Squeeze the juice of six oranges and three lemons. Add one and a
quarter pounds of loaf sugar and one-quarter of a pint of water, and
boil till it jellies. Have ready a quart of isinglass jelly, made
quite stiff. Put it to the syrup and let it boil up once. Then strain
it and put it in a mould.--_Mrs. V. P. M._
JELLY ORANGES.
Dissolve one package gelatine in one cup cold water, afterwards adding
two cups boiling water to thoroughly dissolve it. Add then three cups
white sugar, one-quarter teaspoonful cinnamon, grated rind of three
oranges, juice of twelve fine oranges. Strain through a flannel bag
into a pitcher, without shaking or squeezing. Extract the pulp from
the orange, by making a hole in one end of it large enough to admit a
mustard spoon. Soak the rind a few hours, and then pour the jelly into
each orange through the hole at the end. Then set aside to congeal.
Garnish with orange leaves. Cut each orange in two. A very ornamental
dish.--_Mrs. McG._
GREEN GRAPE JELLY.
Gather Catawba grapes before ripening. Pick them from the stem, wash
them, and put them in a stone jar. Set the jar in a kettle of cold
water over a hot fire. When the juice comes out of the grapes, take
the kettle off and strain the grapes. To each pint of juice put one
pound of the best loaf sugar. Boil twenty minutes in the kettle. Ripe
grape jelly may be made in the same way.--_Mrs. E._
GRAPE JELLY.
The chief art in making jelly is to boil it continuously, slowly and
gently. It will not harden well if the boiling stops, even for a few
moments. To preserve the true color and flavor of fruit in jellies or
jams, boil well before adding the sugar; in this way the water
contained in all fruit juices is evaporated. Heat the sugar before
adding it. In making grape jelly, pick the grapes from their stems,
wash them, put them over the fire in a vessel containing a little
water, to keep them from burning. Stew a few moments; mash gently with
a silver spoon, strain, and to every pint of juice, allow one pound of
white sugar. After the juice comes to the boiling point, boil twenty
minutes, pour it over the heated sugar, and stir constantly till all
is dissolved. Then fill the jelly glasses.--_J. I. M._
REMEDY FOR MOULDINESS IN FRUIT JELLIES.
Fruit jellies may be preserved from mouldiness by covering the surface
one-quarter of an inch deep with finely pulverized loaf sugar. Thus
protected, they will keep for years.--_Mrs. R. C. M. W._
TOMATO JELLY.
Take ripe tomatoes, peel them carefully, cutting out all the seams and
rough places. To every pound put half a pound of sugar. Season with
white ginger and mace. Boil to a stiff jelly, then add enough good
cider vinegar to keep it.--_Mrs. Dr. P. C._
SUGAR CANDY.
Two cupfuls sugar, one cupful water, one wineglassful vinegar, one
tablespoonful butter. Cook ten or fifteen minutes.--_Mrs. Dr. J._
_Sugar Candy._
Three cupfuls sugar, half a cupful vinegar, half a cupful water, juice
of one lemon. Boil without stirring, till brittle. Pour on a buttered
dish and pull till white and light.--_Mrs. McG._
SUGAR KISSES.
Whisk the whites of four eggs to a stiff froth and stir in half a
pound sifted white sugar. Flavor as you like. Lay it when stiff in
heaps the size of a small egg, on white paper. Lay on a board half an
inch thick and put in a hot oven. When a little yellowish, slip off
two of the kisses with a knife and join the bottom parts together.
Continue till all are thus prepared.--_Mrs. R._
NUT CANDY.
Make sugar candy by one of the foregoing receipts, but instead of
pouring it into a dish, drop it at intervals over a buttered dish. On
each bit of candy thus dropped, lay half the kernel of an English
walnut, and when a little cool, pour half a spoonful of sugar candy on
top. Candy of almonds, pecans, or palm nuts may be made by the same
recipe.--_Mrs. S. T._
CREAM CANDY.
Two pounds of sugar, half a cup water, two tablespoonfuls vinegar, one
tablespoonful butter. Boil twenty minutes. Season with lemon or
vanilla, just as you take it off. Put in a dish and stir till
cold.--_Mrs. McN._
MOLASSES CANDY.
