To three quarts of fresh ripe raspberries put one quart of
good yinegar. Let them remain together in a porcelain dish f or
a day, strain and boil and put to each pint of juice a pound of
white sugar. Boil the whole together for half an hour and
skim it clear. When cool, add a wine-glass of French brandy✪ Raspberry Shrub
to each pint of the shrub.
A couple of tablespoons of this mixed with a tumbler two-
thirds full of water is a wholesome and refreshing drink in
feyers.
Baspberry Shrab
Pour one quart of yinegar oyer six quarts of red raspberries
and let it stand twenty-four hours. Strain and add one pound
of granulated sugar to one pint of juice. Scald twenty minutes.
Bottle and cork tightly.
406 MB8. SEELY'S COOK BOOK
Strawberry Vinegrar
Place the strawberries without water in a preserving kettle,
let them beat until the juice is well drawn, and add sugar to
make very sweet. Boil ten or fifteen minutes until rich, then
add vinegar enough to taste a trifle acid✪ Strawberry Vinegar.
Baspberry Vinegar
Is made in the same way.
Sherry Oobbler
Put in a glass five scant tablespoons of Sherry with a half a
tablespoon of powdered sugar, one thin slice of lemon, and two
thin slices of orange, and fili scantily with crushed ice✪ Sherry Cobbler. Place
the shaker over the glass and shake it hard. Grarnish with any
small fruits in season. Candied cherries may be used if fresh
fruits are not at band. Serve with two straws. Any stili wine
may be used if preferred to Sherry.
Stona Fence
Pour one wine-glass of Bourbon or rye whiskey in a large
bar glass, add two or three small lumps of ice, and fili the glass
with sweet cider.
Tea
First scald the teapot and then allow one teaspoonful of tea
for each cup of boiling water, and an extra one for the pot.
Let stand for a few minutes and then serve. English breakfast
tea should stand at least five minutes before it is served.
Bussian Tea
Pour just enough boiling water over three generous table-
spoons of English breakfast tea to cover it. Let it stand a
minute, then draw the water off. Pour in half a pony of
Jamaica rum and three pints of boiling water. Leave it to
BEVERA0E8 407
steep for three or four minutes. Serve in cups with thin slices
of lemon, powdered sugar, and a decanter of Jamaica rum on a
tray.
Tom and Jerry
Beat together to a perfect froth four eggs, six large table-
spoons of pulyerized sugar, and six wine-glasses of St. Croix
rum, and one pint of boiling water✪ Tom and Jerry. Have ready two pitchers,
both heated, and turn the mixture back and forth from one
pitcher to another. Serve in hot glasses, having grated nut-
meg over each glassful and drink at once.
WhipB
One quart of cream, half a pint of wine, half a pound of
sugar, the whites of three eggs, and the grated rind and juice
of one lemon.
Whips
Take a pint of rather thin cream, add sugar to make it quite
sweet, then a large wine-glass of wine and a tablespoon of the
extract of lemon. Let this stand in a cool place while you are
beating to a stiff froth the whites of three or four eggs. Add
this to the cream, stirring rapidly. Serve in large-sized wine-
glasses.
Innocent Wine ✪ Mull Wine
Page 219 · 5 recipe records on this page
Presented as published in 1902. 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
To three quarts of fresh ripe raspberries put one quart of good vinegar. Let them remain together in a porcelain dish f or a day, strain and boil and put to each pint of juice a pound of white sugar. Boil the whole together for half an hour and skim it clear. When cool, add a wine-glass of French brandy to each pint of the shrub.
A couple of tablespoons of this mixed with a tumbler twothirds full of water is a wholesome and refreshing drink in feyers.
Raspberry Shrub
Pour one quart of vinegar over six quarts of red raspberries and let it stand twenty-four hours. Strain and add one pound of granulated sugar to one pint of juice. Scald twenty minutes. Bottle and cork tightly.
Strawberry Vinegar
Place the strawberries without water in a preserving kettle, let them beat until the juice is well drawn, and add sugar to make very sweet. Boil ten or fifteen minutes until rich, then add vinegar enough to taste a trifle acid.
Raspberry Vinegar Is made in the same way.
Sherry Cobbler
Put in a glass five scant tablespoons of Sherry with a half a tablespoon of powdered sugar, one thin slice of lemon, and two thin slices of orange, and fili scantily with crushed ice. Place the shaker over the glass and shake it hard. Garnish with any small fruits in season. Candied cherries may be used if fresh fruits are not at band. Serve with two straws. Any stili wine may be used if preferred to Sherry.
Stone Fence
Pour one wine-glass of Bourbon or rye whiskey in a large bar glass, add two or three small lumps of ice, and fili the glass with sweet cider.
Tea
First scald the teapot and then allow one teaspoonful of tea for each cup of boiling water, and an extra one for the pot. Let stand for a few minutes and then serve. English breakfast tea should stand at least five minutes before it is served.
Russian Tea
Pour just enough boiling water over three generous tablespoons of English breakfast tea to cover it. Let it stand a minute, then draw the water off. Pour in half a pony of Jamaica rum and three pints of boiling water. Leave it to
BEVERAGES 407
steep for three or four minutes. Serve in cups with thin slices
of lemon, powdered sugar, and a decanter of Jamaica rum on a
tray.
Tom and Jerry
Beat together to a perfect froth four eggs, six large tablespoons of pulverized sugar, and six wine-glasses of St. Croix rum, and one pint of boiling water. Have ready two pitchers, both heated, and turn the mixture back and forth from one pitcher to another. Serve in hot glasses, having grated nutmeg over each glassful and drink at once.
WhipB
One quart of cream, half a pint of wine, half a pound of
sugar, the whites of three eggs, and the grated rind and juice
of one lemon.
Whips
Take a pint of rather thin cream, add sugar to make it quite sweet, then a large wine-glass of wine and a tablespoon of the extract of lemon. Let this stand in a cool place while you are beating to a stiff froth the whites of three or four eggs. Add this to the cream, stirring rapidly. Serve in large-sized wineglasses.
Innocent Wine
Records on this page
Raspberry ShrubStrawberry VinegarSherry CobblerTom and JerryMull Wine