Honeycomb Cream.— Strainandsweeten
libei-ally the juice of two large lemons and
a Seville orange. Put it into a glass dish.
Boil a pint and a half of thick cream✪ Honeycomb Cream. Pour it
into a heated teapot. Put the glass dish con-
taining the juice on the ground, and pour the
cream on it very slowlj^, and from a good
height, so as to froth it well. Let it stand
until cold. It should be well stirred at ttible
before sen-ing. This is the old-fashioned way
of preparing honeycomb cream, but a better
plan is to whisk the white of an egg and a
little sugar with the cream, then, as the froth
rises, to take it off and lay it upon the lemon-
juice until all the cream is used. Honeycomb
cream should be made the day before it is
wanted, and put at once into the dish in which
it is to remain. Time, an hour or more to pre-
pare. Probable cost, 3s. Sufficient for six or
seven persons.
Honeycomb Gingerbread {see Gin-
gerbread, Honeycomb).
Honeycomb, Lemon {see Lemon Honey-
comb).
Honeycomb, To Keep.— Put the honey-
comb as whole as possible into a large jar. Set
it aslant, so that the thin part may drop off.
HON
( 318 )
HOB,
Cover it closely, to exLiude the air, and store it
ill a«cool, dry place. It may thus be kept good
for some months.
Honey Noyau, for Flavouring.—
Blanch and pound an ounce of sweet almonds
and two ounces of bitter almonds; mix with
them a pound of sifted sugar, and pour over
them two pints of gin mixed with half a pint of
milk, which has been boiled with a large table-
spoonful of honey, and allowed to cool. Add the
thin rind and strained juice of a large lemon, and
j)0ur all into a good-sized bottle. Shake the
mixture frequently. In twelve days it will be
ready for use. Filter through blotting-paper,
and keep in bottles securely corked. Probable
cost, Is., exclusive of the gin. Sufficient for a
little more than three pints of flavouring.
Honey, Orange Marmalade with
(see Orange Marmalade with Honey).
Honey, Vinegar made from. — A
strong and excellent vinegar may be made from
honey. Dissolve two pounds of pure honey in
half a gallon of water. Put it into a small
cask and leave the hole uncorked, merely cover-
ing it with a piece of muslin to preserve the
liquid from dust, &c. Expose it to the heat of
the sun — the hotter the better — and in about
six weeks it will be ready for use. Probable
cost, 2s. Sufficient for nearly tliree quarts of
vinegar.
Hop Salad (a German recipe). — Take
some young hops before they are leafy. Boil
them in a little salt and water, and when they
are partially cooked, but not quite tender, drain
and dry them thoroughly, and pour over them
a salad-dressing made with lemon-juice instead
of vinegar.
Hop Tea. — Put the hops into a covered
jug with boiling water, in the proportion of
an ounce of hops to a pint of water. When
cold, pour off the liquid and bottle for use. A
quarter of a pint taken fasting is often found
"beneficial in attacks of indigestion. If double
the quantity of hops is used, it wiU be an ex-
cellent tonic. Sufficient for a pint of the tea.
Page 725 · 1 recipe record 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
Honeycomb Cream.— Strain and sweeten liberally the juice of two large lemons and a Seville orange. Put it into a glass dish. Boil a pint and a half of thick cream. Pour it into a heated teapot. Put the glass dish containing the juice on the ground, and pour the cream on it very slowly, and from a good height, so as to froth it well. Let it stand until cold. It should be well stirred at table before serving. This is the old-fashioned way of preparing honeycomb cream, but a better plan is to whisk the white of an egg and a little sugar with the cream, then, as the froth rises, to take it off and lay it upon the lemon juice until all the cream is used. Honeycomb cream should be made the day before it is wanted, and put at once into the dish in which it is to remain. Time, an hour or more to prepare. Probable cost, 3s. Sufficient for six or seven persons.
Honeycomb Gingerbread {see Gingerbread, Honeycomb).
Honeycomb, Lemon {see Lemon Honeycomb).
Honeycomb, To Keep.— Put the honeycomb as whole as possible into a large jar. Set it aslant, so that the thin part may drop off.
HON
( 318 )
HOB,
Cover it closely, to exclude the air, and store it in a cool, dry place. It may thus be kept good for some months.
Honey Noyau, for Flavouring.—
Blanch and pound an ounce of sweet almonds and two ounces of bitter almonds; mix with them a pound of sifted sugar, and pour over them two pints of gin mixed with half a pint of milk, which has been boiled with a large tablespoonful of honey, and allowed to cool. Add the thin rind and strained juice of a large lemon, and pour all into a good-sized bottle. Shake the mixture frequently. In twelve days it will be ready for use. Filter through blotting-paper, and keep in bottles securely corked. Probable cost, Is., exclusive of the gin. Sufficient for a little more than three pints of flavouring.
Honey, Orange Marmalade with
(see Orange Marmalade with Honey).
Honey, Vinegar made from. — A
strong and excellent vinegar may be made from honey. Dissolve two pounds of pure honey in half a gallon of water. Put it into a small cask and leave the hole uncorked, merely covering it with a piece of muslin to preserve the liquid from dust, &c. Expose it to the heat of the sun — the hotter the better — and in about six weeks it will be ready for use. Probable cost, 2s. Sufficient for nearly three quarts of vinegar.
Hop Salad (a German recipe). — Take some young hops before they are leafy. Boil them in a little salt and water, and when they are partially cooked, but not quite tender, drain and dry them thoroughly, and pour over them a salad-dressing made with lemon-juice instead of vinegar.
Hop Tea. — Put the hops into a covered jug with boiling water, in the proportion of an ounce of hops to a pint of water. When cold, pour off the liquid and bottle for use. A quarter of a pint taken fasting is often found "beneficial in attacks of indigestion. If double the quantity of hops is used, it wiU be an excellent tonic. Sufficient for a pint of the tea.
Records on this page
Honeycomb Cream