Easy dishes for small incomes, or, The housewife's guide to practical cookery

6. Dissolve the isinglass in a tablespoonful of boiling water and stir into the wine. 7. After six months strain the liquor as before. Draw off into bottles, first placing a lump of sugar in each. 8. Keep for twelve months before using. BARLEY WATER Ingredients : Four ounces of Barley One quart of Water One Lemon Sugar to taste. 1. Wash the barley in a strainer. 2. Put it into an enamelled pan and cover with cold water. 3. Bring to a boil and strain away the water. Add another quart of water and the lemon rind. 4. When boiling, reduce the heat and simmer for one and a half to two hours. 5. Strain and add the sugar and lemon juice, BEEF TEA Ingredients : Half a pound of Shin of Beef Half a pint of Water Half a teaspoonful of Salt. 1. Put the water and salt in a small basin, 2. Scrape the meat with a small sharp knife. 3. Put the meat in the water and let it stand for half an hour. 4. Pour into a jar, cover with a lid and tie down with brown paper. 5. Stand the jar in a saucepan of hot water, bring to a boil and simmer for half an hour. 6. Strain, remove any grease and serve very hot, with sippets of toast. BLACK CURRANT LOZENGES Ingredients : Quarter of a pound of Sugar One third of a pint of Black Currant Juice One ounce of Gelatine. 1. Cut up the gelatine and dissolve it in a gill of water. 2. Add the juice and sugar, and simmer for twenty minutes. 3. Pour out in layers about one quarter of an inch deep on to tins. When nearly cold, stamp, cut into shapes and dust lightly with sugar. CALVES’ FEET JELLY Ingredients : Two Calves’ Feet Three quarts of Water One pint of White Wine Half a pound of Loaf Sugar Juice of three Lemons and the Rind of two Lemons Whites of two Eggs One ounce of Isinglass. 1. Put the calves’ feet into the water, bring to a boil and then simmer until only one quart of the liquid remains. 2. When cold, remove the fat, and with a spoon take the jelly carefully off the sediment. 3. Put the jelly in a brass saucepan, add the wine, thinlypeeled lemon rind, lemon juice, isinglass and the sugar. 4. Add the partly whisked whites, and continue whisking until it boils. 5. Stand the saucepan by the side of the fire for ten minutes. 6. Pour some boiling water through a jelly bag or cloth, and pass the jelly through several times into a clean basin until it runs clear. 7. Pour into a mould that has previously been soaked in cold water for one hour. CUP OF ARROWROOT Ingredients : One dessertspoonful of Arrowroot Half a pint of Milk One teaspoonful of Castor Sugar. 1. Mix the arrowroot to a smooth paste with a tablespoonful of milk and add the sugar. 2. Put the milk in a saucepan, and when boiling pour on to the arrowroot, stirring until it thickens. 3. Serve hot in a cup. CUP CUSTARDS Ingredients : Two Eggs One pint of Milk One tablespoonful of Sugar Flavouring 1 . Beat the eggs and add the milk, sugar and flavouring. 2. Pour into a jug. 3. Stand in a saucepan half full of boiling water, 4. Stir until the custard thickens. 5. Remove the jug from the fire and continue stirring until nearly cold. 6. Pour into eight custard glasses and serve cold. GRUEL Ingredients : One tablespoonful of fine Oatmeal One breakfastcupful of Water One breakfastcupful of Milk One teaspoonful of Salt Nutmeg.