1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

52

in this way. It must be remembered if the leaves are fresh, from one-half to two- thirds of the quantity will be sufficient. If dry, the quantity Half fill ^ a gallon jar with tansy leaves.

Fill up with gin.

Filter and

Steep for six days.

stated.

bottle.

Brown Colouring

Is a decoction made from brown sugar or caramel.

Put 7

lb. of unrefined sugar into an old iron pot or pan. until it has become a perfectly dark brown. When all the sugar is thoroughly turned, have ready a gallon kettle filled with boiling water. Commence to stir in the water by de- grees, till the gallon of water is transferred from the kettle to the pot. Let it come to the boil, skimming off all the froth as it rises, and then let it boil very gently from f of an hour to an hour. It can be then strained through a tammy sieve and bottle. Some people deepen the colour by adding i lb. of ground chicory tied in a muslin bag and boiled for the hour with the sugar. This makes a very dark colouring indeed, and must be used with judgment. The chicory imparts no flavour to the colouring. Stir it No. I. gallons of red or white raspberries in dry weather, place them in a large pickle jar, and pour over 1 gallon of white wine vinegar. Infuse for 3 or 4 days, keep- ing the jar tied down with brown paper; next turn the contents of the jar into a perfectly clean jelly bag, or into a very fine tammy sieve, and let it drip into a clean basin. Carefully measure the liquid which should be clear and Add 1 lb. of lump sugar, or refined pearl sugar to Put it into an enamelled pan, and stir with a wooden spatula or silver ladle till the sugar is dis- — Pick 3 bright. each pint of liquid. Raspberry Vinegar.

Bcim Marie principle.

I always pursue the '

Care-

solved.