_Ingredients._—To every 5 lbs. of rhubarb pulp allow 1 gallon of cold
spring water; to every gallon of liquor allow 3 lbs. of loaf sugar,
½ oz. of isinglass, the rind of 1 lemon. _Mode._—Gather the rhubarb
about the middle of May; wipe it with a wet cloth, and, with a mallet,
bruise it in a large wooden tub or other convenient means. When reduced
to a pulp, weigh it, and to every 5 lbs. add 1 gallon of cold spring
water; let these remain for 3 days, stirring 3 or 4 times a day; and
on the fourth day, press the pulp through a hair sieve; put the liquor
into a tub, and to every gallon put 3 lbs. of loaf sugar; stir in the
sugar until it is quite dissolved, and add the lemon-rind; let the
liquor remain, and, in 4, 5, or 6 days, the fermentation will begin to
subside, and a crust or head will be formed, which should be skimmed
off, or the liquor drawn from it, when the crust begins to crack or
separate. Put the wine into a cask, and if, after that, it ferments,
rack it off into another cask, and in a fortnight stop it down. If
the wine should have lost any of its original sweetness, add a little
more loaf sugar, taking care that the cask is full. Bottle it off in
February or March, and in the summer it should be fit to drink. It will
improve greatly by keeping; and, should a very brilliant colour be
desired, add a little currant-juice. _Seasonable._ Make this about the
middle of May.
RICE BISCUITS, or Cakes.
_Ingredients._—To every ½ lb. of rice-flour, allow ¼ lb. of pounded
lump sugar, ¼ lb. of butter, 2 eggs. _Mode._—Beat the butter to a
cream, stir in the rice-flour and pounded sugar, and moisten the
whole with the eggs, which should be previously well beaten. Roll out
the paste, shape it with a round paste-cutter into small cakes, and
bake them from 12 to 18 minutes in a very slow oven. _Time._—12 to 18
minutes. _Average cost_, 9_d._ _Sufficient_ to make about 18 cakes.
_Seasonable_ at any time.