Weekly Roundup - Living On Nothing Edition [Survival Today

http://www.seasonalchef.com/recipe25.htm

Three Apple Chutneys

Indian Apple Chutney
Apple-Lovage Chutney
Apple-Cranberry Chutney

Indian Apple Chutney

1 lb cooking apples
1 lb onion, chopped
2 garlic cloves, crushed .
3/4 c golden raisins
2 tsp. salt
1 1/2 cup sugar
2 1/2 cup malt vinegar
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. ground ginger
1 tsp. mustard seeds
1/4 tsp. dry mustard
1 tb tomato paste

1. Peel, core and coarsely chop apples.

2. Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar.

3. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed.

4. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a time, leaving 1/4” headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars.

5. Process 10 minutes in a boiling-water bath.

NOTE: This chutney improves if stored at least 3 weeks before serving. Garnish with an Italian parsley sprig, if desired, and serve as an accompaniment to curries or with crusty bread and cheese. Makes about 3 pint jars.

Apple-Lovage Chutney

6 cups apples, cored and chopped
1 cup lovage, fresh
1 medium sweet red pepper, cored, seeded and chopped
1 medium red tomato, cored, peeled, chopped
1 medium green tomato, cored, chopped
1 medium onion, peeled and chopped
3 garlic cloves, minced
1 cup golden raisins
1/4 c fresh ginger, peeled, minced
1 cup light brown sugar, packed
1 cup white wine vinegar
1 tb mustard seeds
1 tsp. celery seeds

1. Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and simmer, uncovered, stirring frequently, for 45 minutes, or until thickened.

2. Prepare jars, lids and boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lid securely.

3. Place jars in boiling water bath, and when the water returns to the boil, process for 15 minutes.

Apple-Cranberry Chutney

2 cup peeled, chopped Rome apples (about 2 medium)
1 cup cranberries
1/4 cup golden raisins
2 tb brown sugar
1 tb grated orange rind
2 tb cider vinegar
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon

1. Combine all ingredients in a non-aluminum saucepan.

2. Place over high heat. Bring to a boil. Stir constantly.

3. Reduce heat and simmer uncovered for 15 minutes or until apples are tender.

4. Remove from heat and let cool. With knife blade in processor, add cranberry mixture.

5. Process, pulsing 1 or 2 times until combined. Place in a medium bowl.

6. Cover and chill.

2,601 posted on 09/20/2009 12:33:30 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

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Two Ways to Use Up Overripe Stone Fruit

Dead Ripe Fruit Vinaigrette
Corn Pancakes with Maple-Stone Fruit Compote

It’s nearly impossible to pass up the juicy, just-picked peaches, plums, apricots and other stone fruits offered up by the bushel at farmers markets this time of year. So don’t be surprised if you return from an excursion to the market with armloads. The only problem is that the fruit’s very ripeness demands that it be eaten within days. There are ways out of this predicament.

One idea came in the form of a vinaigrette recipe included in a package of salad mix sold by Stone Free Farm at the Menlo Park farmers market. Dubbed “Flea Street Mix,” it has been the house salad mix for Flea St. Cafe in Menlo Park for years. The mix changes with the seasons but usually has 20 to 30 lettuces, greens and herbs. “Because of its complexity, [the mix] lends itself to light, not cloying, vinaigrettes. In the summer or fall, we infuse fresh fruit into our standard salad dressing, enhancing rather than masking the lovely quality of this very special salad mix,” reads the flyer, which offered the following recipe.

Dead Ripe Fruit Vinaigrette

About 1/2 cup very ripe fruit—strawberries, blackberries, peaches, apricots, nectarines or tomatoes
2 cloves garlic
1/4 cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
Salt, freshly ground pepper and a pinch of fresh herbs to taste

1. In a food processor or blender, puree the fruit and garlic. Add the remaining ingredients, seasoning with salt, pepper and herbs.

The Border Grill, a Santa Monica restaurant, pleased a crowd at the Santa Monica farmers market last summer with this recipe that calls for very ripe stone fruit. “We’ve made these easy pancakes at the market before and sold out in minutes,” says the restaurant’s co-proprietor, Mary Sue Milliken.

Corn Pancakes With
Maple-Stone Fruit Compote

Pancakes:
2 cups finely ground cornmeal
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons baking soda
1/2 cup all-purpose flour
4 ounces buttermilk
1/4 to 1/2 cup milk
Butter or oil for coating

Compote:
2 1/2 cups very ripe assorted stone fruit (peaches, plums, apricots and cherries)
3/4 cup maple syrup

1. Combine the fruit and maple syrup in a bowl and serve at room temperature, or reserve in the refrigerator for a few hours or overnight.

2. Make a thin batter, fry on both sides and serve with Maple-Stone Fruit Compote.

2,602 posted on 09/20/2009 12:35:54 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.seasonalchef.com/recipe13.htm

Three Fiery Chile Sauces

Island Seasoning
Essential Habanero Hot Sauce
Hot Salad Dressing
The habanero is one of the hottest peppers on earth. It is apparently one of the trendiest as well. In The Pepper Pantry: Habaneros, their little book on the pepper, Dave DeWitt and Nancy Gerlach, assert that “the previously obscure habanero has become the designer chile of choice in the United States” in the past decade.

Many times hotter than a jalapeno, the habanero is legendary for its fiery character. But it is the pepper’s unique taste and reputedly apricot-like aroma that makes it so highly prized in sophisticated kitchens and has led to an “explosion” of processed products and recipes making use of the tiny peppers.

The good news for those wanting to find out what this buzz is all about without wiping out their taste buds is that the pepper’s heat “can easily be tempered by other ingredients.”

The book contains a detailed history of the pepper, a description of the many different varieties of habaneros and other habanero lore from the Caribbean, where the pepper florished after it was introduced to the islands thousands of years ago from its point of origin in the Amazon basin.

The following recipes are for two Caribbean habanero sauces, the first rated medium hot, the second extremely hot.

Island Seasoning
(makes 1 pint)

3 cloves of garlic, peeled and left whole
1 carrot, peeled and cut into thin strips
4 branches fresh thyme
3 whole habanero chiles
2 tbs chopped chives
6 whole black peppercorns
1 pint white vinegar

1. Place all the ingredients, except for the vinegar, in a sterilized jar. Pour the vinegar over the mixture and allow to steep for 1 week before using.

Essential Habanero Hot Sauce

1 ½ cups chopped carrots
1 onion, chopped
1 ½ cup lime juice
3 cloves garlic, minced
2 tsp salt
1 cup chopped habanero chiles, about 12 chiles

1. Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft. (Adjust the heat by adding fewer habaneros – not by increasing the carrots, as this can alter the flavor.)

2. Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.

3. Pour in sterilized jars and refrigerate.

Recipes reprinted with permission from
The Pepper Pantry: Habaneros, by Dave DeWitt
and Nancy Gerlach, Copyright 1997, Celestial Arts,
P.O. Box 7123, Berkeley, CA, 94707. Available
through this Web site or from your local
bookstore, or call 800-841-2665.
Nancy Gerlach is a California refugee who settled in the Southwest and embarked upon a love affair with chile peppers. She is former food editor of Chile Pepper magazine and author of five books on chiles: Fiery Cuisines, Fiery Appetizers, Just North of the Border, The Whole Chile Pepper Book and The Habanero Cookbook.

“I grew up in Southern California and loved Mexican food, but when I moved to New Mexico, I got into chiles in a big way,” she said in a recent interview. “In Southwestern and tropical cooking, you use the chiles as an ingredient, rather than as a seasoning. It’s a way of life.”

Nancy Gerlach’s main sales pitch for chiles is that they are good for you. “Chiles are very healthy because they replace salt and fat in a meal, but are still very high in flavor,” she says.

Here, for example, is salad dressing with minimal oil but no shortage of taste.

Hot Salad Dressing

1 tsp ground cayenne
2 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
1/2 cup catsup
3/4 cup cider vinegar
1 tbsp vegetable oil
1 tsp sugar
1/2 tsp dry mustard
2 cloves garlic, finely chopped
1 tbsp chopped fresh parsley
Freshly ground black pepper

1. In a food processor or blender, puree the fruit and garlic. Add the remaining ingredients, seasoning with salt, pepper and herbs.

2,603 posted on 09/20/2009 12:37:40 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.seasonalchef.com/recipe10.htm

Two Takes on Jalapeno Peppers

Jalapeno Jelly
Jalapeno and Cilantro Soup

‘There are hundreds of pepper flavors in the world – don’t be afraid to try them all!” advises Robert Berkley, author of Peppers: A Cookbook.

That’s brave advice, given that some peppers are hot enough to set the partaker’s culinary tract afire. But Berkley helpfully arranges the 49 recipes in the book by the degree of heat of the finished dish. If you don’t have an iron-clad throat, you can skip the back section of the book, home of such “very hot” concoctions as Cayenne Mayonnaise and Habanero Pepper, Onion and Coriander Chutney.

To further help in distinguishing mild, medium and hot peppers, the book contains full-color photographs of 19 common varieties, as part of an introductory section filled with tips on how to select and prepare them.

The following recipe comes from the “medium” section of the book.

Jalapeno Jelly
(makes 1-1/2 cups)

6-8 fresh jalapeno peppers, seeded and chopped
2 cups white vinegar
½ cup sugar

1. Place all ingredients in a nonreactive saucepan and bring to a boil. Reduce to low heat and simmer for about an hour, until mixture is thick.

2. Cool slightly and puree in a blender or food processor. Pour into a jar and allow to cool completely. Cover and refrigerate overnight before serving. Will keep for several weeks in the refrigerator.

Reata restaurant, in Fort Worth, Texas, apparently hasn’t heard Gerlach’s explanation that the chief virtue of peppers is that they are low-fat fare. The restaurant’s recipe for creamy jalapeno and cilantro soup is regularly reprinted, in response to readers’ requests, in the Fort Worth Star Telegram. It tips the scales at more than 900 calories per cup.

Jalapeno And Cilantro Soup

2 tbsp corn oil
3 jalapenos, diced
1/2 Spanish onion, diced
1 avocado, peeled and diced
16-ounce can tomatoes in juice, diced
8 cups heavy cream
Salt, to taste
Black pepper, to taste
White pepper, to taste
1/2 tsp finely diced garlic
1/2 bunch chopped cilantro
1. Heat oil and saute jalapenos and onion. Add avocado and tomatoes and their juice and bring to a boil.

2. Add all remaining ingredients and reduce, over a happy simmer, by 25 percent. You’ll end up with about 8 to 8-1/2 cups.

3. Adjust seasonings and stir in cilantro. Serve immediately.

4. If you prepare this soup in advance, reheat in the top of a double boiler and don’t stir in the cilantro until ready to serve.

http://www.seasonalchef.com/Ross.htm

Beyond Bok Choy
By Rosa Lo San Ross
BUY BOOK

A Handy Guide to Asian Vegetables

It is the fact that “Chinese cabbage” isn’t really cabbage at all that prompted Rosa Lo San Ross to write her latest cookbook, Beyond Bok Choy. The book is an attempt to sort out that and other sources of pervasive confusion about Chinese vegetables.

It is long and narrow in shape, designed to be slipped into a pocket or bag to take on an excursion to the market. The book has about 50 large, vivid photos of Chinese greens, squashes, tubers and shoots with the name of each in English and two Chinese dialects. The text and recipes describe what they are and what to do with them.

So what is “Chinese cabbage”? It is not true cabbage, a crop that ascended from a European weed. Cabbage has been grown in China for at least 2,000 years, but the weed is unknown in Asia, so the cabbage must have been carried in from Europe. The tight-heading crop that has come to be known as Chinese cabbage, some botanist have concluded, is a cross between bok choy and a turnip. The crop comes in a myriad of variations, four of which Ross included in her book: flat cabbage, flowering cabbage, bamboo mustard cabbage and wrapped heart cabbage.

Along with Chinese cabbage and bok choy, Chinese broccoli is one of the most widely available Asian vegetables, and can generally be found at any farmers market displaying other Asian vegetables. The “beef with broccoli” on the menu of every Chinese restaurant in the country served with non-Chinese broccoli is but a shadow of the dish with the genuine Chinese vegetable, Ross writes.

Authentic Beef with Chinese Broccoli

1-1/2 pounds Chinese broccoli (gai lan)

For the marinade:

1 tbs dark soy sauce
1 tbs cornstarch
2 tsp dry white wine
1 pound flank steak
3 tbs vegetable oil
1 garlic clove, minced
1 tsp minced fresh ginger
1 scallion, green and white parts minced
1 tbs dark soy sauce
1/4 cup unsalted or low-sodium chicken stock or water
1 tbs brandy
1/2 tsp sugar
2 tsp roasted sesame oil
1. Wash the broccoli well in cold water, separating the leaves and the tender hearts and the stalks. Peel the thicker stalks, if necessary,. Set aside.

2. Make the marinade. Mix the soy sauce, cornstarch, and wine in a bowl. Slice the beef across the grain into 1/4-inch-thick pieces about 1-1/2 inches long. Combine with the marinade and let stand at least 10 minutes.

3. Heat 1 tbs oil in a wok and stir-fry the broccoli stalks, about 30 seconds to 1 minute, then add the leaves and hearts and stir-fry another 30 seconds, tossing frequently. Remove to a bowl and set aside.

4. Return wok to the heat and add the remaining 2 tbss oil. Over medium-high heat, stir-fry the garlic, ginger, and scallion for 30 seconds, or until aromatic. Add the beef and stir-fry until browned, tossing frequently. Add the soy sauce, stock, brandy, and sugar, then the broccoli, tossing to blend and heating the broccoli. Turn off heat, drizzle with sesame oil, and serve.

http://www.seasonalchef.com/greens2.htm

To Pep Up Greens, Add Citrus Fruit

Here’s a nutrition tip from Greens Glorious Greens! (St. Martin’s Press, 1996): add a source of vitamin C to iron-rich foods to increase the amount of iron the body can absorb. The following recipe puts the principle to work.

Shredded Beets and Greens
with Sliced Oranges

1 pound beet greens (2 to 3 bunches)
1 tbs extra virgin olive oil
1 medium onion, sliced into thin half-moons
1 cup coarsely grated beets
1 orange, peel and pith removed

Dressing

1/4 cup freshly squeezed orange juice (1 orange)
1 tsp prepared mustard
1 tbs olive oil
pinch of salt
1. Cut off the beets, then separate the leaves from the stems at the base of the leaf. Discard the stems. Wash the leaves well and cut into strips about 1/2 inch side. Set aside.

2. Heat oil in a large skillet. Add onions and saute for 5 to 8 minutes, until soft and translucent.

3. Meanwhile, peel and coarsely grate the beets with a hand grater or in a food processor. Add the beets to the onions and saute for about 2 minutes.

