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Have at hand some more cider ready boiled, to thin the apple butter in case you should find it too thick in the kettle. Twenty minutes or half an hour before you finally take it from the fire, add powdered cinnamon, cloves, and nutmeg to your taste. If the spice is boiled too long, it will lose its flavour. When it is cold, put it into stone jars, and cover it closely.
When they come in hungry from a ride, to beat up an egg with a tea-spoonful of wine, and a little sugar and nutmeg put in a tumbler with some milk, and taken with a cracker or biscuit, or a piece of thin toast broken up in it, has a very strengthening effect. Persons are seldom benefitted by a strict diet, but it is sometimes enforced till they lose their appetite and cannot eat.
Take a half-pint or a tumbler full of cold water, and mix it with half a pound of powdered white sugar. Sift three pounds of flour into a large pan and cut up in it a pound of butter; rub the butter very fine into the flour. Add a grated nutmeg, and a tea-spoonful of powdered cinnamon, with a wine glass of rose water.
After soaking and blanching, stew them in veal gravy, and season with celery, pepper, salt, nutmeg, a little mace, and a piece of lemon peel, they should be served with a fine white sauce, the gravy in which they are stewed will form the basis for it, with the addition of yolks of eggs and mushroom essence; French cooks would adopt the velouté or bechamél sauce; Jerusalem artichokes cut the size of button mushrooms, are a suitable accompaniment as a garnish.
Beat ten eggs very well with a little salt, half a pound of loaf sugar pounded, half a pint of spinach juice, and a spoonful of the juice of tansey; mix them well together, and strain it to a quart of cream; grate in half a pound of Naples biscuits, and a nutmeg; add a quarter of a pound of Jordan almonds blanched and beat fine, with a little rose water, and mix all well together; put it into a stewpan, with a piece of butter the bigness of a golden pippin.
This will serve ten persons. 12 crabs, or one pint of crab flake 4 hard boiled eggs 2 level tablespoonfuls of butter 2 tablespoonfuls of soft bread crumbs 1 tablespoonful of flour 1 teaspoonful of salt 1 saltspoonful of grated nutmeg 1 teaspoonful of onion juice 1/2 pint of milk A dash of cayenne Chop the whites of the hard boiled eggs very, very fine. Put the yolks through a sieve.
Even the destruction of the nutmeg and clove trees in many islands, in order to restrict their cultivation to one or two where the monopoly could be easily guarded, usually made the theme of so much virtuous indignation against the Dutch, may be defended on similar principles, and is certainly not nearly so bad as many monopolies we ourselves have until very recently maintained.
Have ready five eggs beaten very light, and add them gradually to the other ingredients, with five or six drops of essence of lemon, and a grated nutmeg. Or you may substitute for the essence, the grated peel and the juice of one large lemon. Put it into a pot of boiling water, and boil it fast for half an hour.
When done, turn them out into a dish and grate white sugar over them. Serve them up hot, with a sauce of sweetened cream flavoured with wine and nutmeg; or you may eat them with molasses and butter; or with sugar and wine. Send them round whole, for they will fall almost as soon as cut. Boil a quart of rich milk.
Secure them well with corks dipped in melted rosin, and leather caps tied over them. The longer catchup is boiled, the better it will keep. You may add cayenne and nutmeg to the spices. The bottles should be quite small, as it soon spoils after being opened. Gather the tomatas on a dry day, and when quite ripe. Peel them, and cut them into quarters.
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