Boil one quart molasses in a rather deep vessel. Boil steadily,
stirring from sides and bottom. When a little, poured in a glass of
cold water, becomes brittle, it is done. Pour in a buttered dish and
pull as soon as cool enough to handle, or you may stir in, when it is
nearly done, some picked kernels of the common black walnut. Boil a
little longer, pour on a buttered dish, and cut in squares just before
it gets cold.--_Mrs. S. T._
CARAMELS.
One cake (half a pound) of Baker's chocolate broken up, four pounds
brown sugar, half a pound fresh butter, one pint of milk. Pour the
milk in a preserving kettle and pour the other ingredients into this.
Let it boil at least half an hour, stirring frequently. When done, a
crust of sugar will form on the spoon and on the side of the kettle.
Pour in a large tablespoonful extract of vanilla, take from the fire
and stir rapidly till it begins to thicken like mush. Then pour
quickly into buttered dishes or pans, and when nearly cold cut into
small squares.--_Mrs. S. T._
_Caramels._
Three pounds white sugar, half a pound of chocolate, one pint milk,
six ounces of butter. Boil three-quarters of an hour and stir
constantly.--_Mrs. R. C._
CHOCOLATE CARAMELS.
Two and one-half pounds of sugar, three-quarters pound of chocolate,
one quarter pound of butter, half a pint of milk or cream.--_Mrs. W.
C. R._
CREAM CHOCOLATE.
One cupful of cream, with enough white sugar to thicken it. Boil till
thick, and when cold, roll up in little balls and put them on a dish
on which has been poured some melted chocolate. Then pour over them
with a spoon some melted chocolate. When quite cool, cut apart and
trim off the edges, if uneven. This cream should be seasoned with a
few drops of vanilla and the dish should be buttered.--_Miss N._
COCOANUT CARAMELS.
One-quarter pound Baker's chocolate (half cake), one-quarter pound
butter, two pounds nice brown sugar, one teacup rich milk. Stew half
an hour or till thick. Add a grated cocoanut. Stir till it begins to
boil again. Take from the fire, stir in a tablespoonful vanilla, and
pour into buttered dishes. When cool enough to handle, make into
balls, the size of a walnut and place on buttered dishes.--_Mrs. S.
T._
_Cocoanut Caramels._
Pour a teacup of boiling milk over one-quarter cake of pounded
chocolate. Let it steep an hour, then add one and one-quarter pounds
of white sugar, and the milk of a cocoanut. Boil till perfectly done.
Then remove from the fire, adding the grated cocoanut. Season with
vanilla, pour in buttered dishes, and cut in blocks.--_Mrs. W. C._
COCOANUT BALLS.
Wet two pounds of sugar with the milk of a cocoanut. Boil and stir
till it begins to granulate. Then stir in the cocoanut grated fine.
Boil a short time longer, then pour into buttered dishes, and as soon
as it can be handled make into balls.--_Mrs. J. M._
COCOANUT DROPS.
The white part of a grated cocoanut, whites of four eggs well beaten,
one-half pound sifted white sugar. Flavor with rose water or lemon.
Mix all as thick as can be stirred; lay in heaps half an inch apart,
on paper or on a baking-pan, in a hot oven. Take them out when they
begin to look yellowish.--_Mrs. R._
ALMOND MACAROONS.
One-half pound almonds, blanched and pounded, with a teaspoonful
essence of lemon, till a smooth paste. Add an equal quantity of sifted
white sugar and the whites of two eggs. Work well together with a
spoon. Dip your hand into water and work them into balls the size of a
nutmeg. Lay them on white paper an inch apart, then dip your hand in
water and smooth them. Put them in a slow oven for three-quarters of
an hour. Cocoanut may be used instead of almonds.--_Mrs. M. G. H._
WINE.
Be sure to get perfectly ripe fruit for making wine, but do not gather
it immediately after rain, as it is watery then and less sweet than
usual.
