ALABASTER, To Clean. — Ordinary dirt is best removed from
alabaster by means of soap and water ; but if any portion is stained, first
wash it with soap and water, cover it with whiting, and after this has re-
mained on for a few hours, wash it off, and rub the part where the stains
were.
ALE (MULLED). — Make some ale quite hot, add a little grated
nutmeg or mixed spice ; for each quart of ale beat up half a dozen eggs
and mix them with a little cold ale ; pour the hot ale to it, and empty from
vessel to vessel several times to prevent curdling ; stir it over the fire till
sufficiently thick, then add a piece of butter or a little brandy✪ Mulled Ale, and serve
with dry toast.
ALE, To Brew Long-keeping. — The main objects to be kept in view
are to brew the liquor from the very best materials, and of such body and
strength that sufficient alcohol may be formed to keep it ; to bottle at the
right time, and, when bottled, that it should be kept at a proper uniform
temperature throughout the year. Brew moderate quantities at a time,
using a liberal quantity of malt and hops. Take only the extract of one
mashing from the grist, and let the heat of this one mashing be from 165
to 175 degrees Fahrenheit. Thus brewed, the ale will not require clearing
by artificial means. Such ts bottle well, and will keep any length of time
in bottle, becoming mellow to the palate and desirably vinous, and are not
so likely to burst the bottles as weak ales. Good table beer may be made
from the grist remaining after the strong ale has been brewed, by a second
and third mashing at a rather higher temperature, and boiling the hops
with the worts and properly fermenting afterwards.
ALKANET. — This plant — the flowers of which grow in long
spikes, coming out imbricatim, like the tiles of a house— may be propagated
by seeds sown either in spring or autumn upon a bed of light, sandy soil,
and afterwards transplanted at a distance of two feet from one another.
The root imparts an elegant red colour to oily substances, and is in conse-
quence an ingredient in ointments, plasters, &c. It likewise improves the
colour of mahogany.
3
ALLSPICE, Tincture of.— Steep an ounce and a half of bruised
allspice in a pint of brandy for a fortnight, shaking it frequently, then pour
off the clear liquor. Will be found very useful for culinary purposes.
ALMOND CAKES. — Sweet almonds, one pound ; refined sugar,
one pound ; best flour, three-quarters of a pound, and ten eggs✪ Almond Cakes. Blanch
the almonds and pound them in a mortar with a little orange-flower water ;
beat up the eggs, then gradually mix the other ingredients, pour into a
buttered mould, and bake.
ALMOND FLAVOURING. — See Noyeau, Quintessence of.
ALMOND CUSTARD. — To one pint of milk add half an ounce
of butter, the yolks of four eggs, and sufficient sugar to sweeten to taste ;
stir it over a slow fire till it thickens, then add three or four drops of essence
of almonds✪ Almond Custard, and pour the custard into cups.
ALMOND PASTE FOR CAKES. — See Wedding Cakes,
Almond Paste for.
ALMOND PASTE FOR THE HANDS. — Beat together a
quarter of a pound of sweet almonds, six drams of white wax, and six
drams of spermaceti ; put up carefully in rose-water.
ALMONDS, To Blanch. — Put them into a saucepan of cold
water, and gradually bring to a scalding heat ; then take them out, peel
them quickly, and throw them into cold water as they are done ; afterwards
dry them in a cloth.
Page 2 · 3 recipe records on this page
Presented as published in 1891. 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
ALABASTER, To Clean. — Ordinary dirt is best removed from alabaster by means of soap and water ; but if any portion is stained, first wash it with soap and water, cover it with whiting, and after this has remained on for a few hours, wash it off, and rub the part where the stains were.
ALE (MULLED). — Make some ale quite hot, add a little grated nutmeg or mixed spice ; for each quart of ale beat up half a dozen eggs and mix them with a little cold ale ; pour the hot ale to it, and empty from vessel to vessel several times to prevent curdling ; stir it over the fire till sufficiently thick, then add a piece of butter or a little brandy, and serve with dry toast.
ALE, To Brew Long-keeping. — The main objects to be kept in view are to brew the liquor from the very best materials, and of such body and strength that sufficient alcohol may be formed to keep it ; to bottle at the right time, and, when bottled, that it should be kept at a proper uniform temperature throughout the year. Brew moderate quantities at a time, using a liberal quantity of malt and hops. Take only the extract of one mashing from the grist, and let the heat of this one mashing be from 165 to 175 degrees Fahrenheit. Thus brewed, the ale will not require clearing by artificial means. Such Such ales bottle well, and will keep any length of time in bottle, becoming mellow to the palate and desirably vinous, and are not so likely to burst the bottles as weak ales. Good table beer may be made from the grist remaining after the strong ale has been brewed, by a second and third mashing at a rather higher temperature, and boiling the hops with the worts and properly fermenting afterwards.
ALKANET. — This plant — the flowers of which grow in long spikes, coming out imbricate, like the tiles of a house— may be propagated by seeds sown either in spring or autumn upon a bed of light, sandy soil, and afterwards transplanted at a distance of two feet from one another. The root imparts an elegant red colour to oily substances, and is in consequence an ingredient in ointments, plasters, &c. It likewise improves the colour of mahogany.
ALLSPICE, Tincture of.— Steep an ounce and a half of bruised allspice in a pint of brandy for a fortnight, shaking it frequently, then pour off the clear liquor. Will be found very useful for culinary purposes.
ALMOND CAKES. — Sweet almonds, one pound ; refined sugar, one pound ; best flour, three-quarters of a pound, and ten eggs. Blanch the almonds and pound them in a mortar with a little orange-flower water ; beat up the eggs, then gradually mix the other ingredients, pour into a buttered mould, and bake.
ALMOND FLAVOURING. — See Noyeau, Quintessence of.
ALMOND CUSTARD. — To one pint of milk add half an ounce of butter, the yolks of four eggs, and sufficient sugar to sweeten to taste ; stir it over a slow fire till it thickens, then add three or four drops of essence of almonds, and pour the custard into cups.
ALMOND PASTE FOR CAKES. — See Wedding Cakes, Almond Paste for.
ALMOND PASTE FOR THE HANDS. — Beat together a quarter of a pound of sweet almonds, six drams of white wax, and six drams of spermaceti ; put up carefully in rose-water.
ALMONDS, To Blanch. — Put them into a saucepan of cold water, and gradually bring to a scalding heat ; then take them out, peel them quickly, and throw them into cold water as they are done ; afterwards dry them in a cloth.
Records on this page
Mulled AleAlmond CakesAlmond Custard