Vienna Lemon Cream

Stir the yolks of 10 eggs with 1 cup sugar to a cream; add the juice of 4 lemons and the grated rind of ½ a one; lay 12 sheets of gelatine in cold water for 10 minutes, press out and dissolve it in ½ cup boiling water; add it by degrees to the cream and continue stirring till it begins to thicken; then add the whites, beaten to a stiff froth; rinse out a form with cold water and sprinkle with sugar, turn in the cream and set on ice till firm.

Vienna Orange Cream

Soak 1 ounce gelatine in ½ cup cold water 15 minutes, add ½ cup boiling water and stir over the fire till dissolved; stir the yolks of 12 eggs with 12 tablespoonfuls sugar to a cream; add by degrees the juice of 8 oranges and 3 lemons, and lastly the gelatine; continue stirring until it begins to thicken; then add the whites, beaten to a stiff froth; rinse out a mould with cold water and sprinkle with sugar, pour in the cream and set it on ice for 2 hours.

Creme Française au Café

Pour 1 quart boiling cream over 4 tablespoonfuls fresh, ground coffee; cover and let it stand for 5 minutes; then strain through a fine sieve of cloth; place a saucepan over the fire with the coffee cream, yolks of 8 eggs and 5 tablespoonfuls sugar and stir till nearly boiling; finish the same as Crême Française à la Vanille.

Creme Française aux Amandes

1 quart cream, ¼ pound blanched and finely pounded almonds, the yolks of 8 eggs, ½ cup sugar and ½ vanilla bean; boil the cream and pour it over the pounded almonds; cover and let it stand till cold; then strain the cream through a sieve; place a saucepan with the cream, yolks, vanilla and sugar over the fire; stir with an egg beater till nearly boiling; remove it from the fire and finish the same as Crême Française à la Vanille.

Creme Française au Chocolat

Melt ¼ pound grated chocolate in the oven; then put it with 1 quart cream, ¾ cup sugar and the yolks of 8 eggs over the fire; stir until nearly boiling; remove it from fire, add 1 teaspoonful essence of vanilla and 1 ounce clarified gelatine and finish same as in foregoing recipe.

Creme Française à la Vanille

Put 1 quart sweet cream with the yolks of 8 eggs into a saucepan; add ¾ cup sugar and stir the whole over the fire with an egg beater till nearly boiling; remove from fire, add 2 teaspoonfuls essence of vanilla and 1½ ounces clarified gelatine (see Gelatine); continue stirring until the cream has cooled off; then set a plain form with tube in center into cracked ice, pour in the cream, cover and let it remain for 2 hours. If the form is oiled with fine almond oil the cream will turn out without dipping the form into hot water; the oiling is best done with a fine brush; the form is then turned upside down, so that all superfluous oil has a chance to run out.

Red Sugar

Sift out all the fine part of ½ pound granulated sugar; put the sugar on a piece of thick brown paper, drop a few drops of cochineal over the sugar and rub it with the hands till the sugar becomes a red color.

Vanilla Sugar

Split the vanilla bean, lengthwise, in two; put some granulated sugar on a plate and
scrape the seed out of the vanilla bean; mix it with the sugar and put away in a well closed jar.

Lemon Sugar

Grate the rind of 12 lemons; mix the grated lemon peel with 1 pound powdered sugar;
put into well closed jars and set in a cool place; is used for cake sauces and puddings instead of freshly grated lemon peel.

Sugar Color

Place a saucepan with 1 pound sugar and ½ pint water over the fire and boil till the
sugar is dark brown and nearly black; then add 1 pint boiling water; stir until all the sugar is well dissolved; boil it for a few minutes; then remove from fire and put it into a well corked bottle. This color is used for coloring soups, sauces and sometimes jellies.

Spinach Green (for coloring)

Wash a few handfuls spinach, press it out and pound in a mortar to a pulp; then press out the juice in a cloth; put the spinach liquid in a small saucepan; put it for a few minutes over the fire; as soon as the liquid curdles pour it on a fine sieve; let the water run off and the green which remains press through a fine sieve and put it in a well covered glass till wanted. Spinach green is used for coloring creams or puddings.

Meringue

½ pound powdered sugar and the whites of 5 eggs; carefully separate the whites from the yolks; put the whites in a deep kettle for 15 minutes on ice; then whip it with an egg beater to a stiff froth; mix in slowly the sugar and use at once. This meringue is used for ornamenting puddings and cakes.

