Cassell's dictionary of cookery

Generally it consists of ordinary sweetened gin, flavoured with the essential oil of peppermint, which is previously rubTjed up with refined sugar, to enable it to mix with the very weak spirit. Recipes for making the following liqueurs will be found in this work under their respective headings: — Cherry Brandy Lemon Cremes Mead CuRAcoA Noyau Currant Or.\nge Four-Fruit Punch Ginger Cordial Ratafia Hawthorn Shrub Jelly Syrup for Liqueurs. Liquorice and Liquorice Root.— Liquorice is a long and creeping root, procured from a plant of the pod-bearing tribe. It is cultivated in England, but is a native chiefly of Spain and of Southern Europe. The extract of the root is known as "black sugar," "stick liquorice," "Spanish juice," or "hard extract of liquorice." It forms the basis of several kinds of lozenges, and is added generally to soothing di-inks. It is employed, as everj' one knows, as a demulcent remedy in coughs and other complaints. Even when used in considerable quantity it does -not disorder the stomach, or even create thii'st like common sugar. Little Ladies' Tart (a pretty dish for a juvenile party). — Rub four ounces of fresh butter into half a pound of flour. Add a pinch of salt, three ounces of pounded sugar, and three well-beaten eggs. Work these ingredients into a firm paste, and roll it out three or four times, dredging lightly with flour to prevent it sticlving to the board. Make it into a round shape, about quarter of an inch in thickness, ornament the outside edge with a fork or spoon, put it on an oven plate, and bake in a quick oven. "WTien sufficiently cooked, take it out and let it cool. Just before serving, spread lightly over it different coloured jellies and LIT ( 383 ) jams, laid in strips from the centre like the spokes of a wheel. Time, about twenty-five minutes to bake. Probable cost, Is. 6d. Sufficient for five or six persons. Little Mary's Cup Puddings.— Grate the rind of a large fresh lemon upon two ounces of finely-sifted sugar. Mix a dessert-spoonful of the juice with half a pint of cold water. Dissolve the sugar in this over the fire ; add a quarter of a pound of butter, and a wine-glassful of sherry, or any other light wine, and when the butter is melted, pour the mixture out to cool. Mix four- ounces of flour very smoothly with three well-beaten eggs, add the cooled liquid very gradually, and stir the batter over the fire for thi-ee minutes. Take some well-buttered cups, three-parts fill them with the mixture, and bake in a quick oven. Turn the puddings out of the cups before serving, and sift a little powdered sugar over them. Time to bake, half an hour. Probable cost, exclusive of the wine, lOd. Sufficient for six or eight persons. Liver and Ham, Forcemeat of, for Haised Pies, &C. — Take half a pound of calf's liver, and half a pound of fat bacon. Cut the meat into one-inch squares, and fry them lightly, putting in the bacon first, and when it is half done adding the liver. Season with a small tea-spoonfxil of herbaceous seasoning and a little salt. WTien the liver is half cooked, take it and the bacon up, drain them irom the fat, mince finely, then pound them in a mortar to a smooth paste, pass this tlirough a coarse seive, and put the forcemeat aside for use. Probable cost, 9d. per pound. Liver and Kidney Pudding {see Kidney and Liver Pudding).