Choice cookery

Mix honey, water, and hops, and boil them gently one hour, strain, and put into a cask ; allow it to stand all night, and then add the yeast ; let this ferment for a week or ten days, then gradually stop it by placing a piece of brown paper over the hole, then lightly put in the bung and knock it in a little closer every second day until quite tight. Allow this to stand at least six weeks. Whilst the beer is working add a little honey and water every morning to keep the cask full. No. 219. LIGHT HONEY BEER. Pour two gallons of boiling water over 1^ pints of honey, when cool add 1J pints of good yeast, let it stand 30 hours, and then strain ; bottle it and cork tightly. The next day it will be ready for use. No. 220. APRICOT EFFERVESCING DRINK. Bruise sufficient apricots to make one pint of juice, pass through a flannel bag to clear, boil until a syrup with half a pound of sugar, add one ounce tartaric acid ; bottle, and cork well. For a tumbler three-parts full of water add two tablespoonfuls of the above syrup and a little carbonate of soda, stir, and drink while effervescing. No. 221. MOCK PRESERVED GINGER, Boil some small carrots until tender, then take out the hearts, allow these to stand in cold water for several days until they have lost their vegetable flavour, changing the water each day ; then add to each pound of prepared carrots 1 quart of water and 2 lbs. loaf sugar, 2 oz. of whole ginger, and the rind of a lemon thinly cut ; boil 15 minutes each day until it begins to set, and the last day add a cayenne essence; put in jars, and cover with parchment. No. 222. MARMALADE. Take about 12 Seville and two sweet oranges, divide into quarters, take out the seeds and cover with water, allow them to stand all night ; also cut the pulp into fine strips, put into a deep dish, and add 3 pints of water to each pound of fruit; let it stand 24 hours, then boil till tender (about J of an hour) ; let it stand all night, then weigh, and allow 1£ lbs. of sugar to each pound, add the syrup from pips, and boil all together f of an hour, or until the juice is well set ; put into jars, and cover with parchment. The juice of 2 lemons to about 12 oranges is an improvement. No. 223. YEAST. 2 quarts of water I 1 teacupful of hops tablespoonfuls of flour | 1^ tablespoonful of sugar Boil the hops in the water one hour ; then strain, and when just warm add to sugar and flour, which may be first moistened with a little liquid, and, when smooth, add the whole. Bottle and cork well, and in hot weather it will be ready for use in 24 hours. ICES. No. 224. CUSTARD (No, 1). 1 pint milk or cream I ^ lb. sugar Yolks of 8 eggs Boil the milk, and pour over the yolks (beaten) and the sugar ; pour back into the pan ; stand in another pan of boiling water, and stir until it thickens. Pass through a fine sieve, and when quite cold it is ready for use. No. 225. CUSTARD (No. 2). 1 pint milk I 2 eggs £ lb. sugar Boil the milk ; add to eggs (well beaten), also the sugar ; pour back into pan, stand in boiling water, stir until thick, pass through a fine sieve, and, when cold, use. No. 226. BROWN BREAD ICE (Creme de Pain Bis), 1 pint brown bread crumbs I 8 tablespoonfuls of Noyeau or 1 pint of milk or cream | Maraschino syrup