Bermuda Witches. — Spread strawberry,
raspliL'iiv, apple jelly, or pi-eserve of any
kind witliout Ktones, over slices of Savoy or rice
cake, which must be cut exceedingly thin and
even. Spread unsparingly over the preserve
finelj'-grated cocoa-nut ; cover over with a
similar slice of cake, and after pressing all
together, cut them into any fomi desii-ed.
The square form is generally thought most
suitable, and each slice of cake may be divided
into the size desired before the preserve is
put on, but they will always require some trim-
ming. Send them to table arranged prettily on
a napkin, and garnished with myrtle sprigs.
Bernese Pudding. — Beat up the yolks
and whites of two eggs with a quarter of a pint
of milk, and add two ounces of very fine
bread-crumbs and the same quantity of flour ;
take a quarter of a pound of suet, finely shred,
tlie same of mixed candied peel, chopped, the
rind and juice of a lemon, the quarter of a
small nutmeg grated, and equal quantities of
sugar and currants✪ Bernese Pudding. Mix these ingredients for
ten minutes, and put them aside for an hour. Stir
all round, pour into a buttered pudding-dish,
and lay a floured cloth over the top. Place it in
boiling water and boil for three hours and a
half. Serve with sugar over the top. Probable
cost, Is. 3d. Sufiicient for three or four persons.
Beverages, Refreshing Summer.—
Peel, core, and quarter some apples, and boil
them in water until they can be mashed through
a colander ; one poimd of apples to a gallon of
water -sN-ill bo an economical and pleasant drinlv,
and when boiled up again, with the addition of
half a pound of brown sugar, and well skimmed,
may be bottled for use. The bottles should
not be corked tight. A piece of bread very
much toasted, and added to the above, is re-
commended for invalids. For a spring drink,
having very cooling properties, rhubarb should
be boiled as above, adding a little more sugar,
or, one gallon of cold water added to three
lemons, sliced and bruised, with half a pound
of sugar. For a summer beverage, a mixture of
red cuiTants and raspberries bruised, with half
a pound of sugar and well stirred into a gallon
of water, ^vill be found excellent to allay thirst ;
and to render them more cooling, a little cream
of tartar or citric acid may be added.
Biffins. — These apples are prepared by ex-
posure to a very gentle heat, and the process is
long. They require to be put into a cool oven
many times, perhaps seven or eight, and to be
pressed after each baking. If the oven be too
hot at first, the biffins will waste, and the
pressing must be slowly and gently done. The
Red Biffin or ^Minshul Crab are the sorts selected
for drying. They should be stewed either in
milk or wine.
^^ Birch Wine. — This wine is sometimes
made simply by boiling the sap of the birch-
tree with sugar and adding a little lemon-peel.
Where other ingredients are added, the quantity
of sugar is lessened. Allow throe pounds of
sugar, one of raisins, and an ounce of ahnonds,
✪ Birch Wine
Page 242 · 2 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
Bermuda Witches. — Spread strawberry, raspberry, apple jelly, or preserve of any kind witliout stones, over slices of Savoy or rice cake, which must be cut exceedingly thin and even. Spread unsparingly over the preserve finelj'-grated cocoa-nut ; cover over with a similar slice of cake, and after pressing all together, cut them into any fomi desii-ed. The square form is generally thought most suitable, and each slice of cake may be divided into the size desired before the preserve is put on, but they will always require some trimming. Send them to table arranged prettily on a napkin, and garnished with myrtle sprigs.
Bernese Pudding. — Beat up the yolks and whites of two eggs with a quarter of a pint of milk, and add two ounces of very fine bread-crumbs and the same quantity of flour ; take a quarter of a pound of suet, finely shred, tlie same of mixed candied peel, chopped, the rind and juice of a lemon, the quarter of a small nutmeg grated, and equal quantities of sugar and currants. Mix these ingredients for ten minutes, and put them aside for an hour. Stir all round, pour into a buttered pudding-dish, and lay a floured cloth over the top. Place it in boiling water and boil for three hours and a half. Serve with sugar over the top. Probable cost, Is. 3d. Sufiicient for three or four persons.
Beverages, Refreshing Summer.—
Peel, core, and quarter some apples, and boil them in water until they can be mashed through a colander ; one pound of apples to a gallon of water -will bo an economical and pleasant drinlv, and when boiled up again, with the addition of half a pound of brown sugar, and well skimmed, may be bottled for use. The bottles should not be corked tight. A piece of bread very much toasted, and added to the above, is recommended for invalids. For a spring drink, having very cooling properties, rhubarb should be boiled as above, adding a little more sugar, or, one gallon of cold water added to three lemons, sliced and bruised, with half a pound of sugar. For a summer beverage, a mixture of red cuiTants and raspberries bruised, with half a pound of sugar and well stirred into a gallon of water, ^vill be found excellent to allay thirst ; and to render them more cooling, a little cream of tartar or citric acid may be added.
Biffins. — These apples are prepared by exposure to a very gentle heat, and the process is long. They require to be put into a cool oven many times, perhaps seven or eight, and to be pressed after each baking. If the oven be too hot at first, the biffins will waste, and the pressing must be slowly and gently done. The Red Biffin or Minshul Crab are the sorts selected for drying. They should be stewed either in milk or wine. Birch Wine. — This wine is sometimes made simply by boiling the sap of the birchtree with sugar and adding a little lemon-peel. Where other ingredients are added, the quantity of sugar is lessened. Allow throe pounds of sugar, one of raisins, and an ounce of almonds,
Records on this page
Bernese PuddingBirch Wine