4. Add the greens and stir well. Cover and cook on medium-low heat for 8 to 10 minutes, until greens are tender.

5. Cut between membranes of the orange to section. Set aside. Mix together the orange juice, mustard, olive oil, and salt. Drizzle over cooked beets and beet greens just before serving. Top with orange sections. Serve hot.
Carol Gelles included another citrus-and-greens ensemble in her new cookbook, 1,000 Vegetarian Recipes (Macmillan, 1996). “This unusual combination is surprisingly nice,” she writes. For a variation, use brussel sprouts instead of broccoli, she suggests.

Broccoli With Orange and Almonds
1 orange
1/4 cup slivered almonds
1-1/2 tbs butter or margarine
3 cups broccoli florets
1 tbs water
1/4 tsp salt, or to taste
1. Grate the orange to yield 1/2 tsp orange rind. Using a sharp knife, cut away all the white pith. Remove the orange segments from the membrane be slicing between segment and membrane. (Reserve 1 tbs of the juice that falls during this process.) Set aside the segments, juice and rind.

2. In a dry skillet over medium heat, stir the almonds until most are lightly browned, about 2 minutes; remove from skillet and set aside.

3. In a large skillet, melt the butter or margarine over medium-high heat. Add the broccoli; cook, stirring, just until it turns bright green, about 3 minutes. Add the water, orange juice, and rind; cook, stirring, until combined. Add the orange segments, almonds, and salt. Cook, stirring, until heated through.

2,604 posted on 09/20/2009 12:55:36 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.seasonalchef.com/tips5.htm

Tips on Greens

* Use strong-tasting accompaniments

Even the authors of a book entitled Greens Glorious Greens! have to admit: greens, by themselves, just don’t cut it. “Most greens need a little help, a little company, to taste good,” write the authors, Johanna Albi and Catherine Walthers. In fact, greens need quite a lot of help. Dressings and accompaniments should be strong-tasting, such as vinegar, lemon juice, garlic, leeks, raisins, or olives; or crunchy, such as nuts or sesame seeds; or at least colorful, such as beets, radicchio or carrots.

* Eat the young ones raw

All greens including the spiciest and bitterest —such as red mustard and dandelions — are edible raw when they’re babies. Even in mature form, the mildest greens — such as spinach and chard — can still make do with minimal if any cooking. In contrast, the strongest greens at maturity may need to be cooked twice counting a blanching.

* Don’t steam them

Steaming and greens don’t mix, for reasons explained by Harold McGee in On Food and Cooking. An acid in the greens is activated by heat. Unless it is washed away, it destroys the chlorophyll, turning the greens a dingy gray.

* A better way of blanching

Blanching is an age-old way to pretreat tough, spicy greens, which happens to minimize the problem with acid buildup in steamed greens. The trouble with blanching is that the procedure leaches out nutrients and besides, bringing a big pot of water to boil takes time. Hence Albi and Walthers recommend a compromise that they call “shallow blanching” — pre-cooking in just 2 cups of water per pound of greens for three to 10 minutes.

* A surprising ‘green cocktail’

The concentrated broth left over after shallow blanching is concentrated enough to drink. “In cooking classes when we serve this ‘green cocktail,’ students are surprised at how good it tastes,” Albi and Walthers write.

* Eat greens, live longer

Greens are chock full of beta-carotene, with the darkest greens having the most. For supplying these presumed cancer-fighting antioxidants, vitamin supplements are no match for vegetables, according to the latest data. Scientists now know that other phytochemicals work in concert with beta-carotene. And some of these compounds haven’t even been identified yet. Many greens have a nutritional bonus: high levels of calcium.

2,605 posted on 09/20/2009 1:00:25 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.seasonalchef.com/historical4.htm

Two Old Ideas for Using Peaches
A century ago both Los Angeles and San Francisco were vying for the title of culinary capital of the world, with L.A.’s boosters making their case in the Landmarks Club Cookbook and a fan of San Francisco making the plug for his favorite city in Bohemian San Francisco.

Here are dueling peach recipes from the two books, with the first recipe from the Landmarks Club Cookbook and the second (along with the recipe for zabaione) from Bohemian San Francisco.

Landmarks Club Cookbook
(Los Angeles, 1903)

Bohemian San Francisco: Its Restaurants and Their Most Famous Recipes
(San Francisco, 1883)

Candied Peaches
(Mexico)

Take 25 large peaches and let them lie in water for a little while; then remove the down by rubbing with a cloth. Stone them and put them in a kettle with two lbs granulated sugar – a layer of peaches and a layer of sugar — add one-half pint water and place on a moderate fire. When the syrup is thick, take off the fire, and put peaches and syrup together in a dish. Flatten the peaches with a wooden spoon and turn from time to time, putting them in a place where the sun will shine on them. When they are nearly dry roll in colored sugar. They will keep a long time.

Peaches a la Princesse

Halve six fine peaches, not too ripe, and place ina sauce pan with concave side up. Take one peach, peeled, and mince with a dozen macaroons, adding the yolk of an egg and half an ounce of sugar. Mix all well together and with this fill the half peaches. Moisten all with half a cup of white wine and sprinkle with sugar. Bake in a hot oven ten minutes and pour over zabaione and serve. This will make a most delicious dessert dish.

Zabaione

Beat together, hard, for six minutes, six eggs and four teaspoonsful of powdered sugar in a double boiler and place over a gentle fire, never ceasing to whip until the contents become stiff enough to sustain a coffee spoon upright in the middle. While whipping add three wineglassfuls of Marsala and one liqueur glass of Maraschino brandy. Pour into tall glasses or cups and serve either hot or cold.

http://www.seasonalchef.com/historical5.htm

The ‘Only Competent Book’ on Vegetables
In the crowded field of chroniclers of cuisine in California, Jules Arthur Harder may rank as the most pompous. He was chef de cuisine at the Palace Hotel in San Francisco in the 1880s, the latest stop in a glittering career cooking in all the leading capitals of Europe, when he started work on his magnum opus, grandly entitled “The Physiology of Taste: Harder’s Book of Practical American Cookery (in Six Volumes).”
The Physiology of Taste: Harder’s Book of Practical American Cookery (in Six Volumes)
(San Francisco, 1885)

Nevermind that he never got past the first of the six, there wasn’t a hint of self-doubt in the preface to Vol 1, which was published in San Francisco in 1885.

” ‘What’ – the reader may exclaim – ‘Another book on cookery!’ “ he wrote in the first sentence (an observation that sounds a bit ironic today, more than 4,000 volumes about just California food and wine later). Harder asserted that virtually all of the literature on cooking published to date was a morass of misinformation. His series would “dissipate this fog enveloping the literature of the kitchen.” Referring to himself in the third person, he went on to assert that the author was confident, “fearless of successful contradiction, that the result of his labors will be the only competent treatise – applying culinary science especially to the material conditions of this country – ever written.”

It’s no wonder Harder took a breather after publishing the first volume, entitled “Treating of American Vegetables, and all Alimentary Plants, Roots and Seeds.” It was an exhaustive achievement, 481 pages long, cataloging the cultivation practices and culinary uses of 300 different herbs, fruits and vegetables, from alecost to wormwood, listing a dozen or more specific varieties of many of them.

Harder advocated buying vegetables when they are at their freshest. He went so far as to suggest that vegetables should be freely consumed only during the spring and during a shorter window of propitious growing weather in the fall.

Writing in an era when many looked with suspicion on undercooked foods, Harder showed a glimmer of understanding that some vegetables are perfectly delectable when eaten raw.

“There is not a vegetable more generally used than lettuce, yet few people know how appetizing it is when brought to the table fresh and in an unwilted condition,” he noted. Yet he proceeded to reel off a long list of lettuce recipes that belied this observation.

He offered recipes for German- and Spanish-style braised lettuce, parboiled and stuffed and stuffed and fried lettuce, lettuce boiled with cream, pureed in gravy, gratined, preserved whole and made into “lettuce water,” a potion recommended for “those whose stomachs are deranged and also for those afflicted with nervousness.”

Harder made room for just one recipe that called for raw lettuce — the basic tossed salad. But he gave the topic characteristically thorough treatment, listing the distinguishing ingredients of salad dressings from around the world. In New England, salads were typically dressed with sugar and vinegar and in the South with mayonnaise, he wrote. The French tossed in chopped chervil, tarragon or garlic, the Mexicans green peppers and green onions, the English egg yolks and the juice of shallots and onions. But whatever the dressing, it had to be done right. “It requires an expert to dress a salad well,” Harder asserted.

Here’s an idea from Harder’s book that could be used to dress a salad.

Celery Vinegar

Cut four heads of celery in small pieces. Put them in an earthen jar with four ounces of celery seed, one ounce of pulverized sugar and half an ounce of salt. Pour two quarts of boiled vinegar, when hot, over this. Cover the jar, and in two weeks strain it through a filter. Bottle and cork well.

2,606 posted on 09/20/2009 1:04:37 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.seasonalchef.com/historical7.htm

Catsup Without Tomatoes
Catsup without tomatoes is almost unimaginable these days. But that was not always the case. A century ago, catsup cooks were dabbling with tomato-based recipes, but that was only one of a surprising array of vegetables and fruits that were being turned into the condiment.

In “Los Angeles Cookery,” the first cookbook published in Los Angeles, which hit the streets in 1881, there are half a dozen variations on catsup and three of them call for tomatoes. Two others, reprinted below, utilize grapes and plums.

Los Angeles Cookery
(Los Angeles, 1881)

How to Keep a Husband or Culinary Tactics
(San Francisco, 1872)

The third recipe reprinted here is from “How to Keep a Husband or Culinary Tactics,” published in San Francisco in 1872, making it the first cookbook published in California.

The catsup recipe, based on fermenting mushrooms, sounds like it would repel more husbands than it would attract. But then there’s no accounting for taste.

Grape Catsup

Five cupfuls of pulp or juice, one cupful of brown sugar, one cupful of vinegar, one teaspoonful of black pepper, one teaspoonful of cloves, one teaspoonful of cinnamon, and one teaspoonful of salt. Boil half away.

Plum Catsup

Boil together for two hours nine pounds of seeded plums, six pounds of sugar, and three pints of the best cider vinegar. Just before removing from the fire add one tablespoonful each of cloves and allspice.

Mushroom Catsup

Put mushrooms into a jar, squeeze them with your hand, strew with salt and let them lay two days. Strain through a coarse cloth, put them on the fire with allspice, cloves, mace and whole pepper. Boil well for an hour. Strain again. When cold, put into bottles.

http://www.seasonalchef.com/preserves17.htm

Five Orange Recipes from Yesteryear
It’s not clear who she was, but Nellie Aldridge wrote a cookbook about oranges and named it after herself. “Nellie Aldridge’s National Orange Show Cookbook” was published in 1928 in conjunction with the San Bernardino, California, festival in honor of the fruit.
Nellie Aldridge’s National Orange Show Cookbook
(San Bernardino, 1928)

At the time, orange orchards filled the countryside around the town, now a sizable city, 50 miles east of Los Angeles. Some citrus groves remain – and along with them a culinary tradition that Aldridge asserted, with a bit of wishful thinking, was eternal.

“One of the delights of housekeeping which can never be entirely relinquised to commercialism,” Aldridge wrote, “is the making of extra-good preserves and conserves.”

Sunny Southern
Preserved Oranges

Peel good-sized oranges, cut in ½ inch slices and cover with cold water, allowing ½ pint to each orange. Let stand 24 hours. Cook until tender. Add ½ pint of sugar and the juice of 1 lemon for each orange. Cook until transparent. Place in jars, cover with syrup and seal.

Creole Oranges

2 cupfuls of sugar
¼ cupful water
1 tbs lemon juice
6 oranges

Boil the sugar and water together for 5 minutes and add the lemon juice. Peel the oranges, slice. Cook a few slices at a time in the syrup about ½ minutes. Place on a flat dish, pour the remaining syrup over the fruit, and chill on ice. Creole oranges may be served with whipped cream

Orange Syrup

1 cup sugar
1 cup boiling water
1 tbs lemon juice
¼ cup orange juice
grated rind of 1 orange

Boil sugar and water 5 minutes. Add the fruit juice and grated rind and continue boiling until the right consistency to pour.

Orange Sauce for Duck

juice of 1 orange
juice of 1 lemon
granted rind of 1 orange
grated rind of 1 lemon
1-3 cups corn syrup or sugar
1 tbs grated horseradish
2 tbs currant jelly

Strain orange and lemon juice, add the grated orange and lemon rinds, sugar, fresh horseradish, finely grated and currant jelly. Beat thoroughly. Bring to boiling point and serve.

Bacon and Oranges

Try this some morning for breakfast. Take twelve strips of bacon, twelve slices of oranges, three teaspoons sugar and a little cornmeal. Fry bacon until crisp and remove to hot platter. Slice oranges, sprinkle lightly with sugar, dip in cornmeal and fry quickly in hot bacon fat. Arrange on platter around bacon and serve immediately.

2,607 posted on 09/20/2009 1:09:34 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.seasonalchef.com/historical2.htm

snipped......

Apparently the housewives of turn-of-the-century Los Angeles were in general agreement about the effect of baked cucumbers on the menfolk. The book proclaims the following to be “a delicious dish which usually finds favor with the gentlemen.”.

Baked Stuffed Cucumbers

Take cucumbers of fairly good size—say six to eight inches in length; cut them in two lengthwise and scoop out the inside, seeds and all, but leave the outside shell whole and thick enough to be firm. Put the seeds and pulp into the chopping bowl, and add salt and pepper, or green chile peppers chopped very fine; tomato and bread crumbs; Chop all very find and mix well; fill each half shell, and put plenty of butter in the stuffing and on top, so it will brown well. Bake in a hot oven for an hour. The stuffing should be very hot in seasoning and the cooking thoroughly done.

http://www.seasonalchef.com/Edwords.htm

snipped..........

Eight years later, when Edwords wrote his book, the St. Francis Hotel had returned to splendor and its restaurant was one of the finest in town, its head chef, Victor Hertzler, one of the most famous. Edwords asked Hertzler for his single best recipe and the famous chef offered the following two.

Sole Edward VII

Cut the fillets out of one sole and lay them flat on a buttered pan, and season with salt and pepper. Make the following mixture and spread over each fillet of sole: take one-half pound of sweet butter, three ounces of chopped salted almonds, one fourth pound of chopped fresh mushrooms, a little chopped parsley, the juice of a lemon, salt, pepper and a little grated nutmeg. Add to the pan one half glassful of white wine and put in the oven for twenty minutes. When done serve in the pan by placing it on a platter, with a napkin under it.

