[102.] 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.
[103.] Raspberry Essence.— Crush 2 pounds ripe raspberries; press them out and add 2 quarts rectified spirits of 90 per cent.
[104.] Rose Essence.— Dissolve 2 fluid drams rose oil in 1⅓ quarts rectified spirits of 90 per cent. and filter the solution.
[105.] 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.
[106.] Orange Peel Extract.— Crush in a stone mortar the rind of 12 oranges with some sugar; place the mass into a glass jar; add ⅓ 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.
[107.] 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.
[108.] 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.
[109.] 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.
[110.] 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.
[111.] 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.