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Classic
Cook Books
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page 231
time pass it through a canvas previously wet with vinegar to prevent waste. Put
it into a stone jar, with a pound of sugar to every pint of juice, broken into
large lumps; stir it when melted, then put the jar into a sauce-pan of water, or
on a hot hearth, let it simmer, and skim it. When cold, bottle it.
This is one of the most useful preparations that can he kept in a house, not
only as affording the most refreshing beverage, but being of singular efficacy
in complaints of the chest. A large spoonful or two in a tumbler of water. Be
careful to use no glazed nor metal vessel for it.
The fruit, with an equal quantity of sugar, makes excellent Raspberry Cakes
without boiling.
PART IX. CAKES, BREAD.
Observations on making and baking Cakes.
Currants should be very nicely washed, dried in a cloth, and then set before the
fire. If damp they will make cakes or puddings heavy. Before they are added, a
dust of dry flour should be thrown among them, and a shake given to them, which
causes the thing that they we put to, to be lighter.
Eggs should be very long beaten, whites and yolks apart, and always strained.
Sugar should be rubbed to a powder on a clean board, and sifted through a very
fine hair or lawn-sieve.
Lemon-peel should be pared very thin, and with a little sugar beaten in a marble
mortar to a paste, and then mixed with a little wine, or cream, so as to divide
easily among the other ingredients.
After all the articles are put into the pan, they should be thoroughly and long
beaten, as the lightness of the cake depends much on their being well
incorporated.
Whether black or white plum-cakes, they require less
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