The encyclopædia of practical cookery

Repeat this process every day for a week. Caraway Cordial. — Take loz. of the oil of Caraway (or 21b. of the bruised seeds), dissolve the oil in 1 pint of spirits of wine, put it into a cask, and add 2galls. more of spirits of wine. Dissolve 341b. of lump sugar in 4galls. of boiling water, and add to the other mixture. Fill up the 40gall. cask with water, and fine with 2oz. of alum dissolved in a little boiling water, the solution being put into the cask whilst hot. A little afterwards add loz. of salts of tartar, and shake or stir well together. Smaller quantities can be made in proportion, and cooks often add cassia oil, and essence of orange or lemon. Caraway Dragees. — Sift the dust thoroughly from the Caraways, and put them into a preserving-pan. When the seeds are quite warm, add to them some clarified sugar. Keep adding the sugar by degrees, and stirring occasionally till the dragees are of the desired size ; then lay them on sieves, and keep them in a warm place, that they may dry thoroughly before they are put away. Caraway Liqueur. — Put lib. of lump sugar into a saucepan with 1 pint of water, and boil until reduced to a syrup. Put 2 heaped table-spoonfuls of Caraway-seeds into a large jar or bottle, pour in 2qts. of brandy and the syrup, well cork the bottle, and stand it in a warm place. In a week’s time filter the liqueur through flannel, or through a jelly-bag, and bottle for use. Caraway Sauce. — Mix 2 table-spoonfuls of flour in a saucepan with ^ pint of water till smooth ; put in a good-sized lump of butter, and stir over the fire until boiling. Put in the sauce 1 teaspoonful of Caraway-seeds, a small quantity of sugar, and sufficient lemon-juice to make it acid. Boil it up again, then move it off the fire, stir in quickly the beaten yolks of two eggs, and serve it. Caraway Soup. — (1) Put five or six slices of brown bread in a saucepan with lqt. of water and 1 teaspoonful of Carawayseeds, and boil them for half-an-hour. Slightly warm 3oz, of fresh butter, and beat it until creamy ; then break three eggs into it, and continue beating for five minutes. Turn the beaten eggs and butter into a soup-tureen, strain the soup through a fine hair sieve, and then, stirring them at the same time, season to taste with salt, and serve while hot. (2) German. — Put 3 table-spoonfuls of flour in a saucepan with 3oz. of butter, and stir it over the fire until nicely browned; then pour in 5 pints of water. Peel a carrot, a turnip, and an onion, cut them, as well as two or three sticks of celery, into slices, put the vegetables into the water, and boil. When they are tender, put 1 teacupful of Caraway-seeds in with them, season the soup with salt and pepper to taste, and boil for fifteen minutes longer. Toast some thin slices of brown bread, trim off the crusts, and cut them into niceshaped pieces; put them in a soup-tureen, pour the soup over, and serve. Caraway-water Cakes. — Sift Soz. of flour into a basin, together with 3oz. of crushed loaf sugar ; add the required quantity of Caraway-seeds, and form the whole into a stiff paste by adding cream. Roll this out very thin, cut it with a biscuit-cutter into rounds, dock with a docker, put them on a baking-sheet slightly sprinkled with flour, place them in a moderate oven, and bake. The cakes will only require a few minutes to bake,