Читать книгу: «The Lady's Own Cookery Book, and New Dinner-Table Directory;», страница 39

Excellent Punch

Three pints of barley-water and a piece of lemon-peel; let it stand till cold; then add the juice of six lemons and about half a pint of the best brandy, and sweeten it to your taste, and put it in ice for four hours. Put into it a little champagne or Madeira.

Milk Punch

To twenty quarts of the best rum or brandy put the peels of thirty Seville oranges and thirty lemons, pared as thin as possible. Let them steep twelve hours. Strain the spirit from the rinds, and put to it thirty quarts of water, previously boiled and left to stand till cold. Take fifteen pounds of double-refined sugar, and boil it in a proper proportion of the water to a fine clear syrup. As soon as it boils up, have ready beat to a froth the whites of six or eight eggs, and the shells crumbled fine; mix them with the syrup; let them boil together, and, when a cap of scum rises to the top, take off the pot, and skim it perfectly clear. Then put it on again with some more of the beaten egg, and skim it again as before. Do the same with the remainder of the egg until it is quite free from dirt; let it stand to be cool. Strain it to the juice of the oranges and lemons; put it into a cask with the spirit; add a quart of new milk, made lukewarm; stir the whole well together, and bung up the cask. Let it stand till very fine, which will be in about a month or six weeks – but it is better to stand for six months – then bottle it. The cask should hold fifteen gallons. This punch will keep for many years.

Many persons think this punch made with brandy much finer than that with rum. The best time for making it is in March, when the fruit is in the highest perfection.

Another way

Take six quarts of good brandy, eight quarts of water, two pounds and a half of lump sugar, eighteen lemons, and one large wine-glassful of ratafia. Mix these well together; then throw in two quarts of boiling skimmed milk; stir it well, and let it stand half an hour; strain it through a very thick flannel bag till quite fine; then bottle it for use. Before you use this punch, soak for a night the rinds of eighteen lemons in some of the spirit; then take it out, and boil it in the milk, together with two large nutmegs sliced.

Norfolk Punch

Take four gallons of the best rum; pare a dozen lemons and a dozen oranges very thin; let the pulp of both steep in the rum twenty-four hours. Put twelve pounds of double-refined sugar into six gallons of water, with the whites of a dozen eggs beat to a froth; boil and scum it well; when cold, put it into the vessel with the rum, together with six quarts of orange-juice, and that of the dozen of lemons, and two quarts of new milk. Shake the vessel so as to mix it; stop it up very close, and let it stand two months before you bottle it.

This quantity makes twelve gallons of the Duke of Norfolk’s punch. It is best made in March, as the fruit is then in the greatest perfection.

Roman Punch

The juice of ten lemons, and of two sweet oranges, the peel of an orange cut very thin, and two pounds of powdered loaf-sugar, mixed together. Then take the white of ten eggs, beaten into froth. Pass the first mixture through a sieve, and then mix it by degrees, always beating with the froth of the eggs; put the whole into an ice-lead; let it freeze a little; then add to it two bottles of champagne, or rum. Turn it round with a ladle. The above is for twelve persons.

Raspberry Liqueur

Bruise some raspberries with the back of a spoon, strain them, and fill a bottle with the juice; stop it, but not very close. Add to a pound of fruit nearly a pound of sugar dissolved into a syrup. Let it stand four or five days; pour it from the fruit into a basin; add to it as much rich white wine as you think fit; bottle it, and in a month it will be fit to drink.

Raspberry Vinegar

Fill a jar with raspberries, gathered dry, and pour over them as much of the best white wine vinegar as will cover them. Let them remain for two or three days, stirring them frequently, to break them; strain the liquor through a sieve, and to every pint of it put a pound and a quarter of double-refined sugar; boil it, and take off the scum as it rises. When cool, bottle and cork it up for use. A spoonful of this liquor is sufficient for a small tumbler of water.

Ratafia Brandy

Apricot or peach kernels, with four ounces of fine sugar to a quart of brandy. If you cannot get apricot kernels, two ounces of bitter almonds, bruised a little, to the same quantity of spirit, will make good ratafia.

Shrub. No. 1

To a gallon of rum put three pints of orange-juice and one pound of sugar, dissolving the sugar in the juice. Then put all together in the cask. It will be fine and fit for use in a few weeks. If the rum be very strong, you may add another pint of juice and half a pound of sugar to the above.

