Cassell's dictionary of cookery

immediately it is sufficiently done; but great care must be taken that the fire is not too strong, and that the sugar does not boil over or burn. If there is any danger of this, a small piece of butter may be thrown in. Time, about twenty minutes. Probable cost for this quantity, lOd. Acidulated Lemonade. — To three pints of boiling water add four ounces of fresh lemon-juice, half an ounce of thin lemon-peel freshly cut, and four ounces of finely-powdered loaf sugar. When cold, strain through a jellybag. If not wanted immediately, it must be bottled and carefully corked. Acidulated Pudding.— Take the thin rind of three lemons and two Seville oranges, with a quarter of a pound of sugar : place them in a bowl with a pint of boiling water, and let them remain about an hour and a half; then remove the rinds, and add the juice of the lemons. Put three or four slices of spongecake into a glass dish, and strain the liquid over them ; let them soak till they have absorbed the syrup, then pour over them a good custard, and strew a little pink sugar over the top. Sufficient for four or five persons. Probable cost. Is. 2d. Acorn Coffee. — In Germany "acorn coffee" is used; and greatly liked, as a substitute for ordinary coffee, and is considered to be very strengthening for consumptive people and delicate children. The acorns are gathered in autumn when they are ripe, shelled, and, after being cut into pieces of the size of coffeeberries, they are thoroughly dried in front of the fire, or in a cool oven. They are then roasted like ordinar^' coftee, until they become a cinnamon-brown colour. Immediately after roasting, the acorns are ground or pounded in a mortar, to prevent their becoming tough. "Whilst the coffee is being ground or pounded, a very little butter is added, and the coffee is then placed in au^-tight bottles. For children : prepare in the same way as ordinary coffee, using a quarter of an ounce to a pint of water, adding milk and sugar to taste. Young children should take it with two or three parts of milk. For adults: half an ounce of the coffee may be used to a pint of water. Acorn coffee and ordinary coffee are frequently mixed, and the decoction is found very palatable. In their raw state, acorns are known to be powerful!}- astringent, but they lose this quahty in the process of roasting. In some respects acom coffee is preferable' to coffee proper, having none of the drying properti-^-s attributed to the latter. Adelaide Pudding. — Put a pint of ■water and the thinly-peeled rind and juice of a lemon into a saucepan. Bring it slowly to a boil ; then take it off the fire and stir into it, while hot, half a pound of butter and a cupful of sugar; mix with it, very gradually and smoothly, half a pound of flour; let it cool; add six well-beaten eggs and a tea-spoonful of baldng-powder. Half fill some buttered cups, and bake in a quick oven. Time to bake, about twenty minutes. Sufficient for one dozen cups. Probable cost. Is. 4d. Adelaide Sandwiches.— Cut up cold