G.P.M. - As a general rule we should advise any young girl, tried and perplexed as you are, to consult her mother. In your especial case we do not recommend your informing her of any particular act of rudeness to you, but state your difficulties in general terms, and act towards your brothers and sister according to her counsel. Your writing is fairly good.
AN IRISH GIRL - 1. Probably you are in the habit of wetting your lips. It could not be the cod-liver oil, nor the other beverage that is to blame for their sore state. Use lip salve every night, and on going out on a cold day. 2. Your mother should be consulted in reference to the introduction you wish to make. If she approve, your course is clear; but you must confide all you know to her respecting your acquaintance before you act upon any permission you may obtain. Your writing is fairly good.
A LOVER OF PEACE wishes us to give her advice, but states her case in rather a mystifying way. "What remedy would you prescribe for a sister to take to prevent her brother teasing her?" We think it seems as if the brother should have the remedy prescribed to him, instead of the sister, but doubt whether the mischievous little tormentor would take it. We should recommend the sister to assume an appearance of perfect indifference to any annoyance intended
MOUSE - In a case such as you describe your parents would be your best advisers. We think that a little extra cordiality of manner is expected on a first meeting, after some years of absence; but rather more reserve had better be shown afterwards, and if reproached for it, playfully yet decidedly maintained, and excused in a kindly way, on account of being "now no longer in the schoolroom."
POMMES-DE-TERRE - We believe that the author respecting whom you inquire is still living; but we have no desire to "shed some light on his ancestors," to which proceeding we entertain *grave objections.
VALERIA - If not allowed to heat your room by means of any kind of stove, and you have no chimney nor fireplace, we recommend you supply yourself with a large tin, or stone-jar to be replenished from time to time with hot water.
ROBERT H.W. - What do you mean by sending us your amateur verses? Try THE BOY'S OWN PAPER.
FLORENCE GREAVES - British wine, as also cider and perry, all contain alcohol, and are certainly not allowed to teetotallers. There are now so many pleasant drinks which are free from spirit, such as Zoedone, Sparkling Hygeia, Ginger Ale, &c., that there need by no difficulty in providing for those who desire a little variety on festive occasions. Handwriting too spidery; study some good model which has some character to it.
M.H.C. - We think you have made a mistake in the name. Your writing is very legible and pretty. We hope the character you give yourself is not true, and that if it is, you will set about improving yourself at once.
MURIEL WINTLE - We do not see anything to prevent your contributing to a charitable object because the promoter is a gentleman.
Showing posts with label booze. Show all posts
Showing posts with label booze. Show all posts
Monday, 3 October 2016
Thursday, 21 July 2016
16 October 1880 - Answers to Correspondents - Cookery
AN ANXIOUS LITTLE COOK - The preserved ginger made in China or the East Indies is much superior to anything we can make at home, as the roots are fresh. The method of making here is, to boil the dried roots till tender, and then boil again in a thin syrup of white sugar.
IDA - To make ginger wine - Put 19 lbs of sugar to 7 gallons of water, and boil for half an hour; skimming it carefully. Then add to it 9 oz of the best ginger, bruised. When nearly cold, chop 9 lbs of raisins very small, and put them into a 9 gallon cask with 1 oz of isinglass and 4 lemons sliced, and a 1/2 pint of fresh yeast. Pour the liquor in which the ginger and sugar were boiled upon them, and leave unstopped for three weeks, and in about three months it will be ready for bottling. There will be one gallon more than the cask will hold at first, which must be placed in a bottle, and kept to fill up the cask every few days; for as the liquor works off, the cask must be kept full. Spring and autumn are the seasons for making this wine.
K.B. - To make inexpensive ginger beer - Put into a sufficiently large earthenware jar 1 gallon of boiling water, 1 lb of loaf sugar, 1 oz of the best ginger bruised, 1 oz of cream-of-tartar, or a sliced lemon. Stir these ingredients up till the sugar be dissolved, and let it remain till as warm as new milk. Then add a tablespoonful of good yeast, poured on a piece of bread, and floated on the top. Cover the whole with a cloth, let it remain 24 hours, and then strain and put into bottles, filling them only three quarters up, cork them well, and tie the corks, and in two days the beer will fit to drink. This quantity will make 18 bottles, and will cost less than a shilling.
