Curacoa. — Take a quarter of a pound of
the thin rind of Seville oranges, and pour over
it a pint of boiling water ; when cool, add two
quarts of brandy or rectified si^irits of wine, and
let it remain for ten or twelve days, stirring it
every day. Make a clarified syrup of two
pounds of finely-sifted sugar and one pint of
water; add this to the lorandy, &c. Line a
funnel with a piece of muslin, and that with
chemists' filtering paper; let the liquid pass
through two or three times, till it is quite
bright. This will require a little jiatience.
Put it into small bottles, and cork it closely.
Time, twelve days. Probable cost, 2s., exclu-
sive of the brandy. Sufficient for a little more
than three quarts of curac^'oa. Cura(,'oa imparts
an agreeable flavour to cream and to punch,
and is an excellent liquor.
Curapoa Jelly.— Curacoa jelly is made
b}' substituting Seville orange-rind for the
lemon-rind generally used in making calf's foot
jelly, and using curacoa instead of sherry or
brandy.
Curacoa Sauce. — Mix a dessert-spoonful
of arrowroot very smoothly with a little cold
water, and pour upon it haK a pint of boiling
water. Put it on the fire, and let it boil for
three or four minutes ; sweeten it, and flavour'
it with a wine-glassful of curagoa. Probable
cost, 2d., exclusive of the curac^'oa. Sufficient
for a small pudding.
Curate's Pudding.— Put a pint of new
milk into a saucepan, with the thin rind of a
large lemon, a small pinch of salt, a piece of
butter the size of a walnut, and a heaped table-
CUR
( no )
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spoonful of sugar. Let it stand by the side of j
the fire until the flavour of the lemon is ex- !
tracted, and the butter dissolved. Put it aside I
to cool. AVhisk the yolks of four and the
■whites of two eggs, mix with them gradually
and smoothly four table- spoonfuls of flour, add
the milk, &c., and pour the mixture into but-
tered cups. The cups must not be much more
than half filled. Turn out, and serve with wiae
sauce. Time to bake, about half an hour.
Probable cost, 9d. Allow one for each person.
Curd. — The most usual way to "turn"
milk, as it is caUed, that is, to make it curdle,
is to mix it, when warm, but not hot, A^ith a
little rennet, and let it stand in a warm place
until the curd is solid and the whey clear.
Rennet is made by obtaining from the butcher
the dried inner stomach of a calf, and soaking
a tiny piece of it in a cupful of hot water for
four hours. The liquid at the end of that
time is what is called rennet. An inch of the
dried skin so soaked in water will turn a
gallon. The less rennet used, the more delicate
will be the. ciu-d. The skin may be kept a
long time if it is hung in a cool place ; it
should be covered to protect it from dust.
Eennet may also be bought at the grocer's in
small bottles at Is. each. A little lump of
alimi put into cold milk and set on the fire
will turn milk, or a few well-beaten eggs
stirred in just as the milk is boiling. A pinch
of salt added after the milk curdles will assist
the wiey to separate. Whey is by some
considered a wholesome drink for feverish
persons, and in country places the lasses often
wash in it to improve their complexions. ✪ Curate's Pudding
Page 438 · 2 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
Curacoa. — Take a quarter of a pound of the thin rind of Seville oranges, and pour over it a pint of boiling water ; when cool, add two quarts of brandy or rectified spirits of wine, and let it remain for ten or twelve days, stirring it every day. Make a clarified syrup of two pounds of finely-sifted sugar and one pint of water; add this to the lorandy, &c. Line a funnel with a piece of muslin, and that with chemists' filtering paper; let the liquid pass through two or three times, till it is quite bright. This will require a little patience. Put it into small bottles, and cork it closely. Time, twelve days. Probable cost, 2s., exclusive of the brandy. Sufficient for a little more than three quarts of curaçoa. Curaçoa imparts an agreeable flavour to cream and to punch, and is an excellent liquor.
Curaçoa Jelly.— Curacoa jelly is made b}' substituting Seville orange-rind for the lemon-rind generally used in making calf's foot jelly, and using curaçoa instead of sherry or brandy.
Curacoa Sauce. — Mix a dessert-spoonful of arrowroot very smoothly with a little cold water, and pour upon it haK a pint of boiling water. Put it on the fire, and let it boil for three or four minutes ; sweeten it, and flavour it with a wine-glassful of curaçoa. Probable cost, 2d., exclusive of the curaçoa. Sufficient for a small pudding.
Curate's Pudding.— Put a pint of new milk into a saucepan, with the thin rind of a large lemon, a small pinch of salt, a piece of butter the size of a walnut, and a heaped table-
CUR
( no )
CUR
spoonful of sugar. Let it stand by the side of j the fire until the flavour of the lemon is ex- ! tracted, and the butter dissolved. Put it aside I to cool. Whisk the yolks of four and the ■whites of two eggs, mix with them gradually and smoothly four table- spoonfuls of flour, add the milk, &c., and pour the mixture into buttered cups. The cups must not be much more than half filled. Turn out, and serve with wiae sauce. Time to bake, about half an hour. Probable cost, 9d. Allow one for each person.
Curd. — The most usual way to "turn" milk, as it is called, that is, to make it curdle, is to mix it, when warm, but not hot, A^ith a little rennet, and let it stand in a warm place until the curd is solid and the whey clear. Rennet is made by obtaining from the butcher the dried inner stomach of a calf, and soaking a tiny piece of it in a cupful of hot water for four hours. The liquid at the end of that time is what is called rennet. An inch of the dried skin so soaked in water will turn a gallon. The less rennet used, the more delicate will be the. curd. The skin may be kept a long time if it is hung in a cool place ; it should be covered to protect it from dust. Rennet may also be bought at the grocer's in small bottles at Is. each. A little lump of alimi put into cold milk and set on the fire will turn milk, or a few well-beaten eggs stirred in just as the milk is boiling. A pinch of salt added after the milk curdles will assist the whey to separate. Whey is by some considered a wholesome drink for feverish persons, and in country places the lasses often wash in it to improve their complexions.
Records on this page
Curate's PuddingCurd Pudding