The Gentleman's Table Guide: Being Practical Recipes for Wine Cups, American Drinks, Punches, Cordials, Summer & Winter Beverages

Front Cover

What people are saying - Write a review

We haven't found any reviews in the usual places.

Common terms and phrases

Popular passages

Page 37 - ... one-third, or perhaps a little less. Then take rasped or pounded ice, and fill up the tumbler. Epicures rub the lips of the tumbler with a piece of fresh pineapple, and the tumbler itself is very often incrusted outside with stalactites of ice. As the ice melts, you drink.
Page 22 - ... add the lemon juice (free from pips) and mix these two ingredients, well together. Pour over them the boiling water, stir well together, add the rum, brandy and nutmeg; mix thoroughly and the punch will be ready to serve. It is very important in making good punch that all the ingredients are thoroughly incorporated; and to insure success, the processes of mixing must be diligently attended to.
Page 22 - Rub the sugar over the lemon until it has absorbed all the yellow part of the skin, then put the sugar into a punchbowl ; add the lemon-juice (free from pips), and mix these two ingredients well together. Pour over them the boiling water, stir well together, add the rum, brandy, and nutmeg ; mix thoroughly, and the ' punch will be ready to serve. It is very...
Page 97 - Cooking Apparatus of all descriptions ; Stoves for Churches, Halls, Shops, Ships' Cabins, and all other purposes. Baths, Gas Fittings, and Lamps of all kinds, and with the Latest Improvements. A splendid Stock of Table Cutlery, and ElectroPlated Ware*, Papier Mache and Japanned Goods, Tea and Coffee Urns, and every Article of FURNISHING IBONMONGEKY.
Page 33 - Ib. of loaf sugar. Mode. — To bring out the full flavour of the orange-peel, rub a few lumps of the sugar on 2 or 3 unpared oranges, and put these lumps to the rest. Mix the brandy with the orange-juice, strained, the rinds of 6 of the oranges pared very thin, and the sugar. Let all stand in a closely-covered jar for about 3 days, stirring it 3 or 4 times a day. When clear, it should be bottled and closely corked for a year ; it will then be ready for use, but will keep any length of time. This...
Page 30 - J hour, and put it into a basin, where let it remain till cold. Beat the citric acid to a powder, mix the essence of lemon with it, then add these two ingredients to the syrup ; mix well, and bottle for use. Two tablespoonfuls of the syrup are sufficient for a tumbler of cold water, and will be found a very refreshing summer drink. Sufficient — 2 tablespoonfuls of syrup...
Page 42 - BEAT the whites of the eggs to a stiff froth, and the yolks until they are as thin as water, then mix together and add the spice and rum, thicken with sugar until the mixture attains the consistency of a light batter. To deal out Tom and Jerry to customers: Take a small bar glass, and to one tablespoonful of the above mixture, add one wineglass of brandy, and fill...
Page 29 - Boil the sugar and water together for % hour, carefully removing the scum as it rises: the syrup is then ready for the fruit. The articles boiled in this syrup will not keep for any length of time, it being suitable only for dishes intended to be eaten immediately. A larger proportion of sugar must be added for a syrup intended to keep. Time . — % hour.
Page 24 - Seville orange, and infuse them for an hour in half a pint of thin cold syrup ; then add to them the juice of the fruit. Make a pint of strong green tea, sweeten it well with fine sugar, and when it is quite cold, add it to the fruit and syrup, with a glass of the best old Jamaica rum, a glass of brandy, one of...

Bibliographic information