A YOUNG HOUSEKEEPER (Janin H.) - We have heard of a family of three persons living on 15s per week, for eatables alone, but we cannot tell if you could manage to live on that sum. The sweetbread is the pancreas of an animal, used for food - that of the calf is the most recherché.
YLIME - What are called "Slim Cakes" are usually made just as pastry is made, not too much butter being used to make them short. They are baked on a flat tin in the oven, or in America on the top of the flat-iron stand sold with the kitcheners.
IDA - To make ginger wine - Put 19 lbs of sugar to 7 gallons of water, and boil for half an hour; skimming it carefully. Then add to it 9 oz of the best ginger, bruised. When nearly cold, chop 9 lbs of raisins very small, and put them into a 9 gallon cask with 1 oz of isinglass and 4 lemons sliced, and a 1/2 pint of fresh yeast. Pour the liquor in which the ginger and sugar were boiled upon them, and leave unstopped for three weeks, and in about three months it will be ready for bottling. There will be one gallon more than the cask will hold at first, which must be placed in a bottle, and kept to fill up the cask every few days; for as the liquor works off, the cask must be kept full. Spring and autumn are the seasons for making this wine.
K.B. - To make inexpensive ginger beer - Put into a sufficiently large earthenware jar 1 gallon of boiling water, 1 lb of loaf sugar, 1 oz of the best ginger bruised, 1 oz of cream-of-tartar, or a sliced lemon. Stir these ingredients up till the sugar be dissolved, and let it remain till as warm as new milk. Then add a tablespoonful of good yeast, poured on a piece of bread, and floated on the top. Cover the whole with a cloth, let it remain 24 hours, and then strain and put into bottles, filling them only three quarters up, cork them well, and tie the corks, and in two days the beer will fit to drink. This quantity will make 18 bottles, and will cost less than a shilling.
A YOUNG HOUSEKEEPER (Janin H.) - We have heard of a family of three persons living on 15s per week, for eatables alone, but we cannot tell if you could manage to live on that sum. The sweetbread is the pancreas of an animal, used for food - that of the calf is the most recherché.
YLIME - What are called "Slim Cakes" are usually made just as pastry is made, not too much butter being used to make them short. They are baked on a flat tin in the oven, or in America on the top of the flat-iron stand sold with the kitcheners.
Thursday, 5 May 2016
19 June 1880 - Answers to Correspondents - Cookery
A SUBSCRIBER - 1. Pink blancmange is coloured with prepared cochineal, to be procured from a chemist. 2. A good recipe for a sponge-cake - Place 8 eggs into one side of the scales, and their weight of pounded loaf-sugar in the other; and the weight of 5 of the eggs of good dry flour. Separate the yolks from the whites of the eggs, beat the former, and put them into a saucepan with the sugar, letting them remain over the fire til lukewarm, stirring them well. Then place them in a basin, add one tablespoonful of brandy, and the grated rind of one lemon, and stir all together; dredging in the flour very gradually. Whisk the whites of the eggs to a stiff froth, and stir them in the whole mixture. Then beat all for 15 minutes, and place it in a buttered mould which has been sprinkled over with a little sifted sugar, and bake the cake in a quick oven for an hour and a half. You may flavour with a few drops of essence of almonds, if you prefer that to the lemon peel.
PRIMROSE - To make vegetable marrow jam; the marrows should be pared, seeds taken out, and cut into pieces about the size of walnuts. To 1lb of fruit add 3/4lb of sugar dissolved in cold water, and boil with a muslin bag containing a little ground ginger and a few cloves After it has boiled sufficiently add a few drops of essence of lemon.
DEWDROP (Surry) - "Sir Watkin's Pudding" is a good one. Take 1/2lb of beef suet, chop finely, 1/2lb white sugar pounded, 1/2lb bread crumbs, the rind and juice of two lemons, and the yolks and whites of two eggs, well beaten; mix all thoroughly together, and boil for four hours. Serve with wine sauce.
DAISY (Guildford) - "Hominy" is the inside part of the Indian corn. It is used as a vegetable, and puddings. As a vegetable, boil it for four hours in plenty of water, and strain through a colander. Use instead of potatoes. For a pudding, mix the boiled hominy with milk, two eggs, raisins, and a little suet; tie up in a basin, and boil for two hours. To be eaten with sugar and melted butter or treacle.
