This delicious syinip is very useful to keep for creams, ices, or
other delicate sweets.
Aylesbury Sherbet.
Mix 1^ oz. citric acid and 60 drops essence of lemon well together ;
dissolve 4 lb. loaf sugar in 2 pints boiling water ; then add acid mix-
ture. Stir it well up, bottle, and cork. 2 tablespoonfuls to a tumbler
of water makes a refreshing summer drink. Add | teaspoonful car-
bonate of soda if wanted effervescing.
Boston Cream.
1 oz. Tartaric 'Acid, 1 breakfastcupful Sugar, 2^ breakfastcups Boiling
Water, 2 teaspoonfula Essence of Lemon, 1 white of Egg.
Pour boiling water over sugar, stirring occasionally. When cold,
add acid and essence, and well-whisked white of egg. Bottle. Take
2 tablespoonfuls to one tumbler of water, and ^ saltspoonful carbonate
of soda, if liked.
Coffee Drink
May be made by pouring some boiling water on the coffee left
from breakfast, letting the liquid boil a minute or two with a small
quantity of milk. It sliould be poured from the grounds into a clean
jug, and sweetened and stirred while hot, as it will then not require
so much sugar. This is a very good thirst-quencher.
Drink for a Fever.
3 oz. Currants, 2 oz. Eaisine, carefully stoned, 1^ oz. Tamarinds, 3 pints
Water, a little Lemon Peel.
Boil the currants, raisins, and tamarinds in the 3 pints of water
till reduced to 2 pints. Strain, add lemon peel and let it stand 1 hour,
when it will be fit for use.
Fruit Syrup.
i lb. Sugar, i pint Water, 1 pint Strawberry or other Fruit Juice.
Press juice from berries, and measure 1 pint. Put sugar and
water in . pan, and boil 5 minutes. Add juice, and simmer gently
I hour, removing scum. When cold, bottle and cork.
Gingrer Beer.
3 lb Loaf Sugar (or 4 lb. if liked sweet), 4 Lemons, peeled and sliced (no peel
used); 2 oz. Cream, of Tartar, i lb. Ginger (well bruised).
Mix well with wooden spoon in 3 gallons boiling water, and use the
TRIED FAVOURITES COOKERY BOOK. 205
whites of 2 eggs to clear ifc. Mix it in an earthomvare jar, and strain
it through a cloth into a second earthenware jar. Let it stand all
night, and then bottle it the next morning (stone bottles best). Fit
for use in 3 or 4 days in warm weather.
Cingor Syrup.
8 drachms Tincture of Cayenne, 3 drachms Essence of Ginger, 4 lb Lump
Sugar, i oz. Tartaric Acid, 6 quarts of Boiling Water.
Boil sugar and water foi- 3 minutes. When nearly cold add the
other ingredients (the tartaric acid dissolved in a little water), and
colour with burnt sugar.
Ging^er Wine.
3 dr. Essence Ginger, 2 dr. Essence Cayenne, 6 dr. Burnt Sugar, 6 dr.
Citric Acid, 3 lb. White Sugar, 7 bottles Water.
Boil water and sugar for twenty minutes. When cold add essences.
Harvest Drinks.
Stokos is the best drink for hard work — it is very strengthening,
easily made, and cheap. Put J lb. of fine oatmeal, about 6 oz. of sugar,
and I a lemon cut into slices, into a pan ; mix all together with a little
warm water, then add a gallon of boiling water ; stir thoroughly, and
use when cold. The lemon may be omitted, or any other flavouring
may be used instead. Pure “Lime Fruit Juice” makes an excellent
flavouring, about 3 tablespoon fuls to the gallon, put in when cold.
Cost, 3d a gallon.
CoKOS is a good, nourishing drink, made as follows : — 6 oz, of
sugar, 6 oz. of good fine oatmeal, -1 oz. of cocoa, mixed into a thin
batter ; then add a gallon of boiling water ; can bo kept in a stone
jar. Cost, l|cl a quart.
