Apricot Effervescing Drink. — Take a pint of juice✪ Raspberry Vinegar Syrup
from a tin of apricots, filter until clear, and make into
a syrup with half a pound of sugar, then add one oz.
of tartaric acid, bottle and cork well. For a tumbler
three parts full of water add two tablespoon fuls of the
syrup and a very little carbonate of soda, stir well, and
drink while effervescing. Cherry drink, or any other
fruit when in season, may be made in the same way,
substituting them for the apricots.
Black Currant Drink. — Six large teaspoonfuls of
black currant jam (or any other kind of jam preferred),
and one pint of boiling water✪ Black Currant Drink. Pour it over the jam,
stir well, and let it stand until the goodness is
abstracted. Strain it, and serve.
Barley Water. — Take one tablespoonful of pow¬
dered pearl barley, three pieces of sugar, one quart of
boiling water, and half a lemon✪ Barley Water. Wash the barley
in cold water, add sugar, lemon, and the boiling
water; let it stand covered for 3 hours, when it will
be ready for use.
THE HOUSEHOLD
190
Orangeade. — Squeeze out the juice of an orange, or
as many in number as is required, pour boiling water
on a little of the peel, and cover closely. Boil water
and sugar to a thin syrup, and skim it. When all
are cold, mix the juice, the infusion, and the syrup
with as much more water as will make a rich drink✪ Orangeade.
Strain and serve.
Imperial Drink. — Put half an ounce of cream of
tartar, four ozs. of white sugar, and three ozs. of
orange peel into a pan ; pour three pints of boiling
water✪ Imperial Drink on, strain and cool.
Blackberry Wine.— There is no wine to equal black¬
berry wine, either in flavour or for medicinal pur¬
poses, and all who can do so should manufacture
enough for their own use every year.
Measure the berries and bruise them; to every
gallon adding one quart of boiling water. Let the
mixture stand 24 hours, stirring occasionally ; then
strain off the liquor into a cask, to every gallon adding
two lbs. of sugar✪ Blackberry Wine; cork tight and let it stand till the
following October, and it will be ready for use with¬
out further straining.
Fruit Lemonade. — Ingredients : The juice of 1
lemon, 1 oz. castor sugar, 2 ozs. of any ripe fruit,
such as raspberries, strawberries, etc., rubbed through
a hair sieve, half a pint of cold water✪ Fruit Lemonade.
Mix these well and strain into a large tumbler, add
a small piece of ice, and serve. This is a refreshing
beverage during the hot weather.
GAS COOKERY BOOK,
IQ t
BISCUITS, BUNS AND CAKES.
HOW TO MANAGE THE GAS OVEN FOR
BAKING CAKES.
Space out the grid shelves to the required height
first of all. Then place the solid or browning shelf
on the top, allowing room for the cakes to rise and
brown. Light up the gas, having the blue flames
about one inch in length, let the oven get nicely hot
(for baking sponge cakes, give the oven quite 20
minutes to heat, as sponge mixtures require a sharp
oven), but when putting the cakes — Swiss roll,
Genoese, etc. — into the oven, bake with a very little
gas; turn it down quite low. For Madeira mixtures,
quarter of an hour will be sufficient to heat the oven.
Reduce the gas to half an inch blue flame when put¬
ting these cakes in the oven, and after five to seven
minutes, only quarter of an inch flame is necessary,
further reducing the gas all the time the cakes are
cooking; and when the cakes look done, but are not
quite soaked, turn out the gas and leave the cakes to
f
Page 104 · 9 recipe records on this page
Presented as published in 1900. 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
Apricot Effervescing Drink. — Take a pint of juice from a tin of apricots, filter until clear, and make into a syrup with half a pound of sugar, then add one oz. of tartaric acid, bottle and cork well. For a tumbler three parts full of water add two tablespoon fuls of the syrup and a very little carbonate of soda, stir well, and drink while effervescing. Cherry drink, or any other fruit when in season, may be made in the same way, substituting them for the apricots.
Black Currant Drink. — Six large teaspoonfuls of black currant jam (or any other kind of jam preferred), and one pint of boiling water. Pour it over the jam, stir well, and let it stand until the goodness is abstracted. Strain it, and serve.
Barley Water. — Take one tablespoonful of pow¬ dered pearl barley, three pieces of sugar, one quart of boiling water, and half a lemon. Wash the barley in cold water, add sugar, lemon, and the boiling water; let it stand covered for 3 hours, when it will be ready for use.
Orangeade. — Squeeze out the juice of an orange, or as many in number as is required, pour boiling water on a little of the peel, and cover closely. Boil water and sugar to a thin syrup, and skim it. When all are cold, mix the juice, the infusion, and the syrup with as much more water as will make a rich drink. Strain and serve.
Imperial Drink. — Put half an ounce of cream of tartar, four ozs. of white sugar, and three ozs. of orange peel into a pan ; pour three pints of boiling water on, strain and cool.
Blackberry Wine.— There is no wine to equal black¬ berry wine, either in flavour or for medicinal pur¬ poses, and all who can do so should manufacture enough for their own use every year.
Measure the berries and bruise them; to every gallon adding one quart of boiling water. Let the mixture stand 24 hours, stirring occasionally ; then strain off the liquor into a cask, to every gallon adding two lbs. of sugar; cork tight and let it stand till the following October, and it will be ready for use with¬ out further straining.
Fruit Lemonade. — Ingredients : The juice of 1 lemon, 1 oz. castor sugar, 2 ozs. of any ripe fruit, such as raspberries, strawberries, etc., rubbed through a hair sieve, half a pint of cold water.
Mix these well and strain into a large tumbler, add a small piece of ice, and serve. This is a refreshing beverage during the hot weather.
[illustration: (decorative element)]
BISCUITS, BUNS AND CAKES.
HOW TO MANAGE THE GAS OVEN FOR
BAKING CAKES.
Space out the grid shelves to the required height first of all. Then place the solid or browning shelf on the top, allowing room for the cakes to rise and brown. Light up the gas, having the blue flames about one inch in length, let the oven get nicely hot (for baking sponge cakes, give the oven quite 20 minutes to heat, as sponge mixtures require a sharp oven), but when putting the cakes — Swiss roll, Genoese, etc. — into the oven, bake with a very little gas; turn it down quite low. For Madeira mixtures, quarter of an hour will be sufficient to heat the oven. Reduce the gas to half an inch blue flame when put¬ ting these cakes in the oven, and after five to seven minutes, only quarter of an inch flame is necessary, further reducing the gas all the time the cakes are cooking; and when the cakes look done, but are not quite soaked, turn out the gas and leave the cakes to f
Records on this page
Raspberry Vinegar SyrupApricot Effervescing DrinkBlack Currant DrinkBlack Currant DrinkBarley WaterOrangeadeImperial DrinkBlackberry WineFruit Lemonade