Recipes for temperance drinks for winter and summer : trifles & sweets without alcohol.

Date:
1914
Catalogue details

Licence: In copyright

Credit: Recipes for temperance drinks for winter and summer : trifles & sweets without alcohol. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    cut in pieces and put into a jug, stir it till melted, and when nearly cold pour on the pears. NUT CREAM FOR SANDWICHES. £-lb. Brazil nuts, ^-lb. Barcelona, ^-lb. walnuts, £-lb. almonds, cream, and sugar. Shell the nuts and pass them through a nut mill, then add 2-oz. to 3-oz. fine castor sugar and enough rich cream to make this of a suitable consistency to be used for sandwiches, do not make too sweet. A NEW MINCEMEAT. 1 -lb. Valentia raisins, 1 -lb. Sultana raisins, 2-lbs. juicy apples (weigh after paring), 2-ozs. candied citron, 4-ozs. candied lemon, 2-ozs. candied orange peel, one nutmeg grated, j- teaspoonful of allspice, a pinch of salt, 1 -lb. Brazil nuts, 1 -lb. chestnuts, 4-ozs. almonds, r-lb. sugar; all these ingredients to be passed through a mincing machine, or finely chopped and thoroughly mixed. APRICOTS AND CREAMS OF POACHED EGGS. Take a long round sponge cake, cut in slices, or slice one and cut rounds out with a cutter, place on a dish on which it is to be served. Take apricots from a tin, put one on each piece of sponge cake, rouud side up, boil the liquid from the tin with sugar to taste, let it get cold and pour a little on the cake, whip some cream and cover the cake all round the apricots.