Cassell's dictionary of cookery

home. Take half a pound of iron nails, wash them clean, and leave them exposed to the air and dew for a few hours in some place where they will take a little rust without being defiled by blacks, then put them iuto a jar capable of holding three or four pints ; fill it up with raia or river water, which has been poured high from one vessel into another, in order to aerate it. Let it stand thirty-six hours, when it will be ready for use. A wine-glassful ought to be taken twice a day, a quarter of an hour after meals. Champagne Cream.— Beat the yolks of five eggs very thoroughly, and add by degrees some finely-pounded white sugar, sufficient to make it stiff and firm. Then add a bottle of champagne, keep on stirring till it is all mixed. Last of all, put in a table-spoonful of brandy. Put the cream into a glass jug, and serve it in champagne glasses. Time, a quarter of an hour. The probable cost will depend upon the price of the champagne. Sufficient for half a dozen persons. Champagne Cup. — Pour a bottle of champagne into a silver or glass cup, large enough to hold three quarts. Add to this two bottles of soda or seltzer water, a table-spoonful of brandy, and sixteen ounces of pounded ice. Stir it well with a silver spoon, and add, last of all, a table-spoonful of finely-sifted sugar. Be careful, when putting in the sugar, that the wine does not overflow. A little cucumber-rind is by some persons considered an improvement. Time, a few minutes. Sufficient for a party of nine or ten. Champagne, Currant.— Put four pounds of loaf sugar into a saucepan with six quarts of water ; skim it well, and boil it till it is a clear syrup ; pour it over a quart of white and a quart of red currants, which have been stripped from the stalks. Let it stand for one hom- and a half, then stir in two table-spoonfuls of yeast. Let it remain for two days, stirring it frequentl)', pass it through a coarse bag into a small cask, and fine it with a quarter of an ounce of isinglass. Probable cost, currants, 4d. or 6d. per quart. Champagne, English.— The yellow hairy gooseberries are the best for this purpose. They should be taken when they are fully grown, but before they are in the least ripe. Reject aU unsound or bruised fruit, and pick off the stalks and heads. Bruise a gallon of fruit so as to burst the berries without breaking the seeds. Be careful that the tub in which they are placed is scrupulously clean. Pour over them a gallon of water, and let them stand iu a warm place for forty-eight hours, stirring them frequently, until all the juice and pulp are separated from the rest of the fruit. Strain the liquid, pressing the pulp with a wooden spoon till it is quite dry. Pour it upon four pounds of coarse sugar, and let it stand three days more, still stii'ring it frequently, then strain it through a coarse bag into a cask, and mix with it a cupful of the best gin. Let it stand twelve months, then bottle it. It must be bottled in the spring. If it is not quite clear, it may bo fined with a little isinglass ; half an ounce is enough for four gallons. After the bungs are CHA (116) CHE driven in tightly, a vent-hole should be made in the cask. Probable cost of gooseberries, Is. per gallon.