Be very careful to stop the wine securely as soon as fermentation
ceases, as otherwise it will lose its strength and flavor. Watch
carefully to see when fermentation ceases.
Strawberry wine makes a delicious flavoring for syllabub, cake, jelly,
etc., and so does gooseberry wine. Dewberries make a prettier and
better wine than blackberries, and have all the medicinal virtues of
the latter.
The clearest wine is made without straining, by the following process:
Take a tub or barrel (a flour-barrel for instance), and make a little
pen of sticks of wood at the bottom. On top of this pen lay an armful
of clean straw. Bore a hole in the side of the tub or barrel as near
the bottom as possible, and set it on a stool or box so as to admit of
setting a vessel underneath it. After mashing the berries intended for
wine, put them on top the straw, and let the juice drain through it
and run through the hole at the side of the tub or barrel into the
vessel set beneath to catch it. Be careful to have this vessel large
enough to avoid its being overrun. Any open stone vessel not used
before for pickle will answer, or a bucket or other wooden vessel may
be used. Let the berries remain on the straw and drain from evening
till the next morning. Some persons make a slight variation on the
process above described, by pouring hot water over the berries after
putting them on the straw. After the draining is over, an inferior
sort of wine may be made by squeezing the berries.
The following process will make wine perfectly clear: To a half-gallon
of wine put two wine-glasses of sweet milk. Stir it into the wine and
pour it all in a transparent half-gallon bottle. Stop it and set it by
for twenty-four hours, at the end of which time the wine will be
beautifully clear, the sediment settling with the milk at the bottom.
Pour off the wine carefully into another bottle, not allowing any of
the sediment or milk to get into the fresh bottle. The same directions
apply to vinegar.
BLACKBERRY WINE.
Fill large stone jars with ripe black or dewberries. Cover them with
water, mash them, and let them stand several hours, or, if freshly
gathered, let them stand all night. Then strain through a thick cloth
and add three pounds white sugar to each gallon of juice. Let the wine
stand a few days in the jars, stirring and skimming each day. Put it
in a demijohn, but do not cork it up for some time.--_Mrs. M. D._
_Blackberry Wine._
Measure the berries and bruise them; to every gallon adding one quart
of boiling water. Let it stand twenty-four hours, stirring
occasionally; then strain off the liquor into a cask, adding two
pounds sugar to every gallon. Cork tight and let it stand till the
following October, when it will be ready for use without further
boiling or straining.
_Blackberry Wine._
One bushel very ripe berries makes ten gallons wine. Mash the berries
as fine as possible and pour over them a water-bucket of clear spring
water. Cover it and let it stand twenty-four hours to ferment. Next
day strain through a cloth, and to every three quarts juice add two
quarts clear cold water and five pounds common brown sugar. Pour in a
demijohn or runlet, reserving some to fill the vessel as fermentation
goes on. After six or eight days, put to every ten gallons one-half
box gelatine. After two weeks, cover the bung-hole with a piece of
muslin. Two or three weeks later, cork tightly and then leave
undisturbed for six months. After that time, bottle and seal. Superior
currant wine may be made by this recipe.--_Mrs. F._
_Blackberry Wine._
Fill a large stone jar with the ripe fruit and cover it with water.
Tie a cloth over the jar and let them stand three or four days to
ferment; then mash and press them through a cloth. To every gallon of
juice add three pounds of brown sugar. Return the mixture to the jar
and cover closely. Skim it every morning for more than a week, until
it clears from the second fermentation. When clear, pour it carefully
from the sediment into a demijohn. Cork tightly, set in a cool place,
When two months old it will be fit for use.--_Mrs. Gen. R. E. Lee._
[Copied from a recipe in Mrs. Lee's own handwriting.]
GRAPE WINE.