Celery Victor

Take six stalks of celery well washed. Make a stock of one soup hen or chicken bones, and five pounds of veal bones in the usual manner, with carrots, onions, parsley, bay leaves, salt and pepper. Place the celery in a vessel and strain the broth over it. Boil until soft and let cool off in its own broth. When cold, press the broth out of the celery with the hand, gently, and place on a plate. Season with salt, fresh ground black pepper, chervil, and a one-quarter white wine vinegar with tarragon to three-quarters of best olive oil.

http://www.seasonalchef.com/Clayton.htm

snipped........

He had a few signature vegetables dishes, including “Clayton’s Beets”: Boil the beets, slip off their skin, slice and arrange them on a platter. Douse the slices with butter and lemon juice, then place them in a hot oven for a few minutes.

Here’s another recipe whose title seems to indicate that it was all the rage in San Francisco circa 1883. (No word on how many of Clayton’s catering clients came down with salmonella.)

Clayton’s Celebrated
California Salad Dressing

Take a bowl with a wooden spoon fitted to its bottom. Mix 2-3 tablespoons mustard until quite stiff. Pour on slowly 1/4 pint best olive oil, stirring rapidly until thick. Add 2-3 fresh eggs, mixed slightly. Pour on remaining 3/4 pint oil and stir rapidly until it forms a thick batter. Add a teacup full of best wine vinegar and juice of one lemon, a small tablespoon salt, one tablespoon white sugar. Stir well until all is incorporated.

If bottled and sealed tightly, the dressing “will remain good for months,” Clayton asserted.

For “those not fond of oil,” he offered this variation: “sweet cream of about 60 to 70 degrees in temperature is a good substitute though it doesn’t keep very well.”

2,608 posted on 09/20/2009 1:14:40 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.seasonalchef.com/greens.htm#Seed

Three Ways to Cook Greens in Under 10 Minutes

lHot Wilted Greens
lMess o’ Greens Salad With Warm Pecan Dressing
lPasta with Dark Greens

The old school of Southern greens cookery called for simmering them to death. The new school of thought is that colored kales, chards, beet greens and the like are too pretty to treat like that. Tender young greens can be cooked in a matter of minutes. Quicker yet, wilt the greens with a hot dressing that keeps largely intact the strikingly attractive greens in the trendy braising, or sauté, mixes that salad mix growers sell at farmers markets.

Andrea Crawford, of Kenter Canyon Farm in the San Fernando Valley, has this simple suggestion for those who buy the sauté mix she sells at farmers markets: sauté five cloves of garlic in olive oil until they soften; turn the heat way up and throw in the braising mix until it wilts; squirt on some red wine vinegar until it disappears; serve over pasta.

Sylvia Thompson, in a recipe for Sicilian-style rapini published in The Kitchen Garden Cookbook (Bantam, 1995), does essentially the same thing but adds toasted pine nuts and raisins. She says the recipe, that requires 10 minutes of cooking time, also works with chard, spinach or any other tasty green.

Here are two other somewhat more involved suggestions on ways to sauté greens in 10 minutes or less, and third recipe that, with the addition of pasta, takes just a bit longer.

Countryside Farms, which runs a major farm stand near Stockton, recommends the following recipe.

Hot Wilted Greens
1 thick slice smoky bacon
½ T olive oil
1 large clove garlic, minced
1 medium sweet red onion
3 T chicken stock
2 T balsamic vinegar
1 quart mixed piquant leafy greens (such as arugula, endive or mustard greens)
¼ cup toasted pecans

* In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.
* Sauté for 3-4 minutes, until onions and garlic are softened. Stir in chicken stock and vinegar.
* Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several minutes more, until leaves are wilted and cooked tender-crisp.
* Top with bacon and chopped pecans. Serve hot. Serves 4.

A different tradition of quick-cooked spring greens has been passed down through the generations in the family of a black South Carolinian novelist, farmer and farm stand operator named Dori Sanders. She traces many of her family’s culinary traditions to her Aunt Vestula, who died when Dori was a young girl.

Aunt Vestula, a link to a bygone era of southern history, worked around the turn of the century in the kitchen of a plantation near Charleston. Part of her pay was bringing home leftovers. In Dori Sanders’ Country Cooking (Algonquin Books of Chapel Hill, N.C., 1995), Sanders describes a springtime tradition of foraging in the fields for wild greens, many of which are available in cultivated form in Southern California farmers markets. She mentions what Carolinians call creasie greens (field cress that is a wild relative of water cress), pokeweed and dandelion greens.

Pokeweed tastes like beet leaves but with a stronger flavor, she writes. As with all bitter greens, boiling them before further preparation takes off some of the edge.

Mess o’ Greens Salad
With Warm Pecan Dressing
6 cups fresh mustard, turnip, and/or collard greens (about 1 pound)
6 cups fresh mustard, turnip, and/or collard greens (about 1 pound)
2 T balsamic vinegar
2 tsp. honey
1 T Dijon mustard
2 tsp. vegetable oil
½ cup pecans, roughly chopped or broken

* Wash greens well, dry thoroughly, then remove and discard the long stems. Tear the greens into salad-size pieces and place in a large bowl.
* In a small bowl, combine the vinegar, honey and mustard. Set aside.
* Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once.

People in Mediterranean cultures, who have been big fans of bitter greens, such as dandelion and chicory, for centuries, boil them as a matter of course. Authorities on Italian cuisine recommend cutting the greens crosswise into 1-inch pieces before plunging them into the salted, boiling water. Then wring out the excess water, chop them up, and proceed with the desired recipe.

Cookbook author Diane Seed, in The Top One Hundred Italian Dishes (Ten Speed Press), suggests tossing dandelion greens or rapini with a chunky-shaped pasta, like penne, orechiette or ziti.

Seed, who teaches cooking classes in south Italy, suggests cooking the pasta in the same water used to boil the greens, which not only adds flavor to the pasta, but saves time, to boot.

She favors turnip greens in the following recipe, but broccoli raab (rapini), mustard or dandelion greens work just as well.

For the best flavor, use a strong, fruity extra-virgin olive oil. Serve with a loaf of thick-crusted, whole-grain bread.

Pasta with Dark Greens
2 pounds broccoli raab, turnip,
mustard or dandelion greens
Kosher salt
1 pound orechiette, penne or other pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
4 anchovy filets in oil, drained and finely chopped
Pinch dried red pepper flakes, or to taste
Freshly ground pepper and salt

* In a large pot, bring 2 to 3 quarts of water to a boil.
* While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips.
* When the water comes to a boil, add 1 tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.
* Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside.
* In a large, heavy skillet or a wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring constantly with a wooden spoon, just until the garlic begins to color. (Take care not to let it burn or the dish will taste bitter.) Add the anchovies, pressing them so they “melt” into the oil. Add the pepper flakes. When the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly. Remove pan from the heat.
* Drain the pasta, leaving a bit of water clinging to it. Add the pasta to the cooked greens; toss well. Season to taste with pepper and salt. Serve immediately with a loaf of the thick-crusted, whole-grain bread. Makes 4 to 6 servings.

Note: If you prefer, the greens can be cooked ahead and held up to 8 hours. (Refrigerate them if it will be more than two hours, then bring them back to room temperature before using.) You won’t get to reuse the cooking water from the pasta, but you will be able to put the finished dish on the table in just minutes.

2,609 posted on 09/20/2009 1:23:53 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.seasonalchef.com/historical1.htm

To Keep a Husband, Try Pudding
The first cookbook written in California was the “Peerless Receipt Book,” a volume aimed at promoting use of the Peerless brand of baking powder. But historians aren’t certain that it was actually printed in California.
How to Keep a Husband or Culinary Tactics
(San Francisco, 1872)

So credit for being the first cookbooks written and published in the state usually goes to three volumes that appeared in 1872, says Dan Strehl, curator of the culinary collection at the Los Angeles Public Library, which has rare copies of all three.

Each was compiled by a charitable group, two of them in San Francisco, one in Sacramento. The book that was probably first to hit the streets carried the quaint title “How to Keep a Husband or Culinary Tactics.”

Dedicated to “the fair ones of the Pacific Coast,” it was published by an Anglican church group in San Francisco. It draws more culinary inspiration from England than from California.

Yet amidst the myriad of recipes for roasted meat and other Old Country favorites sure to keep a husband from straying, such as calf’s head soup and mushroom catsup, are a few recipes that make use of local produce.

There are recipes for pickled plums, pickled grapes and a Spanish flummery (custard) with white wine, for example, as well as recipes for lemon and orange pudding. But these recipes don’t appear to acknowledge that citrus fruit is available practically year-round in California. The pudding recipes call for preserves. Here is the recipe for orange pudding.

Boiled Orange Pudding

Pour a pint of milk on a half a pound of bread crumbs. Let it boil up. Stir in two ounces of butter, one of suet, keeping the pan over the fire until all is mixed. Let it stand still till cold then add two eggs, two ounces of sugar, the same of orange marmalade, one spoonful of orange flower water. Choose a basin that will exactly hold it. Tie over a flannel cloth loosely, closely. Boil it one and a quarter hours. Sauce of melted butter, sugar, a little lemon and brandy.

http://www.seasonalchef.com/historical3.htm

Why Californians Should Eat Chiles
Charles Fletcher Lummis was known to be downright nutty in his devotion to the culture and traditions of the Southwest. The author, editor and preservationist who founded the Southwest Museum now located in Los Angeles’ Arroyo Seco not far from where Lummis lived, was often seen about town a century ago in his Mexican sombrero with a red sash wrapped around the waist of his green corduroy suit.
Landmarks Club Cookbook
(Los Angeles, 1903)

He was also a founder and president of the Landmarks Club, an organization devoted to restoring California’s crumbling Spanish missions, employing experts in Spanish colonial history and architecture to assure that the jobs were done right. The club was also instrumental in preserving something more mundane but no less important to the historical integrity of Los Angeles, namely “several hundred of the historic street names which were being replaced with irrelevant new titles.”

Lummis was equally devoted to preserving the culinary traditions of the region, judging from a chapter he contributed to the Landmarks Club Cookbook, published in 1903 to raise funds for the mission restorations. In his chapter, entitled “Some Spanish American Dishes of California, Mexico, Peru, Etc.”, Lummis revealed that he had little patience with those who turned their noses up at chile peppers, a staple of the desert Southwest.

“It is a stupid traveler who mocks the ancient wisdom of the country as to what in that country should be eaten,” Lummis wrote. Chiles have been eaten in the region now known as California for thousands of years, a tradition that prudent Californians of modern times should heed, he asserted.

Chiles, “both green and ripe, are a “necessity of the arid lands. For anti-bilious reasons [Spanish American cookery] is much more highly seasoned than our own cookery,” he explained.

Lummis counseled those who have tried chiles and didn’t like them not to give up hope. “Most Americans do not at first flush like dishes in which they predominate; but it is an easily acquired taste.”

Lummis included a number of chile recipes in his chapter. Here are two of them.

Peruvian Albondigas
(Stuffed green peppers; the Mexican Albondiga is entirely different)

Boil mutton till tender. Scald large green chile peppers and remove their thin outer skin. Hash the meat and make it into a stuffing with raisins, stoned ripe olives and hard-boiled eggs minced fine. Fill the peppers with this stuffing and put them in a pot in which has already been prepared a sauce of tomatoes, whole red chile peppers, raisins, onion and a little broth, and heat slowly, twenty minutes, without stirring. Garlic can be added.

Bernalillo Chile Sauce

Twelve large tomatoes, twelve green chiles, twelve medium onions, chop well; three cups sugar, three cups vinegar, two teaspoons allspice, one teaspoon cayenne pepper, two heaping teaspoons salt. Boil all together till thick.

2,610 posted on 09/20/2009 1:28:32 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

[It might work if one were in bed, well covered and sweated it out of the system, Blackberry Brandy will do the same job.
granny]

http://www.folkmed.ucla.edu/FMDetail.cfm?UID=2_586

Condition influenza Belief 1079 A cure for flu: slice one-half of a lemon and one-half of an orange; boil in one cup of water for five minutes; mix with two teaspoonfuls of honey and one ounce of whiskey; drink immediately. (F, 1962)

Method Of Treatment ingested - mixture of lemon, orange, honey, whiskey

Date Collected 1960-1969
Region Of Collection Central Midwest Place Collected Kansas

Informant Gender Female

Citation Koch, William E. Folklore from Kansas: Beliefs and Customs. Lawrence: The Regent Press, 1980. Volume Number
Page Number 91
Folkmed Record Number 2_586

http://www.folkmed.ucla.edu/FMResults.cfm?StartRecord=1_4648&CurRecord=31&STable=37&MaxRecords=10&BOOLOP=OR&Text=flu

[A search for ‘flu’ returned 950 results, not all flu related...
granny]

Displaying records 31 through 40 of approximately 950 records found.
Condition Method Of Treatment
influenza worn - bag of asafetida around neck

soul, reincarnation

illness, prevention worn - asafetida bag

colds worn - clove of garlic

influenza

flux ingested - golden rod tea

pregnancy, confinement

colds, croup, flu, grippe ingested or applied - melted hog lard with sugar

influenza ingested - mixture of lemon, orange, honey, whiskey

hangover, drunkenness, alcoholism ingested - coffee, sugar, heavy cream, warm water

2,611 posted on 09/20/2009 1:38:06 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

No, I could not leave this search for ‘bath’, without posting a sample, this is the history of cures.....granny

http://www.folkmed.ucla.edu/FMResults.cfm

Displaying records 1 through 20 of approximately 2650 records found.

Condition Method Of Treatment

poison ivy performed - bathe in salt water and vinegar

rashes performed - bathe in lye soap

locomotor ataxia performed - bathe in sea and rub body with small slippery kelp applied - powdered maggots

cuts applied - salt pork poultice

internal injuries
eye ailments, sore eyes applied - mother’s breast milk

corns performed - bathe corns in turpentine; put turpentine in socks

foot, feet performed - bathe feet in hot salt water

sprains applied - kerosene

toe ailments performed - bathe feet in warm Jimson weed tea

wounds applied - hot salty water

swelling applied - mullein juice and salt

fever performed - bathe in vinegar and water

toothache applied - alcohol

freckles applied - dew

hangover, drunkenness, alcoholism ingested - one drink; performed - lukewarm bath or shower

apoplexy applied - cupping glasses

arthritis, rheumatism applied - epsom salt baths

hair growth ashes of frogs

bathing, baths

Start New Search

2,612 posted on 09/20/2009 1:45:47 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.publicbookshelf.com/public_html/The_Household_Cyclopedia_of_General_Information/gingerbrea_bdc.html

Old fashioned gingerbread recipes

_Plain Gingerbread._

Mix 3 pounds of flour with 4 ounces of moist sugar, 1/2 ounce of powdered ginger, and 13 pounds of warm molasses; melt 1/2 pound of fresh butter in it, put it to the flour and make it a paste, then form it into tarts or cakes, or bake it in one cake.

