FoodNetArchive

Mrs. Maclurcan's cookery book

1899

Page 134 · 8 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.
1 lb. raisins stoned and chopped✪ Ginger Wine. Mode. — Eoil for one hour and akalf, the water, sugar, lemons and ginger, watch closely and remove the scum as it rises, when sufficienty boiled put into a tub, allow it to stand until nearly cold, then add the yeast ; the next day- put it into a small cask with the chopped raisins, stir the wine every day for ten days, then add the brandy, stop the cask, and in two weeks it will be ready for bottling. 811— CLAEET CUP. 1 qt. bottle claret 1 teaspoonful of rennet or 1 lemon (juice) sliced cucumber J lemon (rind) Liqueur glass of curacoa 2 tablespoonfuls sugar 2 bottles soda water I lb. crushed ice. Mode. — Crush the ice and put into a jug with lemon juice and two or three slices of lemon, also the sugar, rennet or sliced cucumber and curacoa, then put in the claret and soda together, allow to stand three minutes, it is then ready for use. Of course, if you have a claret bowl it is best served m that and looks much nicer. 812— HOCK CUP. 1 qt. bottle of hock Liqueur glass of chartreuse 2 tablespoonfuls of sugar Liqueur glass of curacoa 2 lemons (juice) 2 bottles soda water J lb. crushed ice. Mode. — Put the crushed ice, lemon juice and a few slices of lemon with the other ingredients into a bowl, then pour in the hock and soda water together, stir it and allow it to stand for a minute or two, then it is ready for use. Ijeverages 813— CHAMPAGNE CUP. 1 qt. champagne 1 orange sliced 1 glass brandy 2 tablespoonfuls of sugar 2 bottles soda water J lb. crushed ice Juice of 2 lemons 2 liqueur glasses of curaeoa✪ Champagne Cup. Mode, — Put the crushed ice, juice of lemons, sliced orange, brandy, curaeoa, sugar, into a bowl, then pour in the champagne and soda water together, stir it, and it is ready for use. 814— LEMONADE. 4 lemons 1 pt. boiling water 2 tablespoonfuls of sugar✪ Lemonade. Mode.— Squeeze the lemons into a jug, remove all the pips, slice up the rind of one of the lemons, put that with the sugar into the jug and pour the boiling water over it ; allow it to get cold, then strain, put half a tumbler of the mixture with half water. 815— POET ¥ INE NEGUS. 1 glass port wine Juice of ^ lemon J- pt. boiling water 1 teaspoonful sugar Nutmeg✪ Port Wine Negus. Mode. — Put the wine into a glass with the lemon juice and sugar, grate a little nutmeg in, then fill up with boil- ing water, !^herry may also be used for this if preferred 816— SHEEEY COBBLEE. Crushed ice Bitters 1 glass of sherry Juice of ^ a lemon Liqueur glass curaeoa 1 teaspoonful sugar. Mode. — Fill a tumbler three-parts full with crushed ice, then put in the sugar, juice of the lemon, curaeoa, and two or three drops of bitters, stir altogether, then pour over the sherry Serve with a straw. Beverages 817— EUM PUNCH (Hot). 1 glass rum 1 tablespoonful of brandy 2 slices of lemon 1 tablespoonful of sugar A little nutmeg Boiling water✪ Rum Punch (Hot). Mode. — Put the rum, slices of lemon, nutmeg/ brandy and sugar, into a tumbler, then fill up with boiling water. 818— EUM PUNCH (Cjld). 1 bottle rum Wineglass curacoa 1 bottle sparkling hock "Wineglass brandy 4 tablespoonfuls sugar 2 qts. water J lb. crushed ice✪ Rum Punch (Cold). Mode. — Put all the gredients into a punch bowFand serve with a ladle This is very good for a large party or a dinner. 819— ROMAN PUNCH, ^ pt. raspberry syrup Liqueur glass curacoa ✪ Roman Punch