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

A reference manual of household management in Victorian times.

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tablespoonfuls of powdered sugar, 1-4 teaspoonful of grated nutmeg, 1 liquor-glassful of sherry wine, 1-2 lb. pounded ice, a sprig of green borage. Put all the ingredients into a glass or silver vessel, regulat­ing the proportion of the ice by the state of the weather; if very warm, a larger portion is necessary. Hand the cup around with a clean napkin passed through the handle, that the edge of the cup may be wiped after each guest has partaken of its contents; but it is best to have separate goblets or glasses.
Champagne Wine.—Take good apple cider (crab apple prefer­red), 7 gals. 1 quart of the best 4th proof brandy, 5 quarts genuine champagne wine, 1 gill of new milk, 2 ozs. bitartarate of potassa ; mix and let stand for a short time; while fermenting, bottle. With age this makes an excellent imitation of champagne.
California Sherry.—Put 1 quart of water to every pound of moist sugar, boil it till clear; when just milk warm, work with new yeast and add of strong beer, in the heighth of working, in the pro­portion of i quart to 1 gal. Cover it up and let it work the same as beer; when it begins to rest, barrel it; when it has been barreled a fortnight or 3 weeks, add raisins 1-2 lb. to a gal., 1-2 oz. each to a gallon, of sugar candy, and to 9 gallons of wine. 1-2 pint of the best brandy. Paste a stiff brown paper over the bunghole; this is preferable to a bung. After remaining in the cask x year it will be fit to bottle. It will improve if left longer; if suffered to remain 3 years in casks and 1 year in bottles, it can scarcely be distinguished from good imported wine.
Cherry Bounce. (Mrs. H's. Recipe.)—Stone 1-2 the cherries, fill the vessel 1-2 full of the fruit, putting down a layer of fruit and a layer of brown sugar in the proportion of 1-4 pound of sugar to 1 quart of fruit. Fill the vessel with good apple or peach brandy, tie it up securely, let it remain until the cherries look a pale red, then strain and bottle it. Use it by adding water to taste, and more sugar if liked. This may be made in a jug or carboy. Should be covered or stopped, or the brandy will lose its strength.
Effervescing Gooseberry Wine.—To every gallon of water allow 6 pounds of unripe gooseberries and 3 pounds of lump sugar. This wine should be prepared from green gooseberries, in order to avoid the flavor, which the fruit would give to the wine when in a mature state. Its briskness depends more upon the time of bottling than upon the unripe state of the fruit, for effervescing wine can be made from fruit that is ripe as well as from the unripe. The fruit should be selected when it has nearly attained its full growth, and conse­quently before it shows any tendency to ripen. Any bruised or de­cayed berries, and those which are very small should be refused. The blossom and stalk ends should be removed and the fruit well