United States or Togo ? Vote for the TOP Country of the Week !
The poorer class shifting with Johnny-cake and pumpkin, while, with the better off, the airy phantoms of custard and curls, which flit through their brains, are called into tangible existence. The air is impregnated with allspice and nutmeg apple "sarce" and cranberry "persarves" become visible, while sal-a-ratus and molasses are evidently in the ascendant.
PEA POWDER. Pound together in a marble mortar half an ounce each of dried mint and sage, a dram of celery seed, and a quarter of a dram of cayenne, and rub them through a fine sieve. This gives a very savoury relish to pea soup, and to water gruel. A dram of allspice, or black pepper, may be pounded with the above, as an addition, or instead of the cayenne.
Cork and seal, put in a dry place, and it will keep for years. Ten pounds of fruit gathered just before ripening, five pounds of sugar, one quart of vinegar, two tablespoonfuls each of ground black pepper, allspice and cinnamon. Boil the fruit in vinegar until reduced to a pulp, then add sugar and the other seasoning. Seal it hot. Grape catsup is made in the same manner.
Two large tea-cups full of molasses. The same of brown sugar rolled fine. The same of fresh butter. One cup of rich milk. Five cups of flour sifted. Half a cup of powdered allspice and cloves. Half a cup of ginger. Cut up the butter in the milk, and warm them slightly. Warm also the molasses, and stir it into the milk and butter: then stir in, gradually, the sugar, and set it away to get cool.
One pint pickling salt to one gallon cold water, boil and skim clean, then add one pint vinegar, a dozen each of whole cloves, allspice and pepper corns, a pod of red pepper, a teaspoon of powdered saltpeter, and a small cup of oil. Simmer for half an hour, and cool before pouring on the meat. Let it lie in the liquor a week, turning it twice daily.
Clean the fish thoroughly, put it into a saucepan, with a strong rich gravy, season with onion, parsley roots, allspice, nutmegs, beaten cloves, and ginger, let it stew very gently till nearly done, then mix port wine and vinegar in equal quantities, coarse brown sugar and lemon juice, a little flour, with some of the gravy from the saucepan, mix well and pour over the fish, let it boil till the gravy thickens.
Boil these for a moment in salted water, drain and put them into a saucepan, and fry in butter, with a little salt and a pinch of allspice. Serve with grated Parmesan cheese and melted butter. Take a slice of pumpkin, remove the rind and the seeds. Cut it into strips as for French fried potatoes, only finer. Roll in flour and dip in egg, and fry in boiling lard or olive-oil.
You may add allspice beat fine, instead of carraways, if you please. Another way. Take a pound and a half of flour, add a quarter of a pint of ale yeast to half a pint of warm milk, mix these together, and let it lie by the fire half an hour; then work in half a pound of sugar and half a pound of fresh butter to a paste; make them up, and let them be put into a quick oven.
She was scarcely more than fifteen, slight and lithe, with a boyish flatness of breast and back. Her flushed face and bare throat were absolutely peppered with minute brown freckles, like grains of spent gunpowder. Her eyes, which were large and gray, presented the singular spectacle of being also freckled, at least they were shot through in pupil and cornea with tiny spots like powdered allspice.
Boil a quart of milk separately; rub two tablespoonfuls of flour in a half a cup of butter; add this to the boiled milk; after cooking it a few minutes, add the milk to the celery puree and serve at once, mixing milk and puree well. From MRS. HELEN C. BRAYTON, of South Carolina, Vice President of State Board, and Lady Manager. Take one hundred oysters and simmer in their liquor with allspice.
Word Of The Day