Shrub. No. 2

Take two quarts of the juice of oranges and lemons, and dissolve in it four pounds and a half of sugar. Steep one-fourth part of the oranges and lemons in nine quarts of spirits for one night; after which mix the whole together; strain it off into a jug, which must be shaken two or three times a day for ten days; then let it stand to settle for a fortnight; after which draw it off very carefully, without disturbing the sediment.

Shrub. No. 3

One gallon of rum, one pound and two ounces of double-refined sugar, one quart of orange-juice, mixed and strained through a sieve.

Currant Shrub

Pick the currants from the stalks; bruise them in a marble mortar; run the juice through a flannel bag. Then take two quarts of the clear juice; dissolve in it one pound of double-refined sugar, and add one gallon of rum. Filter it through a flannel bag till quite fine.

Spruce Beer

For one quarter cask of thirty gallons take ten or twelve ounces of essence of spruce and two gallons of the best molasses; mix them well together in five or six gallons of warm water, till it leaves a froth; then pour it into the cask, and fill it up with more water. Add one pint of good yest or porter grounds; shake the cask well, and set it by for twenty-four hours to work. Stop it down close. Next day, draw it off into bottles, which should be closely corked and set by in a cool cellar for ten days, when it will be as fine spruce-beer as ever was drunk. The grounds will serve instead of yest for a second brewing.

In a hot climate, cold water should be used instead of warm.

Bittany Wine

Take six gallons of water and twelve pounds of sugar; put your sugar and water together. Let it boil two hours; then, after taking it off the fire, put in half a peck of sage, a peck and a half of bittany, and a small bunch of rosemary; cover, and let it remain till almost cold; then put six spoonfuls of ale yest; stir it well together, and let it stand two or three days, stirring two or three times each day. Then put it in your cask, adding a quarter of a pint of lemon-juice; when it has done working, bung it close, and, when fine, bottle it.

Sham Champagne

To every pound of ripe green gooseberries, when picked and bruised, put one quart of water; let it stand three days, stirring it twice every day. To every gallon of juice, when strained, put three pounds of the finest loaf sugar; put it into a barrel, and, to every twenty quarts of liquor add one quart of brandy and a little isinglass. Let it stand half a year; then bottle it. The brandy and isinglass must be put in six weeks before it is bottled.

Cherry Wine

Pound morella cherries with the kernels over-night, and set them in a cool place. Squeeze them through canvas, and to each quart of juice put one pound of powdered sugar, half an ounce of coarsely-pounded cinnamon, and half a quarter of an ounce of cloves. Let it stand about a fortnight in the sun, shaking it twice or three times every day.

Another way

Take twenty-four pounds of cherries, cleared from the stalks, and mash them in an earthen pan; then put the pulp into a flannel bag, and let them remain till the whole of the juice has drained from the pulp. Put a pound of loaf sugar into the pan which receives the juice, and let it remain until the sugar is dissolved. Bottle it, and, when it has done working, you may put into each bottle a small lump of sugar.

Cowslip Wine. No. 1

To twenty gallons of water, wine measure, put fifty pounds of lump sugar; boil it, and skim it till it is very clear; then put it into a tub to cool, and, when just warm, put to it two tea-spoonfuls of ale yest. Let it work for a short time; then put in fifteen pecks of cut cowslips, and the juice of twenty large lemons, likewise the outward rinds pared off as thin as possible. Keep it in the tub two or three days, stirring it twice each day. Then put it all together in a barrel, cleansed and dried. Continue to stir twice a day for a week or more, till it has done working; then stop it up close for three months, and bottle it off for use.

The cowslips should be gathered in one day, and the wine made as soon as possible after, as the fresh flowers make the wine of a finer colour than when they are withered; but they will not hurt by being kept for a few days if they are spread on a cloth, and moved every day.

Cowslip Wine. No. 2

To a gallon of water put three pounds of lump sugar; boil them together for an hour, skimming all the while. Pour it upon the cowslips, and, when milk warm, put into it a toast, with yest spread pretty thick upon it; let it stand all night, and then add two lemons and two Seville oranges to each gallon. Stir it well in a tub twice a day for two or three days; then turn it; stir it every day for a fortnight, and bung it up close. It will be fit for bottling in six weeks. To every gallon of water you must take a gallon of cowslips. They must be perfectly dry before they are used, and there should be as many gallons of cowslips as gallons of water; they should be measured as they are picked, and turned into the cask. Dissolve an ounce of isinglass, and put to it when cold. The lemons must be peeled.

