1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY.

437

milk, and warm both

the cold

minutes

10

isinglass

in

It will dissolve eitlier way.

together over the fire.

Isinglass Blanc Mange.

Soak J oz. of isinglass in J pint of cold milk for an hour, boil another i pint of new milk, sweeten, and stir in the soaked isinglass whilst the milk is boiling. When dissolved

Flavour with a drop or two of ratafia,

off the fire.

lift

Stir till cooled down a little, then

vanilla or lemon essence.

To colour pink, add about

pour into a mould and let it set.

Orange flower water is preferred

2 or 3 drops of cochineal.

by many to other flavouring for sick room delicacies.

Isinglass and Tea.

Isinglass in tea and coffee is largely used in institutions on the continent, for patients suffering from Dipsomania. A dessertspoonful is soaked in milk, and the hot tea or coffee poured on to it. The beverage is then sweetened and given to the patient. Isinglass is used to clear coffee especially such as becomes cloudy from the presence of roasted bread beans."

Isinglass and Wine.

Mull the wine plain, or add spices, this depends on the

In some diseases

of the

internal organs.

patient's

state

spices are objectionable, in others necessary. When warmed and sweetened, add about a teaspoonful of isinglass to the l-8th of a pint, (large wine glass) of wine. This is consider- ed a strengthening beverage, especially if port or red wine is used. It is served with rusks, or thin strips of toast. Some- times a beaten up egg is added, but this is more fit for a convalescent.