PINOCHE.
Three cups light brown sugar, one cup milk, stir in
well and when it comes to a boil add two tablespoons
chocolate, butter size of an egg, one pound walnuts
chopped fine, stir in the last thing, beat well and spread
on plate.
HOME MADE COUGH CANDY.
Soak a gill of whole flaxseed in half a pint of boiling
water; in another dish of boiling water put a cup of
broken bits of slippery elm, and let these stand for two
hours. Then strain both through a muslin cloth into a
saucepan containing a pound and one-half of granulated
sugar. (Extract all the liquor you can). Stir the sugar
until it is melted, then boil until it turns to candy. The
juice of two lemons is added after it has cooked ten
minutes.
ORANGE- SHERBET.
To half a gallon of lemonade add the juice of four
oranges; pour in freezer and stir until thick, then stir in
the beaten whites of three eggs and one-half cup of pow-
dered sugar. Freeze hard and set aside to harden.
ALMOND KISSES.
Whip the whites of four eggs until perfectly stiff and
stir into them one-half pound of pulverized sugar, one
cup blanched and powdered almonds. Drop in spoon-
fuls on well-buttered paper about an inch apart Lay
the paper on a half-inch board and place in slow oven
until they begin to yellow.
CREME DE MEOTHE.
One quart best high proof alcohol, one cupful granu-
lated sugar, one cupful water, one-half teaspoonful pure
oil of peppermint, two-thirds teaspoonful spinach green
coloring (to be bought at all large grocers or confec-
tioners). Make a smooth syrup of the sugar by boiling
slowly in double boiler, remove from fire and add alcohol
and other ingredients; heat thoroughly together, then
strain through coarse flannel or fine double cheese cloth.
This should be a clear, fine, emerald green not too
sweet. Bottle and use as an after-dinner cordial with
shaved ice.
PUNCH (Capt. Hall).
One and one-half tablespoonfuls of lemon juice to a
tumbler of water, one heaping desertspoonful granu-
lated sugar, one pint bottle of champagne or whisky to
taste. Or, nine tablespoonfuls sugar, thirteen and one-
half tablespoonfuls lemon juice, one-half bottle cham-
pagne.
MINCE MEAT.
Simmer until tender six pounds of beef tongue and
heart. Cool in liquor in which it cooked. Chop fine
two pounds beef suet and five pounds of juicy apples,
add one pint of stock in which heart and tongue have
been, and three pounds of chopped and seeded raisins.
Wash and dry two and one-half pounds currants, a pound
of citron cut in very small dice, and one-quarter pound
each of orange and lemon peel. Next add one pound
chopped dates and one pound chopped figs. Put one
quart cooking sherry (California), and two quarts apple
cider over the fire with three pounds of light brown
sugar and one pound New Orleans molasses. To this
add one ounce each of cinnamon, cloves, allspices, one-
quarter ounce each of mace and nutmeg, with a dash of
pepper and salt to taste. Next add the grated rind of one
orange and two lemons with their juice, and a pint of the
best California brandy. Put away in covered jars. This
mince meat retails in the East at 75 cents per pint, and
will keep for years. J. B. Cutter.
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