Royal Victoria cook book

CREAM NECTAR.—Two and a half ounces tartaric acid, 4 ounce epsom salts, 2 pounds white sugar, | quart milk-warm water, flavor with essence of lemon } tablespoon, whites of 2 eggs well beaten, strain and bottle. Directions for use :—14 tablespoons to a glass of water, adding } teaspoon soda. Mrs. A. URQUHART. GINGER CORDIAL.—Four pounds of either red or black currants, 6 ounces root ginger, the juice of 3 lemons and rind of 1, 2 ounces bitter almonds. Bruise all and pour 1 gallon of whiskey on and let it stand 10 days, then strain and add 4 pounds of loaf sugar. Mrs. A. URQUHART. ORANGE WINE.—Ineredients :—90 Seville oranges, 32 pounds of lump sugar, water. Mode:—Break up the sugar in small pieces and put into a dry, sweet 9 gallon cask, placed in a cellar or other storehouse where it is intended to be kept. Have ready close to the cask two large pans or wooden keelers, into one of which put the peel of the oranges pared quite thin, and into the other the pulp after the juice has been squeezed from it. Strain the juice through a piece of .louble muslin and put it into the cask with the sugar, then pour about 14 gallons cold spring water on both the peels and pulp. Let it stand for 24 hours, then strain it into the cask; add more water to the peels and pulp when this is done, and repeat the same process every day fora week. It should take about a week to fill up the cask. Be careful to apportion the quantity as nearly as possible to the seven days, and to stir the contents of the cask each day. On the third day after the cask is full, that is the tenth day after commencement of making, the cask may be securely bunged down. It should be bottled in 8 or 9 months, and will be fit for use in 12 months. This is excellent. Ginger wine may be made in the same way, only with 9 gallon cask, 2 pounds best whole ginger bruised and put with sugar. ‘Tie ginger in cloth. Make in March. RHUBARB WINE—Cut the rhubarb into small pieces, and allow 1 quart of boiling water to each quart of rhubarb. Let it stand for 1 week to ferment, then strain, and to each pint of juice allow 1 pound of brown sugar. Mix well and let it stand until done fermenting, then bottle. M. CULBERT. GRAPE WINE.—To 20 pounds grapes, add 6 quarts boiling soft water. When cool squeeze thoroughly with the hand. Let stand 3 days in erock, then squeeze out the juice and add 10 pounds white sugar and let remain a week longer in crock, then take off the scum, strain and bottle, leaving a rent until done fermenting, then strain again and bottle. Lay the bottles on the sides in a cool place. GRAPE WINE.—Twenty pounds grapes and 2 quarts water. After crushing grapes put into a porcelain kettle. When at a boiling heat strain through colander, using a little more water, then add 6 pounds granulated sugar. When dissolved strain through a flannel bag ; have it boiling hot, pour into bottles taken cut of boiling water, fill quite full and cork. This should make 3 gallons. When coo], seal with a mixture of resin and tallow, about equal parts of each; if too soft add a little more resin. Mrs. J. K. Ross. CREAM NECTAR.—Two and a half ounces tartaric acid, 4 ounce epsom salts, 3 pounds granulated sugar, 1 quart milk, 2 quarts warm water, whites of 2 eggs well beaten, 4 tablespoon essence of lemon, strain and bottle. Directions for use:—14 tablespoons to a glass of water, adding 4 teaspoon of soda. Miss Lizzi—E McCarry. RASPBERRY ACID.—Twelve quarts raspberries, 5 ounces tartaric acid dissolved in 3 quarts of cold water, let it stand for 12 hours then add 1 pound of powdered sugar (granulated) to one pint of juice. Not to be boiled or warmed. Not to be corked for two or three days. J. KING.