The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-08-26
CORDIALS.

Blackberry CordiaI.-Simmer black
berries till they break; strain, and to
each pint of juice put pound of white
sugar, 70 ounce cinnamon, "a ounce
mace, 2 teaspoonfuls extract cloves.
Boil Is minutes, and when cool add a
little brandy, though brandy is not an
essential. Other fruit cordials in the
same way.
Blackberry Wine-Berries should be
ripe and plump. Put into large wood
or stone vessel with tap Pour on
sufficient boiling water to cover them.
When cool enough to bear your hand
bruise we'll until all the berries are
broken. Cover up, let stand till ber-
ries begin to rise to top which will
occur in or days. Then draw OIL
the clear juice in another vessel, and
add / pound sugar to every 10 quarts
of the liquor, and stir thoroughly. Let
stand to 10 days in first vessel with
tap. Then draw off through a jelly
bag. Steep 4 ounces isinglass in
pint of white wine for IL hours; boil it
over slow fire till all dissolve, then
place dissolved isinglass in gallon OF
blackberry Juice, give them boil to-
gether, and pour all into the vessel.
Let stand few days to ferment and set
tie, draw off and keep in cool place.
Make all other berry wines in same
manner.
Roman Punch.-Make 2 quarts lem
onade, rich with pure juice lemon
fruit; add l tablespoonful extract OF
lemon. Work well and freeze; just
before serving, add for each quart of
ice, u pint brandy, and u pint Jamai-
ca rum. Mix well and serve in high
glasses, as this makes what is called
a semi or half ice. 1t is usually served
at dinners as a coup de milieu.
Noyeau Cordial.-To l gallon OF
proof spirit add pounds of loaf sugar
and a tablespoonful of extract al
monds. Mix we'll together and allow
to stand AS hours, covered closely;
now strain through thick flannel, ano
bottle. This liquor will be much i'm
proved by adding II pint OF apricot
or peach juice.
Oranue Sherbet-5 quarts of water
pounds graduated sugar, beateI
eggs, Juice and grated rinds OF fou
oranges and Juice of 2 lemons. Bea
sugar and eggs together, then add wa
ter and grated rinds. Freeze ike lc'
cream. The strained juice of oranges
and lemons should not be added unit
the mixture begins to freeze.
ICE CREAM AND FRUIT ICES.
tin all ice cream receipts, eggs cal
be left out if desirable.)
Biscuit Glace.-119 pints cream, /
ounces sugar, yolks of eggs, and
tablespoonful extract of vanilla. TAX
6 ounces crisp macaroons, pound Il
mortar to dust. Mix cream, sugar
eggs, and extract. Place on fire, an
stir composition until it begins t
thicken. Strain and rub through hal
sieve into basin. Put into freezer
when nearly frozen, mix in macaroo
dust. Another tablespoonful eXtrac
vanilla, and finish freezing.
Coffee Ice Cream quart bes
cream, p pint of strong Mocha coffee
ID ounces white pulverized sugar, tn
yolks of s eggs. Mix these ingredient
i'm a porcelain-lined basin. Place o
fire to thicken. Rub through hal
sieve into a basin Put into freeze
and freeze.
Chocolate Ice Cream, No. ID pint
best cream, ~ ounces pulyerlze
white sugar, whole eggs, tabl
spoonful extract vanilla, pint ric
cream whipped, ounces chocolate
Dissolve chocolate in small quantit
of milk to smooth paste. Now mix
with cream, sugar, eggs and extrac
Place all on fire, stir until begins
thlcken. Strain through hair siey