Read novel on +Cherry Syrup.+-- Pound a sufficient quant.i.ty of ripe cherries (with the pits) in a porcelain or stone mortar; let it stand for 3 days; inclose them in a bag, press out the juice, add to each pint 1 pound sugar; let it boil up once, skim and put the syrup in bottles; cork and set away for use.
83. +Wild Cherry Syrup+ is made in the same manner as the above.
84. +Wild Cherry Bark Syrup.+-- Pour 1 pint cold water over 4 ounces well bruised wild cherry bark; let it stand for 36 hours; press out and let the liquid stand till clear; add 1 pounds white sugar; stir until dissolved and strain through fine flannel bag; set away in well corked bottles.
85. +Vanilla Syrup.+-- Add ounce fluid extract of vanilla to 1 gallon plain syrup. Another recipe: Rub ounce citric acid with a little plain syrup; add 1 fluid ounce extract of vanilla and 1 gallon plain syrup.
86. +Vanilla Cream Syrup.+-- Add to 3 pints plain syrup 1 ounce extract of vanilla, 1 quart rich, sweet cream or condensed milk.
87. +Cream Syrup.+-- 1 cup sweet cream, 1 cup milk and 1 pound sugar are well mixed together, and if it is to be kept for several days add a little bicarbonate of sodium.
88. +Lemon Syrup.+-- Grate the rind of 16 large, fresh lemons over 8 pounds granulated sugar; add 2 quarts cold water and the juice of the lemons; stir until the sugar is melted; then strain through a fine flannel bag and put the syrup in well corked pint bottles. Be careful to grate off only the yellow part of the rind of the lemons; the white part will give the syrup a bitter taste. There is no better lemon syrup made than this. 2 to 3 tablespoonfuls of this syrup in a gla.s.s of cold water makes fine lemonade and is also excellent for mineral waters and sauces.
89. +Lemon Syrup (with Oil of Lemon).+-- Add to 1 gallon plain syrup 25 drops oil of lemon and 10 drams citric acid; mix the oil and acid together gradually; then add the syrup slowly, and when well mixed bottle syrup and keep in a cool place for use.
90. +Another Recipe+:--Add to 1 gallon plain syrup 6 drams tartaric acid dissolved in a little warm water, 1 ounce gumarabic dissolved in 1 ounce warm water and dram of the best lemon oil, or a sufficient quant.i.ty of lemon extract to flavor the syrup.
91. +Lemon Syrup (plain).+-- Make of 8 pounds sugar and 2 quarts water a plain syrup; when nearly cold add 1 quart pure lemon juice; filter through a Canton flannel filter and bottle.
92. +Orange Syrup.+-- Grate the rind of 12 oranges over 7 pounds granulated sugar; squeeze out the juice, strain and pour it over the sugar; add gallon cold water; stir until sugar is dissolved; then strain through a fine flannel bag and bottle. Care should be taken to grate only the yellow part of the rind of the oranges, as the least particle of white will make the syrup bitter.
93. +Orange Flower Syrup.+-- Add to 1 pint orange flower water 1 pounds sugar; stir until the sugar is dissolved; then bottle.
EXTRACTS AND ESSENCES.
94. +Essence of Lemon.+-- Grate the rind of 12 lemons; put this in a bottle with 1 pint alcohol and 1 teaspoonful lemon oil; cork bottle tightly; set in a warm place; shake every day and after 2 weeks it will be ready for use.
95. +Essence of Vanilla.+-- Take 1 ounce vanilla beans; split each bean in two (lengthwise); then cut into small pieces; put these into a large bottle with 1 pint alcohol and 1 pint water; cork the bottle, not too tightly; set in a warm place for 3 weeks and shake it once every day; it will them be ready for use.
96. +Bischof Essence.+-- Pare off the peel of 12 green oranges; put them with 1 bottle of good rum in a gla.s.s jar that is used for preserving fruit; let it stand 24 hours; then pour the essence into small bottles and set in a cool place for further use; 2 tablespoonfuls to 1 bottle of claret are sufficient.
97. +Essence of Oranges.+-- Pare off the peel of 8 yellow and 4 green oranges; put them in a large bottle or gla.s.s jar with 1 quart arrack; set in a warm place for 2 weeks; then strain through filtering paper, put into small bottles and set them in a cool place for further use; 2 tablespoonfuls essence are sufficient for 1 bottle wine.