_Another Method._

Mix 6 pounds of flour with 2 ounces of caraway seeds, 2 ounces of ground ginger, 2 ounces of candied orange-peel, the same of candied lemon peel cut in pieces, a little salt, and 6 ounces of moist sugar; melt 1 pound of fresh butter in about a pint of milk, pour it by degrees into 4 pounds of molasses, stir it well together, and add it, a little at a time, to the flour; mix it thoroughly, make it into a paste; roll it out rather thin and cut it into cakes with the top of a dredger or wine glass; put them on floured tins, and bake them in rather a brisk oven.

_Gingerbread Poundcake._

Six eggs, l pint molasses, 1/2 pound sugar, 1/2 pound butter, wineglass of brandy, 1 lemon, 1 nutmeg, 3 tablespoonsful of ginger, 2 teaspoonfuls of ground cloves, l tablespoonful of cinnamon, l teaspoonful of soda. Flour enough to make a stiff batter.

http://www.publicbookshelf.com/public_html/The_Household_Cyclopedia_of_General_Information/recipesfo_bdb.html

Old fashioned desserts

_To make Raspberry Dumplings._

Make a puff paste, and roll it out. Spread raspberry jam, and make it into dumplings. Boil them an hour, pour melted butter into a dish, and strew grated sugar over it.

_To make Raspberry and Cream Tarts._

Roll out thin puff paste, lay it in a patty-pan; put in raspberries, and strew fine sugar over them. Put on a lid, and when baked, out it open, and put in 1/2 a pint of cream, the yolks of 2 eggs well beaten, and a little sugar.

_To make Paste for Tarts._

Put an ounce of loaf sugar, beat and sifted, to 1 pound of fine flour. Make it into a stiff paste, with a gill of boiling cream, and 3 ounces of butter. Work it well, and roll it very thin.

_Pie Crust._

Sift a pound and a half of flour, and take out a quarter for rolling cut in it a quarter of a pound of lard, mixed with water and roll it out; cut half a pound of butter, and put it in at two rollings with the flour that was left out.

For making the bottom crust of pies, put half a pound of lard into a pound of flour, with a little salt, mix it stiff, and grease the plates before you make pies; always make your paste in a cold place and bake it soon. Some persons prefer mixing crust with milk instead of water.

_To make a good Paste for Large Pies._

Put to a peck of flour 3 eggs, then put in half a pound of suet and a pound and a half of butter. Work it up well and roll it out.

Another method.—Take a peek of flour, and 6 pounds of butter, boiled in a gallon of water, then skim it off into the flour, with as little of the liquor as possible. Work it up well into a paste, pull it into pieces till gold, then make it into the desired form.

_Puff Paste._

Sift a pound of flour. Divide 1 pound of butter into four parts, cut one part of the butter into the flour with a knife; make it into dough with water, roll it, and flake it with part of the butter. Do this again and again till it is all in. This will make enough crust for at least ten puffs. Bake with a quick heat, for ten or fifteen minutes.

_To make a Puff Paste._

Take a quarter of peck of flour, and rub it into a pound of better very fine. Make it up into a light paste with cold water just stiff enough to work it up. Then lay it out about as thick as a silver dollar; put a layer of butter all over, then sprinkle on a little flour, double it up, and roll it out again. Double and roll it with layers of butter three times, and it will be fit for use.

_Mince Pies, not very rich._

Take 4 pounds of beef after it teas been boiled and chopped, 1 pound of suet, 2 pounds of sugar, 2 pounds of raisins, and 4 pounds of chopped apples, mix these together with a pint of wine and eider, to make it thin enough; season to your taste with mace, nutmeg, and orange-peel; if it is not sweet enough, put in more sugar. Warm the pies before they are eaten. Where persons are not fond of suet, put batter instead, and stew the apples instead of so much cider.

_To make a Short Crust._

Put 6 ounces of butter to 8 ounces of flour, and work them well together; then mix it up with as little water as possible, so as to have it a stiffish paste; then roll it out thin for use.

_Lemon Pudding._

Cut off the rind of 3 lemons, boil them tender’ pound them in a mortar, and mix them with a quarter of a pound of Naples biscuits boiled up in a quart of milk or cream; beat up 12 yolks and 6 whites of eggs. Melt a quarter of a pound of fresh butter, and put in half a pound of sugar, and a little orange-flower water. Mix all well together, stir it over the fire till thick, and squeeze in the juice of half a lemon. Put puff paste round the dish, then pour in the pudding, cut candied sweetmeats, and straw over, and bake it for three quarters of an hour.

_Batter Pudding._

Take 6 ounces of fine flour, a little salt and 3 eggs, beat up well with a little milk, added by degrees till the batter is quite smooth, make it the thickness of cream, put into a buttered pie dish and bake three-quarters of an hour, or into a buttered and floured basin tied over tight with a cloth, boil one and a half or two hours.

_Newmarket Pudding._

Put on to boil a pint of good milk, with half a lemon peel, a little cinnamon boil gently for five or ten minutes, sweeten with loaf sugar, break the yolks of 5 and the whites of 3 eggs into a basin, beat them well, and add the milk, beat all well together, and strain through a fine hair sieve, have some bread and butter cut very thin, lay a layer of it in a piedish, and then a layer of currants, and so on till the dish is nearly full, then pour the custard over it, and bake half an hour.

_Newcastle, or Cabinet Pudding,_

Butter a half melon mould, or quart-basin, and stick all round with dried cherries, or fine raisins, and fill up with bread and butter, etc., as in the above, and steam it an hour and a half.

_Vermicelli Pudding._

Boil a pint of milk, with lemon peel and cinnamon, sweeten with loaf sugar, strain through a sieve, and add a quarter of a pound of vermicelli, boil ten minutes, then put in the yolks of 5 and the whites of 3 eggs, mix well together, and steam it one hour and a quarter; the same may be baked half an hour.

_Bread Pudding._

Make a pint of bread-crumbs, put them into stewpan with as much milk as will cover them, the peel of a lemon, and a little nutmeg, grated; a small piece of cinnamon; boil about ten minutes; sweeten with powdered loaf sugar, take out the cinnamon, and put in 4 eggs; beat all well together, and bake half an hour, or boil rather more than an hour.

_Suet Pudding._

Suet, quarter of a pound; flour, 3 tablespoonfuls; eggs, 2; and a little grated ginger; milk, half a pint. Mince the suet as fine as possible, roll it with the rolling-pin so as to mix it well with the flour; beat up the eggs, mix them with the milk, and then mix all together; wet your cloth well in boiling water, flour it, tie it loose, put into boiling water, and boil an hour and a quarter.

_Custard Pudding._

Boil a pint of milk, and a quarter of a pint of good cream; thicken with flour and water, made perfectly smooth, till it is stiff enough to bear an egg on it; break in the yolks of 5 eggs, sweeten with powdered loaf sugar, grate in a little nutmeg and the peel of a lemon; add half a glass of good brandy, then whip the whites of the 5 eggs till quite stiff, and mix gently all together; line a piedish with good puff paste, and bake half an hour.

Ground rice, potato flour, panada, and all puddings made from powders, are, or may be, prepared in the same way.

_Boiled Custards._

Put a quart of new milk into a stewpan, with the peel of a lemon cut very thin, a little grated nutmeg, a small stick of cinnamon; set it over a quick fire, but be careful it does not boil over.

When it boils, set it beside the fire, and simmer ten minutes, break the yolks of 8, and the whites of 4 eggs into a basin, beat them well, then pour in the milk a little at a time, stirring it as quickly as possible to prevent the eggs curdling, set it on the fire again, and stir well with a wooden spoon.

Let it have just one boil; pass it through a fine sieve; when cold, add a little brandy, or white wine, as may be most agreeable to palate; serve up in glasses, or cups.

_Pumpkin Pudding._

Two and a half pounds of pumpkin, 6 ounces of butter, 6 eggs, 1 tablespoonful of wine, 2 tablespoonsful of brandy, sugar to taste, 1 teaspoonfull of cinnamon and half a teaspoonful of ginger. Cut the pumpkin in slices, pare it, take out the seeds and soft parts; out it into small pieces, and stew it in very little water, until it becomes tender; then press it in a colander until quite dry; turn it out in a pan, put in the butter and a little salt, mash it very fine. When cool, whisk the eggs until thick and stir in; then add sugar to taste, with the brandy, wine, and spice. This is sufficient for three or four puddings. Line your plates with paste, and bake in a quick oven.

_Boiled Pudding._

One quart of milk, 5 eggs, 12 large tablespoonsful of flour.

Whisk the eggs very light, then put in the flour; add a little of the milk, and beat the whole perfectly smooth. Then pour in the remainder of the milk and enough salt, just to taste. Rinse your pudding-bag in cold water and flour it well inside. Pour in the mixture and allow a vacancy of from two to three inches at the top of the bag, as the pudding will swell as soon as it begins to boil.

Be careful to tie the bag tight, and put it immediately in a large kettle of boiling water. Let it boil for two hours. As soon as it is taken out of the kettle, dip it for an instant into a pan of cold water. This prevents the pudding from adhering to the bag. Serve it immediately, as it would spoil by standing. It may be eaten with wine sauce, or any other sauce which may be preferred.

_Indian Meal Pudding._

One quart of milk, 4 tablespoonfuls of very fine Indian meal, 3 ounces of butter, 5 eggs, 1/4 of a pound of sugar, a little salt, half a gill of brandy, half a grated nutmeg, a little cinnamon. Boil the milk and stir in the meal as if for mush.

Let it boil fifteen minutes, and beat it perfectly smooth.

Add the salt and butter while it is hot. As soon as it becomes cool stir in the eggs, which have been beaten very thick, and then the other ingredients. If the quarter of a pound of sugar does not make the mixture sufficiently sweet, more may be added.

Bake in a light paste like other puddings.

_Rhubarb Pies._

Take off the skin from the stalks, cut them into small pieces; wash and put them to stew with no more water than that which adheres to them; when done, mash them fine and put in a small piece of butter, and when cool sweeten to taste and add a little nutmeg. Line your plates with paste, put in the filling, and bake in a quick oven. When done sift white sugar over.

_Apple Dumplings._

Pare and core large tart apples. An apple-corer is better than a knife to cut out the seeds, as it does not divide the apple. Make a paste of 1 pound of flour and 1/2 pound of butter; cover the apples with the paste, tie them in cloth, but do not squeeze them tightly.

Tender apples will boil in three-quarters of an hour. Send to the table hot. Eat with butter and molasses, or sugar and cream.

2,613 posted on 09/20/2009 2:05:40 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.publicbookshelf.com/public_html/The_Household_Cyclopedia_of_General_Information/oldfashio_bda.html

Old fashioned pudding recipes

_To make dr. Kitchener’s Pudding._

Beat up the yolks and whites of 3 eggs, strain them through a sieve, and gradually add to them about a quarter of a pint of milk. Stir these well together. Mix in a mortar 2 ounces of moist sugar and as much grated nutmeg as will lie on a six pence; stir these into the eggs and milk; then put in 4 ounces of flour, and beat it into a smooth batter; stir in, gradually, 8 ounces of very fine chopped suet and 3 ounces of bread-crumbs. Mix all thoroughly together, at least half an hour before putting the pudding into the pot. Put it into an earthenware mould that is well buttered, and tie a pudding-cloth over it.

_Nottingham Pudding._

Peel 6 good apples; take out the cores with the point of a small knife, tent be sure to leave the apples whole, fill up where the core was taken from with sugar, place them in a pie-dish, and pour over them a nice light batter, prepared as for batter pudding, and bake them an hour in a moderate oven.

_To make Yorkshire Pudding._

This nice dish is usually baked under meat, and is thus made. Beat 4 large spoonful of flour, 2 eggs, and a little salt for fifteen minutes, put to them 3 pints of milk, and mix them well together: then butter a dripping-pan, and set it under beef, mutton, or veal, while roasting. When it is brown, cut it into square pieces, and turn it over, and, when the under side is browned also, send it to the table on a dish.

_Dutch Pudding._

Cut a round piece out of the bottom of a Dutch loaf, and put that and the piece that was cut out into a quart of cold new milk, in the evening, and let it stand all night. If the milk is all soaked up by the morning, add some more. Put the piece in the bottom again, tic the loaf up in a cloth, and boil it an hour. Eat it with sugar, or with melted butter, white wine, and sugar sauce.

_To make a Dish of Frumenty._

Boil an approved quantity of wheat; when soft, pour off the water, and keep it for use as it is wanted. The method of using it is to put milk to make it of an agreeable thickness; then, warming it, adding some sugar and nutmeg.

_To make a Windsor Pudding._

Shred half a pound of suet very fine, grate into it half a pound of French roll, a little nutmeg, and the rind of a lemon. Add to these half a pound of chopped apples, half a pound of currants, clean washed and dried, half a pound of jar raisins, stoned and chopped, a glass of rich sweet wine, and 5 eggs, beaten with a little salt. Mix all thoroughly together, and boil it in a basin or mould for three hours. Sift fine sugar over it when sent to table, and pour whitewine sauce into the dish.

_A Cheshire Pudding._

Make a crust as for a fruit pudding, roll it out to fourteen or fifteen inches in length and eight or sine in width; spread with raspberry jam or any other preserve of a similar kind, and roll it up in the manner of a collared eel. Wrap a cloth round it two or three times, and tie it tight at each end. Two hours and a quarter will boil it.

_To make a Plain Pudding._

Weigh three-quarters of a pound of any odd scraps of bread, whether crust or crumb, cut them small, and pour on them a pint and a half of boiling water to soak them well. Let it stand till the water is cool, then press it out, and mash the bread smooth with the back of a spoon. Add to it a teaspoonful of beaten ginger, some moist sugar, and threequarters of a pound of currants. Mix all well together, and lay it in a pan well buttered. Flatten it down with a spoon, and lay some pieces of batter on the top. Bake it in a moderate oven, and serve it hot. When cold it will turn out of the pan, and eat like good plain cheesecakes.

_Transparent Pudding._

Beat up 8 eggs, put them in a stew-pan with half a pound of sugar, the same of butter, and some grated nutmeg, and set it on the fire, stirring it till it thickens; then pour it into a basin to cool. Set a rich paste round the edge of your dish, pour in your pudding, and bake it in a moderate oven. A delicious and elegant article.

_A Potato Rice Pudding._

Wash a quarter of a pound of whole rice; dry it in a cloth and beat it to a powder. Set it upon the fire with a pint and a half of new milk, till it thickens, but do not let it boil. Pour it out, and let it stand to cool. Add to it some cinnamon, nutmeg, and mace, pounded; sugar to the taste; half a pound of suet shred very small, and 8 eggs well beaten with some salt. Put to it either half a pound of currants, clean washed and dried by the fire, or some candied lemon, citron, or orange peel. Bake it half an hour with a puff cruet under it.

