Into a cup put 1 teaspoon of the powder ; add 1 tablespoon of
boiling water and mix thoroughly, then add equal parts of boiling
water and boiled milk, sugar to taste. Boil it 2 or 3 minutes and
serve.
Chocolate.
Scrape fine 1 ounce of Baker's chocolate and add to it 2 table-
spoons granulated sugar. Put in a saucepan with 1 tablespoon hot
water. Stir over a hot fire until smooth, then' stir it all into 1 quart
of boiling milk. Mix well and serve at once with whipped cream
on top of each cup.
Ohooolate.
Put 1 quart of new milk in bucket and place in pot of hot
water. Dissolve 1 bar of chocolate in milk over boiling water, re-
move from fire, and when nearly cold add 1 well-beaten yolk, stir-
ring briskly. Add chocolate to milk and cook about 30 minutes.
Chum milk with churner while boiling. Serve whipped cream on
top of each cup.
To Make Ohooolate.
•
Have new milk in a bucket set in hot water. Dissolve choco-
late in a little milk over boiling water; take it off and let it get
nearly cold, and beat into it yolk of 1 egg. Pour this into the milk
beating again. Have your churner, and chum all the time it is on the
fire.
20
BEVEIRA
**Thau cans't not reach the light that I shall findy
A generous soul ia sunshine to the mind,"
—NORWARD.
Currant Wine.
The currants must be thoroughly ripe. Stew, mash and strain
them; to 1 quart of fruit add ^ pint of water and % of a pound
of granulated sugar. ✪ Currant WineMix well and pour into a clean cask, leaving
open the bunghole, but cover with coarse muslin. Leave for 30 days
to ferment, then add a little brandy or good whisky and bottle.
Florida Orange Wine.
Select perfect oranges and wipe with a wet cloth, remove the
yellow rind in thin pieces and squeeze out the juice and strain
through a fine sieve. Measure juice and allow for each gallon of
juice 3 pounds of granulated sugar, 1-3 of a gallon of cold water,
the white and shell of 1 egg✪ Florida Orange Wine. Put water on with the sugar, egg and
crushed shell, stir every few minutes until egg begins to harden;
boil until syrup looks clear. Strain the syrup and pour it upon the
orange rind and leave 12 hours. Strain it the second day and put
into a tight cask; for 10 gallons wine use 1 small cake of com-
pressed yeast. Leave unstopped until fermentation ceases, which is
known by the hissing sound having stopped. Put in the bung
and leave for 9 months, then add 1 tumbler of brandy to each gal-
lon of the wine, bottle and leave for 60 days. It is then ready to use.
Baisin Wine.
Two pounds of raisins, 2 gallons boiling water, 1 pound of gran-
ulated sugar, 1 lemon. Seed the raisins and chop them and put in
a stone jar with the boiling water, sugar and juice of lemon. Stir
daily for 7 days, then strain, bottle and put in a cool place for about
10 days. It is then ready for use.
Grape Wine.
Remove grapes from stem, wash and mash. Let stand 1 night,
then squeeze throu^rh bai?. To 1 jjrallon of juice add 1 quart water
and 3 pounds granulated sugar. Put in demijohns, covering with
cloth. Reserve some of the juice to refill the demijohns during fer-
mentation. Let remain 1 month, then cork securely and it is ready
for use.
(306)
KENTUCKY RECEIPT BOOK. 307
Blackberry Cordial.
"Wash and pick 1 gallon berries.- Put in preserving kettle and
mash with wooden spoon. Let them boil, then strain through bag.
To each pint of juice add % pint of water, 1 pound of granulated
sugar, 1 ounce whole cloves, 1 ounce mace, ^ ounce cinnamon, 1
grated nutmeg, 1 ounce of powdered sugar. Boil half an hour, then
strain through bag. "When cold add to each pint of cordial 1 gill
of brandy. Keep in a cool place.
Sherry Cobbler.
Page 185 · 2 recipe records on this page
Presented as published in 1903. 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
Into a cup put 1 teaspoon of the powder ; add 1 tablespoon of boiling water and mix thoroughly, then add equal parts of boiling water and boiled milk, sugar to taste. Boil it 2 or 3 minutes and serve.
Chocolate.
Scrape fine 1 ounce of Baker's chocolate and add to it 2 tablespoons granulated sugar. Put in a saucepan with 1 tablespoon hot water. Stir over a hot fire until smooth, then stir it all into 1 quart of boiling milk. Mix well and serve at once with whipped cream on top of each cup.
Chocolate.
Put 1 quart of new milk in bucket and place in pot of hot water. Dissolve 1 bar of chocolate in milk over boiling water, remove from fire, and when nearly cold add 1 well-beaten yolk, stirring briskly. Add chocolate to milk and cook about 30 minutes. Chum milk with churner while boiling. Serve whipped cream on top of each cup.
To Make Chocolate.
•
Have new milk in a bucket set in hot water. Dissolve chocolate in a little milk over boiling water; take it off and let it get nearly cold, and beat into it yolk of 1 egg. Pour this into the milk beating again. Have your churner, and chum all the time it is on the fire.
BEVERAGES
*"Thou can'st not reach the light that I shall find; A generous soul is sunshine to the mind."
—NORWOOD.
Currant Wine.
The currants must be thoroughly ripe. Stew, mash and strain them; to 1 quart of fruit add ^ pint of water and % of a pound of granulated sugar. Mix well and pour into a clean cask, leaving open the bunghole, but cover with coarse muslin. Leave for 30 days to ferment, then add a little brandy or good whisky and bottle.
Florida Orange Wine.
Select perfect oranges and wipe with a wet cloth, remove the yellow rind in thin pieces and squeeze out the juice and strain through a fine sieve. Measure juice and allow for each gallon of juice 3 pounds of granulated sugar, 1-3 of a gallon of cold water, the white and shell of 1 egg. Put water on with the sugar, egg and crushed shell, stir every few minutes until egg begins to harden; boil until syrup looks clear. Strain the syrup and pour it upon the orange rind and leave 12 hours. Strain it the second day and put into a tight cask; for 10 gallons wine use 1 small cake of compressed yeast. Leave unstopped until fermentation ceases, which is known by the hissing sound having stopped. Put in the bung and leave for 9 months, then add 1 tumbler of brandy to each gallon of the wine, bottle and leave for 60 days. It is then ready to use.
Baisin Wine.
Two pounds of raisins, 2 gallons boiling water, 1 pound of granulated sugar, 1 lemon. Seed the raisins and chop them and put in a stone jar with the boiling water, sugar and juice of lemon. Stir daily for 7 days, then strain, bottle and put in a cool place for about 10 days. It is then ready for use.
Grape Wine.
Remove grapes from stem, wash and mash. Let stand 1 night, then squeeze through bag. To 1 gallon of juice add 1 quart water and 3 pounds granulated sugar. Put in demijohns, covering with cloth. Reserve some of the juice to refill the demijohns during fermentation. Let remain 1 month, then cork securely and it is ready for use.
(306)
Blackberry Cordial.
"Wash and pick 1 gallon berries.- Put in preserving kettle and mash with wooden spoon. Let them boil, then strain through bag. To each pint of juice add % pint of water, 1 pound of granulated sugar, 1 ounce whole cloves, 1 ounce mace, ^ ounce cinnamon, 1 grated nutmeg, 1 ounce of powdered sugar. Boil half an hour, then strain through bag. "When cold add to each pint of cordial 1 gill of brandy. Keep in a cool place.
Sherry Cobbler.
Records on this page
Currant WineFlorida Orange Wine