The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

Оглавление

Eaton Mary. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

INTRODUCTION

THE COOK AND HOUSEKEEPER'S COMPLETE AND UNIVERSAL DICTIONARY

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

V

U

W

Y

Отрывок из книги

Acid, lemon: a good substitute for this expensive article, suitable for soups, fish sauces, and many other purposes, may be made of a dram of lump sugar pounded, and six drops of lemon essence, to three ounces of crystal vinegar. The flavour of the lemon may also be communicated to the vinegar, by an infusion of lemon peel.

ACIDS, to remove stains caused by acids. See Stains.

.....

BOTTLES. The common practice of cleaning glass bottles with shot is highly improper; for if through inattention any of it should remain, when the bottles are again filled with wine or cider, the lead will be dissolved, and the liquor impregnated with its pernicious qualities. A few ounces of potash dissolved in water will answer the purpose much better, and clean a great number of bottles. If any impurity adhere to the sides, a few pieces of blotting paper put into the bottle, and shaken with the water, will very soon remove it. Another way is to roll up some pieces of blotting paper, steep them in soap and water, then put them into bottles or decanters with a little warm water, and shake them well for a few minutes: after this they will only require to be rinsed and dried.

BOTTLING LIQUORS. Here the first thing to be attended to is, to see that the bottles be perfectly clean and dry; if wet, they will spoil the liquor, and make it turn mouldy. Then, though the bottles should be clean and dry, yet if the corks be not new and sound, the liquor will be damaged; for if the air can by any means penetrate, the liquor will grow flat, and never rise. As soon as a cask of liquor begins to grow vapid, and to lose its briskness, while it is on the tap, it should be drawn off immediately into bottles; and in order to quicken it, put a piece of loaf sugar into every bottle, about the size of a walnut. To forward the ripening, wrap the bottles in hay, and set them in a warm place; straw will not answer the purpose. When ale is to be bottled, it will be an improvement to add a little rice, a few raisins, or a tea-spoonful of moist sugar to each bottle. In the summer time, if table beer is bottled as soon as it has done working, it will soon become brisk, and make a very pleasant and refreshing drink.

.....