Cowslip Wine. No. 3

Take fourteen gallons of water and twenty-four pounds of sugar; boil the water and sugar one hour; skim it till it is clear. Let it stand till nearly cold; then pour it on three bushels of picked cowslips, and put to it three or four spoonfuls of new yest; let it stand and work in your vessel till the next day; then put in the juice of thirty lemons and the peels of ten, pared thin. Stir them well together; bung up the vessel close for a month; then bottle it.

Currant Wine. No. 1

Gather the currants dry, without picking them from the stalks; break them with your hands, and strain them. To every quart of juice put two quarts of cold water, and four pounds of loaf sugar to the gallon. It must stand three days, before it is put into the vessel. Stir it every day, and skim it as long as any thing rises. To ten gallons of wine add one gallon of brandy, and one of raspberries, when you put it in the vessel. Let it stand a day or two before you stop it; give it air fourteen days after; and let it stand six weeks before you tap it.

Currant Wine. No. 2

To every gallon of ripe currants put a gallon of cold water. When well broken with the hands, let it stand twenty-four hours. Then squeeze the currants well out; measure your juice, and to every gallon put four pounds of lump sugar. When the sugar is well melted, put the wine into a cask, stirring it every day, till it has done hissing; then put into it a quart of brandy to every five gallons of wine; close it well up; bottle it in three months.

Currant Wine. No. 3

Put into a tub a bushel of red currants and a peck of white; squeeze them well, and let them drain through a sieve upon twenty-eight pounds of powdered sugar. When quite dissolved, put into the barrel, and add three pints of raspberries, and a little brandy.

Currant or Elder Wine

After pressing the fruit with the hand or otherwise, to every gallon of juice add two gallons of water that has been boiled and stood to be cold. To each gallon of this mixture put five pounds of Lisbon sugar. It may be fermented by putting into it a small piece of toasted bread rubbed over with good yest. When put into the cask, it should be left open till the fermentation has nearly subsided.

Black Currant Wine

Ten pounds of fruit to a gallon of water; let it stand two or three days. When pressed off, put to every gallon of liquor four pounds and a half of sugar.

Red Currant Wine

Gather the fruit dry; pick the leaves from it, and to every twenty-five pounds of currants put six quarts of water. Break the currants well, before the water is put to them; then let them stand twenty-four hours, and strain the liquor, to every quart of which put a pound of sugar and as many raspberries as you please.

Another way

Take twenty-four pounds of currants; bruise them, and add to that quantity three gallons of water. Let it stand two days, stirring it twice a day; then strain the liquor from the fruit; and to every quart of liquor put one pound of sugar. Let it stand three days, stirring it twice a day; then put it in your barrel, and put into it six-pennyworth of orris-root well bruised. The above quantities will make five gallons.

Red or White Currant Wine

Take to every gallon of juice one gallon of water, to every gallon of water three pounds and a half of the best Lisbon sugar. Squeeze the currants through a sieve; let the juice stand till the sugar is dissolved; dip a bit of brown paper in brimstone, and burn in the cask. Then tun the wine, and to every three gallons put a pint of brandy. When it has done hissing, stop it close; it will be fit to drink in six months, but it will be better for keeping ten or twelve.

White Currant Wine

To each sieve of currants take twenty-five pounds of moist sugar, and to every gallon of juice two gallons of water. Squeeze the fruit well with the hands into an earthen pan; then strain it through a sieve. Throw the pulp into another pan, filling it with water, which must be taken from the quantity of water allowed for the whole, and to every ten gallons of wine put one bottle of brandy. In making the wine, dissolve the sugar in the water above-mentioned, and put it into the cask; then add the remaining juice and water, stirring it well up frequently. Stir it well every morning for ten successive days, and as it works out fill up the cask again until it has done fermenting. Then put in your brandy, and bung it quite close. In about eight months it will be fit to drink; but, if you leave it twelve, it will be better.

Damson Wine

Take four gallons of water, and put to every gallon four pounds of Malaga raisins and half a peck of damsons. Put the whole into a vessel without cover, having only a linen cloth laid over it. Let them steep six days, stirring twice every day; then let them stand six days without stirring. Draw the juice out of the vessel, and colour it with the infused juice of damsons, sweetened with sugar till it is like claret wine. Put it into a wine vessel for a fortnight; then bottle it up; and it may be drunk in a month.

All made wines are the better for brandy, and will not keep without it. The quantity must be regulated by the degree of strength you wish to give to your wine.