98. +Peach Essence.+-- Dissolve 1 fluid dram oil of bitter almonds in 7 pints rectified spirits of 90 per cent.; allow the solution to stand for a few days and then filter it; put away in well corked bottles.
99. +Bitter Almond Essence.+-- Dissolve 1 fluid dram oil of bitter almonds in 3 quarts rectified spirits of 90 per cent. and store the fluid for some time before using it.
100. +Coffee Essence.+-- Pour 3 pints rectified spirits of 90 per cent. over 5 ounces finely roasted and ground coffee; let it stand for several days, draw off the fluid and filter.
101. +Cherry Essence.+-- Press out the flesh of ripe cherries; let the ma.s.s stand quietly in a moderately warm room until the pure juice has separated from the pulp; then place the ma.s.s in a bag, press the juice out, let it stand for a few hours longer and add an equal quant.i.ty of rectified spirits of 90 per cent.
102. +Strawberry Essence.+-- Bruise 4 pounds wild strawberries; pour 3 quarts spirits of 90 per cent, over the ma.s.s; let it stand for some time and filter. The product will be about 1 gallon of strawberry essence.
103. +Raspberry Essence.+-- Crush 2 pounds ripe raspberries; press them out and add 2 quarts rectified spirits of 90 per cent.
104. +Rose Essence.+-- Dissolve 2 fluid drams rose oil in 1? quarts rectified spirits of 90 per cent. and filter the solution.
105. +Orange Blossom Extract.+-- Pour 1 pints boiling milk over 10 ounces fresh orange blossoms; place same over the fire and let it boil up; then add 3 quarts rectified spirits of 90 per cent.; mix it thoroughly, add 2 pints champagne and filter.
106. +Orange Peel Extract.+-- Crush in a stone mortar the rind of 12 oranges with some sugar; place the ma.s.s into a gla.s.s jar; add ?
gallon of rectified spirits of 90 per cent.; let it stand for 4 days; then decant the clear liquid and filter it; put away in well corked bottles.
107. +Italian Meringue.+-- Whites of 5 eggs beaten to a stiff froth, 1 pound sugar, 1 teaspoonful vanilla extract, cup water; put sugar and water over the fire in a saucepan (one of agateware is best); stir until sugar is dissolved; next put saucepan over the fire and boil till the sugar begins to foam; then take some of the boiling sugar in a spoon and blow it; if it flows off the spoon in large bubbles it is ready to use; wipe the rim of saucepan clean with a damp cloth and remove the sugar from fire; let it cool for 2 minutes; then pour it slowly into the beaten whites, stirring constantly.
108. +Meringue.+-- pound powdered sugar and the whites of 5 eggs; carefully separate the whites from the yolks; put the whites in a deep kettle for 15 minutes on ice; then whip it with an egg beater to a stiff froth; mix in slowly the sugar and use at once. This meringue is used for ornamenting puddings and cakes.
109. +Spinach Green (for coloring).+-- Wash a few handfuls spinach, press it out and pound in a mortar to a pulp; then press out the juice in a cloth; put the spinach liquid in a small saucepan; put it for a few minutes over the fire; as soon as the liquid curdles pour it on a fine sieve; let the water run off and the green which remains press through a fine sieve and put it in a well covered gla.s.s till wanted. Spinach green is used for coloring creams or puddings.
110. +Sugar Color.+-- Place a saucepan with 1 pound sugar and pint water over the fire and boil till the sugar is dark brown and nearly black; then add 1 pint boiling water; stir until all the sugar is well dissolved; boil it for a few minutes; then remove from fire and put it into a well corked bottle. This color is used for coloring soups, sauces and sometimes jellies.
111. +Lemon Sugar.+-- Grate the rind of 12 lemons; mix the grated lemon peel with 1 pound powdered sugar; put into well closed jars and set in a cool place; is used for cake sauces and puddings instead of freshly grated lemon peel.
112. +Vanilla Sugar.+-- Split the vanilla bean, lengthwise, in two; put some granulated sugar on a plate and sc.r.a.pe the seed out of the vanilla bean; mix it with the sugar and put away in a well closed jar.
113. +Red Sugar.+-- Sift out all the fine part of pound granulated sugar; put the sugar on a piece of thick brown paper, drop a few drops of cochineal over the sugar and rub it with the hands till the sugar becomes a red color.
114. +Green Sugar+ is prepared in the same manner as the foregoing, but care must be taken to use only green vegetable coloring.
FRENCH CREAMS.
