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June 13, 2019 · Posted in Cook Books 

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Image from page 379 of “The standard domestic science cook book” (1908)
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Image by Internet Archive Book Images
Identifier: cu31924073879508
Title: The standard domestic science cook book
Year: 1908 (1900s)
Authors: Lee, William H. (William Henry), 1848-1913 Hansey, Jennie Adrienne, 1843-
Subjects: Cookery, American cbk
Publisher: Chicago, Laird & Lee
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN

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Text Appearing Before Image:
then add 3 quarts of light claret,• Rhine wine or Sauterne heated to boiling point; stir well. Add1 teaspoonful grated nutmeg or other flavoring, pour in % pintbrandy and i/^ pint white rum, stir briskly and fill the glasses atonce. 1252. QUICK PUNCH. Heat 1 pint claret to boiling point. Throw in with wine a fewcloves. When hot, ptjt 1 teaspoonful of white rum in each wine-glass (large size) and 1 tablespoonful of sugar. Fill up withhot wine and serve at once. Excellent remedy after exposure to cold,- or to bring aboutperspiration. 1253. NEW YEARS PUNCH. Boil up 31/^ pounds sugar in 1 pint water, skim. Stir in 1quart white wine (Sauterne). Boil up and take off fire. Covertight and let cool short time. Add % oz. each of vanilla andlemon essence, and 1 quart of arrac or white rum; mix well, bottleand cork tightly. To this punch essence, add 1 to 3 parts ofheated white wine and serve hot. If too strong, add 1 part boil-ing water, or make the proportion, 1 part essence and 3 partswine.

Text Appearing After Image:
Department 23. THE term candy| means confectionery made of sugar or molasses. Sugaris derived chiefly from the juice of the sugar-cane and the sugar-beet,and is composed of one-half hydrogen, one-fourth carbon and one-fourthoxygen. Sugar has a tendency to fatten, and therefore should be taken spar-ingly by persons who incline to corpulency. Candy should always be eatenin moderation, and avoided entirely in cases of kidney trouble. Pure, simpleihome-made confectionery is generally considered safe, while many of the man-ufactured candies are more or less adulterated or contain poisonous coloring. SUGAR. Cooked sugar having a tendency to crystallize, some ingredi-ent like glucose, cream of tartar, lemon juice or other acid mustbe added to prevent granulation, and a jarring or stirring afterthe sugar is dissolved must be carefully avoided. Any crystalsforming above the surface on the pan should be removed with awet brush or cloth, or the Whole panful of syrup, in certain cases,may crystal

Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.

Image taken from page 236 of ‘Sir Felix Foy, Bart. A novel’
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Image by The British Library
Image taken from:

Title: "Sir Felix Foy, Bart. A novel"
Author: COOK, Edward Dutton.
Shelfmark: "British Library HMNTS 12635.m.3."
Volume: 01
Page: 236
Place of Publishing: London
Date of Publishing: 1865
Publisher: Sampson Low, Son & Marston
Issuance: monographic
Identifier: 000772246

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