To make Coffee. — To preserve the aroma of coffee the
berries should be roasted at least once a week, ground just before
using, and warmed before the fire. For making coffee use a
fireproof china coffee-pot with a percolator. Make it hot with
boiling water, pour this away, and put in the strainer one table-
spoon of coffee for every cup required and one over, press the
coffee down and put the upper part of the strainer on the pot.
Pour about a third of a pint of fast-boiling water slowly through
the top strainer, put on the lid, set the pot on the stove to keep
hot, and add from time to time the remainder of the water you
require quite boiling, and slowly. It will take about twenty
minutes or half an hour to make coffee in this way. Before
sending to table take out both strainers and put the lid on the
lower half of the pot. Coffee made in this way will be strong,
clear, fragrant, and hot.
Cafe Noir. — Make the coffee in the same way as in the pre-
vious recipe, but use one tablespoon of coffee to a quarter of a
pint of water.
Pickled Damsons.— Boil together 1 quart brown vinegar, 3
lbs. Demerara sugar, 1 oz. thick cinnamon, for ten minutes. Pour
it over 3 lbs. damsons✪ Pickled Damsons, which should have been previously pricked
with a needle and placed in a basin. Cover with a plate and leave
for three days, when drain off, boil ten minutes, and pour over
the fruit again. Next day, boil plums and syrup together for five
minutes, and then put into jars and cover down while hot.
Damson Cheese. — Boil the fruit till tender, and rub it through
a hair sieve till the fruit is like a paste ; then add six ounces
of loaf sugar to every pound of pulp✪ Damson Cheese, stir off the fire till it
is dissolved, and then boil the preserve again, stirring con-
tinuously till it leaves the pan quite dry and adheres to the
spoon in a mass. Press it into little moulds, and when it is
cold put a piece of paper soaked in brandy over the top, and
fasten another piece of paper over the mould. A few of the
damson stones should be cracked, the kernels taken out,
152
ODDS AND ENDS.
blanched and chopped, and added to the damson cheese when
it is boiling.
To Cook Eggs without Boiling.— Eggs are lighter and
easier to digest if they are put into a basin of boiling water and
kept closely covered for eight or ten minutes, instead of boiling
them over the fire.
To Preserve Eggs.— Mix together i lb. of fresh lime,
i gallon of boiling water, stir with a stick, then put it by and stir
well once a day for three days. Place the eggs in layers in a deep
brown jar, the pointed ends down, and pour in the lime water so
that it covers the eggs about three inches. Only the clear water
is used, and must be taken off the lime after it is well settled.
Put a cover on the jar, and if the water evaporates fill up with
more lime water. Before May is the best time to pickle eggs.
They will keep good a very long time, but the eggs must be quite
fresh when put in the pickle.
Fennel Sauce. — Boil some fennel in a little water till tender,
then pound it in a mortar and rub through a sieve ; add salt to
taste. Make | pint white sauce, and add sufficient fennel to
make the sauce quite green.
To Cook Fish for an Invalid.— Place the fish between
two plates over a saucepan of boiling water and cook for six
minutes. The fish can be seasoned with a little butter, pepper
and salt, or it can be served plain.
Page 100 · 2 recipe records on this page
Presented as published in 1901. 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
To make Coffee. — To preserve the aroma of coffee the berries should be roasted at least once a week, ground just before using, and warmed before the fire. For making coffee use a fireproof china coffee-pot with a percolator. Make it hot with boiling water, pour this away, and put in the strainer one tablespoon of coffee for every cup required and one over, press the coffee down and put the upper part of the strainer on the pot. Pour about a third of a pint of fast-boiling water slowly through the top strainer, put on the lid, set the pot on the stove to keep hot, and add from time to time the remainder of the water you require quite boiling, and slowly. It will take about twenty minutes or half an hour to make coffee in this way. Before sending to table take out both strainers and put the lid on the lower half of the pot. Coffee made in this way will be strong, clear, fragrant, and hot.
Cafe Noir. — Make the coffee in the same way as in the previous recipe, but use one tablespoon of coffee to a quarter of a pint of water.
Pickled Damsons.— Boil together 1 quart brown vinegar, 3 lbs. Demerara sugar, 1 oz. thick cinnamon, for ten minutes. Pour it over 3 lbs. damsons, which should have been previously pricked with a needle and placed in a basin. Cover with a plate and leave for three days, when drain off, boil ten minutes, and pour over the fruit again. Next day, boil plums and syrup together for five minutes, and then put into jars and cover down while hot.
Damson Cheese. — Boil the fruit till tender, and rub it through a hair sieve till the fruit is like a paste ; then add six ounces of loaf sugar to every pound of pulp, stir off the fire till it is dissolved, and then boil the preserve again, stirring continuously till it leaves the pan quite dry and adheres to the spoon in a mass. Press it into little moulds, and when it is cold put a piece of paper soaked in brandy over the top, and fasten another piece of paper over the mould. A few of the damson stones should be cracked, the kernels taken out,
blanched and chopped, and added to the damson cheese when it is boiling.
To Cook Eggs without Boiling.— Eggs are lighter and easier to digest if they are put into a basin of boiling water and kept closely covered for eight or ten minutes, instead of boiling them over the fire.
To Preserve Eggs.— Mix together i lb. of fresh lime, i gallon of boiling water, stir with a stick, then put it by and stir well once a day for three days. Place the eggs in layers in a deep brown jar, the pointed ends down, and pour in the lime water so that it covers the eggs about three inches. Only the clear water is used, and must be taken off the lime after it is well settled. Put a cover on the jar, and if the water evaporates fill up with more lime water. Before May is the best time to pickle eggs. They will keep good a very long time, but the eggs must be quite fresh when put in the pickle.
Fennel Sauce. — Boil some fennel in a little water till tender, then pound it in a mortar and rub through a sieve ; add salt to taste. Make | pint white sauce, and add sufficient fennel to make the sauce quite green.
To Cook Fish for an Invalid.— Place the fish between two plates over a saucepan of boiling water and cook for six minutes. The fish can be seasoned with a little butter, pepper and salt, or it can be served plain.
Records on this page
Pickled DamsonsDamson Cheese