Tablet, Cinnamon (sec Cinnamon
Tablet).
Tablets, Sugar, Flavoured.— Clarify a
pound of sugar. To do this, break it up into
small pieces, and pour over it a quarter of a
pint of water which has been beaten up Avith
a tea-spoonful of white of egg. Let it stand
until the sugar is dissolved, then put it on the
fire, and when it boils throw in another quarter
of a pint of water, and let it boil up again
without stirring. Draw the jDan to the side
of the fire, let the syrup settle, and carefully
remove the scum. In order to avoid waste,
i put this scum upon an inverted sieve ; a small
I portion of clear sj-rup will drain from it, which
I may be put with the rest. Flavour the syrup
j with three drops of oil of cinnamon, the grated
peel of two lemons, or a quarter of an ounce of
ground ginger. Return it to the preserving-
I pan, and boil it to candy height, or until it
rises liigh in the pan, and'has sufficient firmness
I to make a thread when taken between the
I thumb and finger, which have been previously
I dipped in cold water. Pour it on a large flat
dish or well-oiled slab, and mark it quickly
into squares, into which it may be broken
when cold. If liked, essence of peppermint, or
essence of cloves may be used for flavouring.
Tadcaster Pudding. — Shred eight
ounces of suet very finely, and mix it with a
pound of flour ; or, if preferred, rub six ounces
of butter or good beef dripping into a pound
of flour. Add a pinch of salt, two heaped
tea-spoonfuls of baking-powder, four ounces of
well-washed currants, four ounces of chopped
and stoned raisins, two ounces of moist sugar,
and half a nutmeg grated. ]Mix the dry'in-
gredicnts together thoroughly. Dissolve a
dessert-spoonful of treacle in about three-
quarters of a pint of mil✪ Tadcaster Puddingk, and stir this into
the pudding to make a stiff batter. Pour the
TAM
( 956 )
TAW
mixture into a thickly-buttered baking-dish,
and let it be from two to three inches in thick-
ness. Bake in a moderate oven. When the
pudding is done enough, let it stand for a
cotiple of minutes, then turn it out on a hot
dish. Time to bake, about an hour and a half.
Probable cost, Is. Id. Sufficient for half a
dozen persons.
iTamara, Italian.— Take one ounce of
^fiander-secd, one ounce of cinnamon, one
ounce of cloves, half an ounce of fennel-seed,
half an ounce of aniseed ; beat these ingredients
to a powder, and use in the same way as curry
powder.
Tamarind. — This is the fruit — or rather
the pod — of a tree indigenous to the East and
West Indies. It thrives also in Egypt, Ai-abia,
and Palestine. In these countries it is some-
times used as an article of food in the form of
confectionery, and it is lughly thought of on
account of its pleasant acid taste and cooling
properties. The pod consists of two parts : the
outer is fleshy, and the inner as thin as parch-
ment. Between these two there is a space of
about a quarter of an inch, which is occupied by
a soft pulp of a tart but agreeable taste. The
pods are gathered when quite ripe, freed from
the shelly fragments, and placed in a cask in
layers ; boiling syrup is then poured over them
till the cask is full. The syrup pervades every
TAMARINDS.
Page 1960 · 1 recipe record 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
Tablet, Cinnamon (sec Cinnamon Tablet).
TaTablets, Sugar, Flavoured.— Clarify a pound of sugar. To do this, break it up into small pieces, and pour over it a quarter of a pint of water which has been beaten up with a tea-spoonful of white of egg.g. Let Let it stand until the sugar is dissolved, then put it on the fire, and when it boils throw in another quarter of a pint of water, and let it boil up again without stirring. Draw the pan to the side of the fire, let the syrup settle, and carefully remove the scum.m. In In order to avoid waste, put this scum upon an inverted sieve; a small portion of clear syrup will drain from it, which may be put with the rest. FlavouFlavour the syrup with three drops of oil of cinnamon, the grated peel of two lemons, or a quarter of an ounce of ground ginger. Return it to the preserving-pan, and boil it to candy height, or until it rises high in the pan, and has sufficient firmness to make a thread when taken between the thumb and finger, which have been previously dipped in cold water.r. Pour it on a large flat
dish or well-oiled slab, and mark it quickly
into squares, into which it may be broken
when cold. If liked, essence of peppermint, or
essence of cloves may be used for flavouring.
Tadcaster Pudding. — Shred eight ounces of suet very finely, and mix it with a pound of flour; or, if preferred, rub six ounces of butter or good beef dripping into a pound of flour. Add a pinch of salt, two heaped tea-spoonfuls of baking-powder, four ounces of well-washed currants, four ounces of chopped and stoned raisins, two ounces of moist sugar, and half a nutmeg grated. Mix the dry ingredients together thoroughly.. Dissolve a dessert-spoonful of treacle in about three-quarters of a pint of milk, and stir this into the pudding to make a stiff batter. Pour the
TAM
( 956 )
TAW
mixture into a thickly-buttered baking-dish, and let it be from two to three inches in thickness. Bake in a moderate oven. When the pudding is done enough, let it stand for a cotiple of minutes, then turn it out on a hot dish. Time to bake, about an hour and a half. Probable cost, Is. Id. Sufficient for half a dozen persons.
Tamara, Italian.— Take one ounce of coriander-seed, one ounce of cinnamon, one ounce of cloves, half an ounce of fennel-seed, half an ounce of aniseed; beat these ingredients to a powder, and use in the same way as curry powder.
Tamarind. — This is the fruit — or rather the pod — of a tree indigenous to the East and West Indies. It thrives also in Egypt, Arabia, and Palestine. In these countries it is sometimes used as an article of food in the form of confectionery, and it is highly thought of on account of its pleasant acid taste and cooling properties. The pod consists of two parts : the outer is fleshy, and the inner as thin as parchment. Between these two there is a space of about a quarter of an inch, which is occupied by a soft pulp of a tart but agreeable taste. The pods are gathered when quite ripe, freed from the shelly fragments, and placed in a cask in layers ; boiling syrup is then poured over them till the cask is full. The syrup pervades every
TAMARINDS.
Records on this page
Tadcaster Pudding