_Swiss Pudding._

Butter your dish; lay in it a layer of bread crumbs, grated very fine; then boil 4 or 5 apples very tender, add a little butter nutmeg, and fine sifted sugar. Mix all up together, and lay on the bread-crumbs, then another layer of the crumbs; then add pieces of fresh better on the top, and bake in a slow oven for a quarter of an hour, until it becomes a delicate brown. It may be eaten hot or cold.

_Carrot Pudding._

Take 1/4 peck of carrots, boil and mash them well; then add 1/2 pound flour, 1/2 pound currants, 1/2 pound raisins, 1/2 pound suet chopped fine, 1/2 cup of sugar, 2 tablespoonful of cinnamon, 1 tea” spoonful of allspice. Boil four hours, and serve hot with sauce flavored with Madeira wine.

_Plain Rice Pudding._

One quart of milk, 1/2 a teacupful of rice, 2 teaspoonsful of sugar, 1/2 of a nutmeg, grated; a small piece of butter, size of hickory-nut. Pick and wash the rice; add all the ingredients. Stir all well together, and put in a slack oven one and half to two hours. When done pour it in a puddingdish, and serve when cold. If baked in an oven, take off the brown skin before it is poured in the pudding-dish, and replace it on the Sop of the pudding as before.

_Indian Pone._

Put on one quart of water in a pot, as soon as it boils stir in as much Indian meal as will make a very thin batter. Beat it frequently while it is boiling, which will require ten minutes; then take it off, pour it in a pan, and add one ounce of butter, and salt to taste. When the batter is luke-warm stir in as much Indian meal as will make it quite thick. Set it away to rise in the evening; in the morning make it out in small cakes, butter your tins and bake in a moderate oven. Or the more common way is to butter pans, fill them three parts full, and bake them.

This cake requires no yeast.

_Blackberry Mush._

Put your fruit in a preserving kettle, mash it to a pulp, with sugar enough to make it quite sweet. Set it over the fire, and, as soon as it begins to simmer, stir in very gradually two teaspoonsful of your to a quart of fruit. It should be stirred all the time it is boiling. Serve it either warm or cold, with cream.

Raspberries may be cooked in the same way.

_Potato Pudding._

Take 5 potatoes, boil, and mash there through a colander, with a little salt and 1 teacupful of milk or cream; 1/4 pound of butter, 1/2 pound of sugar, beaten to a cream. Beat 4 eggs, and stir them with the latter; then add the mashed potatoes when cool. Season with 1 tablespoonful of brandy and 1 nutmeg, grated, with a little cinnamon, Bake in a quick oven.

_Bread Pudding._

Take a pint measure of bread broken small or crumbed; boil a quart of milk, with a little salt and pour it over the bread; cover and let the bread swell till it can be mashed smooth. Beat 4 eggs and stir into it, with 4 tablespoonsful of flour. Sprinkle a bag inside with flour, pour in the pudding, tie loosely, and boil one hour.

_To make Oldbury Pudding._

Beat 4 eggs well, have ready a pint basin floured and buttered, pour in the eggs and fill it up with new milk previously boiled, and when cold beat them together, put a white paper over the basin, cover with a cloth, and boil it twenty minutes. Send it up with wine and butter sauce.

_Quince Pudding._

Scald the quinces tender, pare them thin, serape off the pulp, mix with sugar very sweet, and add a little ginger and cinnamon. To a pint of cream put three or four yolks of eggs, and stir it into the quinces till they are of a good thickness. Butter the dish, pour it in, and bake it.

2,614 posted on 09/20/2009 2:08:02 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.publicbookshelf.com/public_html/The_Household_Cyclopedia_of_General_Information/recipesfo_bcg.html

Late nineteenth century recipes: Recipes for sauces

_Drawn Butter._

Half pint of boiling water, 2 teaspoonful of flour, and 2 ounces of butter. Mix the flour and butter together until they are perfectly smooth. Stir this into the boiling water, and add salt to taste. If made with milk in place of water, leas butter will answer.

_Common Sauce._

Soak slices of veal, ham, onions, parsnips, 2 doves of garlic, 2 heads of cloves, then add broth, a glass of white wine, and 2 slices of lemon; simmer it over a slow fire, skim it well, and sift it.

_Miser’s Sauce._

Chop 5 or 6 large onions, mix a little verjuice, or vinegar, pepper, salt, and a little butter; serve it up either warm or cold.

_Parson’s Sauce._

Chop lemon-peel very fine, with 2 or 3 pickled cucumbers, a bit of butter, salt, and coarse pepper, a little flour, with 2 spoonful of catsup, and stew it on the fire without boiling.

_Nonpareil Sauce._

Take a slice of boiled ham, as much breast of roasted fowl, a pickled cucumber, a hard yolk of an egg, one anchovy, a little parsley, and a bend of shallot, chopped very fine; boil it a moment in good catsup, and use it for meat or fish.

_Nivernoise Sauce._

Put in a smell stewpan a couple of slices of ham, a clove of garlic, 2 cloves, a laurel-leaf, sliced onions, and roots; let it catch the fire a little. Then add a small quantity of broth, 2 spoonful of catsup, and a spoonful of the best vinegar. Simmer it for an hour on the side of the stove, then sift it in a sieve, and serve it for a high flavored sauce.

_Gravy Cakes._

Chop 2 legs of beef in pieces, put them into a pot of water, stew it over a slow fire a day and a night; then add onions, herbs, and spices as for gravy; continue stewing it till the meat is off the bones, and the gravy quite out; then strain the liquor into a milk-pan, to which quantity it should be reduced; when cold, take off the fat, put it into a saucepan, and add whatever is required to flavor it; simmer it on a slow fire till reduced to about 12 saucers twothirds full, put them in an airy place till as dry as leather, put them in paper bags, and keep in a dry place.

_Sailor’s Sauce._

Chop a fowl’s liver with a or 3 shallots, and a couple of truffles or mushrooms; simmer these in a spoonful of oil, 2 or 3 spoonful of gravy, a glass of wine, a little salt and coarse pepper, simmer it about half an hour, and skim it very well before using.

_Queen’s Sauce_

Simmer crumbs of bread in good gravy, until it is quite thick, take it off the fire, and add a few sweet almonds pounded, 2 hard yolks of eggs, and a breast of fowl roasted, all pounded very fine; boil a sufficient quantity of cream to your sauce, and sift all together, then add pepper and salt, and warm it without boiling.

_Tomato Catsup._

Boil tomatoes, full ripe, in their juice, to neatly the consistence of a pulp, pass them through a hair sieve, and add salt to the taste. Aromatize it sufficiently with clove, pepper, and nutmegs.

_Catsup for Sea-stores._

Take a gallon of strong stale beer, a pound of anchovies washed from the pickle, the same of shallots peeled, 1/2 an ounce of mace, 1/2 an ounce of cloves, 1/4 of an ounce of whole pepper 3 or 4 large races of ginger, and 2 quarts of large mushroom flaps, rubbed to pieces. Cover these close, and let it simmer till half wasted. Then strain it through a flannel bag; let it stand till quite cold, and then bottle it. This may be carried to any part of the world; and a spoonful of it to a pound of fresh butter melted, will make a fine fish sauce, or will supply the place of gravy sauce. The stronger and staler the beer the better will be the catsup.

Another.—Chop 24 anchovies, having first boned them; put to them 10 shallots cut small, and a handful of scraped horse-radish, 1/4 of an ounce of mace, a quart of white wine, a pint of water, and the same quantity of red wine, a lemon cut into slices, 1/2 a pint of anchovy liquor, 12 cloves, and the same number of peppercorns. Boil them together till it comes to a quart, then strain it off cover it close, and keep it in a cold dry place. Two spoonful of it will be sufficient for a pound of better. It is a good sauce for boiled fowls, or, in the room of gravy lowering it with hot water, and thickening it with a piece of butter rolled in flour.

_Fish Sauce._

Take 1 pound of anchovies, a quart of claret, of a pint of white wine vinegar, 1/2 an ounce of cloves and mace, 2 rages of ginger sliced, a little black pepper, the peel of a lemon, a piece of horseradish, a large onion, a bunch of thyme and savory; set all these over a slow fire to simmer an hour, then strain it through a sieve; when cold put it in a bottle with the spice, but not the herbs. To a large coffeecupful cold, put a pound of butter; stir it over the fire till it is as thick as cream; shake the bottle when used, and put no water to the butter.

_Cream Sauce for a Hare._

Run the cream over the hare or venison just before frothing it, and catch it in a dish; boil it up with the yolks of two eggs, some onion, and a piece of butter rolled in flour and salt. Half a pint of cream is the proportion for two eggs.

_Apple Sauce._

Pare and core tart apples, cut them in slices, rinse and put them in an earthern stewpan, set them on the fire, do not stir them until they burst and are done: mash them with a spoon, and when perfectly cool sweeten with white sugar to taste.

_Sweet Sauce._

Mix 2 glasses of red wine, one of vinegar, 3 teaspoonful of cullis, a bit of sugar, 1 sliced onion, a little cinnamon, and a laurel-leaf; boil them a quarter of an hour.

_Nun’s Butter._

Four ounces of butter, six ounces of sugar; as much wine as the butter will take. Beat the butter and sugar together, and gradually add the wine and a little nutmeg.

_Brown Sauce._

Mix together one tablespoonful of moist sugar, two of French vinegar, three of salad oil, a teaspoonful of mixed mustard, some pepper and salt, end serve.

2,615 posted on 09/20/2009 2:10:21 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.publicbookshelf.com/public_html/The_Household_Cyclopedia_of_General_Information/ratafia_bib.html

Recipe for ratafia

This a liquor prepared from different kinds of fruits, and is of different colors, according to the fruits made use of. These fruits should be gathered when in their greatest perfection, and the largest and most beautiful of them chosen for the purpose. The following is the method of making red ratafia, fine and soft: Take of the black-heart cherries, 24 lbs., black cherries, 4 lbs., raspberries and strawberries. each, 3 lbs.; Pick the fruit from their stalks and bruise them, in which state let them continue 12 hours, then press out the juice, and to every pint of it add 1/4 lb. of sugar. When the sugar is dissolved, run the whole through the filtering-bag and add to it 3 quarts of proof spirit. Then take of cinnamon, 4 oz., mace, 4 oz., and cloves, 2 drs. Bruise these spices, put them into an alembic with a gallon of proof spirit and 2 quarts of water, and draw off a gallon with a brisk fire. Add as much of this spicy spirit to the ratafia as will render it agreeable; about 1/4 is the usual proportion.

_Dry or Sharp Ratafia._

Take of cherries and gooseberries, each 30 lbs., mulberries, 7 lbs., raspberries, 10 lbs.; Pick all these fruits clean from their stalks, etc., bruise them and let them stand 12 hours, but do not suffer them to ferment. Press out the juice, and to every pint add 3 oz. of sugar. When the sugar is dissolved, run it through the filtering-bag, and to every 5 pints of liquor add 4 pints of proof spirit, together with the same proportion of spirit drawn from spices.

_Common Ratafia._

Take of nutmegs, 8 oz., bitter almonds, 10 lbs., Lisbon sugar, 8 lbs., ambergris, 10 grs. Infuse these ingredients three days in 10 galls. of proof spirit and filter it through a flannel bag for use. The nutmegs and bitter almonds must be bruised and the ambergris rubbed with the Lisbon sugar in a marble mortar, before they are infused in the spirit.

http://www.publicbookshelf.com/public_html/The_Household_Cyclopedia_of_General_Information/howdoyou_bhb.html

Assorted recipes for homemade wines

_Red and White Gooseberry Wine._

Take cold soft water, 3 galls; red gooseberries, 1 1/2 galls.; white gooseberries, 2 galls. Ferment.

Now mix raw sugar, 5 lbs.; honey, 1 1/2 lbs., tartar, in fine powder, 1 oz. Afterwards put in bitter almonds, 2 oz.; sweetbriar, 1 small handful, and brandy, 1 gall., or less. This will make 6 galls.

_White Gooseberry or Champagne Wine._

Take cold soft water, 4 1/2 galls.; white gooseberries, 5 galls. Ferment.

Now mix refined sugar, 6 lbs.; honey, 4 lbs.; white tartar, in fine powder, 1 oz. Put in orange and lemon-peel, 1 oz. dry, or 2 oz. fresh, and add white brandy, 1/2 gall. This will make 9 galls.

_Gooseberry Wine of the Best Quality, resembling Champagne._

To each pint of full ripe gooseberries, mashed add one pint of water, milk warm, in which has been dissolved one pound of single-refined sugar; stir the whole well, and cover up the tub with a blanket, to preserve the heat generated by the fermentation of the ingredients, let them remain in this vessel 3 days, stirring them twice or thrice a day; strain off the liquor through a sieve, afterwards through a coarse linen cloth; put it into the cask; it will ferment without yeast. Let the cask be kept full with some of the liquor reserved for the purpose. It will ferment for 10 days, sometimes for 3 weeks; when ceased, and only a hissing noise remains, draw off 2 or 3 bottles, according to the strength you wish it to have from every 20 pint cask, and fill up the cask with brandy or whiskey; but brandy is preferable. To make it very good, and that it may keep well, add as much Sherry, together with 1/4 oz. of isinglass dissolved in water to make it quite liquid: stir the whole well. Bung the cask up, and surround the bung with clay; the closer it is bunged the better; a fortnight after, if it be clear at top, taste it, if not sweet enough, add more sugar; 22 lbs. is the just quantity in all for 20 pints of wine; leave the wine 6 months in the cask; but after being quite fine, the sooner it is bottled the more it will sparkle and resemble Champagne. The process should be carried on in a place where the heat is between 48 and 56 Fahr. Currant wine my be made in the same manner.

_Gooseberry and Currant Wine._

The following method of making superior gooseberry and currant wines is recommended in a French work: For currant wine, 8 lbs. of honey are dissolved in 15 galls. of boiling water, to which, when clarified, is added the juice of 8 lbs. of red or white currants. It is then fermented for 24 hours, and 2 lbs. of sugar to every 2 galls. of water are added. The preparation is afterwards clarified with the whites of eggs and cream of tartar. For gooseberry wine, the fruit is gathered dry when about half ripe, and then pounded in a mortar. The juice, when properly strained through a canvas bag, is mixed with sugar, in the proportion of 3 lbs. to every 2 galls. of juice. It is then left in a quiet state for 15 days, at the expiration of which it is carefully poured off, and left to ferment for 3 months when the quantity is under 15 galls., and for 5 months when double that quantity. It is then bottled, and soon becomes fit for drinking.