Page 188
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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This delicious syinip is very useful to keep for creams, ices, or
other delicate sweets.
Aylesbury Sherbet.
Mix 1^ oz. citric acid and 60 drops essence of lemon well together ;
dissolve 4 lb. loaf sugar in 2 pints boiling water ; then add acid mix-
ture. Stir it well up, bottle, and cork. 2 tablespoonfuls to a tumbler
of water makes a refreshing summer drink. Add | teaspoonful car-
bonate of soda if wanted effervescing.
Boston Cream.
1 oz. Tartaric 'Acid, 1 breakfastcupful Sugar, 2^ breakfastcups Boiling
Water, 2 teaspoonfula Essence of Lemon, 1 white of Egg.
Pour boiling water over sugar, stirring occasionally. When cold,
add acid and essence, and well-whisked white of egg. Bottle. Take
2 tablespoonfuls to one tumbler of water, and ^ saltspoonful carbonate
of soda, if liked.
Coffee Drink
May be made by pouring some boiling water on the coffee left
from breakfast, letting the liquid boil a minute or two with a small
quantity of milk. It sliould be poured from the grounds into a clean
jug, and sweetened and stirred while hot, as it will then not require
so much sugar. This is a very good thirst-quencher.
Drink for a Fever.
3 oz. Currants, 2 oz. Eaisine, carefully stoned, 1^ oz. Tamarinds, 3 pints
Water, a little Lemon Peel.
Boil the currants, raisins, and tamarinds in the 3 pints of water
till reduced to 2 pints. Strain, add lemon peel and let it stand 1 hour,
when it will be fit for use.
Fruit Syrup.
i lb. Sugar, i pint Water, 1 pint Strawberry or other Fruit Juice.
Press juice from berries, and measure 1 pint. Put sugar and
water in . pan, and boil 5 minutes. Add juice, and simmer gently
I hour, removing scum. When cold, bottle and cork.
Gingrer Beer.
3 lb Loaf Sugar (or 4 lb. if liked sweet), 4 Lemons, peeled and sliced (no peel
used); 2 oz. Cream, of Tartar, i lb. Ginger (well bruised).
Mix well with wooden spoon in 3 gallons boiling water, and use the
TRIED FAVOURITES COOKERY BOOK. 205
whites of 2 eggs to clear ifc. Mix it in an earthomvare jar, and strain
it through a cloth into a second earthenware jar. Let it stand all
night, and then bottle it the next morning (stone bottles best). Fit
for use in 3 or 4 days in warm weather.
Cingor Syrup.
8 drachms Tincture of Cayenne, 3 drachms Essence of Ginger, 4 lb Lump
Sugar, i oz. Tartaric Acid, 6 quarts of Boiling Water.
Boil sugar and water foi- 3 minutes. When nearly cold add the
other ingredients (the tartaric acid dissolved in a little water), and
colour with burnt sugar.
Ging^er Wine.
3 dr. Essence Ginger, 2 dr. Essence Cayenne, 6 dr. Burnt Sugar, 6 dr.
Citric Acid, 3 lb. White Sugar, 7 bottles Water.
Boil water and sugar for twenty minutes. When cold add essences.
Harvest Drinks.
Stokos is the best drink for hard work — it is very strengthening,
easily made, and cheap. Put J lb. of fine oatmeal, about 6 oz. of sugar,
and I a lemon cut into slices, into a pan ; mix all together with a little
warm water, then add a gallon of boiling water ; stir thoroughly, and
use when cold. The lemon may be omitted, or any other flavouring
may be used instead. Pure “Lime Fruit Juice” makes an excellent
flavouring, about 3 tablespoon fuls to the gallon, put in when cold.
Cost, 3d a gallon.
CoKOS is a good, nourishing drink, made as follows : — 6 oz, of
sugar, 6 oz. of good fine oatmeal, -1 oz. of cocoa, mixed into a thin
batter ; then add a gallon of boiling water ; can bo kept in a stone
jar. Cost, l|cl a quart.