GINGER CORDIAIL.—Six lemons, 3 pounds white
sugar, $ ounce essence ginger, $ ounce essence cayenne, +
ounce tartaric acid. Slice lemons in crock, remove seeds,
pour on 5 quarts boiling water, let stand 24 hours then
strain and bottle.
COBBLERS.—Put a claret glass of claret into a
tumbler, add a teaspoon of sugar or sweeten to taste; fill
the glass with cracked ice. Mix well; adda strawberry,
bit of pineapple, or any fruit, and 2 straws. Cobblers may
be made of sherry, catawba, or any wine, using a quantity
in proportion to the strength desired. M
CLARET CUP.—One quart claret, 1 pint soda, 1 glass
478 BEVERAGES.
white curacoa, 1 glass sherry, 1 slice cucumber, juice |
lemon, sweeten to taste, ice. M. R.
CIDER CUP.—One pint cider, 1 glass (wine) sherry,
1 wineglass brandy, 4 orange, sliced rind of 1 lemon peeled
with knife, dash of sniiviees if desired and a liquor glass of
curacoa, piece of ice, sugar “to taste. M.
COFFEE.—One tablespoon of coffee for each person, 1
ego, shell and all, to every four persons, add boiling water,
let boil two minutes, remove, but keep hot, serve after
standing 20 minutes. If you have not the cream to
serve with it, scald the milk and serve hot with the coffee.
TEA.—1 teaspoon of tea to each person. Pour on boil-
ing water, place on back of stove and where it cannot boil,
covered with a cosey. Serve in 5 or 10 minutes.
ARE YOU WASTING COFFEE—Try this :—For 2
persons, 4 rounded teaspoons coffee, 4 of an egg, mix
in cup with cold water, scald coffee-pot, then add 3 cups
boiling water and let boil 3 minutes, then add 2 more cups
boiling water, stir and boil again 3 minutes, then serve
instantly, and don’t forget the cream.
TuHos. N. HOBLEY,
Tea and coffee merchant, “The Pyramids,’ Barrie.
ATHOL BROSE.—Mix ina cup of heather honey 2
glasses of old Highland whiskey and beat up in the mix-
ture the yolk of an egg. Mrs. Harrison, Toronto.
RASPBERRY ACID.--Dissolve 5 ounces tartaric
acid in 2 quarts of water, pour it upon 12 pounds red
raspberries, in a large bowl or crock. Let stand 24 hours,
strain without pressing. To a pint of this liquid add 1}
pounds of white sugar, stir till dissolved, but do not cook ;
bottle ; ready for use in a few days. Two or three table-
spoons in a glass of ice water. Miss CAMPBELL.
BEVERAGES. 479
GINGER WINE.—Three-quarter ounces essence of
ginger, # ounces essence of cayenne, $ ounce burnt sugar, 2
ounces tartaric acid, 5 pounds granulated sugar, 8 quarts
boiling water. Dissolve sugar ina little water, add the
tartaric acid and burnt sugar, then add the boiling water,
and when cool pour in essences. Let stand 24 hours; strain
and bottle. Miss L. McCarruy.
BOSTON CREAM—SumMer Drink.—Four quarts
warm water, 4 ounces tartaric acid, 4 pounds white sugar,
the whites of 6 eggs, well beaten, 14 ounces essence lemon✪ Boston Cream - Summer Drink ;
boil to a syrup, sugar and water. When nearly cool add
tartaric acid, whites of eggs and lemon. Bottle and _ seal.
A wineglass of cream toa glass of water with sufficient
baking soda to foam. Mrs. F. JACKSON.
VIENNA CHOCOLATE.—Put chocolate in oven to
soften, and then pour cold milk over it and mix well with
a whisk. Put the yolk of an egg in it after it is cooked.
Mrs. Harrison, Toronto.
GOOD CORDIAL.—Eight pounds currants, $ gallon
rye whiskey, 6 lemons, 8 ounces whole ginger, 2 quarts
water, 4 pounds loaf sugar✪ GOOD CORDIAL. Place fruit in a jar, bruise
well, then pour the whiskey on, add the lemons sliced and
the ginger well bruised, let stand 10 days, stirring every
day, strain, add sugar and water, then bottle and it is fit
for use. Mrs. H.
LEMON SYRUP.—Two ounces citric acid, 24 drachms
of oil of lemon, 3 pounds white sugar, 3 pints boiling
water✪ LEMON SYRUP. Pour lemon on the sugar, dissolve the acid in 1 pint
of the boiling water and when dissolved mix all the ingred-
ients together. When sugar has dissolved, bottle.
