Miss Cameron's cookery book

The thinly-pared rinds of 20 tangerines, 2 lb. sugar candy, 1 gallon of French brandy. Cut up the rinds of the tangerine oranges, and put them into a jar with the sugar candy and brandy. Cover with a bladder, and let it stand for two or three months, shaking well every day. Orange Gin. Twelve Seville oranges, 1 lb. sugar candy, 1 gallon British gin. Wipe the oranges carefully, and put them whole into a large jar with the gin, and let them remain well covered for one month. Then take out the oranges, and add to the gin the sugar candy broken up. Let this stand for twentyfour hours, stirring occasionally till the sugar candy is dissolved ; then bottle, cork well, and seal. It will be ready for use in seven months, but improves with age. The oranges make good marmalade after being taken out of the gin. White Currant Liqueur. Two lb. ripe white currants, 2 quarts whisky, \ oz. grated ginger, 2 lb. loaf sugar, the rind of 3 lemons. Strip the currants from the stalk, and put them into a large jar, add the Lemon rind, ginger, and whisky. Cove the jar closely^ and let it remain for twenty-four hours. Strain through a hair sieve, add the sugar, and let it stand twelve hours longer, then bottle and cork well. To be made in July. Chestnuts Glacés. Shell the chestnuts and throw them into boiling water, till the inner skin comes off easily. Then put into boiling water, and boil till tender. Have a basin ready full of lukewarm water with the juice of a lemon squeezed into it; leave the chestnuts in this till cold. When cool, dip them, in clarified sugar, and lay on a dry slab to dry. Clarified Sugar. Two lb. loaf sugar, 1 pint water, 1 white of egg. Beat the white of egg, and put it with the sugar and water into a copper saucepan, place on the hot plate for twenty minutes. When the sugar is thoroughly dissolved, bring it to the boil, throw in a cup of cold water, and bring to the boil again, then leave by the side of the fire till the syrup is settled. Remove all scum, and it is ready for use. Candied Walnuts. Shell the walnuts and put them into boiling water for a few minutes, then skin them. Throw them into a pan of boiling water, and boil till tender ; when done, put them into a basin of warm water with a piece of lemon; leave till cold; then dip them in clarified sugar flavoured with liqueur, and lay them on a slab to dry. Pickled Cucumbers. Put 5 pints of vinegar in a saucepan, with a teaspoonful of ground ginger, a few peppercorns and cloves, and a little salt. Place the pan on the fire, and let it come to the boil. Then remove it to a cool place. Take six large cucumbers, pare them, scrape out the seeds, and cut them into oblong pieces and put them in jars. When the vinegar is cool (not cold) pour it over the cucumbers in the jars, cover them tightly and put them away for a week or so, when they will be ready for use. INVALID COOKERY, Chicken Broth, Cut up a chicken in joints, scald the legs and remove the skin. Put in a clean saucepan with about 1 quart cold water, a little salt, and 2 tablespoonfuls of rice. Simmer gently for two hours, and serve. Game may be substituted for chicken, if preferred. Sago Soup. Soak 3 oz. of sago in cold water for ten minutes; put on to boil in 1 pint of water with 2 turnips cut up small and a little pepper and salt. Boil it gently for two hours, and serve with sippets of toast. Bread Jelly. Toast a slice of stale bread till it is crisp and brown; put it in a small saucepan and cover it with cold water. Let it gently for three hours, adding more water as required. It will then be a jelly. Strain, and add a little milk or and sugar. Season to taste. Oatmeal Water. Toast a thin oat cake till it is dry and brown; break in pieces, and put it in a jug. Pour boiling water over, cover it, and allow it to remain till cold. This is very useful in cases of fever or inflammation.