. Cassell's dictionary of cookery : containing about nine thousand recipes . g-ingredients : half an ounce of licorice root, sliced and well bruised; two ounces of f;,the same of raisins, stoned; distilled water, (mepint, to one quart of the prepared barley aU boil till the liquid is reduced to twopints, then strain for use. If used freely this-preparation will be found very efficacious incases of inflammatory attacks of the chest,coughs, &c. Probable cost, 4d. per pint. Barm, To Make.—To an oiance of isin-glass dissolved in warm water mix half a poundof the best flour. Take two o
. Cassell's dictionary of cookery : containing about nine thousand recipes . g-ingredients : half an ounce of licorice root, sliced and well bruised; two ounces of f;,the same of raisins, stoned; distilled water, (mepint, to one quart of the prepared barley aU boil till the liquid is reduced to twopints, then strain for use. If used freely this-preparation will be found very efficacious incases of inflammatory attacks of the chest,coughs, &c. Probable cost, 4d. per pint. Barm, To Make.—To an oiance of isin-glass dissolved in warm water mix half a poundof the best flour. Take two ounces of hops, andboil in a quart of water till it is reduced onehalf, then stii- altogether in a gallon and a halfof warm water and a very small quantity ofbarm, as made by brewers of it, and put in awarm place for two days. Probable cost. Is. fef. Basket, Chantilly. — This basket ispretty for the supper table, and very easily puttogether. Make a cement of sugar boiled tocrackhng height, or a syrup boiled with whiteof egg; dip the edge of sc me macaroons int?>. CHANTILLY BASKET it, and line a mould with them, taking care-that the edges of the macaroons touch eachother. When wanted take it out of the mould,fill it with whipped cream, and it is then readyfor table. Time, two or thi-ee hours to for quart mould, exclusive of cream. Is. for five or six persons. Bath Buns.—Put one pound of flour intoa pan, and make a hole in the centre, into whichpour one table-spoonful of yeast andone cupfulof milk, slightly warmed. Mix these togetherwith a httle of the flour, and leave it near thefire to rise. Dissolve six ounces of butter, andbeat up four eggs; add this to the remainingflour, and mix all together. It must be againallowed to rise; and when it has ivell risen,which -will be in about an hour, put small balls ofthis mixture on a well-greased tin cake platetwo or three inches apart. Tliis dough beinglight, it will fall ifeto the required
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1892
