94. +Essence of Lemon.+-- Grate the rind of 12 lemons; put this in a
bottle with 1 pint alcohol and 1 teaspoonful lemon oil; cork bottle
tightly; set in a warm place; shake every day and after 2 weeks it
will be ready for use.
95. +Essence of Vanilla.+-- Take 1 ounce vanilla beans; split each
bean in two (lengthwise); then cut into small pieces; put these into
a large bottle with 1 pint alcohol and 1 pint water; cork the
bottle, not too tightly; set in a warm place for 3 weeks and shake
it once every day; it will them be ready for use.
96. +Bischof Essence.+-- Pare off the peel of 12 green oranges; put
them with 1 bottle of good rum in a glass jar that is used for
preserving fruit; let it stand 24 hours; then pour the essence
into small bottles and set in a cool place for further use; 2
tablespoonfuls to 1 bottle of claret are sufficient.
97. +Essence of Oranges.+-- Pare off the peel of 8 yellow and 4 green
oranges; put them in a large bottle or glass jar with 1 quart
arrack; set in a warm place for 2 weeks; then strain through
filtering paper, put into small bottles and set them in a cool place
for further use; 2 tablespoonfuls essence are sufficient for 1
bottle wine.
98. +Peach Essence.+-- Dissolve 1 fluid dram oil of bitter almonds in
7 pints rectified spirits of 90 per cent.; allow the solution to
stand for a few days and then filter it; put away in well corked
bottles.
99. +Bitter Almond Essence.+-- Dissolve 1 fluid dram oil of bitter
almonds in 3 quarts rectified spirits of 90 per cent. and store the
fluid for some time before using it.
100. +Coffee Essence.+-- Pour 3 pints rectified spirits of 90 per
cent. over 5-1/4 ounces finely roasted and ground coffee; let it stand
for several days, draw off the fluid and filter.
101. +Cherry Essence.+-- Press out the flesh of ripe cherries; let
the mass stand quietly in a moderately warm room until the pure
juice has separated from the pulp; then place the mass in a bag,
press the juice out, let it stand for a few hours longer and add an
equal quantity of rectified spirits of 90 per cent.
102. +Strawberry Essence.+-- Bruise 4-1/2 pounds wild strawberries; pour
3 quarts spirits of 90 per cent, over the mass; let it stand for
some time and filter. The product will be about 1 gallon of
strawberry essence.
103. +Raspberry Essence.+-- Crush 2 pounds ripe raspberries; press
them out and add 2 quarts rectified spirits of 90 per cent.
104. +Rose Essence.+-- Dissolve 2 fluid drams rose oil in 1-1/3 quarts
rectified spirits of 90 per cent. and filter the solution.
105. +Orange Blossom Extract.+-- Pour 1-1/4 pints boiling milk over
10-1/2 ounces fresh orange blossoms; place same over the fire and let it
boil up; then add 3 quarts rectified spirits of 90 per cent.; mix it
thoroughly, add 2-1/2 pints champagne and filter.
106. +Orange Peel Extract.+-- Crush in a stone mortar the rind of 12
oranges with some sugar; place the mass into a glass jar; add 1/3
gallon of rectified spirits of 90 per cent.; let it stand for 4
days; then decant the clear liquid and filter it; put away in well
corked bottles.
107. +Italian Meringue.+-- Whites of 5 eggs beaten to a stiff froth,
1 pound sugar, 1 teaspoonful vanilla extract, 3/4 cup water; put sugar
and water over the fire in a saucepan (one of agateware is best);
stir until sugar is dissolved; next put saucepan over the fire and
boil till the sugar begins to foam; then take some of the boiling
sugar in a spoon and blow it; if it flows off the spoon in large
bubbles it is ready to use; wipe the rim of saucepan clean with a
damp cloth and remove the sugar from fire; let it cool for 2
minutes; then pour it slowly into the beaten whites, stirring
constantly.
108. +Meringue.+-- 1/2 pound powdered sugar and the whites of 5 eggs;
carefully separate the whites from the yolks; put the whites in a
deep kettle for 15 minutes on ice; then whip it with an egg beater
to a stiff froth; mix in slowly the sugar and use at once. This
meringue is used for ornamenting puddings and cakes.
109. +Spinach Green (for coloring).+-- Wash a few handfuls spinach,
press it out and pound in a mortar to a pulp; then press out the
juice in a cloth; put the spinach liquid in a small saucepan; put it
for a few minutes over the fire; as soon as the liquid curdles pour
it on a fine sieve; let the water run off and the green which
remains press through a fine sieve and put it in a well covered
glass till wanted. Spinach green is used for coloring creams or
puddings.
110. +Sugar Color.+-- Place a saucepan with 1 pound sugar and 1/2 pint
water over the fire and boil till the sugar is dark brown and nearly
black; then add 1 pint boiling water; stir until all the sugar is
well dissolved; boil it for a few minutes; then remove from fire and
put it into a well corked bottle. This color is used for coloring
soups, sauces and sometimes jellies.
111. +Lemon Sugar.+-- Grate the rind of 12 lemons; mix the grated
lemon peel with 1 pound powdered sugar; put into well closed jars
and set in a cool place; is used for cake sauces and puddings
instead of freshly grated lemon peel.
112. +Vanilla Sugar.+-- Split the vanilla bean, lengthwise, in two;
put some granulated sugar on a plate and scrape the seed out of the
vanilla bean; mix it with the sugar and put away in a well closed
jar.
113. +Red Sugar.+-- Sift out all the fine part of 1/2 pound granulated
sugar; put the sugar on a piece of thick brown paper, drop a few
drops of cochineal over the sugar and rub it with the hands till the
sugar becomes a red color.
114. +Green Sugar+ is prepared in the same manner as the foregoing,
but care must be taken to use only green vegetable coloring.