Reform Chips. — Keform chips are used
for garnishing purposes. They have a good
appearance when placed in the centre of a dish
of cutlets. Take equal quantities of dressed
ingredients of different colours, such as pink
ham, hard-boiled white of egg, black truffles,
red carrots, or green pickles. Cut these into
thin shi-eds about an inch long, make thoui
quite hot, toss them lightly to mix them, and
serve.
Refreshing Beverage. — Slice two
oranges and one lemon, which put into a jug
with two ounces of sugar candy over which
poiir one quart of boiling water ; stir it occa-
sionally until cold. This drink is both good
for invalids and for persons in health, especially
in warm weather.
Refreshing Drink for the Sick (In-
valid Cookery). — Take two ounces of harts-
horn shavings and boil them in a quart of
water ; when the hartshorn shavings are quite
dissolved, set the liquid aside to settle. Before
it is cold strain it tkrough a tamis upon half
a lemon sliced thin, and sugar to taste. Cover,
and let it remain till cold, then mix with it a
good glassful of Moselle or French wine.
Refreshing Drinks.— Very refreshing
drinks may be made from fresh fruit when it is
in season, and they will be found to be much
superior to those which are made from frmt
.sjTup. Pick a quart of fruit, and mash it well
in a basin. Pour over it two quarts of cold
spi-ing water. Wash some paper in water till it
is reduced to a pulp. Put this into the basin
with the fruit, pour the whole into a jellj'-bag,
and strain off the juice. Add sugar boiled to a
syrup and a little lemon-juice, if liked. Serve
the fruit-water in glasses. Cherries, red and
white currants, raspberries, and strawberries, are
specially suited for these drinks. The cherries
should have boiling water poured over them,
and should be allowed to soak for an hour or
two. When these fruits are not in season, pour
boiling water over three or foirr baked apples,
while they are still hot. Strain oft' the liquor
when it is cold, and sweeten ^vith honey or
moist sugar. It wiU prove a very welcome
beverage. In winter- time slice a lemon and
two oranges into a jug. Pour over these a
quart of boiling water, add a table-spoonful of
crushed sugar-candy✪ Winter Beverage, and strain the liquor
when cold. A considerable variety of refresh-
ing di-inks will bo found under "the heading
Summer Beverages.
Refrigerants.— What are called freezing
mixtures are such as produce cold by and
during the liquefaction of their solid ingre-
dients, and the consequent absorption of heat on
which their solid fomi depended. Such mixtures
reduce the temperature of substances immersed
in them on the principle of the transfer of heat,
which always takes place from hotter to colder
bodies when exposed to each other.
" The process used by confectioners for pro-
ducing cold is by the mixture of ice and common
salt, which, both liquefying, absorb so much
heat, or, in other words, produce as much cold
as wUl reduce the thermometer from the usual
temperature to the zero of Fahrenheit's scale,
or even rather below it. If, however, freshly-
faUen snow be used instead of ice, then the
fluidity is more suddenly produced, and the
cold is more intense.
Page 1506 · 1 recipe record on this page
Presented as published in 1892. 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
Reform Chips. — Keform chips are used for garnishing purposes. They have a good appearance when placed in the centre of a dish of cutlets. Take equal quantities of dressed ingredients of different colours, such as pink ham, hard-boiled white of egg, black truffles, red carrots, or green pickles. Cut these into thin shreds about an inch long, make thoui quite hot, toss them lightly to mix them, and serve.
Refreshing Beverage. — Slice two oranges and one lemon, which put into a jug with two ounces of sugar candy over which pour one quart of boiling water ; stir it occasionally until cold. This drink is both good for invalids and for persons in health, especially in warm weather.
Refreshing Drink for the Sick (Invalid Cookery). — Take two ounces of hartshorn shavings and boil them in a quart of water ; when the hartshorn shavings are quite dissolved, set the liquid aside to settle. Before it is cold strain it through a tamis upon half a lemon sliced thin, and sugar to taste. Cover, and let it remain till cold, then mix with it a good glassful of Moselle or French wine.
Refreshing Drinks.— Very refreshing drinks may be made from fresh fruit when it is in season, and they will be found to be much superior to those which are made from fruit syrup. Pick a quart of fruit, and mash it well in a basin. Pour over it two quarts of cold spi-ing water. Wash some paper in water till it is reduced to a pulp. Put this into the basin with the fruit, pour the whole into a jellj'-bag, and strain off the juice. Add sugar boiled to a syrup and a little lemon-juice, if liked. Serve the fruit-water in glasses. Cherries, red and white currants, raspberries, and strawberries, are specially suited for these drinks. The cherries should have boiling water poured over them, and should be allowed to soak for an hour or two. When these fruits are not in season, pour boiling water over three or four baked apples, while they are still hot. Strain oft' the liquor when it is cold, and sweeten ^vith honey or moist sugar. It wiU prove a very welcome
beverage. In winter- time slice a lemon and two oranges into a jug. Pour over these a quart of boiling water, add a table-spoonful of crushed sugar-candy, and strain the liquor when cold. A considerable variety of refreshing drinks will be found under the heading Summer Beverages.
Refrigerants.— What are called freezing mixtures are such as produce cold by and during the liquefaction of their solid ingredients, and the consequent absorption of heat on which their solid fomi depended. Such mixtures reduce the temperature of substances immersed in them on the principle of the transfer of heat, which always takes place from hotter to colder bodies when exposed to each other.
" The process used by confectioners for producing cold is by the mixture of ice and common salt, which, both liquefying, absorb so much heat, or, in other words, produce as much cold as wUl reduce the thermometer from the usual temperature to the zero of Fahrenheit's scale, or even rather below it. If, however, freshlyfaUen snow be used instead of ice, then the fluidity is more suddenly produced, and the cold is more intense.
Records on this page
Winter Beverage