The Indian Cookery Book by - (best biographies to read .TXT) 📖

of cinnamon, three of oil of roses, and eight of oil of citron;

shake it will until the oils dissolve; then add a quart of syrup, and

filter through filtering-paper: before bottling the liqueur, stir into

it a few squares of leaf-gold cut into very little bits.

 

404.—Curacao

 

Boil a quart of water in a very clean pan, and add to it, bit by bit,

a pound of dark brown sugar-candy; when the latter is dissolved,

increase the fire and let the syrup boil up; then pour it into a deep

dish to cool, dissolve a hundred and twenty drops of oil of bitter

orange in a quart of spirits of wine sixty-two degrees overproof, and

mix with the syrup when quite cold; then filter and bottle the

liqueur.

 

This is a most difficult liqueur to filter of a clear bright colour;

indeed, all liqueurs in which essential oils extracted from peals of

the lemon tribe are used become so opaque on being mixed with syrup

that the filtering is rendered a most tedious undertaking.

 

The proportions given in the above recipes are for the production of

really good strong liqueurs, which will keep good for years, and

improve by age. Liqueurs for immediate consumption need not be made

quite so strong, two parts of syrup and one of spirits of wine will

usually be sufficient; but consumers will be the best judges of their

own tastes. A caution is very necessary against the free use of the

essential oils: they are all harmless in moderation, but poison if

used in excess, and some more powerful than others.

 

405.—Punch a la Romain

 

Squeeze the juice out of eight juicy limes and four lemons or oranges;

strain it through muslin and well mix with it two pounds of the best

loaf sugar; beat to a light froth the whites of ten fresh eggs, and

add gradually to the sugared juice; pour the whole into a pewter

vessel, and place it in a tub containing two seers of cutcha, or raw

ice, stirring it frequently to make it congeal. Ice two quarts of

champagne, and when required add it to the contents of the pewter

vessel; mix all well together, and serve in green or amber-coloured

hock glasses. The addition of a little rum is considered an

improvement.

 

406.—Mint Beer

 

Put some bruised fresh-gathered mint-leaves into a large tankard, and

pour over them a bottle of beer well iced, and a soda-water bottle of

sparkling lemonade, also well iced; or use bottled mint-juice if the

beer and lemonade have not been iced, and stir in a quarter of a pound

of crushed ice.

 

407.—Another Way

 

To the juice or bruised leaves add sufficient sugar to sweeten, and

pour into the tankard two tumblers of water and two quarts of beer;

stir and serve up with crushed ice, or cool the beer and water before

the preparation.

 

408.—Ginger Beer

 

Use bruised green ginger instead of mint, and ginger beer instead of

lemonade.

 

409.—“The Commander-in-Chief”

 

Empty into a punchbowl a quart of claret and a bottle of soda-water;

add a wineglassful of cura�ao, and sweeten to taste with sugar; then

throw in a handful of picked and bruised mint-leaves, with a seer of

crushed ice; add a quart of champagne, stir briskly, and serve up.

 

410.—Regent Punch

 

Mix a quart of sparkling champagne, a claretglassful of brandy, a

wineglassful of old Jamaica rum, and a pint of very strong /pure

green/ tea; sweeten to taste with capillaire or any other syrup.

 

411.—Milk Punch

 

Six quarts of rum and one of brandy, one quart of lime-juice, two

seers of soft sugar, three quarts of cold water, two seers of pure

milk, the rinds of forty limes, and three nutmegs will make twelve

quarts of punch, as follows:—

 

Steep for two days in a bottle of the rum the peels of the forty

limes; boil in the three quarts of water the two seers of soft sugar,

and grate in the nutmeg; pour all the rum and syrup into a large

vessel, and add gradually the quart of lime-juice and two seers of

milk, boiling hot, stirring the whole time; let it stand for an hour

or two, then strain through flannel several times until it drips

clear, and bottle.

 

412.—Another Way

 

Sixteen bottles of rum, three bottles of brandy, four bottles of

lime-juice, eight bottles of milk, twelve bottles of water, eight

seers of sugar, eight nutmegs, and the rinds of eighty limes, will

make thirty-six quarts of milk punch, but of a milder quality than the

foregoing.

 

The addition of a bottle of cura�ao to milk punch is a great

improvement; it may be added after the milk and lime-juice.

 

413.—Ginger Pop

 

Boil an ounce of well-bruised green ginger cleaned of all rind, an

ounce of cream of tartar, a pound of white sugar, some toddy, and some

of the rind and all the juice of a large lime, in four quarts of

water, for twenty minutes; when nearly cold, add a claretglassful of

good fresh toddy; let it stand for six hours, and then put into

soda-water bottles. It will fill eight or nine bottles.

 

414.—Imperial Pop

 

Take three ounces of cream of tartar, an ounce of bruised sugar, a

pound and a half of white sugar, and an ounce of lemon-juice, and pour

a gallon and a half of boiling water on them, with two tablespoonfuls

of yeast. Mix, bottle, and tie down the corks as usual.

 

415.—Negus

 

To two quarts of claret or one of port add a wineglassful of brandy,

two limes cut into thin slices, a slight grating of nutmeg, a few

cloves, cardamoms, and sticks of cinnamon, two teacupfuls of boiling

water, and two tablespoonfuls of sugar.

 

416.—Flash

 

Mix half a pint of lemon ice with a wineglassful of Jamaica rum; pour

over it, stirring briskly, a bottle of iced ginger beer; drink it

while it is effervescing.