Italian Meringue

Whites of 5 eggs beaten to a stiff froth, 1 pound sugar, 1 teaspoonful vanilla extract, ¾ cup water; put sugar and water over the fire in a saucepan (one of agateware is best); stir until sugar is dissolved; next put saucepan over the fire and boil till the sugar begins to foam; then take some of the boiling sugar in a spoon and blow it; if it flows off the spoon in large bubbles it is ready to use; wipe the rim of saucepan clean with a damp cloth and remove the sugar from fire; let it cool for 2 minutes; then pour it slowly into the beaten whites, stirring constantly.

Orange Peel Extract

Crush in a stone mortar the rind of 12 oranges with some sugar; place the mass into a glass jar; add {~VULGAR FRACTION ONE THIRD~} gallon of rectified spirits of 90 per cent.; let it stand for 4 days; then decant the clear liquid and filter it; put away in well corked bottles.

Orange Blossom Extract

Pour 1¼ pints boiling milk over 10½ ounces fresh orange blossoms; place same over the fire and let it boil up; then add 3 quarts rectified spirits of 90 per cent.; mix it thoroughly, add 2½ pints champagne and filter.

Rose Essence

Dissolve 2 fluid drams rose oil in 1{~VULGAR FRACTION ONE THIRD~} quarts rectified spirits of 90 per cent. and filter the solution.

Raspberry Essence

Crush 2 pounds ripe raspberries; press them out and add 2 quarts rectified spirits of 90 per cent.

Strawberry Essence

Bruise 4½ pounds wild strawberries; pour 3 quarts spirits of 90 per cent, over the mass; let it stand for some time and filter. The product will be about 1 gallon of strawberry essence.

Cherry Essence

Press out the flesh of ripe cherries; let the mass stand quietly in a moderately warm
room until the pure juice has separated from the pulp; then place the mass in a bag, press the juice out, let it stand for a few hours longer and add an equal quantity of rectified spirits of 90 per cent.

Coffee Essence

Pour 3 pints rectified spirits of 90 per cent. over 5¼ ounces finely roasted and ground coffee; let it stand for several days, draw off the fluid and filter.

Bitter Almond Essence

Dissolve 1 fluid dram oil of bitter almonds in 3 quarts rectified spirits of 90 per cent. and store the fluid for some time before using it.

Peach Essence

Dissolve 1 fluid dram oil of bitter almonds in 7 pints rectified spirits of 90 per cent.; allow the solution to stand for a few days and then filter it; put away in well corked bottles.

Essence of Oranges

Pare off the peel of 8 yellow and 4 green oranges; put them in a large bottle or glass jar with 1 quart arrack; set in a warm place for 2 weeks; then strain through filtering paper, put into small bottles and set them in a cool place for further use; 2 tablespoonfuls essence are sufficient for 1 bottle wine.

Bischof Essence

Pare off the peel of 12 green oranges; put them with 1 bottle of good rum in a glass
jar that is used for preserving fruit; let it stand 24 hours; then pour the essence into small bottles and set in a cool place for further use; 2 tablespoonfuls to 1 bottle of claret are sufficient.

Essence of Vanilla

Take 1 ounce vanilla beans; split each bean in two (lengthwise); then cut into small pieces; put these into a large bottle with 1 pint alcohol and 1 pint water; cork the bottle, not too tightly; set in a warm place for 3 weeks and shake it once every day; it will them be ready for use.

Essence of Lemon

Grate the rind of 12 lemons; put this in a bottle with 1 pint alcohol and 1 teaspoonful lemon oil; cork bottle tightly; set in a warm place; shake every day and after 2 weeks it will be ready for use.

Orange Flower Syrup

Add to 1 pint orange flower water 1¾ pounds sugar; stir until the sugar is dissolved; then bottle.

Orange Syrup

Grate the rind of 12 oranges over 7 pounds granulated sugar; squeeze out the juice,
strain and pour it over the sugar; add ½ gallon cold water; stir until sugar is dissolved; then strain through a fine flannel bag and bottle. Care should be taken to grate only the yellow part of the rind of the oranges, as the least particle of white will make the syrup bitter.

Lemon Syrup (plain)

Make of 8 pounds sugar and 2 quarts water a plain syrup; when nearly cold add 1 quart pure lemon juice; filter through a Canton flannel filter and bottle.

Another Recipe

Add to 1 gallon plain syrup 6 drams tartaric acid dissolved in a little warm water, 1
ounce gumarabic dissolved in 1 ounce warm water and ½ dram of the best lemon oil, or a sufficient quantity of lemon extract to flavor the syrup.

Lemon Syrup (with Oil of Lemon)

Add to 1 gallon plain syrup 25 drops oil of lemon and 10 drams citric acid; mix the oil and acid together gradually; then add the syrup slowly, and when well mixed bottle syrup and keep in a cool place for use.

