Cassell's dictionary of cookery

to each gallon of sap. Boil all together half an hour and skim ; put it into a tub with some fresh yeast as soon as it has become cold, and in four or five days after it has fermented strain off into a cask. Tie up some almonds in a muslin bag, put them with the wine until it has done fermenting, when they must be removed and the cask closed up for four or five months. It must then be racked off and bottled for use. Probable cost, 2s. 3d. a gallon. Bird's Nest Pudding. — Make the foundation of the nest of blancmange, calf's foot jelly, or prepared com. Rasp the rinds of three lemons and lay it round and on the blancmange like the straw. Take out the contents of four eggs through a small hole, and fill the shells with hot blancmange, or prepared corn ; when cold, break off the shells, and lay the egg-shaped blancmange in the nest. V Birthday Syllabub.— Take of port and sherry each a pint, mix them with half a pint of brandy and a nutmeg grated ; squeeze and strain the juice of two lemons into a large bowl and over half a pound of loaf sugar well broken into small pieces ; stir the wine mixture into the bowl with the lemon -juice and sugar, and add new milk to it, or, if possible, milk the cow into it. This quantity of wine, &c., is sufficient for two quarts of milk. Probable cost, about Is. 3d., without the wine and brandy. Biscuit Drops. — Beat up eight eggs with two pounds of finely-sifted sugar, and half a pint of water, or sherry if preferred. Beat this mixture for half an hour, and then add it to two pounds of the best flour and some powdered caraway seeds, beat another half hour and drop them on buttered paper. Bake in a moderate oven. Time, twelve to eighteen minutes. Probable cost. Is. 2d. Biscuit Powder.— Biscuits may be reduced to a fine powder, by first drying them in a cool oven, and then rolling them with a common rolling-pin on a clean board. This kind of powdered biscuit is much used for infants' food. It should be passed through a sieve after rolling, and will then be fine enough for any purpose. Keep dry in a tin with a tight cover. Biscuits. — Recipes for preparing the following varieties of biscuits will be found under their respective headings : — Abeknethy Dover Albert Fixger Almond Spice Fruit American German Arrowroot Ginger Bread, Brown Ladies' Wine Breakfast Leman's Captains Lemon Caraway Lemon Rock Chocolate Macaroons Cinnamon Majesty's Cream Milan Crisp Naples Damascts Peach De.ssert Potato Devilled Pudding BIS (69) BLA Raspbeury Sugar Ratafia Swabian ElCE Sweet Rock Swiss Russian Tea Savoy Venetian Sicilian Victoria SOUA Vienna Spanish "Wafer Spice Nuts Water Sponge Wine. Biscuits, Hard. — Warm half a pound of butter in as much skimmed milk as will make four pounds of flour into a very stiff paste. Beat it with a rolling-pin, and work it until it becomes perfectly smooth. Roll it very thin, and cut into biscuits with a tin shape or a large cup. Prick them freely with a fork, and bake for six or eight minutes in a moderate oven.