(7) Thinly pare the yellow rinds off two lemons, put it in
a jug with 1 pint of cognac, and infuse for four or five
hours. Afterwards strain the brandy into another jug,
mix with it 1 pint each of white rum and Milk, and let
it stand. Soak Joz. of gelatine in a small quantity of
Milk for two hours, then stir it over the fire until
dissolved. Mix the gelatine with the contents of the jug,
and whisk the whole well with an egg-whisk for ten or
fifteen minutes, and add the juice of one lemon. Strain
the punch through a jelly-bag, pour it into bottles, cork
tightly, and keep in a dry cool cellar or store-cupboard for
use.
(8) Infuse sufficient green tea in boiling water to make
4 pint ; strain it into a large jar and mix in \ pint of
lime-juice and 1 scant teaspoonful each of essence of cloves,
coriander, nutmeg, lemon, and pine-apple. Pour in 3 pints
of thin syrup and 1 pint each of rum and brandy ; stir
well, and add 1 4 pints of boiling Milk. Rinse a jelly-bag
in hot water, strain the punch through it, pour it into
bottles, cork them, and pack in a cool cellar for use.
(9) Peel the rinds as thinly as possible oil' six lemons, one
bitter orange, and one Tangerine ; put the rinds into a wide-
mouthed bottle with the juice of the lemons, lib. of caster
sugar, half a grated nutmeg, and a small quantity of
powdered cinnamon ; pour in 4 pint of ram, cover the bottle,
and let the contents stand for two days. At the end of
that time add to the above mixture 1 pint of water, 4 pint
of brandy, and 4 pint more rum. Shake the bottle well,
pour in 1 pint of boiling Milk, and leave it for two or
three hours. Strain the punch through a jelly-bag, pour
it into smaller bottles, and cork tightly.
(10) Put the peels of twelve lemons and two oranges in
2qts. of ram and infuse for twelve hours or so, add (.gall,
of water, 1 pint of lemon-juice, 1 pint of strong green tea,
lib. of sugar, 1 gill of maraschino, 1 pint of Madeira, and
one nutmeg finely grated. When well mixed, add 1 pint
of boiling Milk, let it remain for six hours or so, strain
through a jelly-bag, put it hi bottles, and it is then ready
for use. . .
(11) Dissolve lib. of loaf sugar in a basin with \ pint of
boiling water, and add the rind of half a lemon, the zest
of an orange, and the juice of three lemons, also a little
cinnamon, a few cloves, and a few grains of coriander.
For details respecting Culinary Processes, Utensils, Sauces, dc., referred to. see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
941
Milk — continued.
Mix all well, and add 1 gill each of ram, Milk, arrack,
and tea infusion. Strain the liquid through a fine sieve
into a basin, freeze it on the ice, put it into glasses, and
serve.
(12) Put igall. of Milk into a basin, and mix in half the
quantity of brandy, 6oz. of caster sugar, and the juice of
six lemons and six oranges. Mix well, and strain through
a jolly-bag in which the rinds of two lemons✪ Milk and Brandy Mixture have been
placed. Pour it into bottles, and it will keep good for a
long time.
(13) Beat four eggs in a china bowl, and add £ pint of
noyau, then the same quantity each of ram and brandy,
and lastly h pint of all of them mixed. Pour over igall.
of boiling Milk, with loz. of sugar dissolved in it, mix
thoroughly, grate a little nutmeg over, and it is ready for
use. ✪ Milk Soup (Dutch Style)
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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(7) Thinly pare the yellow rinds off two lemons, put it in
a jug with 1 pint of cognac, and infuse for four or five
hours. Afterwards strain the brandy into another jug,
mix with it 1 pint each of white rum and Milk, and let
it stand. Soak Joz. of gelatine in a small quantity of
Milk for two hours, then stir it over the fire until
dissolved. Mix the gelatine with the contents of the jug,
and whisk the whole well with an egg-whisk for ten or
fifteen minutes, and add the juice of one lemon. Strain
the punch through a jelly-bag, pour it into bottles, cork
tightly, and keep in a dry cool cellar or store-cupboard for
use.
(8) Infuse sufficient green tea in boiling water to make
4 pint ; strain it into a large jar and mix in \ pint of
lime-juice and 1 scant teaspoonful each of essence of cloves,
coriander, nutmeg, lemon, and pine-apple. Pour in 3 pints
of thin syrup and 1 pint each of rum and brandy ; stir
well, and add 1 4 pints of boiling Milk. Rinse a jelly-bag
in hot water, strain the punch through it, pour it into
bottles, cork them, and pack in a cool cellar for use.
(9) Peel the rinds as thinly as possible oil' six lemons, one
bitter orange, and one Tangerine ; put the rinds into a wide-
mouthed bottle with the juice of the lemons, lib. of caster
sugar, half a grated nutmeg, and a small quantity of
powdered cinnamon ; pour in 4 pint of ram, cover the bottle,
and let the contents stand for two days. At the end of
that time add to the above mixture 1 pint of water, 4 pint
of brandy, and 4 pint more rum. Shake the bottle well,
pour in 1 pint of boiling Milk, and leave it for two or
three hours. Strain the punch through a jelly-bag, pour
it into smaller bottles, and cork tightly.
(10) Put the peels of twelve lemons and two oranges in
2qts. of ram and infuse for twelve hours or so, add (.gall,
of water, 1 pint of lemon-juice, 1 pint of strong green tea,
lib. of sugar, 1 gill of maraschino, 1 pint of Madeira, and
one nutmeg finely grated. When well mixed, add 1 pint
of boiling Milk, let it remain for six hours or so, strain
through a jelly-bag, put it hi bottles, and it is then ready
for use. . .
(11) Dissolve lib. of loaf sugar in a basin with \ pint of
boiling water, and add the rind of half a lemon, the zest
of an orange, and the juice of three lemons, also a little
cinnamon, a few cloves, and a few grains of coriander.
For details respecting Culinary Processes, Utensils, Sauces, dc., referred to. see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
941
Milk — continued.
Mix all well, and add 1 gill each of ram, Milk, arrack,
and tea infusion. Strain the liquid through a fine sieve
into a basin, freeze it on the ice, put it into glasses, and
serve.
(12) Put igall. of Milk into a basin, and mix in half the
quantity of brandy, 6oz. of caster sugar, and the juice of
six lemons and six oranges. Mix well, and strain through
a jolly-bag in which the rinds of two lemons have been
placed. Pour it into bottles, and it will keep good for a
long time.
(13) Beat four eggs in a china bowl, and add £ pint of
noyau, then the same quantity each of ram and brandy,
and lastly h pint of all of them mixed. Pour over igall.
of boiling Milk, with loz. of sugar dissolved in it, mix
thoroughly, grate a little nutmeg over, and it is ready for
use.