SCOTCH LASSIE should make her rhubarb wine at once, while it is plentiful. Extract the juice by bruising it and leaving it for some time in cold water. To make 10 gallons of wine, it will need 50lbs of rhubarb, and 37lbs of fine moist sugar. The tub should hold from 15 to 20 gallons, and to the proportions specified 4 gallons of water should be added and well stirred, and a blanket should be laid over it, while standing for 24 hours. Then draw off the juice through a tap low in the side of the tub, add another couple of gallons of water to the pulp, stir well, leave it to settle again for an hour or two, draw off and mix the two liquors together, and in it dissolve the sugar. Then cleanse the tub, return the wine to it, and cover with a blanket, keeping the temperature of the apartment not below 60 Fahrenheit, and leave for 48 hours, or at least till there is an appearance of fermentation, and draw off into a 10 gallon cask, which must be filled to the bung-hole with water, and as the fermentation proceeds and as the wine diminishes, it must be filled-up daily during ten or twelve days. The bung may then be put in, and a gimlet hole made at the side fitted with a spile. This latter should be removed every two or three days during ten days, to allow the carbonic acid gas to escape. Pour in at the vent hole a little liquor once a week, during a month, and then at intervals of a month till the end of December, when it should be drawn off the lees, the turbid part being strained off through flannel. This should be done on a fine frosty day. Clean the cask, return the pure wine, dissolving one drachm of isinglass into it, stir all together, and bung up the cask till March. A clean dry day should be chosen for bottling it. Use champagne bottles for ordinary ones will not be sufficiently strong and the corks secured with wire.
PRIMROSE - To make vegetable marrow jam; the marrows should be pared, seeds taken out, and cut into pieces about the size of walnuts. To 1lb of fruit add 3/4lb of sugar dissolved in cold water, and boil with a muslin bag containing a little ground ginger and a few cloves After it has boiled sufficiently add a few drops of essence of lemon.
DEWDROP (Surry) - "Sir Watkin's Pudding" is a good one. Take 1/2lb of beef suet, chop finely, 1/2lb white sugar pounded, 1/2lb bread crumbs, the rind and juice of two lemons, and the yolks and whites of two eggs, well beaten; mix all thoroughly together, and boil for four hours. Serve with wine sauce.
DAISY (Guildford) - "Hominy" is the inside part of the Indian corn. It is used as a vegetable, and puddings. As a vegetable, boil it for four hours in plenty of water, and strain through a colander. Use instead of potatoes. For a pudding, mix the boiled hominy with milk, two eggs, raisins, and a little suet; tie up in a basin, and boil for two hours. To be eaten with sugar and melted butter or treacle.
SCOTCH LASSIE should make her rhubarb wine at once, while it is plentiful. Extract the juice by bruising it and leaving it for some time in cold water. To make 10 gallons of wine, it will need 50lbs of rhubarb, and 37lbs of fine moist sugar. The tub should hold from 15 to 20 gallons, and to the proportions specified 4 gallons of water should be added and well stirred, and a blanket should be laid over it, while standing for 24 hours. Then draw off the juice through a tap low in the side of the tub, add another couple of gallons of water to the pulp, stir well, leave it to settle again for an hour or two, draw off and mix the two liquors together, and in it dissolve the sugar. Then cleanse the tub, return the wine to it, and cover with a blanket, keeping the temperature of the apartment not below 60 Fahrenheit, and leave for 48 hours, or at least till there is an appearance of fermentation, and draw off into a 10 gallon cask, which must be filled to the bung-hole with water, and as the fermentation proceeds and as the wine diminishes, it must be filled-up daily during ten or twelve days. The bung may then be put in, and a gimlet hole made at the side fitted with a spile. This latter should be removed every two or three days during ten days, to allow the carbonic acid gas to escape. Pour in at the vent hole a little liquor once a week, during a month, and then at intervals of a month till the end of December, when it should be drawn off the lees, the turbid part being strained off through flannel. This should be done on a fine frosty day. Clean the cask, return the pure wine, dissolving one drachm of isinglass into it, stir all together, and bung up the cask till March. A clean dry day should be chosen for bottling it. Use champagne bottles for ordinary ones will not be sufficiently strong and the corks secured with wire.
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