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Thanks to the huge logs of wood used in Hannah's wide chimney, the neglected fire still burned hotly, and Jovial soon had it in a roaring blaze around the suspended kettle. "And now, Hannah, you had better get out her dry clothes and a thick blanket, and hang 'em before the fire to warm. And give me some of that wine and some allspice to heat," continued Mrs. Jones.
Three eggs, not separated, beaten with one cup of sugar, one cup of honey, one cup of blanched almonds chopped finely, one teaspoon each of allspice, cloves, and cinnamon, one cup of chocolate and flour enough to make a thick batter; one teaspoon of baking-soda.
The malmsey, dry canary and Indian allspice, might transform the Scheldt and Baltic Sea into a huge vat of hippocras." Ulrich followed his guide from street to street. Wherever he looked, he saw vast wealth in barns and magazines; in houses, palaces and churches. Hans Eitelfritz stopped before a jeweller's shop, saying: "Look here!
One cup of sweet milk; one cup of molasses; one cup each of raisins and currants; one cup of suet chopped fine, or, instead, a small cup of butter; one teaspoonful of salt, and one of soda, sifted with three cups of flour; one teaspoonful each of cinnamon and allspice. Mix milk, molasses, suet, and spice; add flour, and then the fruit. Put in a buttered mold, and boil three hours.
There are several nursery forms of this shrub, such as C. floridus glaucus, C. floridus asplenifolia, and C. floridus nanus, all probably distinct enough, but of no superior ornamental value to the parent plant. C. OCCIDENTALIS. Californian or Western Allspice. California, 1831. This is larger in all its parts than the former, and for decorative purposes is even preferable to that species.
When cold, place in a jar, and pour over it hot vinegar, in which has been scalded a liberal supply of whole cloves, pepper, allspice and white mustard. Tie the spices in a bag, and, on removing the vinegar from the fire, stir into each quart of it two teaspoonfuls of French mustard, and half a cup of white sugar. Cover tightly and be sure to have the vinegar cover the pickle.
Slice and fry it when used. Another way is, to soak all night a quart of bruised grits in as much boiling-hot milk as will swell them, and leave half a pint of liquid. Chop a quantity of pennyroyal, savoury and thyme; add salt and pepper, and allspice finely powdered.
Skin the tongue, and take the skin carefully off the head, to put under and over. Chop the head as quick as possible, season it with pepper and salt, and a little mace or allspice berries. Put the skin into a small pan, with the chopped head between, and press it down. When cold it will turn out, and make a kind of brawn.
Then make the pickle, which must be in proportion to the quantity of fish. To one quart of the water in which the salmon was boiled, allow two quarts of the best vinegar, one ounce of whole black pepper, one ounce of whole allspice, and a dozen blades of mace. Boil all these together in a kettle closely covered to prevent the flavour from evaporating.
Add six peppercorns, the same of allspice, a handful of parsley, half a head of celery cut in pieces, and a small sprig of savoury, lemon thyme, or sweet marjoram. Cover it up, and let it simmer gently for half an hour. Slice half an ounce of onion, put it into a stewpan with an ounce of butter, and fry it over a quick fire for two or three minutes, till it takes a little colour.
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