Domestic Cookery by Elizabeth Ellicott Lea

Author:Elizabeth Ellicott Lea
Language: eng
Format: epub
Tags: recipe, recipes, cookbook, cook, cooking, easy, quick, cheap, meals, dishes, food, fish
ISBN: 9781781664667
Publisher: Andrews UK
Published: 2012-06-13T04:00:00+00:00

CORDIALS, WINES, VINEGAR, PICKLES, &c.

Peach Cordial.

Put a gallon of peach brandy into a wide-mouthed vessel, and five pounds of fine flavored peaches, cut from the stone; boil five pints of water with two pounds of loaf-sugar and a pound of peaches, till it is a clear and rich syrup; pour this boiling hot on the brandy and stir it well; put in two dozen peach kernels, blanched and pounded, and a little mace; let it stand three weeks covered tight--at the end of which time, bottle it for use. It is a nice seasoning for cake.

Quince Cordial.

Grate the quinces and strain them; to every quart of juice, put a pound of loaf-sugar and a pint of spirits; boil, strain and bottle it.

Cherry Cordial.

Mash and strain the cherries, boil the juice, and to a gallon, put two pounds of sugar, and half a pint of spirits; the sugar should be boiled in it; skim and strain; when cold, bottle it.

Lemon Brandy.

Have a bottle three-quarters full of brandy; when you use lemons for other purposes, pare off the yellow skin very thin, cut it small and drop it in the bottle, till you get it full. Be careful not to put in any of the tough white part, as that will give it a bitter taste; cork the bottle and keep it to season cakes and puddings.

Rose Brandy.

Fill a large bottle with damask rose leaves, picked while they are fresh; fill the bottle with brandy, or good spirits of any kind; cork it tightly and set it away for use. It will bear filling up several times.

Blackberry Cordial.

Mash and strain the blackberries; put the juice on to boil in a brass or bell-metal kettle; skim it well, and to each gallon of juice put three pounds of sugar and a quart of spirits; bruise some cloves and put in. This is valuable as a medicine for children in summer.

Rose Water.

Gather the damask rose leaves; have a tin pan that will fit under your warming-pan; wring a thin towel out of water, spread it over the pan, and put rose leaves on this about two inches thick; put another wet towel on top of the leaves, and three or four thicknesses of paper on it; put hot embers in the warming-pan, and set it on top of the paper, propped up so as not to fall; when you renew the coals, sprinkle the towel that is at the top of the rose leaves; when all the strength is out of the leaves, they will be in a cake; dry this, and put it in your drawers to scent the clothes; put another set of leaves in, sprinkle the towels, and so till you have used up all your rose leaves. Rose water is a very nice seasoning for cake or pudding; it should be kept corked tightly.

Cologne.

Put into a bottle half an ounce of oil of lavender, one drachm of oil of rosemary, two of essence of lemon, two of essence of bergamot,

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