The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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Note—Country gooseberries may be made in the same way, and make an excellent jam, when care must be taken to preserve them, and use sugar alone, and not mix any spice, which spoils them.
Bhamta.—An Indian dish.— Mash some potatoes, and, having boiled i or 2 onions, chop them small together with a few capsicum^. Mix the whole together very well, put it into a mould, or form it with a spoon into a handsome shape and brown it in an oven or stove.
Lemon Cheese Cake that will keep for Seven years.—To 4 oz. of butter allow 2 pound of sugar powdered fine, 6 eggs, leaving out the whites of 2, the rinds of 3 lemons grated, and the juice of 3; put them in an enameled kettle and let them simmer over the fire till the sugar is dissolved and it begins to thicken like honey. When cold, put it into sweet meat jars or pots for use. When made into cheese cakes add grated sweet biscuit.
Hybiscus Jam.—Pare off the upper part of the fruit, and cut the seeds from the lower or stem part; to each seer (2 lbs.) of the fruit add a cup of water; put the whole in a stone jar, boil it in a kettle of water for 4 or 5 hours, take it out, weigh it, add an equal weight of sugar and boil until it will jelly. Hybiscus jelly is made in the same way, only the juice must be obtained before the sugar is added.
Stewed Partridges.—Take 4 young partridges nicely cleaned and put them into a deep cooking pot with a piece of butter and a little water; put them on a brisk fire, keep the cover on the pot and move it about constantly to prevent the birds burning or browning on the bottom. The partridges are sufficiently cooked the instant the red gravy is seen to percolate from the bird and mix with the melted butter. Serve them up hot with cayenne pepper and the sauce crust.
Shakaree.— Hunter's Soup.—For a large hunting party, take the produce of the game bags, some 15 or 20 braces of partridges or quails, 3 or 4 hares or wild fowl; add a good deal of pepper and salt, any odds and ends of vegetables out of the basket, and a bottle of each of the wine or beer that can be spared from the supply. Put all into the soup kettle, fill up with water and commence the stew, which may be entrusted to the masalchee (scullion); he cannot go wrong. Set him to work early in the morning and when the party returns from shooting in the evening, order all the meat to be taken out and correct the seasoning. Cut a single loaf, an old, hard, dried one will do as well as a fresh one, into pieces about 2 inches square, put into the soup and boil it, and serve the party out of the kettle.
Citron Marmalade.—Grate off the outer portion of the citrons, then quarter them, remove the seeds and put the juice and pulp aside; then boil the skins first in the water and afterwards in sugar