Sloe Gin. — Sloes are the fruit of the Blackthorn, and should
not be gathered till they have felt at least one frost. Allow one
pound of sifted white sugar to one pound of Sloes✪ Sloe Gin. Prick the
Sloes, and roll them in the sugar. Fill the bottles half full of
Sloes, and then gently pour in gin till it reaches the top. Do
not uncork the bottles for a year. The liqueur will then be in
perfection.
Duke of Queensberry’s Liqueur.— {Family Recipe.)— Take
three quarts of brandy, a gill of Seville orange- juice, one pound
two ounces of finely- sifted white sugar, the juice of one lemon,
and the rind of six Seville oranges pared very thin✪ Duke of Queensberry’s Liqueur. Let all
stand three days in an earthen pitcher, stirring it twice or thrice
a day. Then let it drip through a jelly bag to fine it, and bottle
for use. By rubbing lumps of sugar upon unpared oranges you
may add much to the flavour. A gill of blue milk added to the
liqueur before bottling improves its brightness.
Raspberry Vinegar. — ( Family Recipe.) — Pour two quarts
of best vinegar over one quart of Raspberries✪ Raspberry Vinegar picked from their
stalks but not mashed. Leave them for 24 hours. Next day put the
vinegar and fruit on the fire till it just boils, and then squeeze it
RASPBERRY VINEGAR
429
through a cloth. Add two pounds of sugar, and let all simmer
for ten minutes. This quantity makes six bottles, and is
sufficient every year. (A gill of Raspberry Vinegar mixed in a
tumbler of iced seltzer water makes a very refreshing drink.)
King* Cup. — ( Family Recipe.) — Take the thinly-pared rind of
one lemon and all the juice of the lemon, a small piece of bruised
ginger, and two lumps of sugar. Pour a pint and a half of
boiling water over them and let it stand to get cold. When
quite cold stir in a glass of sherry✪ King Cup.
Fruit Drink. — Mash one pint of fruit in the juice of two
lemons, a pint of water, and a little syrup✪ Fruit Drink. Strain through a
hair sieve. Strawberries, raspberries or mulberries are the best
fruit to use.
The Long1 Drink. — ( Family Recipe.) — Take a large tumbler,
if possible one that has a pocket for ice. Bruise twelve straw-
berries till they yield a tablespoonful of juice. Put the juice into
the tumbler with a tablespoonful of cream (or milk if preferred),
and fill up with soda water✪ The Long Drink. Orange, pineapple, or any fruit
will do, only you must get a tablespoonful of juice out of it.
43°
CHAPTER XV.
FOOD AND DRINK FOR INVALIDS.
It is much to be regretted that more thought is not bestowed on
variety and on individual taste in the food offered to invalids.
In this the attendant friend and the nurse are chiefly to blame.
The Doctor of course orders what he knows to be suitable food,
but Doctors as a rule know little of cookery, and are apt to forget
that patients have uncontrollable likes and dislikes. Distasteful
food cannot be swallowed at a gulp like nauseous medicine. The
Doctor may, for instance, order oysters or sweetbread, not only as
light and nourishing food, but as the treat to the patient which it
would be to himself. He cannot know, and he has no time to
hear, that in the days of rudest health the patient would rather
endure any amount of hunger than touch either oysters or
sweetbread.
Page 296 · 7 recipe records on this page
Presented as published in 1898. 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
Sloe Gin. — Sloes are the fruit of the Blackthorn, and should not be gathered till they have felt at least one frost. Allow one pound of sifted white sugar to one pound of Sloes. Prick the Sloes, and roll them in the sugar. Fill the bottles half full of Sloes, and then gently pour in gin till it reaches the top. Do not uncork the bottles for a year. The liqueur will then be in perfection.
Duke of Queensberry's Liqueur.— (Family Recipe.)— Take three quarts of brandy, a gill of Seville orange- juice, one pound two ounces of finely- sifted white sugar, the juice of one lemon, and the rind of six Seville oranges pared very thin. Let all stand three days in an earthen pitcher, stirring it twice or thrice a day. Then let it drip through a jelly bag to fine it, and bottle for use. By rubbing lumps of sugar upon unpared oranges you may add much to the flavour. A gill of blue milk added to the liqueur before bottling improves its brightness.
Raspberry Vinegar. — ( Family Recipe.) — Pour two quarts of best vinegar over one quart of Raspberries picked from their stalks but not mashed. Leave them for 24 hours. Next day put the vinegar and fruit on the fire till it just boils, and then squeeze it
RASPBERRY VINEGAR
through a cloth. Add two pounds of sugar, and let all simmer for ten minutes. This quantity makes six bottles, and is sufficient every year. (A gill of Raspberry Vinegar mixed in a tumbler of iced seltzer water makes a very refreshing drink.)
King* Cup. — ( Family Recipe.) — Take the thinly-pared rind of one lemon and all the juice of the lemon, a small piece of bruised ginger, and two lumps of sugar. Pour a pint and a half of boiling water over them and let it stand to get cold. When quite cold stir in a glass of sherry.
Fruit Drink. — Mash one pint of fruit in the juice of two lemons, a pint of water, and a little syrup. Strain through a hair sieve. Strawberries, raspberries or mulberries are the best fruit to use.
The Long1 Drink. — ( Family Recipe.) — Take a large tumbler, if possible one that has a pocket for ice. Bruise twelve strawberries till they yield a tablespoonful of juice. Put the juice into the tumbler with a tablespoonful of cream (or milk if preferred), and fill up with soda water. Orange, pineapple, or any fruit will do, only you must get a tablespoonful of juice out of it.
43°
CHAPTER XV.
It is much to be regretted that more thought is not bestowed on variety and on individual taste in the food offered to invalids. In this the attendant friend and the nurse are chiefly to blame. The Doctor of course orders what he knows to be suitable food, but Doctors as a rule know little of cookery, and are apt to forget that patients have uncontrollable likes and dislikes. Distasteful food cannot be swallowed at a gulp like nauseous medicine. The Doctor may, for instance, order oysters or sweetbread, not only as light and nourishing food, but as the treat to the patient which it would be to himself. He cannot know, and he has no time to hear, that in the days of rudest health the patient would rather endure any amount of hunger than touch either oysters or sweetbread.
Records on this page
Sloe GinDuke of Queensberry’s LiqueurRaspberry VinegarRaspberry VinegarKing CupFruit DrinkThe Long Drink