Cassell's dictionary of cookery

Orangeade. — Take the thin peel of two oranges and of one lemon ; add the water and sugar the same as for lemonade ; when cold, add the juice of one lemon and of four or five oranges, and strain off. Orgeat. — Beat two ounces of almonds with a tea-spoonful of orange-flower water and a bitter almond or two ; then pour a quart of milk and water to the paste. Sweeten with sugar or capillaire. Panada (made in five minutes). — Set a little water on the fire with a glassful of white wine, some sugar, and a scrape of nutmeg and lemonpeel ; meanwhile grate some crumbs of bread. The moment the mixture boils up, keep it still on the fire, put the crumbs in, and let it boil as fast as it can. When of a proper thickness to drink, take it off. Pork Jelly, Dr. Ratcliff's Restorative. — Take a leg of well-fed pork just as cut up, beat it, and break the bone. Set it over a gentle fire with three gallons of water, and simmer to one. Let half an ounce each of mace and nutmeg ,stew in it. Strain through a fine sieve. When cold, take off the fat. Give a chocolate-cupful the first and last thing and at noon, adding salt to taste. Shank Jelly. —Soak twelve shanks of mutton four hours, then brush and scour them very clean. Lay them in a saucepan with three blades of mace, an onion, twenty Jamaica and thirty or forty black peppers, a bunch of sweet herbs, and a crust of bread made very brown by toasting. Pour three quarts of water to them, and set them on a hot hearth close-covered ; let them simmer as gently as possible for five hours, then strain it off, and put it in a cold place. This may have the addition of a pound of beef, if approved, for flavouring. It is a remarkably good thing for people who are weak. Sippets. — On an extremely hot plate put two or three sippets of bread, and pour over them some gravy from beef, mutton, or veal, if there is no butter in the dish. Sprinkle a little salt over. Sponge-Cake Pudding. — Pour boiling milk on six penny sponge cakes, and follow the same directions as for the bread pudding {see Bread Pudding, Light), sometimes adding a few muscatel raisins. Half a wine-glassful of sherry, or a table-spoonful of good brandy may also be added, if approved. Tapioca Jelly. — Choose the largest sort, pour cold water on to wash it two or three times, then soak it in fresh water five or six hours, and simmer it in the same until it becomes quite clear; then put lemon-juice, wine, and sugar. The peel should have been boiled in it. It thickens very much. Tench Broth. — Make in the same, way as eel broth. They are both very nutritious and light of digestion. Toast and Water. — Toast slowly a thin piece of bread till extremely brown and hard, but not the least black ; then plunge it into a jugful of cold water, and cover it over an hour before using. It should be of a fine brown colour before drinking it. Veal Broth (very nourishing).— Put the knuckle of a leg or shoulder of veal with verjhttle meat to it, an old fowl, and foui- shankbones of mutton extremely well soaked and bruised, three blades of mace, ten peppercorns, an onion, a large bit of bread, and thi'ee quarts of water into a stewpot that covers close, and simmer in the slowest manner after it has boiled up and been skimmed ; or bake it ; strain, and take off the fat. Salt as wanted. It will require four hours.