- 1½ lbs. of sweet-sour apples
- ¾ qt. of water
- ¾ pt. of white wine
- 1 tbsp. of lemon juice
- ⅛ lb. of sugar
Preparation: Clean away the bud-end of the apples, cut the fruit into pieces and boil slowly in the ¾ quart of water until quite soft; after cooking, rub through a thin cloth, add the white wine, sugar and lemon juice. Serve this beverage either hot or cold.
No. 63—WATER WITH LEMON JUICE.
Quantity for 1 Quart.
- 1 qt. of water
- Rind of 1 lemon
- 1 cupful of sugar
- 4 tbsps. of sherry wine
Preparation: Put the thinly pared rind of a lemon into boiling water and cover. When cold, pass through a sieve and mix into it the sugar and sherry.
The following Recipe belongs under Chapter 8 and its an omission from page 152:
[Transcriber’s Note: The recipe “No.—61 SALMON STEAK” has been moved to the specified location.]
CHAPTER 26.
MISCELLANEOUS.
- [Treatment of Burns.]
- [Meat Carving.]
- [Carving of Poultry in the Kitchen.]
- [Time Required for Broiling, or for Frying in a Pan with Butter, Fat or Both, Small Cuts of Meat.]
- [Time Required for Meats on the Stove or in the Oven.]
- [Roasting.]
- [Roasting in the Pan]
- [Frying.]
- [Broiling.]
- [Roasting in the Oven.]
- [Flour.]
- [Yeast.]
- [Table of Comparison.]