Take any convenient quantity of perfectly ripe grapes. Mash them so as
to break all the skins, and put them in a tub or other clean vessel,
and let them remain twenty-four hours; with a cider-press or other
convenient apparatus, express all the juice, and to each gallon of
juice thus obtained add from two to two and a half pounds of white
sugar (if the grapes are sweet, two pounds will be enough), put the
juice and sugar in a keg or barrel, and cover the bung-hole with a
piece of muslin, so the gas can escape and dust and insects cannot get
in; let it remain perfectly quiet until cold weather, then bung up
tightly. This wine will need no clarifying; if allowed to rest
perfectly still it can be drawn off perfectly clear.--_Mr. W. A. S._
_Grape Wine._
Pick the grapes from the bunch, mash thoroughly, and let them stand
twenty-four hours. Then strain and add three pounds of sugar to every
gallon of juice. Leave in a cask six months, and then bottle, putting
three raisins in each bottle.--_Mrs. R. L._
_Grape Wine._
Press the grapes, and when the juice settles, add two pounds of white
sugar to four quarts of juice. Let it stand twenty-four hours, drain,
put in a cask; do not stop tightly till the fermentation is
over.--_Mrs. R. A._
CATAWBA GRAPE WINE.
Mash ripe grapes to a pulp, and let them stand twenty-four hours. Then
squeeze through a cloth, and add two pounds of sugar to each gallon of
pure juice. Put in a cask, leave the bung out, and put coarse muslin
over the hole to admit the air. Let it stand six weeks, or till
fermentation ceases. Then close the mouth of the cask and let the wine
stand several months, after which it may be drawn off.--_Mrs. R. D._
_Catawba Grape Wine._
To every gallon of grape juice add one quart of cold, clear water, and
three pounds of "A" sugar. Pour into a runlet and let it remain
uncorked fourteen days, and then cork loosely. Add half a box gelatine
to every ten gallons, fourteen days after making it. At the end of a
month tighten the cork, then let it remain undisturbed for six months,
after which it may be carefully racked, bottled, and sealed.--_Mrs.
Dr. E._
FOX GRAPE WINE.
To every bushel of fox grapes add twenty-two quarts of water. Mash the
fruit and let it stand twenty-four hours. Strain through a linen or
fine sieve that will prevent the seed from getting through. To every
gallon of juice add two pounds of brown sugar. Fill the cask not quite
full. Let it stand open fourteen days, and then close the bung.--_Mrs.
Gen. R. E. Lee._
[The above was copied from an autograph recipe of Mrs. Lee's, kindly
furnished by her daughter.]
WILD BLACK GRAPE WINE.
Pick the grapes from the stem and cover with water. Mash and strain
immediately. Add three pounds white sugar to one gallon juice. Garden
grape wine is made in the same way. If you prefer a red wine, let the
water stand on the grapes all night. The light wine is the best,
however.
This wine has to be kept much longer than blackberry wine before it is
fit for use.--_Mrs. M. D._
NATIVE GRAPE WINE.
Pick all the perfect grapes from the bunches, wash them and pack them
down in a wooden or stone vessel. Pour over them boiling water--about
one quart to every bushel of grapes. Tie a cloth over them and let
them stand a week or ten days. Then strain it and add three pounds
sugar to every gallon juice, mixing it well. Put in demijohns and tie
a cloth over the top. Let it stand six months, and then cork it
tightly. The wine will be fit for use in nine months.--_Mrs. Dr. S._
GOOSEBERRY WINE.
To every gallon of gooseberries add three pints of boiling water. Let
it stand two days, then mash and squeeze out the juice, to every
gallon of which add three pounds of sugar. Put it in a cask and draw
off about the usual time of drawing off other wines.--_Mrs. R. T. H.
A._
CURRANT WINE.
Put three pounds of brown sugar to every squeezed gallon of currants.
Add a gallon of water, or two, if juice is scarce. It is better to put
it in an old wine-cask and let it stand a year before you draw it
off.--_Mrs. Gen. R. E. Lee._
[Copied from a recipe in her own handwriting.]
_Currant Wine._
Mash the currants well and strain through a linen towel. Add a gallon
of water to every gallon of juice. Allow three pounds sugar to every
gallon of the mixture. Put in a cask and cork loosely till
fermentation is over. Bottle in September.--_Mrs. Dr. S._
_Currant Wine._
To one gallon well picked and washed currants, add one gallon water.
