use hot or cold. The
lemon may be omitted, or any other flavouring may be
used instead. Costs '^d. a gallon.
“ Cokos is a good nourishing drink, made as follows : 6 ozs.
sugar, 4 ozs. good fine ground oatmeal, 4 ozs.'cocoa, mixed
into a thin batter ; then add a gallon of boiling water ;
take to the field in a stone jar. Costs i\d. a quart.
Page 90 · 3 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
Have ready a syrup made of 6 lbs. of sugar to every 4 lbs. of figs, boil and strain it, and let the figs lie in the syrup for a night. Then the next day preserve them very slowly , it should take about four or five hours. Dry sugar (taking about two cups less of water than of sugar) may be used equally successfully, but the syrup is the oldest and perhaps the safest way. In the dry sugar way the figs aftei being drained are put in the copper preserving-pan and covered with sugar and a few cups of water only, and then boiled very slowly four hours with closed lid.
Bottle the figs boiling hot, as you do preserved fruit, in carefully washed and dried “ Hazel jars.” «
The test as to whether the preserve is good is to put a little of the syrup on a flat plate, and if it ripples and looks creamy it is ready. (See also p. 64.)
December 15.— Ginger-beer.— For the hot weather and for picnics we shall be very glad of ginger-beer, for which I add two recipes.
Ginger-beer, No. 1 (Mrs. Lowndes’).—
6 gallons of water.
6 lbs. sugar.
DRINKS FOR THE HARVEST FIELD
Dec.
6 lemons.
6 ozs. stick ginger.
I oz. cream-of-tartar.
A tablespoon ful of yeast.
Cut the lemon in slices, and put in i gallon of the water. Boil the ginger for ten minutes, then add the rest of the water, sugar, cream-of-tartar, and yeast. Let it stand 24 hours, with a cloth over it, and then bottle.
Ginger-beer, No. 2. —
7 lbs. white sugar. ,
1 lb. bruised ginger.
2 ozs. cream-of-tartar.
2 ozs. tartaric acid.
Boil the sugar and ginger with about as much water as will fill an anker {i. e. 6 or 7 gallons). When cold mix the cream-of-tartar and tartaric or citric acid in a cup and stir it well. Let all stand three or four days, then bottle. In a week’s time it will be fit for use.
The recipes published by the Church of England Temperance Society will be useful for the hot days of heavy work when people feel specially thirsty. I have their kind permission to print from the card they issue. I am sure many will like to try the recipe for their labourers.
“SOMETHING TO DRINK IN THE HAY AND HARVEST
FIELD.
“ In hot summer weather ‘ something to drink ’ is the constant cry. Fathers and brothers returning from the hay or harvest field, from the cricket-field, from school, or from shop will be sure to ask for ‘ something to drink ! ’
“ Stokos is the best drink for hard work — it is very strengthening, easily made, and cheap. Put | lb. or more
Dec.
DRINKS FOR HOT WEATHER
of oatmeal ground as fine as flour, about 6 ozs. loafsugar, half a lemon cut into thin slices (pips should be picked out), into a pan ; mix altogether with a little warm water into the substance of cream, then add a gallon of boiling water ; stir thoroughly ; use hot or cold. The lemon may be omitted, or any other flavouring may be used instead. Costs '^d. a gallon.
“ Cokos is a good nourishing drink, made as follows : 6 ozs. sugar, 4 ozs. good fine ground oatmeal, 4 ozs.'cocoa, mixed into a thin batter ; then add a gallon of boiling water ; take to the field in a stone jar. Costs i\d. a quart.
Records on this page
Green Fig PreserveGinger-beer No. 1Ginger-beer No. 2