vnl\ generally become moderately clear and
quiet in a few days after it is made, and it
should then be drawn off from its grosser lees.
In the after-management of perry the method
is the same as that of cider ; but it does not so
well bear si+-.ations where it is much exposed
to change of temperature. In bottle it almost
always retains its good qualities, and in that
situation it is alwaj-s advisable to put it, if it
remains sound and perfect, at the conclusion
of the first succeeding svmimer.
Perry is generally thought inferior to cider.
Some hold that it resembles champagne more
than gooseberry--svine does ; and it is said,
when of the best quality, to have been occa-
sionally sold for champagne.
Perry and Cider, Wholesomeness
of. — Perry should be used in moderation by
those liable to stomach and bowel complaints,
as it sometimes causes colic, especially if it is
anywise acid. Either alone, however, or mixed
with equal parts of water, it is, when ©f good
quaUty, an excellent i-efreshing summer beve-
rage. "Cider," says one writer, "is not so
nutritious as malt liquor, but it fonns an excel-
lent beverage for labouring men in the summer
months, its acid assisting materially in quench-
ing thirst. Eough Herefordshire cider has
been reconunended as an antiseptic in cases ef
low fever."
Persian Sherbet (a refreshing summer
beverage). — Boil six or eight stalks of green
rhubarb and a quarter of a pound of raisins or
figs, cut into slices, in three pints of water.
When the liquid has boiled gently for half an
hour, strain it through muslin, and stir into it
as much lemon or orange sjTup as is agreeable
to the taste, and a few di-ops of rose water or
orange-fiower wate✪ Persian Sherbet (a refreshing summer beverage)r. Probable cost, 4d. Suffi-
cient for two or three persons.
Persian Sherbet (another way).— Pick a
pound of ripe strawberries, and bruise them
well with the back of a wooden sjjoon. Put
them into a basin, with a fi-esh lemon, cut into
thin slices, and a tea-spoonful of orange-flower
water, and pour over the^m a quart of cold water.
Let them remain for three hours, then strain
the Hquid through muslin, and squeeze the fruit
well to make it yield as much juice as possible.
Slix with the juice a pound of refined loaf
sugar✪ Persian Sherbet (another way), and stir imtil the sugar is dissolved;
then strain it again, and place the vessel con-
taining the sherbet on ice until it is wanted for
use. Probable cost, Is. Sufficient for nearly
three pints of sherbet.
Persian Sherbet, as Sold in the
Shops. — Mix two ounces of bicarbonate of
soda with two ounces of tartaric acid, and
four oimces of powdered loaf sugar. Flavour
the mixture with thirty drops of the essence of
lemon, and add two or three drops of any sHght
perfume✪ Persian Sherbet, as Sold in the Shops. Keep the powder in a closely-
stoppered bottle. "WTien wanted for use, mix a
tea-spoonful in half a tumbler of water.
Petits Morceaux (for Dessert) . — Rub the
rind of half a lemon upon foiu- ounces of loaf
sugar ; crush it to powder, and mix with it the
white of one egg which has been whisked to a
firm froth, and six ounces of sweet almonds, aad
PET
(541 )
PHE
✪ Petits Morceaux (for Dessert)
Page 1156 · 4 recipe records on this page
Presented as published in 1892. 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
It generally becomes moderately clear and quiet in a few days after it is made, and it should then be drawn off from its grosser lees. In the after-management of perry the method is the same as that of cider ; but it does not so well bear situations where it is much exposed to change of temperature. In bottle it almost always retains its good qualities, and in that situation it is always advisable to put it, if it remains sound and perfect, at the conclusion of the first succeeding summer.
Perry is generally thought inferior to cider. Some hold that it resembles champagne more than gooseberry-wine does ; and it is said, when of the best quality, to have been occasionally sold for champagne.
Perry and Cider, Wholesomeness
of. — Perry should be used in moderation by those liable to stomach and bowel complaints, as it sometimes causes colic, especially if it is anywise acid. Either alone, however, or mixed with equal parts of water, it is, when of good quality, an excellent refreshing summer beverage. "Cider," says one writer, "is not so nutritious as malt liquor, but it forms an excellent beverage for labouring men in the summer months, its acid assisting materially in quenching thirst. Eough Herefordshire cider has been recommended as an antiseptic in cases of low fever."
Persian Sherbet (a refreshing summer beverage). — Boil six or eight stalks of green rhubarb and a quarter of a pound of raisins or figs, cut into slices, in three pints of water. When the liquid has boiled gently for half an hour, strain it through muslin, and stir into it as much lemon or orange syrup as is agreeable to the taste, and a few drops of rose water or orange-fiower water. Probable cost, 4d. Sufficient for two or three persons.
Persian Sherbet (another way).— Pick a pound of ripe strawberries, and bruise them well with the back of a wooden spoon. Put them into a basin, with a fresh lemon, cut into thin slices, and a tea-spoonful of orange-flower water, and pour over them a quart of cold water. Let them remain for three hours, then strain the liquid through muslin, and squeeze the fruit well to make it yield as much juice as possible. Slix with the juice a pound of refined loaf sugar, and stir until the sugar is dissolved; then strain it again, and place the vessel containing the sherbet on ice until it is wanted for use. Probable cost, Is. Sufficient for nearly three pints of sherbet.
Persian Sherbet, as Sold in the Shops. — Mix two ounces of bicarbonate of soda with two ounces of tartaric acid, and four ounces of powdered loaf sugar. Flavour the mixture with thirty drops of the essence of lemon, and add two or three drops of any slight perfume. Keep the powder in a closely-stoppered bottle. "WTien wanted for use, mix a tea-spoonful in half a tumbler of water.
Petits Morceaux (for Dessert) . — Rub the rind of half a lemon upon four ounces of loaf sugar ; crush it to powder, and mix with it the white of one egg which has been whisked to a firm froth, and six ounces of sweet almonds, and
PET
(541 )
PHE
Records on this page
Persian Sherbet (a refreshing summer beverage)Persian Sherbet (another way)Persian Sherbet, as Sold in the ShopsPetits Morceaux (for Dessert)