Cassell's dictionary of cookery

part, even to the bottom. When cold the casks are headed down and sent to market. The more refined mode of preparation, however, is to clarify the juice of the fruit with the white of egg, and form it with sugar into a clear, transparent syrup : this and the fruit supplies an agreeable and cooling beverage. Tamarind-juice.— Mix a quarter of a pint of tamarind- juice with half a pint of cold spring water. This will make a refreshing drink in hot weather or for a sick person. Tamis. — A tamis is a worsted cloth made on purpose for straining sauces. The best way of using it (says Dr. Kitchiner) is for two people to twist it contrary ways. This is a I better way of straining sauce than passing it thiough a sieve, and refines it much more completely. Tangerine Oranges, Frosted.— Divide some tangerine oranges into quarters. Have ready some thin wooden skewers four or five inches long, a skewer for each piece of orange, and put them in the point of each quarter of orange about half-way through. Lay one end of the skewers upon a sieve so that the fruit can hang outside without touching anything and let it dry for two or three hours. Make an icing by boiling a pound of sugar with a pint of water to a clear syrup, and when it is smooth and clear add a little of the juice and grated rind of the orange to flavour it agreeably. When the sugar rises like large beads in the pan, take a little quickly from the top with the finger, and plunge it at once into cold water. If it comes easily off the finger the sugar is ready for use, and must not be boiled longer, or it will be discoloured. Dip the pieces of oranges in the icing, and afterwards let them drain from the sieve until cold. Remove the skewers, and serve the iced fruit in a compotedish. Time, about three hours. Sufficient, six oranges for a moderate-sized dish. Tankard Cup. — Make a slice of toast, put it in a large goblet, and grate over it the eighth of a nutmeg. Add two inches of thin lemon-rind, and squeeze upon it the juice of half a lemon. Mix a pint of mild ale with a table-spoonful of brandy, a table-spoonful of white wine, and a table-spoonful of capillaire. Pour the mixture over the toast, and it will be ready to serve. A sprig of mint or borage may be put into the mixture for a minute, or not. Tansy, Apple {see Apple Tansy). Tansy Pudding. — This is an oldfashioned dish seldom to be met with at modern tables. Pound a handful of green tansy with three or four young spinach-leaves, and squeeze out the juice. Pour a pint of boiling milk over a quarter of a pound of bread-crumbs, and let it stand until cool. Add two ounces of butter, a glassful of brandy, two table-spoonfuls of sugar, the juice of half a lemon, and two table-spoonfuls of the tansyjuice. Mix these ingredients thoroughly, then add four weU-beaten eggs. Pour the pudding into a buttered dish, and bake in a wellheated oven. Serve very hot, and sift jiowdered sugar thickly over the top of the pudding. A superior tansy pudding may be made by flavouring the milk with pounded almonds, and lining the edges of the dish with puff paste before putting in the mixture. At oldfashioned tables the ordinary batter pudding may occasionally be seen coloured and flavoured with tansy -juice. Tansy-leaves have a peculiar bitter taste, and are said to act as a tonic.