The encyclopædia of practical cookery

(2) Mix together 4 breakfast-cupfuls of flour, 1 teaspoonful of allspice, and 1 teaspoonful of bicarbonate of soda ; then add lib. of butter, lib. caster sugar, three eggs, beaten separately, and sufficient Cider to form a stiffish dough. "When thoroughly incorporated, put into shallow tins, and bake. Cider Cocktail. — Half-fill a pint glass with broken ice, mix in 2 drops each of essences of lemon and gentian, and 1 table-spoonful of essence of dandelion ; pour in a bottle of Cider, and drink through straws. Cider Cup. — (1) Put 1 pint of Cider into a claret-jug, add to it 1 wineglassful of sherry, 2 table-spoonfuls of brandy, the rind of a lemon pared off very thin, half an orange in thin slices, Cider — continued. and three thin slices of cucumber, if in season; sweeten to taste, add 1 breakfast-cupful of finely-pounded ice, and serve before the ice is quite melted. A little grated nutmeg and a liqueur-glassful of curagoa may be added if desired, and are a great improvement. (2) Pour J pint of boiling water over Jib. of loaf sugar, and when it is all dissolved and the liquor cool add 2 wineglassfuls each of brandy and cura^oa, a slice of cucumber, and the juice and peel (rubbed on sugar) of a lemon. Let it stand a little, and then pour in 2 large bottles, or quarts, of Cider, and about 1 qt. of broken ice. It should be consumed soon after making, as it loses its strength very quickly. Cider Jelly. — (1) Soak 2oz. of gelatine in cold water for two hours; then put 2J pints of Cider into a pan, and when it boils pour it on the gelatine. Stir in 2 breakfast-cupfuls of caster sugar, mix well, and strain through a tammy into a mould. Let it cool in ice for six or eight hours, then turn it out on to a dish, and serve garnished with biscuits and whipped cream. (2) Take some good, ripe apples, cut them in quarters, put them in a pan, and pour over sufficient sweet Cider to cover them. Put the pan on the fire, and boil until the apples are done ; then strain the contents through a sieve. Do not press the apples, but let the liquor drain through of itself. Measure the liquor, and to every pint stir in lib. of caster sugar ; then put the pan on the fire again with the liquor and sugar, and boil for from twenty to thirty minutes. Let it get cold, and serve in glasses (see Fig. 475). Cider Punch.. — Mix in a jar Jib. of sugar with 1 gill of water and J pint of white wine, stirring until the sugar is dissolved ; then cut two lemons into slices, put them in the jar, add a lump of ice, and pour in 1 qt. of champagne Cider. The punch will then be ready to serve in glasses. Cider Vinegar.— Put ljlb. of rye-flour into a basin, and mix it up with a little vinegar to make it sour ; then make it into a thick paste by adding warm water, and put it into a barrel of Cider. Shake the cask well, stirring the Cider with a stick; set the cask in a warm place, and in about ten days it will be vinegar, and fit for use. Strain it into bottles, and cork them down. It will keep for a long time.