When using it, put into a tumbler about half a salt-
spoonful of carbonate of soda, and half fill the tumbler
with water, which mix. Pour in a glassful of the
cream, when a froth rises to the top immediately, and
makes a delicious drink like lemonade.
LEMON
2 large Lemons.
3 lbs. White Sugar.
SYRUP.
1 oz. Citric Acid.
6 breakfast- cupfuls of Water.
Pare the rind of the lemons very thinly ; put it in
a very nice sauce-pan with the water, and boil gently
for a quarter of an hour; then add the juice of the
lemons, and boil for a quarter of an hour more with the
lid very closely shut. Strain it all through a jelly-bag,
and put it back into the pot with the sugar and
citric acid, and let it all boil gently for 5 minutes.
Allow it to cool, and bottle for use.
This syrup is delightful, and will keep for any length
of time.
It may be used either with water or potass water.
118
COOKERY.
ORANGE SYRUP.
8 Valentia Oranges. 1 oz. Citric Acid.
3 J lbs. Sugar. 6 breakfast-cupfuls of Water.
This syrup is made precisely iu the same way as the
lemon syrup, with this exception, that the rind of only
4 of the oranges is used. The rind must be pared very
thinly. The oranges are best in December and January
for making this syrup, when the fruit is heavy and sour.
RASPBERRY OR STRAWBERRY SYRUP.
2 lbs. Raspberries or Straw- 1 oz. Citric Acid✪ Lemon Syrup.
berries. 1^ breakfast-cupfuls Water.
1^ lbs. White Sugar.
Mix the citric acid and the water together, and
pour both over the fruit ; let it stand thus for 24 hours,
and strain it through a jelly-bag. Now add the sugar,
and dissolve it over the fire, or merely allow it to stand
for a day till quite dissolved. When cold, bottle for use.
Syrups may be made from different varieties of fruit
in a similar manner to the foregoing, and, if well corked,
will keep for years.
RASPBERRY VINEGAR,
lbs. Raspberries. | 1 bottle of Vinegar. | Sugar.
Put the raspberries in a basin and pour over them
the vinegar, bruising the berries well with a spoon ;
allow it to stand thus for two or three days. Strain it
then through a jelly-bag without pressure, and to each
breakfast-cupful of juice allow half a pound of white
sugar. After boiling for 5 minutes, skim it, and when
quite cold, bottle it for use.
BEVERAGES.
119
TEA.
Much has been said and written regarding the uses of
tea. And without presuming to discuss its effects upon
the system, we may remark that it is certainly possible to
abuse the use of tea as many other blessings are abused.
Many men and women, however, tired in brain or
body, have gratefully acknowledged the blessings and
comfort of “a cup of tea.” Tea contains a volatile oil,
which has a peculiar effect upon the nerves, reviving
the body, and driving away drowsiness; while at the
same time it has a soothing effect on the heart and
circulation, and is thus beneficial in removing nervous
headaches. It also contains a peculiar substance called
theine, which Leibig says “plays a part in the nourish-
ment of the body.” It causes perspiration, and weak
tea is useful on that account to persons suffering from
cold. Tea is nearly always acceptable to invalids, to
whom it is extremely refreshing. It can also be used as
a means of conveying nourishment when necessary, such
as a well-beaten egg in addition to milk or instead of it.
Page 49 · 4 recipe records on this page
Presented as published in 1882. 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
When using it, put into a tumbler about half a saltspoonful of carbonate of soda, and half fill the tumbler with water, which mix. Pour in a glassful of the cream, when a froth rises to the top immediately, and makes a delicious drink like lemonade.
LEMON
2 large Lemons.
3 lbs. White Sugar.
SYRUP.
1 oz. Citric Acid.
6 breakfast- cupfuls of Water.
Pare the rind of the lemons very thinly ; put it in a very nice sauce-pan with the water, and boil gently for a quarter of an hour; then add the juice of the lemons, and boil for a quarter of an hour more with the lid very closely shut. Strain it all through a jelly-bag, and put it back into the pot with the sugar and citric acid, and let it all boil gently for 5 minutes. Allow it to cool, and bottle for use.
This syrup is delightful, and will keep for any length of time.
It may be used either with water or potass water.
ORANGE SYRUP.
8 Valentia Oranges. 1 oz. Citric Acid.
3 J lbs. Sugar. 6 breakfast-cupfuls of Water.
This syrup is made precisely in the same way as the lemon syrup, with this exception, that the rind of only 4 of the oranges is used. The rind must be pared very thinly. The oranges are best in December and January for making this syrup, when the fruit is heavy and sour.
RASPBERRY OR STRAWBERRY SYRUP.
2 lbs. Raspberries or Straw- 1 oz. Citric Acid.
berries. 1^ breakfast-cupfuls Water.
1^ lbs. White Sugar.
Mix the citric acid and the water together, and pour both over the fruit ; let it stand thus for 24 hours, and strain it through a jelly-bag. Now add the sugar, and dissolve it over the fire, or merely allow it to stand for a day till quite dissolved. When cold, bottle for use.
Syrups may be made from different varieties of fruit in a similar manner to the foregoing, and, if well corked, will keep for years.
RASPBERRY VINEGAR.
lbs. Raspberries. | 1 bottle of Vinegar. | Sugar.
Put the raspberries in a basin and pour over them the vinegar, bruising the berries well with a spoon ; allow it to stand thus for two or three days. Strain it then through a jelly-bag without pressure, and to each breakfast-cupful of juice allow half a pound of white sugar. After boiling for 5 minutes, skim it, and when quite cold, bottle it for use.
BEVERAGES.
TEA.
Much has been said and written regarding the uses of tea. And without presuming to discuss its effects upon the system, we may remark that it is certainly possible to abuse the use of tea as many other blessings are abused. Many men and women, however, tired in brain or body, have gratefully acknowledged the blessings and comfort of “a cup of tea.” Tea contains a volatile oil, which has a peculiar effect upon the nerves, reviving the body, and driving away drowsiness; while at the same time it has a soothing effect on the heart and circulation, and is thus beneficial in removing nervous headaches. It also contains a peculiar substance called theine, which Leibig says “plays a part in the nourishment of the body.” It causes perspiration, and weak tea is useful on that account to persons suffering from cold. Tea is nearly always acceptable to invalids, to whom it is extremely refreshing. It can also be used as a means of conveying nourishment when necessary, such as a well-beaten egg in addition to milk or instead of it.
Records on this page
Lemon SyrupOrange SyrupRaspberry or Strawberry SyrupRaspberry Vinegar