Clouted or Clotted Cream.—(No. 388.)
The milk which is put into the pans one morning stands till the next; then set the pan on a hot hearth, or in a copper tray[267-*] half full of water; put this over a stove; in from ten to twenty minutes, according to the quantity of the milk and the size of the pan, it will be done enough; the sign of which is, that bladders rise on its surface; this denotes that it is near boiling, which it must by no means do; and it must be instantly removed from the fire, and placed in the dairy till the next morning, when the fine cream is thrown up, and is ready for the table, or for butter, into which it is soon converted by stirring it with the hand.
N.B. This receipt we have not proved.
Raspberry Vinegar.—(No. 390.)
The best way to make this, is to pour three pints of the best white wine vinegar on a pint and a half of fresh-gathered red raspberries in a stone jar, or China bowl (neither glazed earthenware, nor any metallic vessel, must be used); the next day strain the liquor over a like quantity of fresh raspberries; and the day following do the same. Then drain off the liquor without pressing, and pass it through a jelly bag (previously wetted with plain vinegar) into a stone jar, with a pound of pounded lump sugar to each pint. When the sugar is dissolved, stir it up, cover down the jar, and set it in a saucepan of water, and keep it boiling for an hour, taking off the scum; add to each pint a glass of brandy, and bottle it: mixed in about eight parts of water, it is a very refreshing and delightful summer drink. An excellent cooling beverage to assuage thirst in ardent fevers, colds, and inflammatory complaints, &c. and is agreeable to most palates.
See [No. 479*].
N.B. We have not proved this receipt.
Syrup of Lemons.—(No. 391.)
The best season for lemons is from November to March. Put a pint of fresh lemon-juice to a pound and three-quarters of lump sugar; dissolve it by a gentle heat; skim it till the surface is quite clear; add an ounce of thin-cut lemon-peel; let them simmer (very gently) together for a few minutes, and run it through a flannel. When cold, bottle and cork it closely, and keep it in a cool place. Or,
Dissolve a quarter of an ounce (avoirdupois) of citric, i. e. crystallized lemon acid, in a pint of clarified syrup ([No. 475]); flavour it with the peel, with [No. 408], or dissolve the acid in equal parts of simple syrup ([No. 475]), and syrup of lemon-peel, as made [No. 393].