Another.—Take cold soft water, 5 1/2 galls.; gooseberries and currants, 4 galls. Ferment. Then add, raw sugar, 12 1/2 lbs.; tartar, in fine powder, 1 oz., ginger, in powder 3 oz., sweet marjoram, 1/2 a handful; whiskey, 1 qt. This will make 9 galls.

_Red Currant Wine._

Take cold soft water, 11 galls.; red currants, 8 galls.; raspberries, 1 qt. Ferment. Mix, raw sugar, 20 lbs., beet-root, sliced, 2 lbs.; and red tartar, in fine powder, 3 oz. Put in 1 nutmeg, in fine powder; add brandy, 1 gall. This will make 18 galls.

Another.—Put 5 qts. of currants and 1 pint of raspberries to every 2 galls. of water; let them soak a night; then squeeze and break them well. Next day rub them well through a fine sieve till the juice is expressed, washing the skins with some of the water, then, to every gallon, put 4 lbs. of the best sugar, put it into your barrel, and set the bung lightly in. In 2 or 3 days add a bottle of good Cogniac brandy to every 4 galls.; bung it close, but leave out the spigot for a few days. It is very good in 3 years, better in 4.

Another.—Boil 4 galls. of spring water, and stir into it 8 lbs. of honey; when thoroughly dissolved, take it off the fire; then stir it well in order to raise the scum, which take clean off, and cool the liquor.

When thus prepared, press out the same quantity of the juice of red currants moderately ripe, which being well strained, mix well with the water and honey, then put them into a cask or a large earthen vessel, and let them stand to ferment for 24 hours, then to every gallon add 2 lbs. of fine sugar, stir them well to raise the scum, and when well settled take it off, and add 1/2 an oz. of cream of tartar, with the whites of 2 or 3 eggs, to refine it. When the wine is well settled and clear draw it off into a small vessel, or bottle it up, keeping it in a cool place.

Of white currants a wine after the same manner may be made, that will equal in strength and pleasantness many sorts of white wine; but as for the black or Dutch currants, they are seldom used, except for the preparation of medicinal wines.

Another.—Gather the currants in dry weather, put them into a pan and bruise them with a wooden pestle; let them stand about 20 hours, after which strain through a sieve; add 3 lbs. of fine powdered sugar to each 4 quarts of the liquor, and after shaking it well fill the vessel, and put a quart of good brandy to every 7 gallons. In 4 weeks, if it does not prove quite clear, draw it off into another vessel, and let it stand previous to bottling it off about 10 days.

_Red and White Currant Wine._

Take of cold soft water, 12 galls.; white currants, 4 galls., red currants, 3 galls. Ferment. Mix, raw sugar, 25 lbs., white tartar, in fine powder, 3 oz. Put in sweet-briar leaves, 1 handful; lavender leaves, 1 handful; then add spirits, 2 qts. or more. This will make 18 galls.

_Dutch Currant Wine._

Take of cold soft water, 9 galls., red currants, 10 galls. Ferment. Mix, raw sugar, 10 lbs.; beet-root, sliced, 2 lbs.; red tartar, in fine powder, 2 oz. Put in bitter almonds, 1 oz., ginger, in powder, 2 oz.; then add brandy, 1 qt. This will make 18 galls.

_Dutch Red Currant Wine._

Take of cold soft water, 11 galls., red currants, 8 galls. Ferment. Mix, raw sugar, 12 lbs.; red tartar, in fine powder, 2 oz. Put in coriander seed, bruised, 2 oz., then add whiskey, 2 qts. This will make 18 galls.

_Mixed Berries from a Small Garden._

Take of cold soft water, 11 galls.; fruit, 8 galls. Ferment. Mix, treacle, 14 or 16 lbs., tartar, in powder, 1 oz. Put in ginger, in powder, 4 oz.; sweet herbs, 2 handfuls; then add spirits, 1 or 2 qts. This will make 18 galls.

_To make Compound Wine._

An excellent family wine may be made of equal parts of red, white and black currants, ripe cherries, and raspberries, well bruised, and mixed with soft water, in the proportion of 4 lbs. of fruit to 1 gall. of water. When strained and pressed, 3 lbs. of moist sugar are to be added to each gall. of liquid. After standing open for 3 days, during which it is to be stirred frequently, it is to be put into a barrel, and left for a fortnight to work, when a ninth part of brandy is to be added, and the whole bunged down. In a few months it will be a most excellent wine.

_Other Mixed Fruits of the Berry kind._

Take of cold soft water, 2 galls.; fruit, 18 galls. Ferment. Honey, 6 lbs.; tartar, in fine powder, 2 oz. Put in peach leaves, 6 handfuls: then add brandy, 1 gall. This will make 18 galls.

_White Currant Wine._

Take of cold soft water, 9 galls., white currants, 9 galls.; white gooseberries, 1 gall. Ferment. Mix, refined sugar, 25 lbs.; white tartar, in powder, 1 oz.; clary seed, bruised, 2 oz.; or clary flowers or sorrel flowers, 4 handfuls, then add white brandy, 1 gall. This will make 18 galls.

Another.—Take of cold soft water, 10 galls.; white currants, 10 galls. Ferment. Mix, refined sugar, 25 lbs.; white tartar, in fine powder, 1 oz.; then add hitter almonds, 2 oz. and white brandy, 1 gall. This will make 18 galls.

_Black Currant Wine._

Take of cold soft water, 10 galls.; black currants, 6 galls.; strawberries, 3 galls. Ferment. Mix, raw sugar, 25 lbs.; red tartar, in fine powder, 6 oz.; orange-thyme, 2 handfuls; then add brandy, 2 or 3 qts. This will make 18 galls.

Another.—Take of cold soft water, 12 galls.; black currants, 5 galls.; white or red currants, or both, 3 galls. Ferment. Mix, raw sugar, 30 lbs. or less; red tartar, in fine powder, 5 oz.; ginger, in powder, 5 oz. then add brandy, 1 gall. or less. This will make 18 galls.

Another, very fine.—To every 3 qts. of juice add as much of cold water, and to every 3 qts. of the mixture add 3 lbs. of good, pure sugar. Put it into a cask, reserving some to fill up. Set the cask in a warm, dry room, and it will ferment of itself. When this is over skim off the refuse, and fill up with what you have reserved for this purpose. When it has done working, add 3 qts. of brandy to 40 qts. of the wine. Bung it up close for 10 months, then bottle it. The thick part may be separated by straining, and the percolating liquor be bottled also. Keep it for 12 months.

_Strawberry Wine._

Take of cold soft water, 7 galls.; cider, 6 galls.; strawberries, 6 galls. Ferment. Mix, raw sugar, 16 lbs.; red tartar, in fine powder, 3 oz.; the peel and juice of 2 lemons; then add brandy, 2 or 3 qts. This will make 18 galls.

Another.—Take of cold soft water, 10 galls.; strawberries, 9 galls. Ferment. Mix, raw sugar, 25 lbs.; red tartar, in fine powder, 3 oz., 2 lemons and 2 oranges, peel and juice; then add brandy, 1 gall. This will make 18 galls.

_Raspberry Wine._

Take of cold soft water, 6 galls., cider, 4 galls. raspberries, 6 galls.; any other fruit, 3 galls. Ferment. Mix, raw sugar, 18 or 20 lbs., red tartar, in fine powder, 3 oz., orange and lemonpeel, 2 oz. dry, or 4 oz. fresh; then add brandy, 3 qts. This will make 18 galls.

Another.—Gather the raspberries when ripe husk them and bruise them, then strain them through a bag into jars or other vessels. Boil the juice, and to every gall. put 1 1/2 lbs. of lump sugar. Now add whites of eggs, and let the whole boil for 15 minutes, skimming it as the froth rises. When cool and settled, decant the liquor into a cask, adding yeast to make it ferment. When this has taken place, add 1 pint of white wine, or a pint of proof spirit to each gall. contained in the cask, and hang a bag in it containing 1 oz. of bruised mace. In 3 months, if kept in a cool place, it will be very excellent and delicious wine.

_Mulberry Wine._

On a dry day gather mulberries, when they are just changed from redness to a shining black; spread them thinly on a fine cloth, or on a floor or table, for 24 hours, and then press them. Boil a gall. of water with each gall. of juice; putting to every gall. of water 1 oz. of cinnamon bark and 6 oz. of sugar candy finely powdered. Skim and strain the water when it is taken off and settled, and put to it the mulberry-juice. Now add to every gall. of the mixture a pint of white or Rhenish wine. Let the whole stand in a cask to ferment for 5 or 6 days. When settled, draw it off into bottles and keep it cool.

_Elderberry Wine._

Take of cold soft water, 16 galls.; Malaga raisins, 50 lbs.; elderberries, 4 galls., red tartar in fine powder, 4 oz. Mix ginger in powder, 5 oz.; cinnamon, cloves, and mace, of each 2 oz., 3 oranges or lemons, peel and juice; then add 1 gall. of brandy. This will make 18 galls.

Another.—In making elder juice let the berries be fully ripe, and all the stalks clean picked from them; then, have a press ready for drawing off all the juice, and 4 haircloths, somewhat broader than the press. Lay one layer above another having a hair-cloth betwixt every layer, which must be laid very thin, and pressed a little at first and then more till the press be drawn as close as possible. Now take out the berries, and press all the rest in the like manner, then take the pressed berries, break out all the lumps, put them into an open-headed vessel, and add as much liquor as will just cover them. Let them infuse so for 7 or 8 days; then put the best juice into a cask proper for it to be kept in, and add l gall. of malt spirits not rectified, to every 20 galls. of elder-juice, which will effectually preserve it from becoming sour for two years at least

Another.—Pick the berries when quite ripe, put them into a stone jar, and set them in an oven, or in a kettle of boiling water, till the jar is hot through, then take them out, and strain them through a coarse sieve. Squeeze the berries and put the juice into a clean kettle. To every quart of juice put 1 lb. of fine sugar; let it boil and skim it well. When clear and fine, pour it into a cask. To every 10 galls. of wine add 1 oz. of isinglass dissolved in cider, and 6 whole eggs. Close it up, let it stand 6 months, and then bottle it.

_To make an Imitation of Cyprus Wine._

To 10 galls. of water put 10 qts. of the juice of white elderberries, pressed gently from the berries by the hand and passed through a sieve, without bruising the seeds; add to every gallon of liquor 3 lbs. of sugar, and to the whole quantity 2 oz. of ginger sliced, and 1 oz. of cloves. Boil this nearly an hour, taking off the scum as it rises, and pour the whole to cool, in an open tub, and work it with ale yeast, spread upon a toast of bread for 3 days. Then turn it into a vessel that will just hold it, adding about 1 1/2 lbs. of bruised raisins, to lie in the liquor till drawn off, which should not be done till the wine is fine.

_To make Elder-flower Wine, or English Frontignac._

Boil 18 lbs. of white powdered sugar in 6 galls. of water and 2 whites of eggs well beaten, skim it, and put in a quarter of a peek of elder-flowers; do not keep them on the fire. When cool stir it and put in 6 spoonfuls of lemon juice, 4 or 5 of yeast, and beat well into the liquor; stir it well every day, put 6 lbs. of the best raisins, stoned, into the cask, and tun the wine. Stop it close and bottle in 6 months. When well kept, this wine will pass very well for Frontignac.

Another.—To 6 galls. of spring-water put 6 lbs. of sun raisins out small, and 12 lbs. of fine sugar. Boil the whole together for about an hour and a half. When the liquor is cold put half a peek of ripe elder-flowers in, with about a gill of lemonjuice, and half the quantity of ale yeast. Cover it up and, after standing 3 days, strain it off. Now pour it into a cask that is quite clean, and that will hold it with ease. When this is done put a quart of Rhenish wine to every gallon; let the bung be slightly put in for 12 or 14 days, then stop it down fast, and put it in a cool, dry place for 4 or 5 months, till it be quite settled and fine; then bottle it off.

_Imitation of Port Wine._

Take 6 galls. of good cider, 1 1/2 galls. of Port wine, 1 1/2 galls. of the juice of elder-berries, 3 qts. of brandy, 1 1/2 oz. of cochineal. This will produce 9 1/2 galls.

Bruise the cochineal very fine, and put it with the brandy into a stone bottle; let it remain at least a fortnight, shaking it well once or twice every day. At the end of that time procure the the cider, and put 5 galls. into a 9 gallon cask; add to it the elder-juice and Port wine, then the brandy and cochineal. Take the remaining gallon of cider to rinse out the bottle that contained the brandy; and, lastly, pour it into the cask, and bung it down very close, and in 6 weeks it will be ready for bottling.

It is, however, sometimes not quite so fine as could be wished: in that case add 2 oz. of isinglass, and let it remain a fortnight or 3 weeks longer, when it will be perfectly bright. It would not be amiss, perhaps, if the quantity of isinglass mentioned was added to the wine before it was bunged down; it will tend very considerably to improve the body of the wine. If it should not appear sufficiently rough flavored, add 1 oz. or 1 1/2 oz. of roche-alum, which will, in most cases, impart a sufficient astringency.

After it is bottled it must be packed in as cool a place as possible. It will be fit for using in a few months, but if kept longer it will be greatly improved.

_Whortleberry or Bilberry Wine._

Take of cold soft water 6 galls., cider 6 galls., berries 8 galls., ferment. Mix raw sugar 20 lbs., tartar in fine powder 4 oz.; add ginger in powder 4 oz.; lavender and rosemary leaves 2 handfuls, rum or British spirits 1 gall. This will make 18 galls.

_Birch Wine._

The season for obtaining the liquor from birchtrees is in the latter end of February, or the beginning of March, before the leaves shoot out, and as the sap begins to rise; if the time is delayed the juice will grow too thick to be drawn out. It should be as thin and clear as possible. The method of procuring the juice is by boring holes in the trunk of the tree and fixing faucets of elder; but care should be taken not to tap it in too many places at once, for fear of injuring the tree. If the tree is large it may be bored in 5 or 6 places at once, and bottles are to be placed under the aperture for the sap to flow into. When 4 or 5 galls. have been extracted from different trees cork the bottles very close, and wax them till the wine is to be made, which should be as soon as possible after the sap has been obtained. Boil the sap, and put 4 lbs. of loaf sugar to every gallon, also the peel of a lemon cut thin; then boil it again for nearly an hour, skimming it all the time. Now pour it into a tub and, as soon as it is almost cold, work it with a toast spread with yeast, and let it stand 5 or 6 days, stirring it twice or 3 times each day. Into a cask that will contain it put a lighted brimstone snatch, stop it up till the match is burnt out, and then pour the wine into it, putting the bung lightly in, till it has done working. Bung it very close for about 3 months, and then bottle it. It will be good in a week after it is put into the bottles.

