The Common sense recipe book

ICE CREAM ICING FOR WHITE CAKE. Mirsiie: Buyer: Two cups pulverized sugar boiled to a thick syrup, add three teaspoons vanilla; when cold, add the whites of two eggs well beaten, and flavored with two teaspoons of citric acid. FROSTING FOR WHITE CAKE. Beat the yolks of three eggs until light and beat in powdered sugar until it is hard enough to spread on the cake. Some experienced cooks say this frosting will harden better in a cool, dark place. ICING FOR FEATHER CAKE. One cup sugar, one cup water, one even tablespoonful cornstarch, yolks of two eggs, juice and grated rind of two lemons: cook all together until it thickens. When cool spread it on the layers of the cake. dwardsburg Silver Gloss STARCH Manufactured only by 1S 99h 2a AS mL EA IPN A PACD Ef ANI RL TRE TREN Ra RE T he Edwardsburg For all domestic Laundry uses. Starch Co., Ltd. We would deem it a special favor if each lady receiving this book would kindly ask her grocer for a package of DRINKS. RED CURRANT WINE. Pour four gallons of water over the the same quantity of freshpicked fruit, well broken with the hands, and let it stand twentyfour hours; strain and press the currants, then add the proportion of four pounds of loaf-sugar to every gallon of liquor. Let the sugar dissolve, then transfer the liquor to the cask, stirring it every day till the fermentation subsides; then close it up, and bottle it in three months. GINGER WINE. Put into a very nice boiler ten gallons of water, fifteen pounds of lump-sugar, with the whites of six or eight eggs well beaten and strained; mix all well while cold; when the liquor boils. skim it well; put in half a pound of common white ginger, bruised, boil it twenty minutes. Have ready the very thin rind of seven lemons, and pour the liquor on them; when cool, add to it two spoonfuls of yeast; put a quart of the liquor to two ounces of isinglass shavings, while warm; whisk it well three or four times, and pour altogether into the bottle. Next day stop it up; in three weeks bottle and in three months it will be a delicious liquor. RED GOOSEBERRY WINE. ee To thirty-six pounds of very ripe fruit add three gallons of boiling water; let them stand twenty-four hours; strain them off; add twelve pounds of good moist sugar, stir and skim for twenty-four hours more; then put into the cask to ferment. It will be ready to bottle in four months. brightens and increases all our facul- a4 a a t Vin Marian! ties.’ —Barthold. RK, & P Rok Pee | § | ~~~ Renaud, King & Patterson ns 652 Craig Street ; The leading Furniture establish- Furniture ment of Montreal. ‘ BLACKBERRY WINE. Pour four gallons of boiling water over eight gallons of ripe fruit, mash the berries with a wooden spatula till entirely broken; cover the vessel, and let it remain twenty-four hours; then strain off the liquor, adding three pounds of moist sugar to each gallon, stir it till dissolved, then leave it to ferment. It may be bottled in six months. RAISIN WINE. Over forty-eight pounds of Smyrna raisins pour twelve gallons of boiling water, then add twelve pounds of loaf sugar. Stir it every day for a fortnight, then pour off the liquor, and press the fruit; add to it a pound of bitartrate of potash. Put it into a cask, leaving out a surplus to fill up, and allow it to ferment till the proper time for drawing off. GRAPE WINE. Take any kind of fresh-gathered ripe grapes, strain them, add two gallons of water to one gallon of juice, and three pounds and a half of loaf sugar. Leave it ferment for about six weeks, then add two eggs to clear it, and, if you. prefer it, a quart of brandy. Barrel as usual. LEMON WINE.