Let it stand twenty-four hours, then strain through a flax linen
cloth. Add to a gallon of juice and water three pounds brown sugar.
Let it stand fourteen days in a clean, open cask.--_Mrs. Dr. E._
CHERRY WINE.
Measure the berries and bruise them, adding to every gallon one quart
boiling water. Let it stand twenty-four hours, stirring occasionally.
Then strain off the liquor, put in a jar, adding two pounds sugar to
every gallon. Stop tightly, and let it stand till the next October,
when it will be fit for use without straining or boiling.
STRAWBERRY WINE.
Mash the berries and add to each gallon of fruit a half-gallon boiling
water. Let it stand twenty-four hours, then strain and add three
pounds brown sugar to each gallon juice. Let it stand thirty-six
hours, skimming the impurities that rise to the top. Put in a cask,
reserving some to add as it escapes from the cask. Fill each morning.
Cork and seal tightly after the fermentation is over.--_Mrs. E._
ORANGE WINE.
One gallon juice of sour oranges, four gallons water, twenty pounds
sugar. Boil it and clarify with the whites of two eggs; skim the
liquid till the scum has disappeared. Pour into a vessel of suitable
size, taking the precaution to first strain it through flannel. Add
three-quarters of a bottle of raw juice and let it ferment. Bottle in
six months. Put less sugar if you prefer a wine less sweet.--_Mrs. N._
CIDER WINE.
One gallon sweet cider, three pounds sugar. Put in a cask and let it
ferment. Keep the vessel full so that it will run over. Let it stand
fifteen days. Put the corks in a little tighter every day. Let it
stand three months, then bottle and seal up.--_Mrs. E. B._
TOMATO WINE.
Pick small, ripe tomatoes off the stems, put them in a clean bucket or
tub, mash well, and strain through a linen rag (a bushel will make
five gallons of juice). Add from two and a half to three pounds brown
sugar to each gallon. Put in a cask and let it ferment like raspberry
wine. If two gallons water be added to a bushel of tomatoes, the wine
will be as good.--_Mrs. A. D._
EGGNOG.
To each egg one tablespoonful of sugar, one wine-glassful of milk, one
wine-glassful of liquor. The sugar and yolks to be well beaten
together, and the whites (well beaten) added by degrees. To twelve
eggs, put eight glassfuls of brandy and four of wine. Put the liquor
in the yolks and sugar, stirring slowly all the time; then add the
whites, and lastly the milk.--_Mrs. F._
_Eggnog._
Three dozen eggs, three pounds of sugar, half a gallon of brandy, half
a pint of French brandy, half a gallon of milk. Beat the yolks and
whites separately. Stir the sugar thoroughly into the yolks, add the
brandy slowly so as to cook the eggs, then add the milk, and lastly
the whites, with grated nutmeg, reserving enough for top-dressing.
--_Mrs. P. W._
_Eggnog._
Take any number of eggs you wish, beat the whites and yolks separately
and as light as possible. Stir into the yolks, while beating, a
tablespoonful of sugar to each egg. Then pour on the yolks and sugar a
small wine-glassful of wine, flavored with a little vanilla, to each
egg. On that pour a wine-glassful of rich milk or cream to each egg.
Beat the whites as if for cake, then beat in enough sugar to make them
smooth and stiff. Stir this into the eggnog for twenty minutes, and
grate nutmeg on the top.--_Mrs. R. C._
APPLE TODDY.
Half a gallon of apple brandy, half a pint of French brandy, half a
pint of peach brandy, half a pint of Madeira wine, six apples, baked
without peeling, one pound of sugar, with enough hot water to
dissolve it; spice, if you like. This toddy, bottled after straining,
will keep for years, and improve with age.--_Mrs. C. C. McP._
_Apple Toddy._
One gallon of apple brandy or whiskey, one and a half gallon of hot
water, well sweetened, one dozen large apples, well roasted, two
grated nutmegs, one gill of allspice, one gill of cloves, a pinch of
mace. Season with half a pint of good rum. Let it stand three or four
days before using.--_Col. S._
RUM PUNCH.
