HOCK, or HOCKHEIMER— This is the name given
to a wine manufactured along the banks of the Rhine.
The word Hoch is the German exclamation of approval,
equivalent to our hurrah ; the additional word heimer
alludes to the home manufacture of the wine, from
the German lieim — home. The two together therefore
may be accepted as excellent home-made wine. Hock is
so largely manufactured that almost any German wine
may accept the title, merely adding thereto the name of
the village, town, or castle nearest to the vineyards.
Hock wines are of a light alcoholic strength, acidulous,
and with a peculiar aroma. At the commencement of
a feast they are taken to create an appetite. As most
of the lighter German wines are not very bright, it is
usual to serve them in coloured glasses.
Hock Julep. — Put 1 wineglassful of Hock into a large glass,
add a very little old whisky, mix in 1 wineglassful of
syrup, fill up with broken ice, put a little mint on top, also
a few thin slices of orange and lemon, then place a thin
slice of pine-apple over all, sprinkle with powdered sugar✪ Hock Julep, and
drink through straws.
Hock Syrup.— This is obtained by mixing J pint of Hock
with 1 pint of simple syrup✪ Hock Syrup. It is used in giving a flavour
to aerated waters.
HODGE-PODGE.— See Hotch-Potch.
HOE CAKES.— These cakes are best known in the
Southern States of America, where they are made of
ground Indian corn, water, and salt. The name originated
from the negro habit of cooking them upon the hoes
used in the cotton-fields. See Cakes.
HOG. — The male pig. See Boar.
HOGFLUM. — The fruit of several tropical trees of
the genus Spondias. It resembles a small plum in
appearance, and is used to manufacture a liqueur by
steeping the bruised fruit in rum and sweetening it.
HOGSHEAD. — A cask containing 63galls. of wine,
or 52J imperial gallons. See Weights and Measures.
HOKEY-POKEY. — Although the popular name by
which this sweetmeat is known gives to it somewhat of an
unattractive character, if made as here described, it will
be found a pleasing production, especially for children.
Put 2oz. of gelatine into a basin with 1 breakfast-cupful
of milk or water, and lot it dissolve. Put lgall. of milk into
a bowl with eight slightly-beaten eggs, ljlb. of sugar, the
thinly-cut rind of two lemons, and 1 pinch of salt✪ Hokey-Pokey. Stir
well, pour the whole into a bright saucepan, set it on a fire
or stove, and stir continually until the cream thickens.
Remove the pan from the heat, pour the contents into an
earthenware pan, and stir until nearly cold ; now mix in the
dissolved gelatine, turn the preparation into a freezer, and
work vigorously. Pack it in small boxes about 2in. wide by
3in. long, and sot it away in the ice-closet for future use.
It may bo cut into shapes if preferred, and wrapped round
with waxed paper.
HOLLANDS.— The name given to a kind of gin
made in the Netherlands. See Gin.
HOLLAND SAUCE (st la Hollandaise). — See
Sauces.
HOLSTEIN SAUCE.— See Sauces.
HOLSTEIN SOUP. — See Soups.
HOME-MADE WINES. — See British Wines.
HOMINY.— This is simply maize (Indian corn) hulled
and then coarsely ground. It admits of numerous useful
culinary applications, as will be seen hereunder. See also
Cornflour, Maizena, &c.
Page 113 · 3 recipe records on this page
Presented as published in 1892. 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
HOCK, or HOCKHEIMER— This is the name given to a wine manufactured along the banks of the Rhine. The word Hoch is the German exclamation of approval, equivalent to our hurrah ; the additional word heimer alludes to the home manufacture of the wine, from the German lieim — home. The two together therefore may be accepted as excellent home-made wine. Hock is so largely manufactured that almost any German wine may accept the title, merely adding thereto the name of the village, town, or castle nearest to the vineyards.
Hock wines are of a light alcoholic strength, acidulous, and with a peculiar aroma. At the commencement of a feast they are taken to create an appetite. As most of the lighter German wines are not very bright, it is usual to serve them in coloured glasses.
Hock Julep. — Put 1 wineglassful of Hock into a large glass, add a very little old whisky, mix in 1 wineglassful of syrup, fill up with broken ice, put a little mint on top, also a few thin slices of orange and lemon, then place a thin slice of pine-apple over all, sprinkle with powdered sugar, and drink through straws.
Hock Syrup.— This is obtained by mixing J pint of Hock with 1 pint of simple syrup. It is used in giving a flavour to aerated waters.
HODGE-PODGE.— See Hotch-Potch.
HOE CAKES.— These cakes are best known in the Southern States of America, where they are made of ground Indian corn, water, and salt. The name originated from the negro habit of cooking them upon the hoes used in the cotton-fields. See Cakes.
HOG. — The male pig. See Boar.
HOGFLUM. — The fruit of several tropical trees of the genus Spondias. It resembles a small plum in appearance, and is used to manufacture a liqueur by steeping the bruised fruit in rum and sweetening it.
HOGSHEAD. — A cask containing 63galls. of wine, or 52J imperial gallons. See Weights and Measures.
HOKEY-POKEY. — Although the popular name by which this sweetmeat is known gives to it somewhat of an unattractive character, if made as here described, it will be found a pleasing production, especially for children.
Put 2oz. of gelatine into a basin with 1 breakfast-cupful of milk or water, and lot it dissolve. Put lgall. of milk into a bowl with eight slightly-beaten eggs, ljlb. of sugar, the thinly-cut rind of two lemons, and 1 pinch of salt. Stir well, pour the whole into a bright saucepan, set it on a fire or stove, and stir continually until the cream thickens. Remove the pan from the heat, pour the contents into an earthenware pan, and stir until nearly cold ; now mix in the dissolved gelatine, turn the preparation into a freezer, and work vigorously. Pack it in small boxes about 2in. wide by 3in. long, and sot it away in the ice-closet for future use. It may bo cut into shapes if preferred, and wrapped round with waxed paper.
HOLLANDS.— The name given to a kind of gin made in the Netherlands. See Gin.
HOLLAND SAUCE (st la Hollandaise). — See
Sauces.
HOLSTEIN SAUCE.— See Sauces.
HOLSTEIN SOUP. — See Soups.
HOME-MADE WINES. — See British Wines.
HOMINY.— This is simply maize (Indian corn) hulled and then coarsely ground. It admits of numerous useful culinary applications, as will be seen hereunder. See also Cornflour, Maizena, &c.
Records on this page
Hock JulepHock SyrupHokey-Pokey