DUCHESS OF SUNDERLAND RECIPES. 377
half an ounce of white sugar; brandy or whiskey a tea spoonful; hot water one pint. Pour the spirits on the camphor, rub it thoroughly with the sugar, and very gradually add the water, constantly stirring during the operation. Finally strain the whole through fine muslin twice folded, and bottle it. It is always readjfcfor use, and will keep in any climate. Note.—This is very valuable where a medical man cannot be called in. It is antispasmodic in nervous and hysterical affections, convulsive sobs produced by grief, distressing hiccough, hysterical convulsions, and protracted sickness. The dose may vary from a half a wine glass full to double that quantity according to the severity of attack or age of the patient.
Confections of Almonds.—Sweet almonds 8 oz., white sugar 4 oz., powdered gumarabic i oz. Macerate the whole in cold water then remove the skins, and beat them with other ingredients until reduced to a smooth confection.
DUCHESS OF SUNDERLAND RECIPES.
Genuine autograph recipes copied from a manuscript recipe book of Mrs. Tisdal, who was Prima Dona to the Duchess of Sunderland, obtained through the kindness of her daughter, Mrs. O'Neil of San Francisco, Cal.
To Make Oyster Soup.—Take the bones from a codfish that had been left at dinner the day before and put them to boil in two quarts of water, 6 onions, 3 heads of celery, some pepper and salt; more than 1-4 pound of butter, some pieces of bread, for 4 or 5 hours ; when boiled strain it through a hair sieve; beat up the yolks of 5 eggs and take a little of the soup and cool it, and add the eggs to it and let it stand in your tureen until you are going to serve it. Have ready 4 dozen bearded and stewed hot oysters and add them to the soup.
A Favorite White Soup.—Take 2 quarts of stock made of white meat, about 2 pounds of bread cut in thin slices and boiled in sweet milk ; when soft-pound it with a silver spoon untill it is quite smooth. You should add a good piece of mace and a little beaten white pepper. While it is hot add 2 or 3 ounces of fresh butter, stir it till it is melted and let it stand until you are going to use it, then pour it into your stock, give it a boil up and serve at once.
A Never Failing Pickle for Bacon, Beef or Tongue, &c.— Add to 4 gallons of water 8 pounds of common salt and 1 1-2 lbs. of brown sugar; put the wholato boil and keep stirring it till the salt is dissolved. As the scum rises you must continue to skim it off. When no more froth rises it is sufficiently boiled ; let it stand until perfectly cold. Lay your meat on a table, shake a little salt over