Domestic and economical cookery recipes

Put- the sugar, butter, and water into a saucepan, boil well for two hours, not stirring the mixture ; when just done add ten drops of essence of lemon, pour it on to a well-buttered dripping pan to cool. No. 617. TO MAKE BROWNING. 1 lb. sugar | 2 tablespoonsful of salt £ pint of boiling water Boil the sugar and salt until a nice dark brown, being careful not to let them burn. Add the water, boil all well. When cold, bottle for use. No. 618. BAKING POWDER. 4 ozs. of carbonate of soda j 4 ozs. of ground rice 3 ozs. of tartaric acid i Mix well together, pass through a sieve, and keep in airtight tin. No. 619. GINGERBEER 2 gallons of boiling water | 2 ozs. of cream of tartar 2 lbs. of sugar. I 4 lemons 1§ ozs. of ground ginger | 2 tablespoonsful of barm Put the sugar, ginger, cream of tartar, and the lemons sliced into a large bowl, pour over it the water, when nearly cold add the barm, and let it stand all night, then strain and bottle. Ready for use in two or three days. No. 620. ORANGEADE. 1 lb. of lump sugar | Rind of 1 lemon 1 oz. of tartaric acid | 5 gills of boiling water 1 oz. of tincture of orange Sprinkle the acid upon the sugar, pour the boiling water over it, add the rind of the lemons, and when cold add the tincture of orange ; pour into a bottle. Use with water. No. 621. HERB BEER. Bird’s herb beer extract | Good barm or German yeast Moist sugar j Boiling water Add two tablespoonsful of this extract to one and a half pounds of clean moist sugar, and pour over them a gallon of boiling water ; stir up until perfectly dissolved, and add one gallon of cold water. Ferment for six hours in a warm place, with .three or four tablespoonsful of good barm spread upon a piece of toast, and allowed to float on the surface of the mixture, or else one ounce of German yeast. Strain out any bits from the sugar, and bottle oft, being careful to use good corks previously soaked in water. When tied down, lay the bottles on their sides ; the corks are thus kept moist, and the full strength of the beer retained. Price 6d., sufficient for six gallons. No. 622. LEMONADE. 1 lemon | Sugar to taste \ pint of boiling water Rub the lemon with a cloth to make it quite clean, pare it very thinly so as to take none of the white part, which is bitter and unwholesome. Remove the white part and throw it away, cut the remainder of the lemon into slices and put it with the peel into a jug, pour on it the boiling water, add white sugar to taste and cover it till cold. Printers : Cartwright & Rattray Ltd., London, Manchester & Hyde. ]. INDEX. A Anchovy Croutes " „ Toast 8 Apple Snowballs 340 ,, Yorkshire 345 Apricots en Surprise ^97 Arrowroot, A cup of 548 ,, Souffl6e 547 Artichokes, Globe 191 ,, Jerusalem 193 Asparagus 184 B Barley Water 553 Beans, Broad 182 ,, French 181 ,, Haricot 195 Beef Tea 531 ,, Essence of 532 ,, Pudding 545 ,, Quickly made 534 ,, Raw 533 Beef (Joints of an Ox) page 61 ,, Aitch Bone and Round of 137 ,, Brisket, Shin, Clod and Shoulder of 138 ,, Rump of 136 ,, Thick and Thin Flank of 139 ,, Sirloin and Ribs 135 Beetroot 185 ,, White 194 Biscuit, Savoury 27 B ( Continued ). no. or