115. +Creme Francaise a la Vanille.+-- Put 1 quart sweet cream with the yolks of 8 eggs into a saucepan; add cup sugar and stir the whole over the fire with an egg beater till nearly boiling; remove from fire, add 2 teaspoonfuls essence of vanilla and 1 ounces clarified gelatine (see Gelatine); continue stirring until the cream has cooled off; then set a plain form with tube in center into cracked ice, pour in the cream, cover and let it remain for 2 hours.
If the form is oiled with fine almond oil the cream will turn out without dipping the form into hot water; the oiling is best done with a fine brush; the form is then turned upside down, so that all superfluous oil has a chance to run out.
116. +Creme Francaise au Chocolat.+-- Melt pound grated chocolate in the oven; then put it with 1 quart cream, cup sugar and the yolks of 8 eggs over the fire; stir until nearly boiling; remove it from fire, add 1 teaspoonful essence of vanilla and 1 ounce clarified gelatine and finish same as in foregoing recipe.
117. +Creme Francaise aux Amandes.+-- 1 quart cream, pound blanched and finely pounded almonds, the yolks of 8 eggs, cup sugar and vanilla bean; boil the cream and pour it over the pounded almonds; cover and let it stand till cold; then strain the cream through a sieve; place a saucepan with the cream, yolks, vanilla and sugar over the fire; stir with an egg beater till nearly boiling; remove it from the fire and finish the same as Creme Francaise a la Vanille.
118. +Creme Francaise au Cafe.+-- Pour 1 quart boiling cream over 4 tablespoonfuls fresh, ground coffee; cover and let it stand for 5 minutes; then strain through a fine sieve of cloth; place a saucepan over the fire with the coffee cream, yolks of 8 eggs and 5 tablespoonfuls sugar and stir till nearly boiling; finish the same as Creme Francaise a la Vanille.
119. +Creme Francaise au The.+-- Pour 1 quart boiling cream over 2 tablespoonfuls of the best black tea; let it stand, well covered, for 5 minutes; then strain; put the tea cream with the yolks of 8 eggs and 5 tablespoonfuls sugar in saucepan over the fire and stir till nearly boiling; finish the same as Creme Francaise a la Vanille.
120. +Creme Francaise au Marasquin.+-- Place a saucepan with 1 quart cream, the yolks of 8 eggs, cup sugar and 1 teaspoonful vanilla over the fire and stir till nearly boiling; remove it from the fire and add 16 sheets of gelatine which has been soaked in cold water for 10 minutes and pressed out; add lastly pint maraschino and finish the same as Creme Francaise a la Vanille.
121. +Creme Francaise au Rhum+ is made the same as the foregoing, subst.i.tuting rum for maraschino.
122. +Pet.i.ts Pots Creme a la Vanille.+-- Mix well together 1 quart cream, yolks of 8 eggs, 4 whole eggs and 5 tablespoonfuls sugar; fill the cream into b.u.t.tered custard cups, set them in a pan of hot water on top of the stove, cover with a pan or paper and boil till contents are firm; remove from fire and set aside to cool; in serving turn the cream onto a dish and send whipped cream to table with it.
123. +Creme au Bain-Marie au Caramel.+-- Boil cup sugar to a caramel (see Boiling Sugar), add a little boiling water, remove from fire and stir for a few minutes; then place a saucepan with 1 quart cream or milk, 4 whole eggs and the yolks of 8 eggs over the fire; add the caramel sugar and stir till nearly boiling; fill the cream into a b.u.t.tered form, cover it tightly and place the form into a vessel of hot water; let it stand for 1 hours on the hot stove; the water should be boiling hot, but must not boil; when done take it from the fire, set in cool place; when cold and ready to serve turn the cream onto a round dish and send to table without sauce.
124. +Creme au Bain-Marie au Chocolat.+-- Melt 4 tablespoonfuls Baker"s chocolate in the oven; mix it with 1 quart cream or milk, 5 tablespoonfuls sugar and boil 5 minutes, stirring constantly; remove it from the fire and when cold add 4 whole eggs, the yolks of 8 and 1 teaspoonful vanilla; beat these well together with an egg beater; b.u.t.ter a form with a tube in the center and sprinkle with fine zwieback crumbs; pour in the cream, cover the form and set in a vessel of hot water; let it boil slowly for an hour; remove it from the fire and set aside to cool; when ready to serve turn the cream onto a dish, garnish with fancy cake and send whipped cream a la vanilla to table with it.