Another.—Birch wine may be made with raisins in the following manner: To a hogshead of birchwater, take 400 Malaga raisins; pick them clean from the stalks and cut them small. Then boil the birch liquor for an hour at least, skim it well, and let it stand till it is no warmer than milk. Then put in the raisins and let it stand close covered, stirring it well 4 or 5 times every day. Boil all the stalks in a gallon or two of birch liquor, which, added to the other when almost cold, will give it an agreeable roughness. Let it stand 10 days, then put it in a cool cellar, and when it has done hissing in the vessel, stop it up close. It must stand at least 9 months before it is bottled.

_Blackberry Wine._

Having procured berries that are fully ripe, put them into a large vessel of wood or stone with a cock in it, and pour upon them as much boiling water as will cover them. As soon as the heat will permit the hand to be put into the vessel, bruise them well till all the berries are broken. Then let them stand covered till the berries begin to rise towards the top, which they usually do in 3 or 4 days. Then draw off the clear into another vessel, and add to every 10 quarts of this liquor 1 lb. of sugar. Stir it well and let it stand to work a week or 10 days in another vessel like the first. Then draw it off at the cock through a jelly-bag into a large vessel. Take 4 oz. of isinglass and lay it to steep 12 hours in a pint of white wine. The next morning boil it upon a slow fire till it is all dissolved. Then take 1 gallon of blackberry-juice, put it in the dissolved isinglass, give them a boil together, and pour all into the vessel. Let it stand a few days to purge and settle, then draw it off and keep it in a cool place.

_Juniper-berry Wine._

Take of cold soft water, 18 galls., Malaga or Smyrna raisins, 35 lbs. juniper-berries, 9 quarts, red tartar, 4 oz., wormwood and sweet marjoram, each 2 handfuls; whiskey, 2 quarts or more. Ferment for 10 or 12 days. This will make 18 galls.

_To make Damson Wine._

Take of cold soft water 11 galls., damsons, 8 galls. Ferment. Mix raw sugar, 30 lbs., red tartar, in fine powder, 6 oz. Add brandy, 1 gall. This will make 18 galls.

“When the must,” says Mr. Carnell, “has fermented 2 days, (during which time it should be stirred up 2 or 3 times) take out of the vat about 2 or 3 quarts of the stones and break them and the kernels, and then return them into the vat again.”

_Another Method._

Take a considerable quantity of damsons and common plums inclining to ripeness; slit them in halves so that the stones may be taken out, then mash them gently and add a little water and honey. Add to every gallon of the pulp 1 gall. of spring-water, with a few bay-leaves and cloves; boil the mixture, and add as much sugar as will sweeten it; skim off the froth and let it cool. Now press the fruit, squeezing out the liquid part, strain all through a fine strainer, and put the water and juice together in a cask. Having allowed the whole to stand and ferment for 3 or 4 days, fine it with white sugar, flour, and white of eggs; draw it off into bottles, then cork it well. In 12 days it will be ripe, and will taste like weak Port, having the flavor of Canary.

Another.—Gather the damsons on a dry day, weigh them and then bruise them. Put them into a cask that has a cock in it, and to every 8 lbs. of fruit add 1 gall. of water. Boil the water, skim it and put it scalding hot to the fruit. Let it stand 2 days, then draw it off and put it into a vessel, and to every gallon of liquor put 2 1/2 lbs. of fine sugar. Fill up the vessel and stop it close, and the longer it stands the better. Keep it for 12 months in the vessel, and then bottle, putting a lump of sugar into every bottle. The small damson is the best for this purpose.

_Cherry Wine._

Take of soft cold water, 10 galls., cherries, 10 galls. Ferment. Mix raw sugar, 30 lbs., red tartar, in fine powder, 3 oz. Add brandy, 2 or 3 quarts. This will make 18 galls.

Two days after the cherries have been in the vat, take out about 3 quarts of the cherry-stones, break them and the kernels, and return them into the vat again.

Another.—Take cherries nearly ripe, of any red sort, clear them of the stalks and stones, then put them into a glazed earthen vessel and squeeze them to a pulp. Let them remain in this state for 12 hours to ferment, then put them into a linen cloth not too fine and press out the juice with a pressing-board, or any other convenient instrument. Now let the liquor stand till the scum rises, and with a ladle or skimmer take it clean off; then pour the clear part, by inclination, into a cask, where to each gallon put 1 lb. of the best loaf sugar, and let it ferment for 7 or 8 days. Draw it off when clear, into lesser casks or bottles; keep it cool as other wines, and in 10 or 12 days it will be ripe.

_To make Morella Wine._

Cleanse from the stalks 60 lbs. of Morella cherries, and bruise them so that the stones shall be broken. Now press out the juice and mix it with 6 galls. of Sherry wine, and 4 galls. of warm water. Having grossly powdered separate ounces of nutmeg, cinnamon and mace, hang them separately in small bags in the cask containing the mixture. Bung it down and in a few weeks it will become a deliciously flavored wine.

_To make Peach Wine._

Take of cold soft water, 18 galls., refined sugar 25 lbs., honey, 6 lbs., white tartar, in fine powder 2 oz., peaches, 60 or 80 in number. Ferment. Then add 2 galls. of brandy. This will make 18 galls.

The first division is to be put into the vat, and the day after, before the peaches are put in, take the stones from them, break them and the kernels, then put them and the pulp into the vat and proceed with the general process.

_Peach and Apricot Wine._

Take peaches, nectarines, etc.; pare them and take the stones out; then slice them thin and pour over them from 1 to 2 galls. of water and a quart of white wine. Place the whole on a fire to simmer gently for a considerable time, till the sliced fruit becomes soft; pour off the liquid part into another vessel containing more peaches that have been sliced but not heated; let them stand for 12 hours, then pour out the liquid part and press what remains through a fine hair bag. Let the whole be now put into a cask to ferment; add of loaf sugar 1 1/2 lbs. to each gallon. Boil well 1 oz. of beaten cloves in a quart of white wine and add it to the above.

Apricot wine may be made by only bruising the fruit and pouring the hot liquor over it. This wine does not require so much sweetening. To give it a curious savor, boil 1 oz. of mace and 1/2 an oz. of nutmegs in 1 qt. of white wine; and when the wine is fermenting pour the liquid in hot. In about 20 days, or a month, these wines will be fit for bottling.

_Lemon Wine._

Pare off the rinds of 6 large lemons, cut them, and squeeze out the juice. Steep the rinds in the juice, and put to it 1 qt. of brandy. Let it stand 3 days in an earthen pot close stopped; then squeeze 6 more, and mix with it 2 qts. of springwater, and as much sugar as will sweeten the whole. Boil the water, lemons and sugar together and let it stand till it is cool. Then add 1 qt. of white wine, and the other lemons and brandy; mix them together, and run it through a flannel beg into some vessel. Let it stand 3 months and then bottle it off. Cork the bottles well; keep it cool, and it will be fit to drink in a month or 6 weeks.

Another.—Pare 5 dozen of lemons very thin, put the peels into 5 qts. of French brandy, and let them stand 14 days. Then make the juice into a syrup with 3 lbs. of singlerefined sugar, and when the peels are ready boil 15 galls. of water with 40 lbs. of single-refined sugar for 1/2 an hour. Then put it into a tub, and when cool add to it 1 spoonful of yeast, and let it work 2 days. Then tun it, and put in the brandy, peels and syrup. Stir them all together, and close up the cask. Let it stand 3 months, then bottle it, and it will be as pale and us fine as any citron-water.

_Apple White Wine._

Take of cold soft water, 2 galls.; apples, well bruised, 3 bushels, honey, 10 lbs., white tartar 2 oz.; 1 nutmeg, in powder; rum, 3 qts. This will make 18 galls.

_To make Apple Wine._

To every gall. of apple-juice, immediately as it comes from the press, add 2 lbs. of common loaf sugar; boil it as long as any scum rises, then strain it through a sieve, and let it cool; add some good yeast, and stir it well; let it work in the tub for 2 or 3 weeks, or till the head begins to flatten, then skim off the head, draw it clear off, and tun it. When made a year rack it off, and fine it with isinglass, then add 1/2 a pt. of the best rectified spirit of wine, or a pt. of French brandy, to every 8 galls.

_Apple Red Wine._

Take of cold soft water, 2 galls; apples, well bruised, 3 bushels. Ferment. Mix, raw sugar, 15 lbs.; beet root, sliced, 4 lbs., red tartar, in fine powder, 3 oz.; then add ginger, in powder, 3 oz.; rosemary and lavender leaves, of each 2 handfuls; whiskey, 2 quarts. This will make 18 galls.

_To make Quince Wine._

Gather the quinces when pretty ripe, on a dry day, rub off the down with a linen cloth, then lay them in hay or straw for 10 days to perspire. Now cut them in quarters, take out the cores and bruise them well in a mashing-tub with a wooden pestle. Squeeze out the liquid part bv pressing them in a hair bag by degrees, in a cider press; strain this liquor through a fine sieve, then warm it gently over a fire and skim it, but do not suffer it to boil.. Now sprinkle into it some loaf sugar reduced to powder; then in a gall. of water and a qt. of white wine; boil 12 or 14 large quinces, thinly sliced; add 2 lbs. of fine sugar and then strain off the liquid part, and mingle it with the natural juice of the quinces; put this into a cask (not to fill it) and mix them well together; then let it stand to settle, put in 2 or 3 whites of eggs, then draw it off. If it be not sweet enough, add more sugar, and a qt. of the best Malmsey. To make it still better boil 1/4 of a lb. of stoned raisins, and 1/2 an oz. of cinnamon bark in a qt. of the liquor, to the consumption of a third part and straining it, put it into the cask when the wine is fermenting.

Another.—Take 20 large quinces, gathered when they are dry and full ripe. Wipe them clean with a coarse cloth, and grate them with a large grater or rasp as near the cores as possible; but do not touch the cores. Boil a gall. of spring-water, throw in the quinces, and let them boil softly about 1/4 of an hour. Then strain them well into an earthen pan, on 2 lbs. of double-refined sugar. Pare the peel of 2 large lemons, throw them in, and squeeze the juice through a sieve. Stir it about till it is very cool, and then toast a thin bit of bread very brown, rub a little yeast on it, and let the whole stand close-covered 24 hours. Take out the toast and lemon, put the wine in a cask, keep it 3 months, and then bottle it. If a 20-gallon cask is wanted, let it stand 6 months before bottling it; and remember, when straining the quinces, to wring them hard in a coarse cloth.

_Orange Wine._

Put 12 lbs. of powdered sugar, with the whites of 8 or 10 eggs well beaten, into 6 galls. of spring-water; boil them 3/4 of an hour; when cold, put into it 6 spoonfuls of yeast and the juice of 12 lemons, which being pared, must stand with 2 lbs. of white sugar in a tankard, and in the morning skim off the top, and then put it into the water; add the juice and rinds of 50 oranges, but not the white or pithy parts of the rinds; let it work all together 2 days and 2 nights: then add 2 qts. of Rhenish or white wine, and put it into the vessel.

Another.—To 6 galls. of water put 15 lbs. of soft sugar; before it boils, add the whites of 6 eggs well beaten, and take off the scum as it rises; boil it 1/2 an hour; when cool add the juice of 50 oranges, and 2/3 of the peels cut very thin, and immerse a toast covered with yeast. In a month after it has been in the cask, add a pt. of brandy and 2 qts. of Rhenish wine; it will be fit to bottle in 3 or 4 months, but it should remain in bottle for 12 months before it is drunk.

_To make Parsnip Wine._

To 12 lbs. of parsnips, cut in slices, add 4 galls. of water; boil them till they become quite soft. Squeeze the liquor well out of them, run it through a sieve, and add to every gall. 3 lbs. of loaf sugar. Boil the whole three quarters of an hour, and when it is nearly cold add a little yeast. Let it stand for 10 days in a tub, stirring it every day from the bottom; then put it into a cask for 12 months; as it works over fill it up every day.

_White Mead Wine._

Take of cold soft water 17 galls., white currants 6 qts. Ferment. Mix honey 30 lbs., white tartar in powder 3 oz. Add balm and sweetbriar, each 2 handfuls, white brandy 1 gall. This will make 18 galls.

_Red Mead, or Metheglin Wine._

Take of cold water 17 galls., red currants 6 qts., black currants 2 qts. Ferment. Mix, honey 25 lbs. beet root sliced 1 lb., red tartar in fine powder 4 oz. Add cinnamon in powder 2 oz., brandy 1 gall. This will make 18 galls.

Another.—Fermented mead is made in the proportion of 1 lb. of honey to 3 pints of water or by boiling over a moderate fire, to two-thirds of the quantity, three parts water and one part honey. The liquor is then skimmed and casked, care being taken to keep the cask full while fermenting. During the fermenting process the cask is left untopped and exposed to the sun, or in a warm room, until the working ceases. The cask is then bunged, and a few months in the cellar renders it pleasant, by the addition of cut raisins, or other fruits boiled after the rate of 1/2 lb. of raisins to 6 lbs. of honey, with a toasted crust of bread; 1 oz. of salt of tartar in a glass of brandy being added to the liquor when casked, to which some add 6 or 6 drops of the essence of cinnamon; others, pieces of lemon-peel with various syrups.

_Walnut Mead Wine._

To every gallon of water put 3 1/2 lbs. of honey, and boil them together three-quarters of an hour. Then to every gallon of liquor put about 2 dozen of walnut leaves; pour the boiling liquor upon them and let them stand all night. Then take out the leaves, put in a spoonful of yeast, and let it work for 2 or 3 days. Then make it up, and after it has stood for 3 months bottle it.

_To make American Honey Wine._

Put a quantity of the comb from which honey has been drained in a tub, and add a barrel of cider immediately from the press; this mixture stir and leave for one night. It is then strained before fermentation and honey added until the specific gravity of the liquor is sufficient to bear an egg. It is then put into a barrel, and after the fermentation is commenced the cask is filled every day for 3 or 4 days, that the froth may work out of the bung-hole. When the fermentation moderates put the bung in loosely, lest stopping it tight might cause the cask to burst. At the end of 5 or 6 weeks the liquor is to be drawn off into a tub, and the whites of 8 eggs, well beaten up with a pint of clean sand, are to be put into it; then add 1 gall. of cider spirits, and after mixing the whole together, return it into the cask, which is to be well cleaned, bunged tight, and placed in a proper situation for racking off when fine. In the month of April following draw it off into kegs for use, and it will be equal to almost any foreign wine.

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Blackberry wine recipe

To 2 quarts of blackberry juice put 1 1/4 pounds of white sugar, 1/2 an ounce of cinnamon, 1/2 an ounce of nutmeg, 1/2 an ounce of cloves, 1 ounce of allspice; let it boil a few minutes, and when cool add 1 pint of brandy.