Make a rich, sweet lemonade, add rum and brandy to taste, only dashing
with brandy. It must be sweet and strong.--_Mrs. D. R._
REGENT PUNCH.
One pint of strong black tea (in which put the rind of four lemons cut
very thin). Two pounds of sugar, juice of six lemons, juice of six
oranges, one pint of French brandy, one pint of rum, two quarts of
champagne. Serve in a bowl, with plenty of ice.--_Mrs. C. C. McP._
TEA PUNCH.
Three cups of strong green tea (in which put the rind of six lemons,
pared very thin), one and one-half pound of sugar, juice of six
lemons. Stir together a few minutes, then strain, and lastly add one
quart of good rum. Fill the glasses with crushed ice when used. It
will keep any length of time bottled. Fine for hot weather.--_Mrs. A.
B._
ROMAN PUNCH.
Grate the rind of four lemons and two oranges upon two pounds of
sugar. Squeeze the juice of these, and let it stand several hours.
Strain them through a sieve. Add one quart of champagne and the
whites of three eggs, beaten very light. Freeze, and serve in hock
glasses.--_Mrs. C. C. McP._
_Roman Punch._
To make a gallon. One and a half pint of lemon juice, rinds of two
lemons grated on sugar, one pint of rum, half a pint of brandy, two
quarts of water, three pounds of loaf sugar. A pint-bottle of
champagne is a great improvement. Mix all together, and freeze.--_Mrs.
B. C. C._
BLACKBERRY CORDIAL.
Two quarts blackberry juice, one pound loaf sugar, four grated
nutmegs, one-quarter ounce ground cloves, one-quarter ounce ground
allspice, one-quarter ounce ground cinnamon. Simmer all together, for
thirty minutes, in a stewpan closely covered, to prevent evaporation.
Strain through a cloth when cold and add a pint of the best French
brandy. Soothing and efficacious in the summer complaints of children.
Dose, one teaspoonful poured on a little pounded ice, once or several
times a day, as the case may require.
Whortleberry cordial may be made by the same recipe. Good old whiskey
may be used for either, in the absence of brandy.--_Mrs. Gen. S._
_Blackberry Cordial._
Half a bushel of berries, well mashed, one-quarter pound of allspice
(pulverized), two ounces cloves (pulverized). Mix and boil slowly till
done. Then strain through homespun or flannel, and add one pound white
sugar to each pint of juice. Boil again, and, when cool, add half a
gallon best brandy. Good for diarrhoea or dysentery. Dose, one
teaspoonful or more according to age.-_Mrs. S. B._
DEWBERRY CORDIAL.
To one quart juice put one pound loaf sugar and boil these together
fifteen minutes. When cool, add one gill brandy, one tablespoonful
mace, cloves, and allspice powdered. Bottle and cork tightly.--_Mrs.
A. D._
_Dewberry Cordial._
Two quarts strained juice, one pound loaf sugar, four grated nutmegs,
one-half ounce pulverized cinnamon, one-quarter ounce pulverized
cloves, one-quarter ounce pulverized allspice. Simmer all together for
thirty minutes, in a saucepan tightly covered to prevent evaporation.
Then strain through a cloth, and, when cold, add one pint best French
brandy. Bottle and cork tightly.--_Mrs. D. R._
STRAWBERRY CORDIAL.
One gallon apple brandy, four quarts strawberries. After standing
twenty-four hours, press them through a cotton bag, and add four
quarts more of berries. After twenty-four hours more, repeat this
process. To every quart of the cordial add one pound of sugar, or
sweeten it with a syrup made as follows: two pounds sugar, one pint
water, white of one egg whipped a little--all boiled together. When
cold, add one pint syrup to one quart cordial.--_Mrs. C. F. C._
CHERRY CORDIAL.
Extract the juice from ripe Morella cherries as you would from
berries. Strain through a cloth, sweeten to your taste, and when
perfectly clear, boil it. Put a gill of brandy in each bottle, cork
and seal tightly. Will keep all the summer in a cool place. Delicious
with iced water.
CHERRY CORDIAL OR CHERRY BRANDY.