Cassell's dictionary of cookery

Sugar Vinegar, Strong.— Put a gallon of water into a stewpan with seven pounds of coarse moist sugar, stir it for a minute or two, then boil it for half an hour, and carefully remove the scum as it rises. Pour it out, and when it is new-milk-warm, or from sixty to sixty-five degrees Fahrenheit, put into it a thick piece of toast well covered with fresh yeast. Let it stand for two days, and stir frequently. Put it into a cask, paste a piece of paper over the bung-hole, and put it in a warm dry place. Let it stand till ready, then bottle it for use. This strong vinegar will be found excellent for all purposes. Sugar, Wholesomeness of.— Sugar is nutritious, antiseptic, and laxative. In moderate quantities it is wholesome, but from its tendency to ferment it is apt in some constitutions to produce flatulency, heat, and thirst. It should not be made too free with by those who wish to preserve their teeth white and sound. Sugo, Italian.— This preparation is simply stock which has been made of wine instead of water. It is appropriately seasoned with herbs and spices, and various delicacies, such as fowls, game, macaroni, &c., are cooked in it. If the meat of which the stock is made be taken up before it is too much dressed, it will of itself form an excellent dish. Sultana Haisins. — Sultana raisins hardly possess sufficient flavour to be used alone in puddings or cakes, but they are excellent when mixed with other kinds, such as valencias or muscatels. They are very convenient because they are stoneless, though they have a good many little stalks about them which need to be carefully picked out before the raisins are used. Summer Beverages. — Recipes for various summer beverages will be found under their respective headings. We give here however, a few additional recipes. Aerated Beverages. — These may be enjoyed in every household by the employment of a gazogene. This is a portable apparatus for aerating water and other liquids, ib is to be obtained in many different forms, but in all the principle is the same. In one compartment powders are placed for generating carbonic acid gas, in another is the liquid to be aerated. The two compartments communicate with each other by a suitable tube, and a second tube furnished with a spring tap affords a means of exit for the aerated liquid. By means of the gazogene water, wine, ale, &c., may in a few minutes be rendered brisk and piquant by means of carbonic acid. By the employment of fruit syrups manufactured from English and foreign fruits, the most delicious aerated summer beverages may be produced. "Boinba." — This a pleasant drink common in Italy. It is made by blanching about two ounces of sweet almonds, and rubbing them down to a smooth pulp in a mortar with an equal weight of sugar ; to this a single bitter almond should be added, and also rubbed down to a paste. One quart of water should be gradually added in a fine stream to this pulp, aii assistant keeping the pestle continually rolling to insure perfect admixture. This is peculiarly grateful and delicate in taste.