Lemon Syrup

Grate the rind of 16 large, fresh lemons over 8 pounds granulated sugar; add 2 quarts
cold water and the juice of the lemons; stir until the sugar is melted; then strain through a fine flannel bag and put the syrup in well corked pint bottles. Be careful to grate off only the yellow part of the rind of the lemons; the white part will give the syrup a bitter taste. There is no better lemon syrup made than this. 2 to 3 tablespoonfuls of this syrup in a glass of cold water makes fine lemonade and is also excellent for mineral waters and sauces.

Cream Syrup

1 cup sweet cream, 1 cup milk and 1 pound sugar are well mixed together, and if it is to be kept for several days add a little bicarbonate of sodium.

Vanilla Cream Syrup

Add to 3 pints plain syrup 1 ounce extract of vanilla, 1 quart rich, sweet cream
or condensed milk.

Vanilla Syrup

Add ½ ounce fluid extract of vanilla to 1 gallon plain syrup. Another recipe: Rub ½
ounce citric acid with a little plain syrup; add 1 fluid ounce extract of vanilla and 1 gallon plain syrup.

Wild Cherry Bark Syrup

Pour 1 pint cold water over 4 ounces well bruised wild cherry bark; let it stand for 36 hours; press out and let the liquid stand till clear; add 1½ pounds white sugar; stir until dissolved and strain through fine flannel bag; set away in well corked bottles.

Wild Cherry Syrup

Is made in the same manner as Cherry Syrup.

Cherry Syrup

Pound a sufficient quantity of ripe cherries (with the pits) in a porcelain or stone
mortar; let it stand for 3 days; inclose them in a bag, press out the juice, add to each pint 1 pound sugar; let it boil up once, skim and put the syrup in bottles; cork and set away for use.

Apricot Syrup

the same way. Or pare and cut the peaches into pieces, crack a few of the stones, add
them to the fruit and let it stand 24 hours; then strain; allow for 1 pint juice 1 pound sugar; let it come to a boil; skim well and bottle.

Peach Syrup

Pare and cut the peaches into small pieces; put them in a preserving kettle with a little water; crack some of the peach stones, add them to the peaches and let boil slowly for 15 minutes; then strain through a flannel bag; add to 1 pint juice 1 pound sugar and boil a few minutes; skim well and bottle.

Blackberry Syrup

Mash the blackberries in a stone jar, cover and let them stand for 48 hours; then strain them through a bag; add to each pint of juice 1 pound sugar; stir until dissolved; put it over the fire to boil 3 minutes; skim well; add to each quart of syrup ½ gill of French brandy and bottle. Or take nice, ripe berries, mash and strain them; add to each pint of juice 1 pound sugar, ½ teaspoonful ground cloves and the same of cinnamon and mace; boil 5 minutes; add to 1 gallon of syrup ½ pint brandy and bottle.

Raspberry Syrup (without boiling)

Mash some ripe berries in a stone jar or bowl and set the paste for 3 days (covered with a linen cloth) in a cool cellar; then press out the juice through a coarse bag; let it stand for 6 hours; drain off the clear juice and leave the sediment; add to 1 pint juice 1 pound sugar, stir for 1 hour and bottle; cork bottles loosely and set them for 4 days in the sun; then filter through a fine flannel bag; re-bottle the syrup in small bottles, cork well and cover corks with beeswax. Syrup made in this way is excellent for sauces. Strawberry and Currant Syrup without boiling is made in the same manner.

Raspberry Syrup (without fruit)

To make 8 gallons of syrup prepare a plain syrup of 18 pounds sugar with 5 gallons of water and put it in a clean mixing barrel; next dissolve 2 ounces tataric acid in 1 pint cold water and add it to the syrup; then pour 1 quart boiling water over 4 ounces powdered orrisroot; let it get cold; then filter; add it also to the syrup and stir up well. Color it with the following mixture: Take ½ pound mallow or malva flowers and soak them in ½ gallon water for 6 hours; then mash in a mortar 2 ounces cochineal and 2 ounces alum and pour over these 2 quarts boiling water, and when cold filter; next mix both colors together, add them to the syrup and stir for 15-20 minutes. This is an excellent recipe for imitation of raspberry syrup.

Raspberry and Currant Syrup

Take equal quantities of raspberries and currants; free the latter from stems; put the fruit together into a stone jar or bowl, mash it up, cover with a cloth and let stand for 24 hours; then inclose the fruit in a coarse bag, press out the juice and to each pint add 1 pound sugar; let it boil up and bottle.