The Indian Cookery Book - - (readera ebook reader .txt) 📗
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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 RECIPES426.—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
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