Miss D. A. WILLIAMS.
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Page 70 · 4 recipe records on this page
Presented as published in 1900. 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
GINGER CORDIAL.—Six lemons, 3 pounds white sugar, $ ounce essence ginger, $ ounce essence cayenne, + ounce tartaric acid. Slice lemons in crock, remove seeds, pour on 5 quarts boiling water, let stand 24 hours then strain and bottle.
COBBLERS.—Put a claret glass of claret into a tumbler, add a teaspoon of sugar or sweeten to taste; fill the glass with cracked ice. Mix well; add a strawberry, bit of pineapple, or any fruit, and 2 straws. Cobblers may be made of sherry, catawba, or any wine, using a quantity in proportion to the strength desired. M
CLARET CUP.—One quart claret, 1 pint soda, 1 glass
white curacoa, 1 glass sherry, 1 slice cucumber, juice | lemon, sweeten to taste, ice. M. R.
CIDER CUP.—One pint cider, 1 glass (wine) sherry, 1 wineglass brandy, 4 orange, sliced rind of 1 lemon peeled with knife, dash of spices if desired and a liquor glass of curacoa, piece of ice, sugar “to taste. M.
COFFEE.—One tablespoon of coffee for each person, 1 egg, shell and all, to every four persons, add boiling water, let boil two minutes, remove, but keep hot, serve after standing 20 minutes. If you have not the cream to serve with it, scald the milk and serve hot with the coffee.
TEA.—1 teaspoon of tea to each person. Pour on boiling water, place on back of stove and where it cannot boil, covered with a cosey. Serve in 5 or 10 minutes.
ARE YOU WASTING COFFEE—Try this :—For 2 persons, 4 rounded teaspoons coffee, 4 of an egg, mix in cup with cold water, scald coffee-pot, then add 3 cups boiling water and let boil 3 minutes, then add 2 more cups boiling water, stir and boil again 3 minutes, then serve instantly, and don’t forget the cream.
Thomas N. Hobley, Tea and coffee merchant, “The Pyramids,’ Barrie.
ATHOL BROSE.—Mix ina cup of heather honey 2 glasses of old Highland whiskey and beat up in the mixture the yolk of an egg. Mrs. Harrison, Toronto.
RASPBERRY ACID.--Dissolve 5 ounces tartaric acid in 2 quarts of water, pour it upon 12 pounds red raspberries, in a large bowl or crock. Let stand 24 hours, strain without pressing. To a pint of this liquid add 1} pounds of white sugar, stir till dissolved, but do not cook ; bottle ; ready for use in a few days. Two or three tablespoons in a glass of ice water. Miss CAMPBELL.
GINGER WINE.—Three-quarters ounces essence of
ginger, # ounces essence of cayenne, $ ounce burnt sugar, 2 ounces tartaric acid, 5 pounds granulated sugar, 8 quarts boiling water. Dissolve sugar ina little water, add the tartaric acid and burnt sugar, then add the boiling water, and when cool pour in essences. Let stand 24 hours; strain and bottle. Miss L. McCarthy.
BOSTON CREAM—SumMer Drink.—Four quarts warm water, 4 ounces tartaric acid, 4 pounds white sugar, the whites of 6 eggs, well beaten, 14 ounces essence lemon ; boil to a syrup, sugar and water. When nearly cool add tartaric acid, whites of eggs and lemon. Bottle and _ seal. A wineglass of cream toa glass of water with sufficient baking soda to foam. Mrs. F. JACKSON.
VIENNA CHOCOLATE.—Put chocolate in oven to soften, and then pour cold milk over it and mix well with a whisk. Put the yolk of an egg in it after it is cooked.
Mrs. Harrison, Toronto.
GOOD CORDIAL.—Eight pounds currants, $ gallon rye whiskey, 6 lemons, 8 ounces whole ginger, 2 quarts water, 4 pounds loaf sugar. Place fruit in a jar, bruise well, then pour the whiskey on, add the lemons sliced and the ginger well bruised, let stand 10 days, stirring every day, strain, add sugar and water, then bottle and it is fit for use. Mrs. H.
LEMON SYRUP.—Two ounces citric acid, 24 drachms of oil of lemon, 3 pounds white sugar, 3 pints boiling water. Pour lemon on the sugar, dissolve the acid in 1 pint of the boiling water and when dissolved mix all the ingredients together. When sugar has dissolved, bottle.
Miss D. A. WILLIAMS.
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Records on this page
Boston Cream - Summer DrinkBOSTON CREAM—Summer DrinkGOOD CORDIALLEMON SYRUP