My Pet Recipes, Tried and True Part 25

Ten lemons, one gallon of whisky, six ounces of root ginger, (to be bruised) and put with the whiskey on the lemons, after cutting them up in slices, and left for three weeks. Then take five pounds of white sugar, and pour over it three pints of boiling water, and put on the fire until it is melted. When it is cold, pour over the lemons, having first strained them, bottle and cork tight.

GRAPE JUICE.

MRS. GEORGE LAWRENCE.

To ten pounds grapes (Concord), two pounds white sugar, wash grapes, cover them with water in preserving kettle, and boil for thirty minutes, strain through coa.r.s.e cheese cloth, let cool, add sugar, boil twenty minutes longer, and bottle while _boiling hot_, and cork and seal with sealing wax.

GRAPE WINE.

MRS. E. A. PFEIFFER.

Take fresh blue grapes, stems must be green, mash well, put in preserving pan, and warm, not boiling heat, strain, first through cheese cloth, then through flannel, return to pan, sugar to taste, bring to boiling heat, bottle while hot, cork well and seal. Have kept it over a year without any fermentation. Original.

GRAPE JUICE.

MRS. J. MACNAUGHTON.

Pick over and wash your grapes. Concords are said to be preferable. Put them in your porcelain kettle with just enough water to prevent sticking. When the skins crack remove from fire, pour into a flannel bag, not more than a quart at once, and press out the juice. Add nearly half as much sugar as juice and return to the kettle. When the sugar is all dissolved and the juice boiling, pour into cans and seal. Pint cans are preferable; when opened this can be diluted with water to suit the taste, and will keep perfectly sweet for several days if kept in a cool place.

RASPBERRY ACID.

MRS. GEORGE M. CRAIG.

Dissolve five ounces of tartaric acid in two quarts of water, pour it on twelve pounds of red raspberries in a large bowl, let it stand twenty-four hours, strain it without pressing: to a pint of this liquor, add one and a half pounds of white sugar, stir until dissolved, bottle but do not cork for several days, when it is ready for use two or three tablespoons in a gla.s.s of ice water will make a delicious drink.

RASPBERRY VINEGAR.

MRS. STUART OLIVER.

Cover with vinegar and let them stand about a week, stirring every day, then strain the fruit and to each pint add a pound of sugar. Boil till it seems as a syrup about one half an hour, bottle, cork when cold.

LEMON SYRUP.

MRS. THOM.

One pound powdered frosting sugar, one quarter pound tartaric acid, one quarter pound carbonate of soda, forty drops essence of lemon. Add the latter to the sugar, mix well. Having dried it well pa.s.s it through a sieve, and keep in a closely corked bottle. A teaspoonful will suffice for a tumbler of water.

LEMON SYRUP.

MRS. FARQUHARSON SMITH.

Two ounces citric acid, one ounce tartaric acid, one half ounce epsom salts, five pounds white sugar. Grate the rind of three lemons, juice of six lemons, three pints boiling water, when cold add the whites of two eggs well beaten, strain through muslin, and then bottle.

LEMON SYRUP.

MRS. ARCHIBALD LAURIE.

One quart juice of fresh lemons, the yellow skin only of six lemons, one quart boiling water, four pounds white sugar. Let it stand for twenty-four hours. If not quite dissolved melt over a gentle heat.

Filter through a jelly bag and bottle tightly corked, will keep for three months in a cool place.

COOKING FOR THE SICK.

NOURISHING CREAM FOR CONVALESCENTS.

MRS. BLAIR.

Beat the yolks of four eggs, three tablespoonfuls of sugar, and the rind (grated lightly), and juice of an orange, or lemon. Add a teaspoonful of powdered sugar to the whites of the eggs and beat until stiff. Place the vessel containing the beaten yolks in a pot of boiling water, cook gently, stirring all the time. When it begins to thicken stir in the whites of the eggs until thoroughly mixed, then put it to cool. Serve in small gla.s.ses.

BEEF TEA FOR INVALIDS.

MRS. W. COOK.

One pound lean beef and one pound veal, cut up small, and put in a wide mouthed jar. Pour two winegla.s.ses of cold water or wine on it, one teaspoon salt, and a little mace if liked. Cork the jar well and tie a bladder over it. Place the jar in a deep saucepan of cold water which must not be allowed to cover the cork. Let it boil slowly four hours or more and strain through a sieve. One tablespoonful of this is equal to a cup of ordinary beef tea.

CALF'S FOOT JELLY.

Make your stock of calves feet and two ox feet. Add to it if very firm a pint of water, juice of four lemons and rind of two, five eggs, sh.e.l.ls and all, whites beaten well, one ounce cinnamon, one ounce cloves, sugar to taste, about one and one half pounds and one bottle of sherry. Put all into the pan and stir well. Let it boil a minute or two and then throw in a cup of cold water, cover closely for ten minutes, skim and run through the bag.

GRUEL.

MRS. SMYTH.

One large cup oatmeal, cover with cold water, stir well and let stand a few minutes. Strain, adding a little more boiling water or half milk, to the water strained. Stir it until it comes to the boil. Cook five minutes or longer. When ready for serving, add a little salt, sugar and nutmeg.

BAKED LEMON FOR A COLD.

MRS. SEPTIMUS BARROW.

Dose a teaspoonful. Bake a lemon till soft, take out all the inside, and mix with as much sugar as it will hold, strain and stand till cold when it will jelly.