Biscuits, Plain. — Make one pound of
flour into a stiff paste with the yolk of an
egg well beaten in a httle milk. Too
much milk will make the biscuits thin and
heavy. Beat the paste and knead till smooth.
Roll out thin, and with a round tin-cutter foim
into biscuits. Bake in a slow oven. Time,
twelve to eighteen minutes. Probable cost,
4d. per pound.
Bishop Oxford Nightcap.— Take two
drachms each of cloves, mace, ginger, cinnamon,
and allspice, boil them for thirty nunutes in half
a pint of water, and strain. Put part of a bottle of
port in a saucepan over the fire, add the spiced
infusion and a roasted lemon stuck with si.x
cloves. Take four ounces of sugar in lumps
and grate the outer rind of a small lemon,
place them in a punch-bowl, and add the juice
of the lemon, pour in the hot \\-ine, &c., then
the remainder of the bottle of port, and serve.
A Seville orange may be roasted instead of a
lemon.
Blackberry Jam.— This will be found
a cheap and wholesome preserve, and if mixed
with apples wiU be greatly relieved of the in-
sipid flatness fiequently complained of. Any
sharp-flavoured apple will do, but the Wel-
lington or Dumeloro's seedling is particularly
recommended for this purpose. Blackberries
alone require haK their weight in sugar✪ Blackberry Jam,
and three-quarters of an hour to boil, but
when mixed with apples more sugar must be
given.
Blackberry Syrup.— Press out the juice
from very rijie blackberries, and to each pint
add one pound of brown sugar boiled in a pint
of water✪ Blackberry Syrup to a rich sjTup ; allow it to boil for
fifteen or twenty minutes, stirring it well ;
put a wine-glassful of brandy to each quart.
When quite cold bottle for use. Probable
cost, without brandy, Is. 6d. per quart. _
Blackberry Wine.— Put any quantity
of blackberries into a jar or pan, cover them
with boiling water, and allow them to stand in
a cool oven all night to draw out the juice ; or
they may be mashed with the hand. Strain
through a sieve into a jar or cask, and let it
ferment for fifteen days. Then add one pound
of sugar to every gallon of juice, with a quarter
of a pint of gin or brandy✪ Blackberry Wine. The berries should
be gathered ripe and on a fine dry day. Pro-
bable cost of blackberries, from 8d. to Is. per
gallon.
Black Cap Pudding.— Make a good
batter pudding. Pick and wash a quarter of a
pound of currants✪ Black Cap Pudding, which lay at the bottom of
a mould previously well buttered; pour the
batter in over them and boil two houi-s. When
turned out the currants will be on the top ; this
forms the black cap. Probable cost of custard
per pint, 7d.
Black Caps {see Apj^le Black Caps).
Page 244 · 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
Biscuits, Plain. — Make one pound of flour into a stiff paste with the yolk of an egg well beaten in a little milk. Too much milk will make the biscuits thin and heavy. Beat the paste and knead till smooth. Roll out thin, and with a round tin-cutter form into biscuits. Bake in a slow oven. Time, twelve to eighteen minutes. Probable cost, 4d. per pound.
Bishop Oxford Nightcap.— Take two
drachms each of cloves, mace, ginger, cinnamon, and allspice, boil them for thirty minutes in half a pint of water, and strain. Put part of a bottle of port in a saucepan over the fire, add the spiced infusion and a roasted lemon stuck with six cloves. Take four ounces of sugar in lumps and grate the outer rind of a small lemon, place them in a punch-bowl, and add the juice of the lemon, pour in the hot \wine, &c., then the remainder of the bottle of port, and serve. A Seville orange may be roasted instead of a lemon.
Blackberry Jam.— This will be found a cheap and wholesome preserve, and if mixed with apples will be greatly relieved of the insipid flatness frequently complained of. Any sharp-flavoured apple will do, but the Wellington or Dumeloro's seedling is particularly recommended for this purpose. Blackberries alone require half their weight in sugar, and three-quarters of an hour to boil, but when mixed with apples more sugar must be given.
Blackberry Syrup.— Press out the juice from very ripe blackberries, and to each pint add one pound of brown sugar boiled in a pint of water to a rich syrup ; allow it to boil for fifteen or twenty minutes, stirring it well ; put a wine-glassful of brandy to each quart. When quite cold bottle for use. Probable cost, without brandy, Is. 6d. per quart. _
Blackberry Wine.— Put any quantity of blackberries into a jar or pan, cover them with boiling water, and allow them to stand in a cool oven all night to draw out the juice ; or they may be mashed with the hand. Strain through a sieve into a jar or cask, and let it ferment for fifteen days. Then add one pound
of sugar to every gallon of juice, with a quarter of a pint of gin or brandy. The berries should be gathered ripe and on a fine dry day. Probable cost of blackberries, from 8d. to Is. per gallon.
Black Cap Pudding.— Make a good batter pudding. Pick and wash a quarter of a pound of currants, which lay at the bottom of a mould previously well buttered; pour the batter in over them and boil two hours. When turned out the currants will be on the top ; this forms the black cap. Probable cost of custard per pint, 7d.
Black Caps {see Apple Black Caps).
Records on this page
Blackberry JamBlackberry SyrupBlackberry WineBlack Cap Pudding