|
Classic
Cook Books
< last page | next page >
page 106
curds and set them away to cool; eat them with sweetened cream and nutmeg.
Rennet Wine for cold Custards or Curds.
Rub the salt from a nicely dried rennet, and cut it up; put it in a bottle, and
fill it up with good wine. If care is taken to keep it filled up, it will last
for several years, to make cold custard and cheese curds.
To Preserve Milk to use at Sea.
To every quart of new milk put a pound of loaf-sugar; let it boil very slowly in
an iron pot, over clear coals, till it is as thick as thin cream--stirring it
all the time; pour it out in a pitcher, and stir till it is cold; put in
bottles, cork it tight, and put sealing wax over the corks; it must be shaken
before it is used.
SYRUPS, ICES.
Lemon Syrup.
Clarify a pound of loaf or Havana sugar, or if you wish to make a large
quantity, allow half a pint of water to every pound of sugar, and boil it,
skimming it when the scum arises, until it is of the consistency of honey; then
to every pound of sugar, add an ounce of tartaric acid. If you do not find it
sour enough, after it has stood two or three days, add more of the acid. If you
like the taste of oil of lemon, add a few drops. A small quantity of the syrup
prepared in this way, poured into cold water, makes a refreshing drink in warm
weather.
< last page | next page >
Classic
Cook Books
|
