Extracts and Essences
94. Essence of Lemon.— Grate the rind of 12 lemons; put this in a bottle with 1 pint alcohol and 1 teaspoonful lemon oil; cork bottle tightly; set in a warm place; shake every day and after 2 weeks it will be ready for use.
95. Essence of Vanilla.— Take 1 ounce vanilla beans; split each bean in two (lengthwise); then cut into small pieces; put these into a large bottle with 1 pint alcohol and 1 pint water; cork the bottle, not too tightly; set in a warm place for 3 weeks and shake it once every day; it will them be ready for use.
96. Bischof Essence.— Pare off the peel of 12 green oranges; put them with 1 bottle of good rum in a glass jar that is used for preserving fruit; let it stand 24 hours; then pour the essence into small bottles and set in a cool place for further use; 2 tablespoonfuls to 1 bottle of claret are sufficient.
97. Essence of Oranges.— Pare off the peel of 8 yellow and 4 green oranges; put them in a large bottle or glass jar with 1 quart arrack; set in a warm place for 2 weeks; then strain through filtering paper, put into small bottles and set them in a cool place for further use; 2 tablespoonfuls essence are sufficient for 1 bottle wine.
98. Peach Essence.— Dissolve 1 fluid dram oil of bitter almonds in 7 pints rectified spirits of 90 per cent.; allow the solution to stand for a few days and then filter it; put away in well corked bottles.
99. Bitter Almond Essence.— Dissolve 1 fluid dram oil of bitter almonds in 3 quarts rectified spirits of 90 per cent. and store the fluid for some time before using it.
100. Coffee Essence.— Pour 3 pints rectified spirits of 90 per cent. over 5¼ ounces finely roasted and ground coffee; let it stand for several days, draw off the fluid and filter.
101. Cherry Essence.— Press out the flesh of ripe cherries; let the mass stand quietly in a moderately warm room until the pure juice has separated from the pulp; then place the mass in a bag, press the juice out, let it stand for a few hours longer and add an equal quantity of rectified spirits of 90 per cent.
102. Strawberry Essence.— Bruise 4½ pounds wild strawberries; pour 3 quarts spirits of 90 per cent, over the mass; let it stand for some time and filter. The product will be about 1 gallon of strawberry essence.
103. Raspberry Essence.— Crush 2 pounds ripe raspberries; press them out and add 2 quarts rectified spirits of 90 per cent.
104. Rose Essence.— Dissolve 2 fluid drams rose oil in 1⅓ quarts rectified spirits of 90 per cent. and filter the solution.
105. Orange Blossom Extract.— Pour 1¼ pints boiling milk over 10½ ounces fresh orange blossoms; place same over the fire and let it boil up; then add 3 quarts rectified spirits of 90 per cent.; mix it thoroughly, add 2½ pints champagne and filter.
106. Orange Peel Extract.— Crush in a stone mortar the rind of 12 oranges with some sugar; place the mass into a glass jar; add ⅓ gallon of rectified spirits of 90 per cent.; let it stand for 4 days; then decant the clear liquid and filter it; put away in well corked bottles.
107. Italian Meringue.— Whites of 5 eggs beaten to a stiff froth, 1 pound sugar, 1 teaspoonful vanilla extract, ¾ cup water; put sugar and water over the fire in a saucepan (one of agateware is best); stir until sugar is dissolved; next put saucepan over the fire and boil till the sugar begins to foam; then take some of the boiling sugar in a spoon and blow it; if it flows off the spoon in large bubbles it is ready to use; wipe the rim of saucepan clean with a damp cloth and remove the sugar from fire; let it cool for 2 minutes; then pour it slowly into the beaten whites, stirring constantly.
108. Meringue.— ½ pound powdered sugar and the whites of 5 eggs; carefully separate the whites from the yolks; put the whites in a deep kettle for 15 minutes on ice; then whip it with an egg beater to a stiff froth; mix in slowly the sugar and use at once. This meringue is used for ornamenting puddings and cakes.
109. Spinach Green (for coloring).— Wash a few handfuls spinach, press it out and pound in a mortar to a pulp; then press out the juice in a cloth; put the spinach liquid in a small saucepan; put it for a few minutes over the fire; as soon as the liquid curdles pour it on a fine sieve; let the water run off and the green which remains press through a fine sieve and put it in a well covered glass till wanted. Spinach green is used for coloring creams or puddings.
110. Sugar Color.— Place a saucepan with 1 pound sugar and ½ pint water over the fire and boil till the sugar is dark brown and nearly black; then add 1 pint boiling water; stir until all the sugar is well dissolved; boil it for a few minutes; then remove from fire and put it into a well corked bottle. This color is used for coloring soups, sauces and sometimes jellies.
111. Lemon Sugar.— Grate the rind of 12 lemons; mix the grated lemon peel with 1 pound powdered sugar; put into well closed jars and set in a cool place; is used for cake sauces and puddings instead of freshly grated lemon peel.
112. Vanilla Sugar.— Split the vanilla bean, lengthwise, in two; put some granulated sugar on a plate and scrape the seed out of the vanilla bean; mix it with the sugar and put away in a well closed jar.
113. Red Sugar.— Sift out all the fine part of ½ pound granulated sugar; put the sugar on a piece of thick brown paper, drop a few drops of cochineal over the sugar and rub it with the hands till the sugar becomes a red color.
114. Green Sugar is prepared in the same manner as the foregoing, but care must be taken to use only green vegetable coloring.