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How to and more alcohol making recipes, at end of page.

2,616 posted on 09/20/2009 2:19:58 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

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Mince meat recipe

Thoroughly cleanse 4 pounds of currants, and remove the stones from 4 pounds of raisins; cut up 2 pounds of candied citron, 1 pound of candied lemon, and 1 pound of orange-peel into shreds or very small dice; remove the skin, and then chop 4 pounds of fresh beef-suet and place this with the currants and the candied peel in an earthern pan; next chop the raisins with 4 pounds of peeled apples, and add them to the other ingredients. Trim away all the sinewy parts from 8 pounds of roasted sirloin of beef, and chop all the lean of the meat quite fine; this will produce about 4 pounds, which must also be placed in the pan. To the foregoing must now be added 4 pounds of moist sugar, 4 ounces of ground spice consisting of nutmegs, cloves, and cinnamon in equal proportions, with the grated rind of 12 oranges, and of the same number of lemons; the whole must then be thoroughly mixed together and pressed down to a level in the pan. Two bottles of brandy, and a like quantity of Madeira, sherry or port, should be poured into the mince-meat. Put the lid on the pan, place a cloth over it, and tie it down close, so as to exclude the air as much as possible, and also to prevent the evaporation of the brandy, etc. The mince-meat should be kept in a cool place, and will be fit for use a fortnight after it is made.

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Early american recipes: Unusual Recipes

_Pigeons a la Gauthier._

Procure 4 young, fat pigeons; draw, singe and truss them with their legs thrust inside; next put a half-pound of fresh butter into a small stewpan with the juice of a lemon, a little mignonette, pepper, and salt; place this over a stove-fire, and when it is melted put the pigeons with a garnished faggot of parsley in it, cover the whole with thin layers of fat bacon and a circular piece of buttered paper, and set them to simmer very gently on a slow fire for about 20 minutes, when they will be done. The pigeons must then be drained upon a napkin, and after all the greasy moisture has been absorbed place them in the dish in the form of a square, with a large quenelle of fowl (decorated with truffles) in between each pigeon; fill the centre with a ragout of crayfish tails; pour some of the sauce over and round the pigeons, and serve.

_Rabbits a la Bourguignonne_

Cut the rabbits up into small joints, season with pepper and salt, and fry them slightly over the fire without allowing them to acquire much color; adding half a pint of button-onions previously parboiled in water, a very little grated nutmeg, and half a pottle of mushrooms; toss these over the fire for five minutes, then add a tumblerfull of French white wine (Chablis or Sauterne), and set this to boil sharply until reduced to half the quantity; next add 2 large gravyspoonsful of Poivrade sauce (which see), simmer the whole together gently for ten minutes longer, and finish by incorporating a leason of 4 yolks of eggs, the juice of 1/2 a lemon, and a dessertspoonful of chopped parboiled parsley; dish up the pieces of rabbit in a pyramidal form, garnish the entree with the onions, etc., placed in groups round the base, pour the sauce over it and serve.

_Salmis of Wild Duck._

Roast a wild duck before a brisk fire for about 25 minutes, so that it may retain its gravy, place it on its breast in a dish to get cool, then cut it up into small joints comprising 2 fillets, 2 legs with the breast and back each cut into 2 pieces, and place the whole in a stewpan. Put the trimmings into a stewpan with 1/2 pint of red wine, 4 shallots a sprig of thyme, a bay-leaf, the rind of an orange free from pith, the pulp of a lemon, and a little Cayenne; boil these down to half their original quantity then add a small ladleful of sauce, allow the sauce to boil, skim it and pass it through a tammy on to, the pieces of wild duck. Then about to send to the table warm the salmis without boiling, dish it up, pour the sauce over it, garnish the entree with 8 heart-shaped croutons of fried bread nicely glazed, and serve.

_Roast Hare._

Skin and draw the hare, leaving on the ears which must be scalped and the hairs scraped off pick out the eyes and cut off the feet or pads just above the first joint, wipe the hare with a clean cloth, and out the sinews at the back of the hindquarters and below the fore legs. Prepare some veal stuffing and fill the paunch with it, sew this up with string or fasten it with a wooden skewer then draw the legs under as if the hare was in sitting posture, set the head between the shoulders and stick a small skewer through them, running also through the neck to secure its position; run another skewer through the fore legs gathered up under the paunch, then take a yard of string, double it in two, placing the centre of it on the breast of the hare and bring both ends over the skewer, cross the string over troth sides of the other skewer and fasten it over the back. Split the hare and roast it before a brisk fire for about three-quarters of an hour, frequently basting it with butter or dripping. Five minutes before taking the hare up throw on a little salt, shake some flour over it with a dredger, and baste it with some fresh butter; when this froths up and the hare has acquired a rich brown crust take it off the spit, dish it up with water-cresses round it, pour some brown gravy under, and send some currant jelly in a boat to be handed round.

_Roast Pheasant._

Draw the pheasant by making a small opening at the vent, make an incision along the back part of the neck, loosen the pouch, etc., with the fingers and then remove it; singe the body of the peasant and its legs over the flame of a charcoal fire or with a piece of paper, rub the scaly cuticle off the legs with a cloth, trim away the claws and spurs, cut off the neck close up to the back leaving the skin of the breast entire, wipe the pheasant clean, and then truss it in the following manner: Place the pheasant upon its breast, run a trussing-needle and string through the left pinion (the wings being removed), then turn the bird over on its back and place the thumb and fore-finger of the left hand across the breast, holding the legs erect; thrust the needle through the middle joint of both thighs, draw it out and then pass it through the other pinion and fasten the strings at the back; next pass the needle through the legs and body and tie the strings tightly; this will give it an appearance of plumpness. Spit and roast the pheasant before a brisk fire for about half an hour, frequently basting it; when done send to table with brown gravy under it and bread sauce (which see) separately ill a boat. _Wild Fowl, en Salmis._

Cut up a cold roast duck (wild), goose, brant, or whatever it may be. Put into a bowl or soup-plate (to every bird) a dessertspoonful of well made mustard, a sprinkle of cayenne and black pepper, with about a gill of red wine; mix them well together, set your pan on the fire with a lump of butter, when it melts add gradually the wine, etc., let it bubble a minute; put in your duck and bubble it for a few minutes. If your duck has proved tough when first cooked, use a saucepan and let it bubble till tender, taking care there is enough gravy to keep it from burning. Serve on dry toast very hot.

_Pigeons._

Pigeons may be broiled or roasted like chicken. They will cook in three-quarters of an hour. Make a gravy of the giblets, season it with pepper and salt, and thicken it with a little flour and butter.

_Terrapins._

Plunge them into boiling water till they are dead, take them out, pull off the outer skin and toe-nails, wash them in warm water and boll them with a teaspoonful of salt to each middling-sized terrapin till you can pinch the flesh from off the bone of the leg, turn them out of the shell into a dish, remove the sand-bag and gall, add the yolks of 2 eggs, cut up your meat, season pretty high with equal parts of black and cayenne pepper and salt. Put all into your saucepan with the liquor they have given out in cutting up, but not a drop of water, add 1/4 of a pound of butter with a gill of Madeira to every 2 middlesized terrapins; simmer gently till tender, closely covered, thicken with flour and serve hot.

_To Stew Terrapins._

Wash 4 terrapins in warm water, then throw them in a pot of boiling water, which will kill them instantly; let them boil till the shells crack, then take them out and take off the bottom shell, cut each quarter separate, take the gall from the liver’ take out the eggs, put the pieces in a stewpan, pour in all the liquor and cover them with water; put in salt, cayenne, and black pepper and a little mace, put in a lump of butter the size of an egg and let them stew for half an hour, make a thickening of dour and water which stir in a few minutes before you take it up with two glasses of wine. Serve it in a deep covered dish, put in the eggs just us you dish it.

http://www.publicbookshelf.com/public_html/The_Household_Cyclopedia_of_General_Information/chickenfr_beb.html

Old fashioned recipe: Fricassee of Chickens with Mushrooms

Procure 2 fat, plump chickens, and after they have been drawn, singe them over the flame of a charcoal fire, and then cut up into small members or joints in the following manner: First remove the wings at the second joint, then take hold of the chicken with the left hand, and with a sharp knife make 2 parallel cuts lengthwise on the back about an inch and a half apart, so as partly to detach or at least to mark out where the legs and wings are to be removed; the chicken must next be placed upon its side on the table, and after the leg and fillet (with the pinion left on the upper side) have been cut, the same must be repeated on the other, and the thigh-bones must be removed. Then separate the back and breast, trim these without waste and cut the back across into 2 pieces; steep the whole in a pan containing clear tepid water for about 10 minutes, frequently squeezing the pieces with the hand too extract all the blood. Next strew the bottom of a stewpan with thinly-sliced carrot, onion and a little c elery, 3 cloves, 12 pepper-corns, a blade of mace and a garnished faggot of parsley; place the pieces of chicken in close and neat order upon the vegetables, etc., moisten with about a quart of boiling broth from the stockpot, or failing this, with water; cover with the lid and set the whole to boil gently by the side of the stove-fire for about half an hour, when the chicken will be done. They must then be strained in a sieve and their broth reserved in a basin; next immerse the pieces of chicken in cold water, wash and drain them upon a napkin, and afterward trim them neatly and place them in a stewpan in the larder. Then put 2 ounces of fresh butter to melt in a stewpan; to this add 2 tablespoonfuls of flour, and stir the mixture over the fire for 3 minutes without allowing it to acquire any color; it should then be removed from the stove, and the chicken broth being poured into it the whole must be thoroughly mixed together into a smooth sauce; throw in some trimmings of mushrooms and stir the sauce over the fire until it boils, then set it by the side to continue gently boiling to throw up the butter and scum. When the sauce has boiled half an hour skim it, reduce it by further boiling to its proper consistency, and then incorporate with it a leason of 4 yolks of eggs mixed with a pat of butter and a little cream; set the leason in the sauce by stirring it over the fire until it nearly boils, then pass it through a tammy into the stewpan containing the pieces of chicken, and add thereto half a pottle of prepared button-mushrooms. When about to send to table warm the fricassee without allowing it to boil, and dish it up as follows: First put the pieces of the back in the centre of the dish, place the legs at the angles, the bones pointed inwardly; next place the fillets upon these, and then set the pieces of breast on the top; pour the sauce over the entree, and place the mushrooms about the fricassee in groups; surround the entree with eight or ten glazed croutons of fried bread cut in the shape of hearts, and serve.

Note.—Truffles cut into scallops, or shaped in the form of olives, crayfish-tails, button-onions, or artichoke-bottoms cut into small pointed quarters, may also be served with a fricassee of chickens.

http://www.publicbookshelf.com/public_html/The_Household_Cyclopedia_of_General_Information/braisedha_bdi.html

Braised Ham with Spinach.

When about to dress a ham, care must be taken after it has been trimmed, and the thigh-bone removed, that it be put to soak in a large pan filled with cold water; the length of time it should remain in soak depending partly upon its degree of moisture, partly upon whether the ham be new or seasoned. If the ham readily yields to the pressure of the hand, it is no doubt new, and this is the case with most of those sold in the spring season for such as those a few hours’ soaking will suffice, but when hams are properly seasoned, they should be soaked for 24 hours. Foreign hams, however, require to be soaked much longer, varying in time from 2 to 4 days and nights. The water in which they are soaked should be changed once every 12 hours in winter, and twice during that time in summer; it is necessary to be particular also in scraping off the slimy surface from the hams, previously to replacing them in the water to finish soaking.

When the ham has been trimmed and soaked, let it be boiled in water for an hour, and then scraped and washed in cold water; place it in a braizing-pan with 2 carrots, as many onions, 1 head of celery, 2 blades of mace, and 4 cloves; moisten with sufficient common broth to float the ham, and then set it on the stove to braize very gently for about four hours. To obtain tenderness and mellowness, so essential in a well-dressed ham, it must never be allowed to boil, but merely to simmer very gently by a slow fire. This rule applies also to the braizing of all salted or cured meats. Where the ham is done, draw the pan in which it has braized away from the fire, and set it to cool in the open air, allowing the ham to remain in the braise. By this means it will retain all its moisture; for when the ham is taken out of the braize as soon as done, and put on a dish to get cold, all its richness exudes from it. The ham having partially cooled in its braise, should be taken out and trimmed, and afterwards placed in a braizing-pan with its own stock; and about three-quarters of an hour before dinner put either in the oven or on a slow fire. When warmed through place the ham on a baking-dish in the oven to dry the surface, then glaze it; replace it in the oven again for about three minutes to dry it, and glaze it again, by that time the ham, if properly attended to, will present a bright appearance. Put it now on its dish, and garnish it with well-dressed spinach, placed round the ham in tablespoonfuls, shaped like so many eggs, pour some sauce round the base, put a ruffle on the bone, and serve.

Note.—This ham, dressed according to the foregoing directions, may also be served with a garnish of asparagus-peas, young carrots, green peas, broad beans, French beans or Brussels sprouts.

2,617 posted on 09/20/2009 3:09:00 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

To: humblegunner; TheMom; Allegra

2,618 posted on 09/20/2009 3:16:47 PM PDT by Eaker (If you have a problem and If explosives are an option then explosives are THE answer.)

Plunge them into boiling water till they are dead, take them out, pull off the outer skin and toe-nails, wash them in warm water and boll them with a teaspoonful of salt

The Mexican version of a warning email from the boss.

2,619 posted on 09/20/2009 3:22:23 PM PDT by humblegunner

http://www.publicbookshelf.com/public_html/The_Household_Cyclopedia_of_General_Information/bunrecipe_bde.html

Old fashioned bun recipes

_Common Buns._

Rub 4 ounces of butter into 2 pounce of flour, a little salt, 4 ounces of sugar, a dessertspoonful of caraways, and a teaspoonful of ginger; put some warm milk or cream to 4 tablespoonsful of yeast; mix all together into a paste, but not too stiff; cover it over and set it before the fire an hour to rise, then make it into buns, put them on a tin, set them before the fire for 1/4 of an hour, cover over with flannel, then brush them with very warm milk and bake them of a nice brown in a moderate oven.

_Cross Buns._

Put 2 1/2 pounds of fine flour into a wooden bowl, and set it before the fire to warm; then add 1/2 a pound of sifted sugar, some coriander seed, cinnamon and mace powdered fine; melt 1/2 a pound of butter in 1/2 a pint of milk; when it is as warm as the finger can bear, mix with it 3 tablespoonfuls of very thick yeast, and a little salt; put it to the flour, mix it to a paste, and make the buns as directed in the last receipt. Put a cross on the top, not very deep.

2,620 posted on 09/20/2009 3:54:51 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

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