Elder Wine. No. 1

Take elderberries, when ripe; pick them clean from the stalk; press out the juice through a hair sieve or canvas-bag, and to every gallon of juice put three gallons of water on the husks from which the juice has been pressed. Stir the husks well in the water, and press them over again; then mix the first and second liquor together, and boil it for about an hour, skimming it clean as long as the scum rises. To every gallon of liquor put two pounds of sugar, and skim it again very clean; then put to every gallon a blade of mace and as much lemon-peel, letting it boil an hour. After the sugar is put in, strain it into a tub, and, when quite cold, put it into a cask; bung it close down, and look frequently to see that the bung is not forced up. Should your quantity be twelve gallons or more, you need not bottle it off till about April, but be sure to do so on a clear dry day, and to let your bottles be perfectly dry; but if you have not more than five or six gallons, you may bottle it by Christmas on a clear fine day.

Elder Wine. No. 2

To a gallon of water put a quarter of a peck of berries, and three pounds and a half of Lisbon sugar. Steep the berries in water forty hours; after boiling a quarter of an hour, strain the liquor from the fruit, and boil it with the sugar till the scum ceases to rise. Work it in a tub like other wines, with a small quantity of yest. After some weeks, add a few raisins, a small quantity of brandy, and some cloves. The above makes a sweet mellow wine, but does not taste strong of the elder.

Elder Wine. No. 3

Take twenty-four pounds of raisins, of whatever sort you please; pick them clean, chop them small, put them into a tub, and cover them with three gallons of water that has been boiled and become cold. Let it stand ten days, stirring it twice a day. Then strain the liquor through a hair sieve, draining it all from the raisins, and put to it three pints of the juice of elderberries and a pound of loaf-sugar. Put the whole into the cask, and let it stand close stopped, but not in too cold a cellar, for three or four months before you bottle it. The peg-hole must not be stopped till it has done working.

The best way to draw the juice from the berries is to strip them into an earthen pan, and set it in the oven all night.

Elder Wine. No. 4

Mash eight gallons of picked elderberries to pieces, add as much spring water as will make the whole nine gallons, and boil slowly for three quarters of an hour. Squeeze them through a cloth sieve; add twenty-eight pounds of moist sugar, and boil them together for half an hour. Run the liquor through your cloth sieve again; let it stand till lukewarm; put into it a toast with a little yest upon it, and let it stand for seven or eight days, stirring it every day. Then put it into a close tub, and let it remain without a bung till it has done hissing. Before you bung up close, you may add one pint of brandy at pleasure.

Elder Wine. No. 5

Half a gallon of ripe berries to a gallon of water; boil it half an hour; strain it through a sieve. To every gallon of liquor put three pounds of sugar; boil them together three quarters of an hour; when cold, put some yest to it; work it a week, and put it in barrel. Let it stand a year. To half a hogshead put one quart of brandy and three pounds of raisins.

Elder-flower Wine

To six gallons of water put eighteen pounds of lump-sugar; boil it half an hour, skimming it all the time. Put into a cask a quarter of a peck of elder-flowers picked clean from the stalks, the juice and rinds of six lemons pared very thin, and six pounds of raisins. When the water and sugar is about milk warm, pour it into the cask upon these ingredients; spread three or four spoonfuls of yest upon a piece of bread well toasted, and put it into the cask; stir it up for three or four days only; when it has done working, bung it up, and in six or eight months it will be fit for bottling.

Sham Frontiniac

To three gallons of water put nine pounds of good loaf-sugar; boil it half an hour; when milk-warm, add to it nearly a peck of elder-flowers picked clear from the stalks, the juice and peel of three good-sized lemons, cut very thin, three pounds of stoned raisins, and two or three spoonfuls of yest; stir it often for four or five days. When it has quite done working, bung it up, and it will be fit for bottling in five days.

Mixed Fruit Wine

Take currants, gooseberries, raspberries, and a few rose-leaves, three pints of fruit, mashed all together, to a quart of cold water. Let it stand twenty-four hours; then drain it through a sieve. To every gallon of juice put three pounds and a half of Lisbon sugar; let it ferment; put it into a cask, but do not bung it up for some time. Put in some brandy, and bottle it for use.

Ginger Wine. No. 1

With four gallons of water boil twelve pounds of loaf-sugar till it becomes clear. In a separate pan boil nine ounces of ginger, a little bruised, in two quarts of water; pour the whole into an earthen vessel, in which you must have two pounds of raisins shred fine, the juice and rind of ten lemons. When of about the warmth of new milk, put in four spoonfuls of fresh yest; let it ferment two days; then put it into a cask, with all the ginger, lemon-peel, and raisins, and half an ounce of isinglass dissolved in a little of the wine; in two or three days bung it up close. In three months it will be fit to bottle. Put into each bottle a little brandy, and some sugar also, if not sweet enough.