Cassell's dictionary of cookery

Make a pleasant mixture of the madeira, lime-juice, and loaf sugar; pour it to the rest, cork and seal the jar, and set it in hot water to infuse the greater part of a day. In twelve hours shake it well, and keep it in a warm temperature six weeks, after which it may be stored. In twelve or fifteen months strain it oflt, filter it several times until it is beautifully bright, then put it in small bottles, which cork well and seal, and in six months more it will be excellent. Sangaree (West Indian). — Crush four ounces of loaf sugar to powder, and pour upon it a large wine-glassful of lime-jnice. Stir until the sugar is dissolved, then add a bottle of madeira,, half a pint of pure French brandy, and two pints of cold spring water. Grate the fourth part of a small nutmeg over the sangaree, put a large lump of ice into it, and serve. Sponge cake or savoy biscuit is generally served with sangaree. Sanitary Soup. — In his well-known " Essay on Food " Count Rumford describes a soup which may be made in time of scarcity at little cost for the sustenance of the poor thus : — " After an experience," he says, " of more than five years in feeding the poor at Munich, during which time every experiment was made that could be devised, not only with regard to the choice of the articles used as food, but also in respect to their different combinations and proportions, and to the various ways in which they could be prepared or cooked, it was found that the cheapest, most savomy, and most nourishing food that could be provided was a soup, composed of pearl-barley, peas, potatoes, cuttings of fine wheat bread, vinegar, salt, and water in certain proportions. The method of preparing this soup is as follows:-— The water and the pearl-barley are first put together into the boiler, and made to boil ; the peas are then added, and the boiling is continued over a gentle fire about two hours ; the potatoes are then added (having been previously peeled with a knife, or having been boiled, in order to their being more easily deprived of their skins), and the boiling is continued for about one hour more, during which time the contents of the boiler are frequently stirred about with a large wooden spoon or ladle, in order to destroy the texture of the potatoes and to reduce the soup into one uniform mass. When this is done the vinegar and salt are added, and, last of all, at the moment of serving, the cuttings of bread. The soup should never be suffered to boil, or even to stand long before it is served up, after the cuttings of bread are put to it. It will indeed be best never to put the cuttings of bread into the boiler at all, but to put them into the tubs in which the soup is carried from the kitchen into the dining-hall, pouring the soup hot from the boiler upon them, and stirring the whole well together with the iron ladles used for measuring out the soup for the poor in the hall. It is of more importance than can be imagined that this bread which is mixed with the soup should not be boiled. It is likewise of use that it should be cut as fine or thin as possible ; and if it be dry and hard it will be so much the better.