Hilda's "where is it?" of recipes

LIQUEUR {VANDERHUM). (Mrs. Cloete. Another old Recipe.) Dissolve three pounds of candied sugar in six bottles of good brandy (best Cango will do). Then mix with it one hundred cloves, a quarter of a pound of cinnamon, twelve tablespoonfuls of finely-cut naartje-peel, one nutmeg, a few cardamom seeds. Let it all stand for a month and a half, shaking occasionally, then bottle. Clarify through filtering papers. The brandy should not be weaker than twenty-two degrees, or the liqueur will not be clear. Also good. LIQUEUR (VANDERHUM). (Old Recipe. Cape SpicialiU.) Ingredients. lo bottles of Brandy. 50 Cloves. 10 dessertspoonfuls of Cinnamon 30 tablespoonfuls of findy-eut Naartjepeel. Half a Nutmeg. Mix all well together, and allow the ingredients to remain on the brandy for one month till all the virtue is extracted from it. Then take five pounds of clear light brown crystallised sugar, boil to a thick, rich syrup. When quite cold, mix one cup of syrup to two of the spiced brandy, stir well till quite mixed. Add one wineglass of best rum to every bottle of Vanderhum. The rum mellows the mixture. Put all back into a cask, and clarify with the whites of two eggs well whisked, and lightly put on the top of the cask. In three weeks it will be beautifully clear and ready for bottling. If made in small quantities, the brandy and spices can be put in jars well corked, and the spices in little bags. Very good. LOAF (TO FRESHEN A STALE)— LOQUAT JAM. LOAF {TO FRESHEN A STALE). Dip quickly into cold water, and put into a moderately warm oven for twenty minutes. This quite freshens any loaf. LOQUAT JAM. (Frances Cloete.) Ingredients. 6 lb. of Fraft. 8 lb. of White Crystallised Sugsr. Peel and stone the loquats ; put into the preservingpan in layers. Boil quickly for three hours. If the fruit is nice and ripe, take equal quantities of sugar. LUNCHEON DISH— " SOUSED FISH'' (Mrs. Cloete of Alphen. A cold luncheon or breakfast dish.) Ingredients. The renuuns of any cold Boiled A few Allspice (whole). Fish. A cat-up Red Chilli. I oz. of Lucca Oil. A few Bay Leaves if liked, or a A large Onion sliced. few Coriander Seeds. 3 oz. of Vinegar. Cut the onion very thinly and pour a little salt and boiling water over it ; then drain, and lay the fish in a pie-dish with onion, spices, oil, vinegar, in layers. Let it stand for an hour or more. Then cover over and steam in a cool oven for a quarter of an hour. To be eatea cold. M. MACAROONS. (Mrs. Myburgh. A very old Dutch Recipe.) Take one pound of almonds, blanched and pounded, and one pound of sugar. Melt the sugar and almonds over the fire till quite a tough jelly. Then have ready the whites of four eggs beaten to a froth, whip together when cold. This way of melting the sugar and almonds is excellent, as it prevents the macaroons from running together in the tins. Dust some fine cinnamon over. The old-fashioned way was to put a small piece of citron preserve on every cake. When pounding the almonds add a spoonful of rose-water. MACAROONS {ANOTHER RECIPE), (Mrs. J. Cloete's.) Ingredients. I lb. Almonds blaached and pounded. The Whites of 4 Eggs. I lb. sifted Sugar. i teaspoonful of Cinnamon.