Soyer's standard cookery

One ounce of dried bay-leaves, half an ounce of dried thyme, one ounce of coriander, one ounce of cinnamon, one and a half ounces of grated nutmeg, one ounce of cloves, one ounce of root ginger, three-quarters of an ounce of mace, two ounces of mixed pepper (half black and half white), and half a teaspoonful of cayenne pepper. Put all these into a mortar and pound them until able to pass through a very fine sieve. Put the powder into an airtight box or bottle and keep dry, using as required. To Make Spice Salt. For seasoning meat, game pie, forcemeat, etc. Mix two ounces of the above powder with twelve ounces of well-dried salt. Keep airtight in a dry place. Aromatic Herbs for Flavoring consist of parsley, chervil, pimpernel, sage, basil, rosemary, sweet marjoram, thyme and bay. Cinnamon, ginger, juniperberries, nutmegs, clove, mace and vanilla. Also Seville orange and lemon rind. The two last yield their flavors by grating the rind. (See pp. 392 and 393.) Saline Seasoning. Salt, spiced salt, saltpetre, malt vinegar, French vinegar, tarragon vinegar, white vinegar and lemon juice. Peppercorns, ground or crushed, or pepper. Mignonette, paprika, curry, cayenne, and compound spices. Pungent Flavorings. Onions, shallots, garlic, chives, horse-radish, all of which are used judiciously according to taste (a little is always better than a large quantity). Bouquets Garnee. Faggots — commonly called bouquets garnee — are usually composed of two sprigs of parsley well washed, one bayleaf, and one sprig of thyme, tied tightly together in a bunch or bouquet. VARIOUS FRUIT BEVERAGES. For Lemonade. Take two cups of sugar, one cup of lemon juice, one and a half pints of water. Make syrup by boiling sugar and water twelve minutes; add lemon juice, cool, and dilute with ice-water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as needed. Lemonade. (Another Method.) Peel six lemons free from pith, cut the peel up in small pieces, and put them with two cloves into a bottle, with half a pint of hot water, and place in a bain-marie, or stewpan, with boiling water, and let it stand by the side of the fire for one or two hours, taking care it does not boil; remove it and let it remain until cold; then take half a pint of fresh lemon juice, half a pint of sugar, that will make the same quantity of syrup — to which add a few drops of orange-flower water; add the infusion of the rind, stir well together and add two quarts of cold water. The acidity of some lemons is greater than others, in which case, and also if using lime juice, more sugar must be used. Cold Punch. Proceed as above for lemonade, but add one pint of sugar to half a pint of lemon juice, one pint of pale brandy, one pint of pale rum, one tablespoonful of arrack, and five quarts of cold water; let it remain some time before it is decantered. Port Wine Negus. Take one quart of new port wine, of a fruity character, one tablespoonful of spirit of cloves, one teacupful of sugar, one lemon sliced, half a nutmeg grated; pour over these two quarts of boiling water. White Wine Fillip. Take one bottle of sherry or Madeira, or champagne, or any other good white wine, a gill of Noyeau or Maraschino, the