Barley Sugar. — Dissolve lump sugar, boil
and skim it until it is crisp and clear, and no
scum rises ; test the crispness by di-opping some
into cold water. Flavour with lemon- juice or
essence of lemo✪ Barley Sugarn. Pour the sugar on a slate,
stone, or marble slab, which has been rubbed
over with butter or salad-oil ; cut it into strips
before it is cold, and twist. If marked wdth a
knife it will break easily, and may be made into
any form. Time, ten to fifteen minutes. Sugar,
4d. per pound.
Barley Sugar Drops.— Prepare as di-
rected for barley sugar✪ Barley Sugar Drops in preceding recipe, but
let the syrup fall in drops on the marble slab,
and when cold throw pounded sugar over tlicm
to dry up any moisture.
Barley Water.— Take two ounces of pearl
barley, wash it well, and boil for ten minutes
in a httle water to clear it. When drained put
to it five pints of boiling water, and let it boil
until reduced to one half. Then strain for use.
An excellent pectoral drink is made by boiling
the barley as above, and adding tlie following-
ingredients : half an ounce of licorice root,
sliced and well bruised; two ounces of f;g.3,
the same of raisins, stoned ; distilled water, (me
pint,✪ Barley Water to one quart of the prepared barley water.
Let aU boil till the liquid is reduced to two
pints, then strain for use. If used freely this-
preparation will be found very efficacious in
cases of inflammatory attacks of the chest,
coughs, &c. Probable cost, 4d. per pint.
Barm, To Make. — To an oiance of isin-
glass dissolved in warm water mix half a pound
of the best flour. Take two ounces of hops, and
boil in a quart of water till it is reduced one
half, then stii- altogether in a gallon and a half
of warm water and a very small quantity of
barm✪ Barm, To Make, as made by brewers of it, and put in a
warm place for two days. Probable cost. Is.
fef. Basket, Chantilly. — This basket is
pretty for the supper table, and very easily put
together. Make a cement of sugar boiled to
crackhng height, or a syrup boiled with white
of egg ; dip the edge of sc me macaroons int?>
CHANTILLY BASKET
it, and line a mould with them, taking care-
that the edges of the macaroons touch each
other. When wanted take it out of the mould,
fill it with whipped cream, and it is then ready
for table. Time, two or thi-ee hours to set.
Cost for quart mould, exclusive of cream. Is. 6d.
Sufficient for five or six persons.
Bath Buns. — Put one pound of flour into
a pan, and make a hole in the centre, into which
pour one table-spoonful of yeast and 'one cupful
of milk, slightly warmed. Mix these together
with a httle of the flour, and leave it near the
fire to rise. Dissolve six ounces of butter, and
beat up four eggs ; add this to the remaining
flour, and mix all together. It must be again
allowed to rise ; and when it has ivell risen,
which -will be in about an hour, put small balls of
this mixture on a well-greased tin cake plate
two or three inches apart. Tliis dough being
light, it will fall ifeto the required shape.
Sprinkle loaf sugar on the top, or brush them
over with a mixture of egg and milk. Five or
six caraway comfits and lemon or citron-peel✪ Bath Buns
may be added. Bake in a moderate oven.
Page 197 · 5 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
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Barley Sugar. — Dissolve lump sugar, boil
and skim it until it is crisp and clear, and no
scum rises ; test the crispness by di-opping some
into cold water. Flavour with lemon- juice or
essence of lemon. Pour the sugar on a slate,
stone, or marble slab, which has been rubbed
over with butter or salad-oil ; cut it into strips
before it is cold, and twist. If marked wdth a
knife it will break easily, and may be made into
any form. Time, ten to fifteen minutes. Sugar,
4d. per pound.
Barley Sugar Drops.— Prepare as di-
rected for barley sugar in preceding recipe, but
let the syrup fall in drops on the marble slab,
and when cold throw pounded sugar over tlicm
to dry up any moisture.
Barley Water.— Take two ounces of pearl
barley, wash it well, and boil for ten minutes
in a httle water to clear it. When drained put
to it five pints of boiling water, and let it boil
until reduced to one half. Then strain for use.
An excellent pectoral drink is made by boiling
the barley as above, and adding tlie following-
ingredients : half an ounce of licorice root,
sliced and well bruised; two ounces of f;g.3,
the same of raisins, stoned ; distilled water, (me
pint, to one quart of the prepared barley water.
Let aU boil till the liquid is reduced to two
pints, then strain for use. If used freely this-
preparation will be found very efficacious in
cases of inflammatory attacks of the chest,
coughs, &c. Probable cost, 4d. per pint.
Barm, To Make. — To an oiance of isin-
glass dissolved in warm water mix half a pound
of the best flour. Take two ounces of hops, and
boil in a quart of water till it is reduced one
half, then stii- altogether in a gallon and a half
of warm water and a very small quantity of
barm, as made by brewers of it, and put in a
warm place for two days. Probable cost. Is.
fef. Basket, Chantilly. — This basket is
pretty for the supper table, and very easily put
together. Make a cement of sugar boiled to
crackhng height, or a syrup boiled with white
of egg ; dip the edge of sc me macaroons int?>
CHANTILLY BASKET
it, and line a mould with them, taking care-
that the edges of the macaroons touch each
other. When wanted take it out of the mould,
fill it with whipped cream, and it is then ready
for table. Time, two or thi-ee hours to set.
Cost for quart mould, exclusive of cream. Is. 6d.
Sufficient for five or six persons.
Bath Buns. — Put one pound of flour into
a pan, and make a hole in the centre, into which
pour one table-spoonful of yeast and 'one cupful
of milk, slightly warmed. Mix these together
with a httle of the flour, and leave it near the
fire to rise. Dissolve six ounces of butter, and
beat up four eggs ; add this to the remaining
flour, and mix all together. It must be again
allowed to rise ; and when it has ivell risen,
which -will be in about an hour, put small balls of
this mixture on a well-greased tin cake plate
two or three inches apart. Tliis dough being
light, it will fall ifeto the required shape.
Sprinkle loaf sugar on the top, or brush them
over with a mixture of egg and milk. Five or
six caraway comfits and lemon or citron-peel
may be added. Bake in a moderate oven.