Spacha, or Conserve of Spices.—Shell and peel 25 walnuts, 1 lb. monkey nuts, a few cobnuts, and a few sweet almonds, pound them in a mortar, but not too finely; put 1½ lb. coarse brown sugar in a saucepan with 1 breakfastcupful water, let it boil, then strain through muslin, return it to the saucepan with the nuts, and 1 teaspoonful each ground cloves, cinnamon, ginger, and black pepper, and rather less of ground allspice all mixed together; boil for ½ hour, stirring constantly, thicken it slightly with 2 luncheon biscuits finely pounded, boil for another ¼ hour, then with a spoon put the mixture into custard glasses, and sprinkle a little ground cinnamon on the top of each glass. To be eaten cold.
Swizzle.—Fill a wine glass ⅔ full with brandy, and the other third with Angostura bitters; put this into a jug, with 2 wineglasses of water, and another of finely crushed ice, with a spoonful of sugar (not lump), and swizzle with a swizzle stick until a thick froth rises; then pour into glasses, and drink immediately; the above is enough for 2 men. A well-beaten egg is often added to the above, but the swizzle is then not so refreshing.
Supplementary Literature.
‘The Queen Recipes.’ London. 6d.
Mary Hooper: ‘Cookery for Invalids, persons of delicate digestion, and for children.’ London, 1883. 3s. 6d.
Mary Hooper: ‘Little Dinners; how to serve them with elegance and economy.’ London, 1875. 5s.
Mary Hooper: ‘Everyday Meals, being economic and wholesome recipes for breakfast, luncheon and supper.’ London, 1883. 5s.
H. L. S. Lear: ‘Maigre Cookery.’ London, 1884. 2s.
A. G. Payne: ‘Choice Dishes at small Cost.’ London, 1883. 3s. 6d.