466— One Quart of Jelly. The rule is for good quality. *■ 1 quart of water, - . IJ ounces of gelatine. 8 ounces of sugar. 1 or 2 lemons. 1 teaspoonful of whole mixed spices. 2 whites ofegjsjs and the clean shells✪ One Quart of Jelly. But a cupful of water must be added to allow for evaporation and loss, unless it is intended to add -J pint of wine to the stock jelly produced. ^— — — • Note, — There are different kinds of gelatine and some that is imported will if bought at retail cost nearly double the above estimate for that ingredient, while some of the sheet gelatine can be bought at a dollar a pound or one third less than our count. 467— Soda IVIead. A "health drink" for summer. Make a syrup with: 1 quart water. 2 ounces of whole spices consisting of equal quantities of cloves, stick cinna- mon, ginger, coriander, seed and carda— mons. 1 tablespoon powdered gum arable. 4 pounds honey✪ Soda Mead. Boil the, spices in the water about ^alf an hour, strain into another sauce- pan, put in the honey, boil up and skim, dissolve the^um in it. Use same as so- da syrup, about a gill to each glass of eoda. The gum is to produce foam and white of egg answers the same purpose but not to keep long. 468— English Mead— Small Quantity. .A fermented beer of the "root beer" sort.* . ■ . To make five gallons procure either a keg that size from the liquor stores or a stone jug. T^fke': 4 gallons 'water— (a pail and a half.) '. 16 pounds honey — (20 large cups.) 1 ounce hops> - . 1 ounce of coriander seeds. Rind of ^ leraonC • ■^ciipful of yeast — or yeaSt cake sof- tened* (with water.) * Boil the honey and water together about an hoiir, skimming COOKING FOR PROFIT.' 123 frequently, until no more scum rises. Tie the bops in a piece of muslin, and the coriander seed and shaved lemon rind in another, put them in a tub or large stone jar and pour the boiling liquor upon them . When it is no more than milk warm, spread yeast upon both sides of a piece of toast and se^ it floating. Cover and let stand in a warm place to ferment for three days, then draw it oflF wit bout sed- iment into your five gallon keg, stone jug or demijohn. Let stand six hours longer, full to the brim, so that whatever rises may run over, then cork down and keep cool. The longer it is kept the better. 469— Wine Mead in Small Quantity 4 pounds of hon*^y — 6 cups. 2 gallons nearly of warm water — 30 cups. ■J cupful of yeast✪ English Mead — compressed , dis- solved will do. Mix the honey, warm water and yeast together and fill up a two- gallon jug or keg with it. Set it in a warm cornei: to ferment, and as the yeast rises and runs over the mouth of the jug keep it filled up with the quart that was left over. When the fermentation stops cork it tight and keep cool. It becomes better with keeping for several months, anr*. ought to be in bot- tles. It is recommended to improve the fla- vgr to put in two lemons sliced, and half pint of brandy, both to be put in the keg or jug after the fermentation has ceased. 470— Hom« Made Beer.

AI-modernized reading of the original text

466— One Quart of Jelly. The rule is for good quality. 1 quart of water, - . IJ ounces of gelatine. 8 ounces of sugar. 1 or 2 lemons. 1 teaspoonful of whole mixed spices. 2 whites of eggs and the clean shells. But a cupful of water must be added to allow for evaporation and loss, unless it is intended to add -J pint of wine to the stock jelly produced. Note — There are different kinds of gelatine and some that is imported will if bought at retail cost nearly double the above estimate for that ingredient, while some of the sheet gelatine can be bought at a dollar a pound or one third less than our count. 467— Soda IVIead. A "health drink" for summer. Make a syrup with: 1 quart water. 2 ounces of whole spices consisting of equal quantities of cloves, stick cinnamon, ginger, coriander, seed and cardamons. 1 tablespoon powdered gum arable. 4 pounds honey. Boil the spices in the water about half an hour, strain into another saucepan, put in the honey, boil up and skim, dissolve the gum in it. Use same as soda syrup, about a gill to each glass of eoda. The gum is to produce foam and white of egg answers the same purpose but not to keep long. 468— English Mead— Small Quantity. .A fermented beer of the "root beer" sort.* . ■ . To make five gallons procure either a keg that size from the liquor stores or a stone jug. Take: 4 gallons 'water— (a pail and a half.) '. 16 pounds honey — (20 large cups.) 1 ounce hops. 1 ounce of coriander seeds. Rind of 1 lemon. 1 cupful of yeast — or yeast cake softened (with water). Boil the honey and water together about an hour, skimming frequently, until no more scum rises. Tie the hops in a piece of muslin, and the coriander seed and shaved lemon rind in another, put them in a tub or large stone jar and pour the boiling liquor upon them. When it is no more than milk warm, spread yeast upon both sides of a piece of toast and set it floating. Cover and let stand in a warm place to ferment for three days, then draw it oflF wit bout sediment into your five gallon keg, stone jug or demijohn. Let stand six hours longer, full to the brim, so that whatever rises may run over, then cork down and keep cool. The longer it is kept the better. 469— Wine Mead in Small Quantity 4 pounds of honey — 6 cups. 2 gallons nearly of warm water — 30 cups. ■J cupful of yeast — compressed , dissolved will do. Mix the honey, warm water and yeast together and fill up a two- gallon jug or keg with it. Set it in a warm cornei: to ferment, and as the yeast rises and runs over the mouth of the jug keep it filled up with the quart that was left over. When the fermentation stops cork it tight and keep cool. It becomes better with keeping for several months, and ought to be in bottles. It is recommended to improve the flavor to put in two lemons sliced, and half pint of brandy, both to be put in the keg or jug after the fermentation has ceased. 470— Hom« Made Beer.

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