For details respecting Culinary Processes, Utensils, Sauces, <£c., referred to, see under their special heads,
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
401
Cloves — continued.
the paste into a biscuit-forcer, squeeze out small quantities
at a little distance from each other on to the paper, put the
biscuits in a quick oven, and bake. Take them out when
done, and use when cold. A few well-washed and dried cur-
rants may be mixed with the paste if desired. See Fig. 481.
Clove Gin. — This is made by mixing rough gin and syrup, and
adding 2oz. of essence of Cloves to each gallon of the mix-
ture ; pour it into bottles, cork, and set away until wanted.
Clove Liqueur. — Put 2qts. of pure spirit into a large jar with
lib. of loaf sugar, about twenty ripe or dried black cherries,
and .3 table-spoonful each of bruised coriander seeds✪ Clove Liqueur and
bruised Cloves. Cover them over, and let them infuse for
a month. The jar should be put in a warm place. At the
end of the month, filter the liqueur through flannel, and
bottle it.
Clove Lozenges. — Put loz. of picked gum-dragon in a gallipot
with a little tepid water, and let it soak for six hours ; then
work the gum with the flat hand on a marble slab, work in
slowly l^lb. of icing sugar, flavour with essence of Cloves,
and colour with a little burnt umber. Dredge caster sugar
over the slab✪ Clove Lozenges to about j-in. thick, roll out the paste on this,
stamp out the lozenges with a small round tin cutter, place
them in rows on baking-sheets dusted with caster sugar, and
set them in a screen to dry. Put the lozenges in well-stoppered
glass jars, and keep them in a dry place.
Clove Sugar. — Pound 2oz. of Cloves and lib. of loaf sugar in
a mortar, and when very fine, sift it. Put away in well-stop-
pered bottles till wanted.
Clove Water. — Put ten Cloves and half a stick of cinnamon in a
jar with lqt. of water, sweeten to taste with loaf sugar✪ Clove Water, cover
the jar, and stand it over some hot embers, or in the oven.
When they have infused for several hours, strain the liquor
through a fine hair-sieve, and bottle it for use.
Cream of Cloves, or Clove Cordial. — Put lqt. of spirits of
wine of 62deg. over proof into a large bottle, add 40 drops
of oil of Cloves, shake the bottle well, and mix in lqt. of
syrup and sufficient yellow colouring to give it the required
tint. Strain the liquid through fine filtering-paper, put it at
once into bottles, stopper these, and set them aside in a cool
place. This is a delightful liqueur, and is considered excellent
for relaxed throats.
Essence of Cloves, or Clove Extract. — (1) Put 2oz. of
coarsely-bruised Cloves in a bottle with 1 pint of spirits of
wine, and cork the bottle tightly. At the end of a fortnight
decant and bottle off.
(2) Put loz. of Cloves and ^ pint of gin in a bottle, cork it
down tightly, and put it away for a month, giving it a shake
now and then. Strain the essence into small bottles till
wanted for use.
Tincture of Cloves. — Put lib. of roughly-ground Cloves into
a chafing-pan over the fire and let them get hot ; then turn
them into a hot jar, pour over 4gall. of over-proof plain spirit,
cork up securely, give it a shake two or three times a day for
a week, then let it stand for another week ; carefully draw
it off into bottles, cork and seal them, and set away until
wanted.
Page 388 · 3 recipe records on this page
Presented as published in 1890. 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
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For details respecting Culinary Processes, Utensils, Sauces, <£c., referred to, see under their special heads,
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
401
Cloves — continued.
the paste into a biscuit-forcer, squeeze out small quantities
at a little distance from each other on to the paper, put the
biscuits in a quick oven, and bake. Take them out when
done, and use when cold. A few well-washed and dried cur-
rants may be mixed with the paste if desired. See Fig. 481.
Clove Gin. — This is made by mixing rough gin and syrup, and
adding 2oz. of essence of Cloves to each gallon of the mix-
ture ; pour it into bottles, cork, and set away until wanted.
Clove Liqueur. — Put 2qts. of pure spirit into a large jar with
lib. of loaf sugar, about twenty ripe or dried black cherries,
and .3 table-spoonful each of bruised coriander seeds and
bruised Cloves. Cover them over, and let them infuse for
a month. The jar should be put in a warm place. At the
end of the month, filter the liqueur through flannel, and
bottle it.
Clove Lozenges. — Put loz. of picked gum-dragon in a gallipot
with a little tepid water, and let it soak for six hours ; then
work the gum with the flat hand on a marble slab, work in
slowly l^lb. of icing sugar, flavour with essence of Cloves,
and colour with a little burnt umber. Dredge caster sugar
over the slab to about j-in. thick, roll out the paste on this,
stamp out the lozenges with a small round tin cutter, place
them in rows on baking-sheets dusted with caster sugar, and
set them in a screen to dry. Put the lozenges in well-stoppered
glass jars, and keep them in a dry place.
Clove Sugar. — Pound 2oz. of Cloves and lib. of loaf sugar in
a mortar, and when very fine, sift it. Put away in well-stop-
pered bottles till wanted.
Clove Water. — Put ten Cloves and half a stick of cinnamon in a
jar with lqt. of water, sweeten to taste with loaf sugar, cover
the jar, and stand it over some hot embers, or in the oven.
When they have infused for several hours, strain the liquor
through a fine hair-sieve, and bottle it for use.
Cream of Cloves, or Clove Cordial. — Put lqt. of spirits of
wine of 62deg. over proof into a large bottle, add 40 drops
of oil of Cloves, shake the bottle well, and mix in lqt. of
syrup and sufficient yellow colouring to give it the required
tint. Strain the liquid through fine filtering-paper, put it at
once into bottles, stopper these, and set them aside in a cool
place. This is a delightful liqueur, and is considered excellent
for relaxed throats.
Essence of Cloves, or Clove Extract. — (1) Put 2oz. of
coarsely-bruised Cloves in a bottle with 1 pint of spirits of
wine, and cork the bottle tightly. At the end of a fortnight
decant and bottle off.
(2) Put loz. of Cloves and ^ pint of gin in a bottle, cork it
down tightly, and put it away for a month, giving it a shake
now and then. Strain the essence into small bottles till
wanted for use.
Tincture of Cloves. — Put lib. of roughly-ground Cloves into
a chafing-pan over the fire and let them get hot ; then turn
them into a hot jar, pour over 4gall. of over-proof plain spirit,
cork up securely, give it a shake two or three times a day for
a week, then let it stand for another week ; carefully draw
it off into bottles, cork and seal them, and set away until
wanted.