In conclusion, I would give a few hints as to the great number of uses
to which preserved provisions can be put. Those who live in country
houses some few miles away from shops will find all these goods a
very great boon. Many of these preserved provisions are what may be
called, to a certain extent, luxuries. Truffled woodcock, fresh green
peas, French beans, ripe pineapple, etc., are undoubtedly luxuries.
Yacht-owners, as far as my experience of yachting goes, do not seem
to be sufficiently aware of the great benefit to be obtained from these
tinned luxuries, and I would strongly urgp upon them to let the present
volume find a place in every steward’s cabin. With a little fore-
thought and ingenuity, a steward who understands his business can,
by means of the articles here described, serve up a luncheon or a supper
three days away from the nearest shore as easily as if he were within
walking distance of Leadenhall or Covent Carden Market.
THE HOUSEKEEPER’S GUIDE
TO THE USE OF
flrcsci'bcb bruits, Vegetables, & QTonbhncnis.
BSINTHE. — Absinthe is an ex- ;
tract made chiefly in Swit-
zerland from wormwood. It
is a greenish fluid, and when
1 mixed with water it turns
it an opal colour. It is
largely taken on the Continent as a
stimulant. Great care should be ex-
ercised in mixing absinthe and water
thoroughly, and for this purpose in
many foreign restaurants a small tap is
kept constantly running, from which
water falls drop by drop. A glass
containing the quantity of the absinthe
required is placed at some distance
underneath, and consequently the drops
of water falling from a height of over a
foot ensures the two liquids being per-
fectly mixed. In other restaurants
small glasses are kept which fit into the
top of a tumbler. In the bottom of this
glass there is a small hole which allows
the water to escape a drop at a time. It
is as well to bear in mind these facts, as
they show the importance of care in
mixing absinthe. Absinthe in England
is used chiefly as a tonic. It is in-
tensely bitter, and a few drops mixed
with sherry instead of bitters is an ex-
cellent tonic before a meal. When
mixed with any liquor containing alcohol
it does not turn cloudy. It is often
recommended for dyspepsia, but it is
exceedingly hurtful when taken con-
stantly and to excess, when it has a
most injuiious effect on the nervous
system.
ALMONDS, ESSENCE OF.— Essence of
almonds is perhaps one of the most use-
ful of all the essences used in cooking.
The most important point for cooks to
bear in mind in using essence of almonds
is not to use too much. Many dishes
have been spoilt by ignorant persons
who imagine that you cannot have too
much of a good thing. In flavouring,
the proper quantity should rarely ex-
ceed two or three drops. For instance,
suppose you wish to flavour a cornflour
pudding to be made in a quart mould,
three drops of essence of almonds would
be ample. Essence of almonds can be
used for flavouring cakes, jellies, cus-
tards, etc. , but more than the quantity
mentioned should never be used. As
an instance of the use of essence of
almonds I would mention a dish known
as sweet omelet with pink noyeau.
Make an ordinary sweet omelet, and
shake over it plenty of powdered sugar.
Next take a couple of tablespoonfuls of
brandy, which should be coloured pink
with a few drops of cochineal. Then
add to this two or three drops of essence
of almonds✪ Sweet Omelet with Pink Noyeau.
Page 10 · 1 recipe record on this page
Presented as published in 1880. 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
In conclusion, I would give a few hints as to the great number of uses to which preserved provisions can be put. Those who live in country houses some few miles away from shops will find all these goods a very great boon. Many of these preserved provisions are what may be called, to a certain extent, luxuries. Truffled woodcock, fresh green peas, French beans, ripe pineapple, etc., are undoubtedly luxuries. Yacht-owners, as far as my experience of yachting goes, do not seem to be sufficiently aware of the great benefit to be obtained from these tinned luxuries, and I would strongly urge upon them to let the present volume find a place in every steward’s cabin. With a little forethought and ingenuity, a steward who understands his business can, by means of the articles here described, serve up a luncheon or a supper three days away from the nearest shore as easily as if he were within walking distance of Leadenhall or Covent Garden Market.
TO THE USE OF
Preserved Fruits, Vegetables, & Condiments.
BSINTHE. — Absinthe is an ex- ; tract made chiefly in Switzerland from wormwood. It is a greenish fluid, and when 1 mixed with water it turns it an opal colour. It is largely taken on the Continent as a stimulant. Great care should be exercised in mixing absinthe and water thoroughly, and for this purpose in many foreign restaurants a small tap is kept constantly running, from which water falls drop by drop. A glass containing the quantity of the absinthe required is placed at some distance underneath, and consequently the drops of water falling from a height of over a foot ensures the two liquids being perfectly mixed. In other restaurants small glasses are kept which fit into the top of a tumbler. In the bottom of this glass there is a small hole which allows the water to escape a drop at a time. It is as well to bear in mind these facts, as they show the importance of care in mixing absinthe. Absinthe in England is used chiefly as a tonic. It is intensely bitter, and a few drops mixed with sherry instead of bitters is an excellent tonic before a meal. When mixed with any liquor containing alcohol it does not turn cloudy. It is often recommended for dyspepsia, but it is exceedingly hurtful when taken constantly and to excess, when it has a most injurious effect on the nervous system.
ALMONDS, ESSENCE OF.— Essence of almonds is perhaps one of the most use-
ful of all the essences used in cooking. The most important point for cooks to bear in mind in using essence of almonds is not to use too much. Many dishes have been spoilt by ignorant persons who imagine that you cannot have too much of a good thing. In flavouring, the proper quantity should rarely exceed two or three drops. For instance, suppose you wish to flavour a cornflour pudding to be made in a quart mould, three drops of essence of almonds would be ample. Essence of almonds can be used for flavouring cakes, jellies, custards, etc. , but more than the quantity mentioned should never be used. As an instance of the use of essence of almonds I would mention a dish known as sweet omelet with pink noyeau. Make an ordinary sweet omelet, and shake over it plenty of powdered sugar. Next take a couple of tablespoonfuls of brandy, which should be coloured pink with a few drops of cochineal. Then add to this two or three drops of essence of almonds.
Records on this page
Sweet Omelet with Pink Noyeau