Beat the white of one egg (cost one cent) to a
stiff froth, mix it with three dessertspoonfuls of cold
water ; dip into it carefully some perfect bunches of
ripe red and white currants, which can be bought
in season for ten cents a pound ; drain each bunch
a moment, and then dust it well with powdered
sugar✪ Iced Currants ; lay each bunch carefully upon a large sheet
of white paper, so that there is plenty of room be-
tween the bunches, and set them in a cool, airy place
for five hours. The sugar will partly crystallize upon
the fruit, and the effect will be very pretty. The
cost of a good-sized dish will be about fifteen cents.
Twenty-five-Cent Dinners : Miss Juliet Corson.
O. Judd Co., Pubs. (By per.)
Orange Water Ice.
Take as many oranges as will be necessary, cut
them in half, and press the juice from them ; take
the pulp carefully from the rind, and put it in a bowl,
pour a little boiling water on it, stir it well, and strain
it through a sieve ; mix this with the orange-juice,
and stir in as much sugar as will make a rich sirup✪ Orange Water Ice.
If the oranges are fine, rub some of the sugar on the
peel to extract the essence. Freeze it like ice-
cream. — Godey's Lady' s Book. (By per.)
Grape Sherbet.
Lay a square of cheese-cloth over a bowl ; put in
a pound of ripe Concord grapes ; mash very thor-
oughly with a wooden masher. Squeeze out all the
TO MAKE TEA.
21 1
juice; add an equal amount of cold water, the juice
of one lemon, and sugar to make it very sweet✪ Grape Sherbet.
Freeze as usual. — The Peerless Cook-Book : Mrs.
D. A. Lincoln. Redding & Co., Pnbs. (By per.)
To make Tea.
Put the tea in a perfectly clean and dry teapot ten
minutes or a quarter of an hour before it is required ;
warm both the pot and the tea by placing them in
the oven or before the fire ; then fill the teapot with
boiling water, allow it to stand for five minutes, and
it is ready. — Sayer.
“ This method improves the fragrance of the tea
very considerably, slightly but pleasantly altering
the flavor ; it appears to act by removing any trace
of moisture or dampness from the tea, and by devel-
oping the aromatic principle.”
Iced Tea.
Make the tea in the usual way ; do not let it get
cold on the leaves, but strain it off at the end of ten
minutes after the boiling water is poured on, and set
aside to cool. In using it, put two or three lumps of
sugar in a glass, half fill it with broken ice✪ Iced Tea, pour in
the tea, and stir rapidly until the sugar melts. It is
a delicious and refreshing beverage. — Marion Har-
land. The Tost, Washington, D.C. (By per.)
To boil Coffee.
Grind a teacupful of coffee in the evening, and,
having first seen that your coffee-pot has been thor-
oughly cleansed and scalded, put in your ground coffee,
212
CHOCOLATE.
with a little white of egg and a crushed egg-shell if it
has not been already glazed with egg, and pour over
it three pints of fresh, cold spring water✪ To Boil Coffee. Cover up,
excluding every particle of air ; and in the morning,
about half an hour before breakfast, set the pot on
the back part of the stove, and let it come to a boil
only just when you are ready to send it to the table.
By this plan of infusion all of the virtue in the
coffee seems to be brought out. It is an admirable
method. — Virginia Cookery-Book: Mrs. Mary
Stuart Smith. Harper & Brothers , Pubs. {By per. )
Chocolate. ✪ Chocolate
Page 83 · 7 recipe records on this page
Presented as published in 1887. 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
Beat the white of one egg (cost one cent) to a stiff froth, mix it with three dessertspoonfuls of cold water ; dip into it carefully some perfect bunches of ripe red and white currants, which can be bought in season for ten cents a pound ; drain each bunch a moment, and then dust it well with powdered sugar ; lay each bunch carefully upon a large sheet of white paper, so that there is plenty of room between the bunches, and set them in a cool, airy place for five hours. The sugar will partly crystallize upon the fruit, and the effect will be very pretty. The cost of a good-sized dish will be about fifteen cents. Twenty-five-Cent Dinners : Miss Juliet Corson. O. Judd Co., Pubs. (By per.)
Orange Water Ice.
Take as many oranges as will be necessary, cut them in half, and press the juice from them ; take the pulp carefully from the rind, and put it in a bowl, pour a little boiling water on it, stir it well, and strain it through a sieve ; mix this with the orange-juice, and stir in as much sugar as will make a rich sirup. If the oranges are fine, rub some of the sugar on the peel to extract the essence. Freeze it like icecream. — Godey's Lady's Book. (By per.)
Grape Sherbet.
Lay a square of cheese-cloth over a bowl ; put in a pound of ripe Concord grapes ; mash very thoroughly with a wooden masher. Squeeze out all the
TO MAKE TEA.
21 1
juice; add an equal amount of cold water, the juice of one lemon, and sugar to make it very sweet. Freeze as usual. — The Peerless Cook-Book : Mrs. D. A. Lincoln. Redding & Co., Pubs. (By per.)
To make Tea.
Put the tea in a perfectly clean and dry teapot ten minutes or a quarter of an hour before it is required ; warm both the pot and the tea by placing them in the oven or before the fire ; then fill the teapot with boiling water, allow it to stand for five minutes, and it is ready. — Sayer.
“ This method improves the fragrance of the tea very considerably, slightly but pleasantly altering the flavor ; it appears to act by removing any trace of moisture or dampness from the tea, and by developing the aromatic principle.”
Iced Tea.
Make the tea in the usual way ; do not let it get cold on the leaves, but strain it off at the end of ten minutes after the boiling water is poured on, and set aside to cool. In using it, put two or three lumps of sugar in a glass, half fill it with broken ice, pour in the tea, and stir rapidly until the sugar melts. It is a delicious and refreshing beverage. — Marion Harland. The Post, Washington, D.C. (By per.)
To boil Coffee.
Grind a teacupful of coffee in the evening, and, having first seen that your coffee-pot has been thoroughly cleansed and scalded, put in your ground coffee,
CHOCOLATE.
with a little white of egg and a crushed egg-shell if it has not been already glazed with egg, and pour over it three pints of fresh, cold spring water. Cover up, excluding every particle of air ; and in the morning, about half an hour before breakfast, set the pot on the back part of the stove, and let it come to a boil only just when you are ready to send it to the table.
By this plan of infusion all of the virtue in the coffee seems to be brought out. It is an admirable method. — Virginia Cookery-Book: Mrs. Mary Stuart Smith. Harper & Brothers , Pubs. {By per. )
Chocolate.
Records on this page
Iced CurrantsOrange Water IceGrape SherbetTo Make TeaIced TeaTo Boil CoffeeChocolate