Nourishing Lemonade. — One and one-half pints of boiling water,
the juice of four lemons, the rinds of two, one half-pint of sherry,
four eggs, six ounces of loaf-sugar. Pare off the lemon-rind thinly,
put it into a jug with the sugar, and pour over the boiling water; let
it cool, then strain it; add the wine, lemon-juice and eggs, previously
well beaten, and also strained, and the beverage will be ready for
use. If thought desirable, the quantity of sherry and water could be
lessened, and milk substituted for them. To obtain the flavor of the
lemon-rind properly, a few lumps of the sugar should be rubbed over
it, until some of the yellow is absorbed.
Lemonade. — The rind of two lemons, the juice of three laVge or
four small ones, half a pound of loaf-sugar, one quart of boiling
water✪ Toast-and-Water. Rub some of the sugar, in lumps, on two of the lemons un-
til they have imbibed all the oil from them, and put it with the re-
mainder of the sugar into a jug; add the lemon-juice (but no pips),
and pour over the whole a quart of boiling water; when the sugar is
dissolved, strain the lemonade through a fine sieve or piece of mus-
lin, and when cool it will be ready for use. The lemonade will be
much improved by having the white of an egg beaten up in it; a lit-
tle sherry mixed with it, also, makes this beverage much nicer.
Flax-Seed Lemonade. — Four tablespoonfuls flax-seed, whole ;
one quart boiling water poured upon the flax-seed; juice of two
lemons✪ Flax-Seed Lemonade, leaving out the peel ; sweeten to taste ; steep three hours in
a covered pitcher; if too thick, put in cold water with the lemon-
juice and sugar. Good for colds.
COOKERY RECIPES. 545
MILK, CHEESE, BUTTER, ETC.
To Keep Milk and Cream in Hot Weather. — When the
weather is very warm, and it is very difficult to prevent milk from
turning sour and spoiling the cream, it should be scalded, and then it
will remain good for a few hours. It must on no account be allowed
to boil, or there will be a skin instead of a cream upon the milk ; and
the slower the process the safer it will be. A very good plan to scald
milk is to put the pan that contains it into a saucepan or wide kettle
of boiling water. When the surface looks thick, the milk is suffi-
ciently scalded, and it should then be put away in a cool place in the
same vessel that it was scalded in. Cream may be kept for twenty-
four hours, if scalded without sugar; and, by the addition of the lat-
ter ingredient, it will remain good double the time, if kept in a cool
place. All pans, jugs and vessels intended for milk should be kept
beautifully clean, and well scalded before the riiilk is put in, as any
negligence in this respect may cause large quantities of it to be
spoiled ; and milk should never be kept in vessels of zinc or copper.
Milk may be preserved good in hot weather for a few hours by plac-
ing the jug which contains it in ice, or very cold water; or a pinch
of bicarbonate of soda may be introduced into the liquid. Milk, when
of good quality, is of an opaque white color; the cream always comes
to the top ; the well-known milky odor is strong ; it will boil without
altering its appearance in these respects ; the little bladders which
arise on the surface will renew themselves if broken by the spoon.
To boil milk is, in fact, the simplest way of testing its quality.
Page 353 · 4 recipe records on this page
Presented as published in 1883. 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
Nourishing Lemonade. — One and one-half pints of boiling water, the juice of four lemons, the rinds of two, one half-pint of sherry, four eggs, six ounces of loaf-sugar. Pare off the lemon-rind thinly, put it into a jug with the sugar, and pour over the boiling water; let it cool, then strain it; add the wine, lemon-juice and eggs, previously well beaten, and also strained, and the beverage will be ready for use. If thought desirable, the quantity of sherry and water could be lessened, and milk substituted for them. To obtain the flavor of the lemon-rind properly, a few lumps of the sugar should be rubbed over it, until some of the yellow is absorbed.
Lemonade. — The rind of two lemons, the juice of three large or four small ones, half a pound of loaf-sugar, one quart of boiling water. Rub some of the sugar, in lumps, on two of the lemons until they have imbibed all the oil from them, and put it with the remainder of the sugar into a jug; add the lemon-juice (but no pips), and pour over the whole a quart of boiling water; when the sugar is dissolved, strain the lemonade through a fine sieve or piece of muslin, and when cool it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up in it; a little sherry mixed with it, also, makes this beverage much nicer.
Flax-Seed Lemonade. — Four tablespoonfuls flax-seed, whole ; one quart boiling water poured upon the flax-seed; juice of two lemons, leaving out the peel ; sweeten to taste ; steep three hours in a covered pitcher; if too thick, put in cold water with the lemonjuice and sugar. Good for colds.
MILK, CHEESE, BUTTER, ETC.
To Keep Milk and Cream in Hot Weather. — When the weather is very warm, and it is very difficult to prevent milk from turning sour and spoiling the cream, it should be scalded, and then it will remain good for a few hours. It must on no account be allowed to boil, or there will be a skin instead of a cream upon the milk ; and the slower the process the safer it will be. A very good plan to scald milk is to put the pan that contains it into a saucepan or wide kettle of boiling water. When the surface looks thick, the milk is sufficiently scalded, and it should then be put away in a cool place in the same vessel that it was scalded in. Cream may be kept for twentyfour hours, if scalded without sugar; and, by the addition of the latter ingredient, it will remain good double the time, if kept in a cool place. All pans, jugs and vessels intended for milk should be kept beautifully clean, and well scalded before the riiilk is put in, as any negligence in this respect may cause large quantities of it to be spoiled ; and milk should never be kept in vessels of zinc or copper. Milk may be preserved good in hot weather for a few hours by placing the jug which contains it in ice, or very cold water; or a pinch of bicarbonate of soda may be introduced into the liquid. Milk, when of good quality, is of an opaque white color; the cream always comes to the top ; the well-known milky odor is strong ; it will boil without altering its appearance in these respects ; the little bladders which arise on the surface will renew themselves if broken by the spoon. To boil milk is, in fact, the simplest way of testing its quality.
Records on this page
Toast-and-WaterNourishing LemonadeLemonadeFlax-Seed Lemonade