 

417.—Sherry Cobbler

 

Pour into a tumbler two wineglassfuls of sherry, half a wineglassful

of rum, and half a wineglassful of maraschino; add half an orange

sliced fine, and fill the tumbler with crushed ice; take the

preparation through a reed, quill, or common straw.

 

418.—Apricot Effervescing Drink

 

Filter until clear a pint of the juice of bruised apricots, and make

into a syrup with half a pound of sugar; then add an ounce of tartaric

acid; bottle, and cork well. To a tumbler three parts full of water

add two tablespoonfuls of the syrup and a scruple of carbonate of

soda; stir well, and drink while effervescing.

 

419.—Mint Julep

 

Put about a dozen of the young sprigs of mint into a tumbler; add a

tablespoonful of white sugar, half a wineglassful of peach, and the

same of common brandy; then full up the tumbler with pounded ice.

 

420.—Orangeade

 

Squeeze out the juice of an orange; pour boiling water on a little of

the peel, and cover it close; boil water and sugar to a thin syrup,

and skim it; when cold, mix all together with as much water as well

make a rich drink; strain through a jelly-bag, and ice.

 

421.—Orgeat

 

Blanch and pound three-quarters of a pound of sweet and thirty bitter

almonds with a tablespoonful of water; stir in by degrees two pints of

water and three pints of milk, and strain the whole through a cloth;

dissolve half a pound of loaf sugar in a pint of water; boil, skim

well, and mix with the almond-water, adding two tablespoonfuls of

orange-flower water and a teacupful of good brandy.

 

422.—Poor Man’s Champagne

 

Put a pint of Scotch ale into a jug, and add a bottle of good ginger

beer.

 

423.—Royal Lemonade

 

Pare two oranges and six lemons as thin as possible, and steep them

four hours in a quart of hot water; boil a pound and a quarter of the

loaf sugar in three pints of water; skim it and add to the two liquors

the juice of six oranges and a dozen lemons; stir well; strain through

a jelly-bag, and ice.

 

424.—Summer Beverage

 

Pour, while hot, two quarts of barley-water, made as in recipe 426, on

the juice and rind of a lemon very thinly cut; to which add honey,

capillaire, or sugar, according to taste; let it stand one hour and

strain.

 

425.—Lemon Barley-water

 

Two tablespoonfuls of pearl barley, a quarter of a pound of lump

sugar, rather more than two quarts of boiling water, and the peel of a

fresh lemon make a pleasant drink for summer. It should stand all

night, and be strained the next morning.

MEDICINAL AND OTHER RECIPES

426.—Barley-water for the Sick Chamber

 

Mix smoothly a teaspoonful of Robinson’s patent barley and a

tablespoonful of cold spring water into a smooth paste, and gradually

add a quart of boiling water; boil it gently for ten minutes, stirring

occasionally, and strain when cold.

 

427.—To Cure the Sting of a Wasp

 

Oil of tartar or solution of potash applied to the part affected will

give instant relief.

 

428.—To Cure Deafness from Deficient Secretion of Wax

 

Mix half a drachm of oil of turpentine and two drachms of olive oil.

Put two drops into the ear at bedtime.

 

429.—Cure for Cramp in the Legs

 

Stretch out the heels and draw up the toes as far as possible. This

will often stop a fit of the cramp after it has commenced.

 

430.—Emetic Draught

 

Mix one grain of emetic tartar, fifteen grains of powder of

ipecacuanha, and an ounce and a half of water. This is commonly

employed for unloading the stomach on the accession of fevers, and in

ordinary cases.

 

431.—Another Recipe

 

Mix ten grains of blue vitriol (sulphate of copper) and two ounces of

distilled water.

 

432.—Another Recipe

 

For a draught to be taken directly, mix a scruple of subcarbonate of

ammonia, half a drachm of ipecacuanha in powder, three ounces of

peppermint water, and two drachms of tincture of cayenne pepper. In

case of poisoning, this is said to be more certain and effectual in

arousing the action of the stomach than either of the preceding

draughts.

 

433.—Cure for Tic-doloreux or Neuralgia

 

Mix half a pint of rose-water and two teaspoonfuls of white vinegar.

Apply it to the part affected three or four times a day: fresh linen

should be used at each application. This will, in two or three days,

gradually take the pain away.

 

At least three hundred “infallible cures” for tic-doloreux have been

discovered, but the disease arises from such various causes that no

remedy can be relied upon. Carbonate of iron cures one; quinine,

another; upon a third neither has any effect. The remedy above

suggested, although safe and simple, takes time to afford relief. Ten

to twenty drops of Collis Browne’s chlorodyne have been found from

repeated experience to afford nearly instantaneous relief, and in some

cases subject to periodical return to have effected almost perfect

cures.

 

434.—To Cure Hiccough or Hiccup

 

This spasm is caused by flatulency, indigestion, and acidity. It may

generally be relieved by a sudden fright or surprise, or the

application of cold, also by swallowing two or three mouthfuls of cold

water or a teaspoonful of vinegar, or by eating a small piece of ice,

taking a punch of snuff, or anything that excites coughing.

 

435.—Cure for Colds

 

Total abstinence from liquid food of any kind for a day or two (known

as the dry system) has been known to cure coughs and colds where it

has been persevered in.

 

436.—Mixture for Recent Coughs

 

Mix five ounces of honey, a quarter