Category: Cooking & Drinking
MRS. CHARLES ROUNDELL is responsible for the chapters dealing with the Pickling of Meat, Preserves, Refreshments at a Garden-Party, and Food for Invalids; as well as for certain recipes scattered through the book. These are distinguished by the initials “J. R.”
MRS. CHARLES ROUNDELL is responsible for the chapters dealing with the Pickling of Meat, Preserves, Refreshments at a Garden-Party, and Food for Invalids; as well as for certain...
2. Part 2In making Cheddar cheese, the night’s milk is placed in a vat, and left until the following morning, being kept fairly cool. If much cream has risen by the morning, this must be...
3. Part 3_To make Nasturtium Pickle._—Place some green nasturtium seeds in a weak solution of salt for three days. Then soak them in cold water for twelve hours. Strain and place them in...
4. Part 4First level the soil and dig out holes for the corners large enough to admit brick piers 14 inches by 14 inches, or stones about 1 foot square; fix an iron dowel in the centre t...
5. Part 5THE processes of cider-making are discussed and explained by the present writer in Thomas’s “Book of the Apple,” one of the volumes in the series of “Handbooks of Practical Gard...
6. Part 6The aqueous vapours mixed with those of the essences become condensed in the worm, and the produce of these condensations is gathered in a special vase, known as a Florentine re...
7. Part 7_To make Cold Gin Punch._—Rub a few lumps of sugar over the outer peel of a lemon, and place this, with the juice of the lemon, in a jug or bowl, together with enough sugar to m...
8. Part 8_Clear Barley Water._—Wash one pound of pearl barley very thoroughly, using fresh water two or three times. Put the barley into a quart jug with one lump of sugar. Fill the jug...