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Two pounds of cold roast or boiled beef, or a small beef-tongue, boiled the day beforehand, cooled and chopped; one pound of beef-suet, freed from all strings, and chopped fine as powder; two pounds of raisins stoned and chopped; one pound of currants washed and dried; six pounds of chopped apples; half a pound of citron cut in slips; two pounds of brown sugar; one pint of molasses; one quart of boiled cider; one pint of wine or brandy, or a pint of any nice sirup from sweet pickles may be substituted; two heaping tablespoonfuls of salt; one teaspoonful of pepper; three tablespoonfuls of ground cinnamon; two of allspice; one of clove; one of mace; three grated nutmegs; grated rind and juice of three lemons; a cupful of chopped, candied orange or lemon peel.
This composition applied to cracks or fissures of any kind, and properly dried, will resist the effects of fire and water. BOLOGNA SAUSAGES. Cut into small pieces four pounds of lean beef, and add to it a pound of diced suet, with the same quantity of diced bacon. Season with allspice, pepper, bay salt, saltpetre, and a little powder of bay leaves.
Add one-half pound of dates, cut very fine, one teaspoon each of allspice and ground cinnamon, one-fourth pound of chocolate grated, juice and peel of one lemon, three and one-half soda crackers, rolled to a fine powder, one teaspoon of baking-powder, and last the stiff-beaten whites. Bake slowly. Cake can be cut in half and put together with jelly.
Fancy if you were run out of pearl barley, Mrs. Power, or allspice, or nutmegs, or mace. Oh, dear, it makes me quite shiver to think of it! What a mess you would be in, if you hadn't all your ingredients handy, in case you were making a plum-cake, or some of those dear little tea-cakes, or a custard, or something of that sort.
Stew about five pounds of brisket of beef in sufficient water to cover, season with allspice, pepper, salt, and nutmeg, and when nearly done, add four large onions cut in pieces and half a pound of raisins stoned, let them remain simmering till well done; and just before serving, stir in a tea-spoonful of brown sugar and a table spoonful of flour.
The sausages must be pricked with a fork before they are dressed, or they will burst in the frying. Serve them on stewed red cabbage, or mashed potatoes put in a form, and browned with a salamander. The following is the way of making excellent sausages to eat cold. Season some fat and lean pork with salt, saltpetre, black pepper, and allspice, all in fine powder.
At various stages in his narrative he produces illustrations; now a root of rhubarb or allspice; now a raw nugget of gold; now a piece of gold laboured into a mask or belt; now a native decorated with the barbaric ornaments that were the fashion in Espanola.
One pound of real honey, not jar; one cup of granulated sugar, four eggs, one tablespoon of allspice, three tablespoons of salad-oil, four cups of flour, well sifted; three teaspoons of baking-powder. Warm up or heat honey, not hot, just warm. Rub yolks well with sugar, beat whites to a froth, then mix ingredients, add flour and bake in moderate oven for one hour. HONEY CAKES, No. 2
It is made as follows: take of powdered allspice, cinnamon, cloves, and ginger each two tablespoonfuls, and two teaspoonfuls of cayenne pepper; mix well together in a bowl; then quilt in a piece of flannel large enough to cover the abdomen; when ready for use, dip in hot whisky and apply as hot as the patient can bear; cover over with a large napkin, as the plaster produces a deep stain which does not wash out; keep on as long as necessary.
The other, sallow faced, with a long curved chin, might have been taken for a Spanish Infanta, pickled in vinegar and allspice. The formality of greetings accomplished, princess number one produced a book in which we were to sign our names.
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