Cassell's dictionary of cookery

Imperial Drink. — Put half an ounce of cream of tartar into a large jug, which should be well heated first, add the lind of a largo lemon, a quarter of a pound of lump sugar, and about three pints of boihng water from the kettle. Cover closely, and let the jug stand near the fire for an hour or so. Stir the liquid occasionally while hot, and when quite cold and clear, pour off from the sediment. This is a cooling and pleasant drink for the summer. Probable cost, 3d. Imperial Gingerbread.— Take twelve ounces of dried flour, and blend with it six ounces of butter. Make into a paste with a pint of cream and six ounces of treacle stirred together by degrees before being added to the flour; the cream is liable to get turned if thia is not carefully done. Strew in an ounce of caraway seeds, with a quarter of a pound of sugar, and half an ounce of powdered ginger. The paste should be stiff'. AYhen cut into shapes, stick candied orange or lemon peel on the top, and bake on a tin plate, well buttered. Time, ten to fifteen minutes to bake. Probable cost, 2s. 6d. for this quantity. IMP ( 324 ) IND Imperial Gingerbread (another way). ■ — .V.c Gingerbread, imperial. Imperial Punch, Cold.— Cut a pineapple into very thin sHces, and slice also four closelj'^-peeled China oranges, leaving none of the white pith attached to the orange-slices. Put the slices into a bowl. Extract the flavour from an inch length of vanilla, and a piece of cinnamon, about a drachm in weight, by heating them in a quart of water with the peel of a Seville orange, liub off the rind of a lemon on a lump or two of sugar, and squeeze the juice from four lemons into the bowl, adding tne sugar with more lemon-juice to make half a pound, then strain in the vanilla Uquid, and cover to get cold. When quite cold mix a bottle each of rum, hock, and champagne, with a pint of seltzer water. Stir well, and serve in champagne glasses, cold. Imperial Schmarn. ^Separate the yolks from the whites of five eggs, whisk the yolks with a pint of cream, and froth the whites, which will be required when all the other ingredients are mixed. Add to the yolks four ounces of fine flour — made sweet with a tablespoonful of double-refined sugar — an ounce of sultana raisins, the same of blanched almonds, chopped, and, lastly, the frothed whites, which should be stirred in gently with the rest. Have ready hot, in a clean stewpan, two ounces of butter, pour in the schmirn or batter, let the fire be brisk, and allow it to colour well, but not to burn ; then with an iron spatula, or fork, tear the schmarn lightly apart, and allow it to set and brown again, when the same crumbling or tearing process is to be repeated ; and when it has encrusted a second time, break it up smaller, and serve without delay, with pounded sugar and vanilla mixed together strewn over the top. Probable cost. Is. lOd. Imperial Soup. — To a pint of strong well-flavoured stock mix five beaten eggs, a little nutmeg, and salt to taste. Stir the liquid, and fill a well-buttered basin or mould. Put on the lid closely, that no water may enter, and plunge the mould into it, boiling. In an hour it will be ready for use, and may be sliced thinly, or cut into small pieces. Serve in a tureen of clear soup. Probable cost, Is. 3d. Sufficient for two quarts of soup, and eight or ten persons.