Spruce Beer (anether way). — This is
made by adding the essence of spruce (which
see) to water in which sugar or treacle has been
dissolved in the pi-oportion of about four ounces
of essence of spruce to ten pounds of sugar, or
three quarts of treacle, and ten or eleven gallons
of water, and with about half a pint of yeast.
For flavouring, various spices are added. " A
similar beverage," says a writer in " Chambers'
Encyclopasdia," " is made largely in the north
of Europe from the buds of the Norway spruce,
and is known as Black Beer, that of Danzig
being the most famous. The antiscorbutic beer
of the Russian army pharmacopcBia is made by
mixing spruce tops and fresh horseradish-
root with cormnon beer ; ginger and Calamus
aromatlms being added for flavouring, and,
after fermentation, a little cream of tartar,
tincture of mustard, and proof spirit.
Spruce Beer Powders. — Take two
tumblers, and pour into each as much cold
water as will fill them about a third. Stir into
one glass eight grains of the essence of spruce,
one grain of essence of lemon, one scruple of
bicarbonate of soda, and one drachm of loaf
sugar. In the other glass dissolve half a drachm
of tartaric acid. Pour the contents of the one
glass into the other, and drink the liquor during
efliervescence. If these powders are prepared
beforehand, the mixture should be packed in
papers of one colour and the tartaric acid in
papers of a different one.
Spruce, Essence of. — Essence of spruce
is obtained by boiling the green tops of the
black spruce in water, and then concentrating
the decoction by another boiling without the
spruce tops. The young shoots of this fir, like
most others of its family, are coated with a
resinous exudation, which is dissolved in the
water.
Squab Pie. — This is a favourite popular
dish in the west of England. It is generally
made of mutton, though in the midland coun-
ties beef and fat bacon are sometimes used.
Take a deep dish, and fill it with layers of
mutton chops, applets cut as for other pies, and
finely- shi-ed onions. Season the layers with
pepper and salt, and sweeten the apples with
sugar✪ Squab Pie. Cover the pie with a thick crust, and
bake in a well -heated oven. Time' to bake, two
to three hours, according to size.
Squab Pie (another way). — Sve Devon-
shire Squab Pie.
Squeak, Bubble and {sec Bubble and
Squeak).
StaffordsMre Syllabub.— Put a pint of
cider into a bowl with a glassful of brandy, four
table-spoonfuls of sugar, and half a grated nut-
meg. Fill the bowl with frothed new milk,
or with milk heated tiU it is new-milk-warm✪ Staffordshire Syllabub.
Pour this into the syllabub from a teapot held
high above it.
Stale Bread. — Stale bread will taste com-
paratively fresh and new if it be put into a
cool oven till it is heated gently through. It
will take about an hour.
Stale Cake. — If a sweet cake becomes
stale, it may be freshened by the following pro-
cess : — Put it into a box with a closely-fitting
Kd, place this before the fire, but not so near as
to scorch the wood of the box, and turn it round
occasionally. If the cake is large, cut it into
thin slices before heating it. It will be ready
for use in about an hour.
Page 1896 · 3 recipe records 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
Spruce Beer (anether way). — This is made by adding the essence of spruce (which see) to water in which sugar or treacle has been dissolved in the proportion of about four ounces of essence of spruce to ten pounds of sugar, or three quarts of treacle, and ten or eleven gallons of water, and with about half a pint of yeast. For flavouring, various spices are added. " A similar beverage," says a writer in " Chambers' Encyclopædia," " is made largely in the north of Europe from the buds of the Norway spruce, and is known as Black Beer, that of Danzig being the most famous. The antiscorbutic beer of the Russian army pharmacopœia is made by mixing spruce tops and fresh horseradishroot with cormnon beer ; ginger and Calamus aromaticus being added for flavouring, and, after fermentation, a little cream of tartar, tincture of mustard, and proof spirit.
Spruce Beer Powders. — Take two tumblers, and pour into each as much cold water as will fill them about a third. Stir into one glass eight grains of the essence of spruce, one grain of essence of lemon, one scruple of bicarbonate of soda, and one drachm of loaf sugar. In the other glass dissolve half a drachm of tartaric acid. Pour the contents of the one glass into the other, and drink the liquor during effervescence. If these powders are prepared beforehand, the mixture should be packed in papers of one colour and the tartaric acid in papers of a different one.
Spruce, Essence of. — Essence of spruce is obtained by boiling the green tops of the black spruce in water, and then concentrating the decoction by another boiling without the spruce tops. The young shoots of this fir, like most others of its family, are coated with a resinous exudation, which is dissolved in the water.
Squab Pie. — This is a favourite popular dish in the west of England. It is generally made of mutton, though in the midland counties beef and fat bacon are sometimes used. Take a deep dish, and fill it with layers of mutton chops, applets cut as for other pies, and finely- shred onions. Season the layers with pepper and salt, and sweeten the apples with sugar. Cover the pie with a thick crust, and
bake in a well-heated oven. Time to bake, two to three hours, according to size.
Squab Pie (another way). — See Devonshire Squab Pie.
Squeak, Bubble and (see Bubble and Squeak).
StaffordsMre Syllabub.— Put a pint of cider into a bowl with a glassful of brandy, four table-spoonfuls of sugar, and half a grated nutmeg. Fill the bowl with frothed new milk, or with milk heated tiU it is new milk-warm. Pour this into the syllabub from a teapot held high above it.
Stale Bread. — Stale bread will taste comparatively fresh and new if it be put into a cool oven till it is heated gently through. It will take about an hour.
Stale Cake. — If a sweet cake becomes stale, it may be freshened by the following process : — Put it into a box with a closely-fitting lid, place this before the fire, but not so near as to scorch the wood of the box, and turn it round occasionally. If the cake is large, cut it into thin slices before heating it. It will be ready for use in about an hour.
Records on this page
Squab PieSquab PieStaffordshire Syllabub