Evans' recipe cookery book

Remove the nuts from shells, keeping the kernels as whole as possible ; rub the icing sugar through a sieve, and pound with the ground almonds and white of egg (should the mixture be moist, add more sugar to make it dry and almost hard) ; roll a piece of mixture into a ball, press in firmly half a walnut on each side, and repeat this until the whole is used up ; put the caramels aside for twenty-four hours to harden ; boil the granulated sugar, water, and cream of tartar together until they become thick, when the walnuts should be dipped in, then placed on a buttered plate till cold. To remove walnuts heat plate slightly. PEPPERMINT ICE. Ingredients. i Lb. Granulated Sugar. \ Teacupful Water. 4 Drops Oil of Peppermint. Method. Boil sugar in water slowly till it will stiffen when tried in cold water ; pour into flat tin ; add peppermint ; whisk till it turns sugary ; smooth over ; cut in small squares ; stand till cold. It may be coloured with a few drops of cochineal. FUDGE. Ingredients. J Lb. Butter. \ Lb. Brown Sugar. 1 Tin Swiss Milk, Vanilla to taste. Method. Melt butter, and add sugar ; stir together ; add Swiss milk ; stir till boiling ; boil for fifteen minutes, stirring all the time ; stir in flavouring just before removing from fire. MARZIPAN POTATOES. Ingredients. 2 Ozs. Ground Almonds. 4 Ozs. Icing Sugar, White of 1 Egg. Cinnamon. Mix the almonds and sugar with white of egg ; divide into small pieces ; roll into shape of a new potato, and dust with cinnamon. 26o KOUMISS (Fermented Milk for Invalids). Ingredients 2 Quarts New Milk. i Oz. German Yeast. Place the milk in a milk pan and crumble the yeast into it ; cover with a doth and let it stand in a cold place for two days, stirring occa¬ sionally ; then bottle and tie the corks firmly ; place the bottles on their side in a warm place ; it will be ready for use three days after bottling It may have the appearance of a solid mass in a colourless fluid, or it may simply look thick. When needed, shake well until all is quite fluid, then open with care, and use. For a second supply use a gill of the Koumiss instead of the German yeast, then proceed as before. N.B. — Use ordinary ginger beer bottles, not larger. BLACKBERRY WINE. Ingredients. 4 Quarts Blackberries. i Gallon Water. 4 Lbs. Brown Sugar. i Lb. Lump Sugar. A Little Isinglass. IVSethod. Pour the water on the blackberries and let them stand about ten days, covered with a cloth ; strain and add brown sugar ; stand for three days for fermentation; put into large bottles and add a little isinglass; stand for one month or six weeks; strain again and add lump sugar ; leave for three days, then bottle and cork securely. HOP BITTERS. Ingredients. 3 Ozs. Hops. i| Lb. Raw Sugar, i Tablespoonful Salt. i Oz. German Yeast. 2 Gallons Water. Method. Boil hops in one gallon of water for twenty minutes ; strain ; add sugar and salt ; when dissolved add the other gallon of cold water ; when lukewarm add yeast (previously creamed with a little sugar) ; stand ah night ; skim and strain ; bottle, not quite filling bottles. Cork and tie the bottles. WINE. 2 Lemons. 2 Oranges. 1 Oz. Root Ginger. Water. Method. Peel rind from lemons (very thin) ; squeeze oranges and strain juice ; boil water and pour on to all the ingredients ; stand till cold ;