of garlic, and put them into a quart bottle with
f om- tea-spoonfuls of soy, six of walnut ketchup,
and half an ounce of cayenne. Fill the bottle
with vinegar, and let it remain for thi-ee weeks;
then strain and bottle it for use, being careful
to seal the corks. Probable cost, 7d. per pint.
Sufficient for a quart.
Cam.p Yeast. — Boil four quarts of water
with two ounces of hops and half a pound of
flom- for twenty minutes, stirring it all the
time. Strain the liquid, and mix with it half a
pound of sugar, and, when it is lukewarm, half a
pint of fresh yeast. Put it in a warm place to
ferment. Pour off the thin liquor from the top,
and bottle it for use. Time to ferment, eight
hom-s. Probable cost, 3d. per pint. A cupful
of yeast will be sufficient for four quartern
loaves.
Canadian Cakes. — Mix thoroughly one
pound of the best flour, qiiarter of a jjound of
maizena, thi-ee-quarters of a pound of sugar,
and a pinch of salt. Eub in three-quarters of
a pound of butter, and add eight eggs well
beaten, half an ounce of candied peel chopped
very small, a wine-glassful of brandy, and half
a pound of currants✪ Canadian Cakes. Beat these ingi-edients
well together, and put the mixture into shallow
tins, which must be lined with paper dipped in
oil or butter, and bake in a good oven. Time
to bake, haK an hour. Probable cost, 2s. 6d.
Sufficient for fom- cakes.
:CAN
( 103 )
CAN
Canadian ; Cobbler.— Half fill a soda-
water glass with pounded ice, and add half
a small lemon sliced, a dessert-si^oonful of
sugar, and two glasses of sherry. Mix well
together, and di-ink through a straw. Time
to make, a few minutes. Probable cost, 3d.,
exclusive of the sherry. Sufficient for one
person.
Canadian Pudding.— Mix six table-
spoonfuls of maizena or Indian corn-tiour, one
quart of milk, and the thin rind of half a lemon,
in a saucepan, and let it boil, stirring all the I
time. Let it cool ; then mix with it four eggs I
well beaten, and a little sugar, and pour it into |
a well-buttered mould which has been garnished
with raisins placed in rows✪ Canadian Pudding. Steam it for two
hours, and serve with wine sauce. Probable
cost. Is. 3d. Sufficient for six persons.
Canapes. — Take slices* of the crumb of
bread about half an inch thick, and stamp them
out in rounds, ovals, or diamonds, then fry
them in boiling oil or butter till they are lightly
browned. These fonn the foundation of the
canapes. Thej'' may be seasoned and garnished
with anchovy, shrimp, or lobster paste, toasted
cheese, hard-boiled eggs, cucumbers, beetroot,
parsley, salad, cresses, celery, gherkins, pra-mis,
craj-fish, or salmon. A combination of two or
three tilings gives them a handsomer appear-
ance. They should be dished on a napkin and
garnished with parsley, &c. Time to fry, ten
minutes.
Page 307 · 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
of garlic, and put them into a quart bottle with f om- tea-spoonfuls of soy, six of walnut ketchup, and half an ounce of cayenne. Fill the bottle with vinegar, and let it remain for three weeks; then strain and bottle it for use, being careful to seal the corks. Probable cost, 7d. per pint. Sufficient for a quart.
Camp Yeast. — Boil four quarts of water with two ounces of hops and half a pound of flom- for twenty minutes, stirring it all the time. Strain the liquid, and mix with it half a pound of sugar, and, when it is lukewarm, half a pint of fresh yeast. Put it in a warm place to ferment. Pour off the thin liquor from the top, and bottle it for use. Time to ferment, eight hours. Probable cost, 3d. per pint. A cupful of yeast will be sufficient for four quartern loaves.
Canadian Cakes. — Mix thoroughly one
pound of the best flour, quarter of a jjound of maizena, three-quarters of a pound of sugar, and a pinch of salt. Rub in three-quarters of a pound of butter, and add eight eggs well beaten, half an ounce of candied peel chopped very small, a wine-glassful of brandy, and half a pound of currants. Beat these ingredients well together, and put the mixture into shallow tins, which must be lined with paper dipped in oil or butter, and bake in a good oven. Time to bake, haK an hour. Probable cost, 2s. 6d. Sufficient for four cakes.
:CAN
( 103 )
CAN
Canadian ; Cobbler.— Half fill a sodawater glass with pounded ice, and add half a small lemon sliced, a dessert-spoonful of sugar, and two glasses of sherry. Mix well together, and drink through a straw. Time to make, a few minutes. Probable cost, 3d., exclusive of the sherry. Sufficient for one person.
Canadian Pudding.— Mix six tablespoonfuls of maizena or Indian corn-flour, one quart of milk, and the thin rind of half a lemon, in a saucepan, and let it boil, stirring all the I time. Let it cool ; then mix with it four eggs I well beaten, and a little sugar, and pour it into | a well-buttered mould which has been garnished with raisins placed in rows. Steam it for two hours, and serve with wine sauce. Probable cost. Is. 3d. Sufficient for six persons.
Canapes. — Take slices of the crumb of bread about half an inch thick, and stamp them out in rounds, ovals, or diamonds, then fry them in boiling oil or butter till they are lightly browned. These fonn the foundation of the canapes. Thej'' may be seasoned and garnished with anchovy, shrimp, or lobster paste, toasted cheese, hard-boiled eggs, cucumbers, beetroot, parsley, salad, cresses, celery, gherkins, pra-mis, craj-fish, or salmon. A combination of two or three tilings gives them a handsomer appearance. They should be dished on a napkin and garnished with parsley, &c. Time to fry, ten minutes.
Records on this page
Canadian CakesCanadian Pudding