The English Housekeeper: Or, Manual of Domestic Management / Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping

by Anne Cobbett

About the end of August fill a wide mouthed bottle with fresh leaves of basil, cover with sherry and infuse them ten days; strain and put in fresh leaves, infuse another ten days, then pour off, and bottle it. A table-spoonful to a tureen of mock turtle, just before it is served.

Raspberry Vinegar.

This, besides being a nice sauce for batter and other light puddings, is good with water, as a summer drink, also for colds, sore throat or fever. It will not be good unless made with fresh fruit; and the finer the sugar, the clearer the syrup.—To 1 quart of fruit add 1 pint of vinegar (cold); cover close for twenty-four hours; pour off the liquor, and put to it a quart of fresh fruit, cover close and let it again stand for twenty-four hours; repeat this for the third time. Then boil up the vinegar, with a lb. of lump sugar to each pint, until it becomes a syrup.

CHAPTER XXVI.

ESSENCES.

Some of the following are useful in culinary, others in medicinal compounds, and some in both.

Essence of Ginger.

Put 3 oz. fresh grated ginger, and 1 oz. thinly cut lemon peel into a quart of brandy, let it stand ten days, and shake it every day.—Essence of Allspice—Oil of pimento, 1 drachm, strong spirits of wine, 2 oz., mix them by degrees; a few drops will flavour a pint of gravy or wine.—Essence of Nutmeg, Clove, or Mace—Put 1 drachm of either into 2 oz. of the strongest spirit of wine. A few drops will be sufficient.—Essence of Cinnamon—2 oz. spirits of wine, and 1 drachm of oil of cinnamon.

Essence of Savoury Spice.

1 oz. black pepper, ½ oz. allspice finely pounded, ¼ oz. grated nutmeg, infused in a pint of brandy ten days.