The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text.

  • Fairclough, M. A. (Margaret Alice)
Date:
[between 1910 and 1919?]
Catalogue details

Licence: In copyright

Credit: The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    3,147. BLACKBERRY CORDIAL. 1 quart brandy. ] blackberries. | loaf sugar. | . water. | port wine. Put the brandy into a jar; the brandy should only fill it one-third of its height, then fill it up with blackberries that have been stalked and picked over. Cover it, tie down tightly, and put it away for three months, then pour off the liquor through a hair sieve ; press the fruit well, so as to extract all the liquor. INIeasuro it, and add | lb. of crushed loaf sugar to every quart, 1 pint of port-wine, and 1 pint of water. Strain all together through a cloth, then bottle it, cork it down well, and put aside for six or eight weeks before using. 3.148. BLACKBERRY SYRUP. ripe blackberries. | sugar. | water. Mash the fruit so as to extract the juice, then measure it, and to each quart of juice add a syrup. For this take 5 lbs. of sugar to IJ pints of water, boil, skim, and simmer for ten minutes, add the juice, boil up, then pass through a fine strainer or sieve. Bottle, cork tightly, and keep for use. 3.149. STRAWBERRY SYRUP. 2 lbs. strawberries. | 2 lbs. sugar. Proceed in the same way as for raspberry syrup. Currant syrup can be made in the same way. 3,150. PINEAPPLE SYRUP. rind of 1 large pineapple. | 1 quart water. | loaf sugar. Peel the pineapple thickly ; put it into a stone jar, boil the water, and pour it boiling over the pineapple, put aside, and let it stand for two days; then strain the liquor, put it into a saucepan, add sufficient sugar to sweeten, just bring to the boil. When cold, pour it into bottles, and cork well. The drink will be ready for use in about a week. 3.151. ORANGE SYRUP. 6 oranges. | | oz. citric acid. | 3 lbs. sugar. | 2^ pints water. Peel three oranges very thinly, taking care not to remove any of the white pith ; put this rind into a stewpan with the water, place on the fire, and simmer for fifteen minutes, then add the strained juice of the six oranges, and simmer for fifteen minutes longer. Strain through a cloth, return it to the pan, add the sugar and citric acid, and boil gently again for five minutes. Let it get cold, and then bottle it. This syrup is very good, and will keep good a long time. Can bo used with water or aerated water. Average cost, Is. Time required, 45 minutes. Seasonable, December to Februar3^ 3.152. LEMON SYRUP. 1 large lemon. | ^ oz. citric acid. | 2 lbs. loaf sugar. | pints water. Peel the rind very thinly, taking care not to remove any of the white part, or the syrup will be bitter. Put the rind into a stewpan with the water, and simmer for ten minutes; then add the strained juice of the lemon, and simmer for another ten minutes ; strain through a cloth, return to the stewpan, add the sugar and citric acid, and simmer for a few minutes. Let it get cold, then bottle it. Average cost, 6d. Time required, 45 minutes. Seasonable at all times. 3.153. TO MAKE TEA. The quantity of tea to be used depends a great deal on the quality of the tea and the strength desired. A teaspoonful for each person and one for the pot is a very good rule, using less or more according to the kind of tea. One or two rules
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