Mode.— Gravy will generally be lumpy if the thicken-
ing is jpoured in while the pan is over the iire. T^ake the
pan'ofi until ,the thickening is stirrc^d in, then set it on the
fire and* cook well while stirring it.
BEVERAGES.
804--TO MAKE TEA.
Mode. — Tea making is like most things, there is a
right and a wrong way of making it ; first of all be sure
the water is boiling, have the teapot nicely dried out, then
pour in a little boiling water and allow it to remain for a
minute or so, throw that out and put in the tea, pour on it
about half a pint of boiling water and allow it to stand for
about three minutes, then you can put in the remainder of
the water required.
If the water is hard, a few grains of carbonate of soda
will soften it, but great care must be taken not to use too
much, otherwise it will spoil the tea altogether.
805— TO MAKE COFFEE.
Mode. — Allow one tablespoonful of coffee to every
half pint of boiling water, warm the pot, put the cofpf^e in
and pour the water over it ; coffee should not be boiled ;
pour out a little of the coffee and then put it back into the
pot with a little cold water and a pinch of salt. A small
muslin bag sewn to a ring made the size of the coffee-pot,
to put the coffee in, is a very handy thing as it prevents
the coffee going into the pot and renders straining un-
necessasy,
806— TO MAKE COCOA.
1 dessertspoonful of cocoa 1 breakfastcupful of milk
or water.
Mode. — Put the cocoa into a cup and mix to a smooth
paste with a little milk, then pour on the boiling water or
milk and it is ready for use.
Beverages.
807— GINGER BEEE.
1 lb. loaf sugar 1 oz cream of tartar
1 oz. best ginger (bruised) 1 lemon sliced
1 tablespoonful of yeast 1 gal. water.
Mode.— Mix the sugar, ginger, cream of tartar and
lemon, with the boiling water, stir until the sugar is dis-
solved, let it stand until it is nearly cold, then add the
yeast poured on a piece of bread set in the middle of the
pin floating about in the mixture, cover with a cloth and
allow it to stand for twenty-four hours, then strain and
pour into bottles, filling each one about three-parts full,
cork and tie down ; it will be ready for use in about two
days.
808— GINGER BEER✪ Ginger Beer (Another way).
Mode. — I'oil with two quarts of water, a quarter of
a pound of ginger, four or five small chillies and a salt-
spoonful of lice for two hours. Have ready in a two
gallon bucket, two pounds of sugar and a dessertspoonful
of cream of tartar, pour the former mixture over this and
fill up the bucket with boiling water; then add the juice
of a lemon or a teaspoonful of essence of lemon and a glass
of beer Bottle next day in stone bottles.
809— GINGER BEER.
Particularly for hot climates.
lbs. loaf sugar J pt. honey
I pt. lemon juice 4 ozs. bruised ginger
s galls water Whites of two eggs.
Mode — Boil the gmger in three or four quarts of
water with the sugar for one hour, then add the lemon
juice and horey with the remainder of the water, strain
when cold, add the whisked whites of two eggs, and let it
stand for a couple of days, then bottle.
Beverages
SIO—GINGER WINE.
6 ozs. bruised ginger J pt. brandy
12 lbs. sugar 2 tablespoonfuls of yeast
6 lemons 4 gals, of water. ✪ Ginger Wine
Page 133 · 2 recipe records on this page
Presented as published in 1899. 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
Mode.— Gravy will generally be lumpy if the thickening is poured in while the pan is over the fire. Take the pan off until the thickening is stirred in, then set it on the fire and cook well while stirring it.
BEVERAGES.
804--TO MAKE TEA.
Mode. — Tea making is like most things, there is a right and a wrong way of making it ; first of all be sure the water is boiling, have the teapot nicely dried out, then pour in a little boiling water and allow it to remain for a minute or so, throw that out and put in the tea, pour on it about half a pint of boiling water and allow it to stand for about three minutes, then you can put in the remainder of the water required.
If the water is hard, a few grains of carbonate of soda will soften it, but great care must be taken not to use too much, otherwise it will spoil the tea altogether.
805— TO MAKE COFFEE.
Mode. — Allow one tablespoonful of coffee to every half pint of boiling water, warm the pot, put the coffee in and pour the water over it ; coffee should not be boiled ; pour out a little of the coffee and then put it back into the pot with a little cold water and a pinch of salt. A small muslin bag sewn to a ring made the size of the coffee-pot, to put the coffee in, is a very handy thing as it prevents the coffee going into the pot and renders straining unnecessary,
806— TO MAKE COCOA.
1 dessertspoonful of cocoa 1 breakfastcupful of milk
or water.
Mode. — Put the cocoa into a cup and mix to a smooth paste with a little milk, then pour on the boiling water or milk and it is ready for use.
Beverages.
807— GINGER BEEE.
1 lb. loaf sugar 1 oz cream of tartar
1 oz. best ginger (bruised) 1 lemon sliced 1 tablespoonful of yeast 1 gal. water.
Mode.— Mix the sugar, ginger, cream of tartar and lemon, with the boiling water, stir until the sugar is dissolved, let it stand until it is nearly cold, then add the yeast poured on a piece of bread set in the middle of the pin floating about in the mixture,, cover with a cloth and allow it to stand for twenty-four hours, then strain and pour into bottles, filling each one about three-parts full, cork and tie down ; it will be ready for use in about two days.
808— GINGER BEER (Another way). Mode. — Boil with two quarts of waterr, a quarter of a pound of ginger, four or five small chillies and a saltspoonful of rice for two hours. Have ready in a two gallon bucket, two pounds of sugar and a dessertspoonful of cream of tartar, pour the former mixture over this and fill up the bucket with boiling water; then add the juice of a lemon or a teaspoonful of essence of lemon and a glass of beer Bottle next day in stone bottles.
809— GINGER BEER. Particularly for hot climates. 3 lbs. loaf sugarr J pt. honey
I pt. lemon juice 4 ozs. bruised ginger
s galls water Whites of two eggs.
Mode — Boil the ginger in three or four quarts of water with the sugar for one hour, then add the lemon juice and horey with the remainder of the water, strain when cold, add the whisked whites of two eggs, and let it stand for a couple of days, then bottle.
Beverages
SIO—GINGER WINE. 6 ozs. bruised ginger J pt. brandy
12 lbs. sugar 2 tablespoonfuls of yeast
6 lemons 4 gals, of water.
Records on this page
Ginger BeerGinger Wine