dish with the juice of half a lemon ; % lb. of moist sugar to each quart of cran- berries. Cover with a good paste✪ Cranberry Tart, and then bake it 45 minutes. Five minutes before it is done, take from the oven, and ice it. It is the best served cold. CRANESBILL. — It is a fine plant. It strengthens the stomach and bowels, restraining all excessive evacua- tions, and preventing internal mortifica- tion. In bowel complaints, and fluxes, it is of great use. A decoction of the root forms a valuable gargle in quinsy, sore mouth and throat. For bleeding wounds it is a sovereign styptic. The root bruised and saturated with cold water should be applied to the wound. Dose. Powdered root, from 13 grains. Decoction, boil x oz. in a pint of water, a table-spoonful. CRAYONS.— Take shellac, 6 parts ; spirits, 4 parts ; turpentine, 2 parts ; colour, 12 parts ; pale clay, 12 parts. Mix. CREAM, Almond. — Beat 4 ozs. of blanched sweet almonds, and a few bitter, with a teaspoonful of water, to prevent oiling. Put a paste to a quart of cream, and the juice of 3 lemons✪ Cream, Almond sweetened ; beat it to a froth, which take off ; then fill glasses with the liquor and froth. CREAM, An Excellent. — Whip up of a pint of rich cream to a strong froth, with finely scraped lemon peel, a squeeze of the juice, a glass of sweet wine, and sugar to taste✪ Cream, Excellent j lay it in a form, and next day put it on a dish, and ornament with light puff-paste biscuits, the length of a finger, and about two thick, over which sugar may be strewed, or a little glaze with isinglass. Or, use macaroons, to fine the edges of the dish. CREAM, Brandy. — Boil 12 blanched and 12 bitter almonds pounded, in a little milk. When cold, add the yolks of 5 eggs well beaten in a little cream ; add sugar, and X of a pint of brandy. Mix well, and pour to it a quart of thin cream✪ Cream, Brandy : gently simmer on the fire till it thickens ; do not let it boil. Pour into cups or low glasses. A ratafia drop may be added to each. CREAM CAKES.— Beat the whites of 9 eggs to a stiff froth and keep it up ; grate the rinds of 2 lemons to CKE 144 CKl each white of egg. Sprinkle in a spoon- ful of fine sugar, lay a wet sheet of paper on a tin, and drop it on in little lumps, a little distance from each other. Sift sugar over them. When put in the oven the froth will rise. As soon as coloured, they are baked ; take out, and put two bottoms together ; put on a sieve, and dry in a slow oven. CREAM CHEESE.— Put five quarts of the last milking of a cow, called “ strippings ,” into a pan with 2 spoonfuls of rennet. When the curd is come, strike it down with the skimmer to break it. Let it stand 2 hours, spread a cheese cloth on a sieve and drain upon it ; break the curd a little with your hand ; put it into a vat with a 2 lb. weight upon it. After standing 12 hours bind a fillet round. Turn every day till dry ; cover with green leaves, and let them gradually ripen on a pewter plate. CREAM COOKIES. — One tea-cupful of cream turned ; % lb. of sugar ; 1 or 2 eggs, a tea-spoonful of carbonate of soda dissolved ; sufficient flour to make into dough. Add spices and seeds if you like. CREAM, Sack. — Boil a pint of raw cream, the yolk of an egg well beaten, 2 or 3 spoonfuls of white wine, sugar, and lemon-peel ; stir it over a gende fire, till it be as thick as rich cream, and afterwards till cold ; then serve it in glasses, with dry toast. ✪ Cream Cakes

AI-modernized reading of the original text

dish with the juice of half a lemon ; % lb. of moist sugar to each quart of cranberries. Cover with a good paste, and then bake it 45 minutes. Five minutes before it is done, take from the oven, and ice it. It is the best served cold. CRANESBILL. — It is a fine plant. It strengthens the stomach and bowels, restraining all excessive evacuations, and preventing internal mortification. In bowel complaints, and fluxes, it is of great use. A decoction of the root forms a valuable gargle in quinsy, sore mouth and throat. For bleeding wounds it is a sovereign styptic. The root bruised and saturated with cold water should be applied to the wound. Dose. Powdered root, from 13 grains. Decoction, boil 1 oz. in a pint of water, a table-spoonful. CRAYONS.— Take shellac, 6 parts ; spirits, 4 parts ; turpentine, 2 parts ; colour, 12 parts ; pale clay, 12 parts. Mix. CREAM, Almond. — Beat 4 ozs. of blanched sweet almonds, and a few bitter, with a teaspoonful of water, to prevent oiling. Put a paste to a quart of cream, and the juice of 3 lemons sweetened ; beat it to a froth, which take off ; then fill glasses with the liquor and froth. CREAM, An Excellent. — Whip up a pint of rich cream to a strong froth, with finely scraped lemon peel, a squeeze of the juice, a glass of sweet wine, and sugar to taste j lay it in a form, and next day put it on a dish, and ornament with light puff-paste biscuits, the length of a finger, and about two thick, over which sugar may be strewed, or a little glaze with isinglass. Or, use macaroons, to fine the edges of the dish. CREAM, Brandy. — Boil 12 blanched and 12 bitter almonds pounded, in a little milk. When cold, add the yolks of 5 eggs well beaten in a little cream ; add sugar, and 1/2 of a pint of brandy. Mix well, and pour to it a quart of thin cream : gently simmer on the fire till it thickens ; do not let it boil. Pour into cups or low glasses. A ratafia drop may be added to each. CREAM CAKES.— Beat the whites of 9 eggs to a stiff froth and keep it up ; grate the rinds of 2 lemons to CKE CKl each white of egg. Sprinkle in a spoonful of fine sugar, lay a wet sheet of paper on a tin, and drop it on in little lumps, a little distance from each other. Sift sugar over them. When put in the oven the froth will rise. As soon as coloured, they are baked ; take out, and put two bottoms together ; put on a sieve, and dry in a slow oven. CREAM CHEESE.— Put five quarts of the last milking of a cow, called “ strippings ,” into a pan with 2 spoonfuls of rennet. When the curd is come, strike it down with the skimmer to break it. Let it stand 2 hours, spread a cheese cloth on a sieve and drain upon it ; break the curd a little with your hand ; put it into a vat with a 2 lb. weight upon it. After standing 12 hours bind a fillet round. Turn every day till dry ; cover with green leaves, and let them gradually ripen on a pewter plate. CREAM COOKIES. — One tea-cupful of cream turned ; 1/4 lb. of sugar ; 1 or 2 eggs, a tea-spoonful of carbonate of soda dissolved ; sufficient flour to make into dough. Add spices and seeds if you like. CREAM, Sack. — Boil a pint of raw cream, the yolk of an egg well beaten, 2 or 3 spoonfuls of white wine, sugar, and lemon-peel ; stir it over a gentle fire, till it be as thick as rich cream, and afterwards till cold ; then serve it in glasses, with dry toast.

Records on this page

Cranberry TartCranberry TartCream, AlmondCream, ExcellentCream, BrandyCream CakesCream Cookies

Consult me