The encyclopaedia of practical cookery

LIQUORICE (Fr. Reglisse ; Ger. Lakritze ; Ital. Liquarizia ; Sp. Regaliza). — Whether this word should be spelled as above or Licorice is an undecided question, it being a roundabout corruption of two Greek words (glukus and rhiza) signifying sweet root. The plant ( Glycyrrhiza c/labra) grows wild in all sub-tropical climates, much of that used in this country either growing in it or being imported from Spain or Italy. The root is sometimes dried and powdered; but more generally an extract is obtained from the roots by slicing and boiling them. After a time the liquor is strained and made to evaporate until it becomes of a proper consistence. Large quantities of this extract, Lindley informs us, are imported from Spain, hence the term Spanish, or Spanish Liquorice. It reaches us Fig. 1075. Limpet. For details respecting Culinary Processes, Utensils, Sauces, <Scc., referred to, see under their special heads. Liquorice — continued. in rolls of Sin. or Gin. long, about tlie thickness of a man’s thumb (see Fig. 1076), and is packed in the leaves of the sweet bay. What is known as “ refined Fig. 1076. Spanish Liquorice. Liquorice ” is common Liquorice dissolved in water, strained, and again evaporated. Liquorice Drops. — (1) Mix together 6oz. of confectioners’ sugar and 2oz. of powdered Liquorice. Work them into a thick paste with gum Arabic dissolved in a little water, cut the paste into drops with a tin mould, and dry them in a clcset. (2) Dissolve Joz. of gum Arabic in \ pint of water, mix ia loz. of powdered Liquorice and ½lb. of lump sugar, put them into a sugar -boiler, and boil to a thick syrup. Have a shallow and wide box full of powdered starch, make it quite level, and then with a marble make indentations all over. Fill the hollows in the starch with the hot syrup, and dry the drops in a drying-oven. Liquorice Jujubes. — Put lib. of picked gum Arabic in 1 pint of tepid water, and soak for an hour, then strain it into a sugar-boiler. Put 2oz. of Spanish Liquorice in a basin with 1 teacupful of boiling water, and stir till dissolved, then strain. Put 14oz. of coarsely- crushed sugar in with the strained gum, boil till reduced to the small pearl degree, and stir in the strained Liquorice. Skim the mixture, and move it off the fire. Have ready a fiat box containing starch imprinted in various shapes with plaster of Paris models, drop the mixture from the spout of the sugar-boiler into these impressions, sift a very little finely-powdered starch over, put the box in a moderately-heated screen, and leave for several hours. When the jujubes are diy, take them out of the starch, dust over with a soft brush, and pack in boxes between layers of white paper. Liquorice Paste. — Take ½lb. of Liquorice-root, scrape, bruise, and boil it in a little water till reduced a good deal, then take it from the fire and let it stand to settle. Pour off the clear liquor, and put into it loz. of gum dragon; when this is all melted, strain it through a piece of linen, and mix powdered sugar with it till it is of the consistence of paste; it may then be cut into any desired shapes. LITRE. -A measure of capacity in the metric system — equivalent to P76 English pints. See Weights and Measures.