Andrew Lang, Ed. - "The Green Fairy Book"

Byron - "Byron's Poetical Works, Vol. 1"

C. P. Gasquoine - "The Story of the Cambrian"

Washington Irving - "The Life and Voyages of Christopher Columbus (Vol. II)"

Annual Bibliography of Commonwealth Literature 2007
This paper argues that discourses of love in Ghanaian market literature for youth offer a view into complex negotiations of agency and empowerment. Drawing on Deborah Durham's notion of youth as "social `shifters'" and Francis Nyamnjoh's conception of the "interconnectedness" of agency, I take Ghanaian market literature as one specific case of how African literature for youth foregrounds questions of continuity and change as African societies enter into increasingly complex global relations. In this literature for youth, received notions of love, often constructed out of impressions from American pop and hip hop music, carry new notions of agency that compete with existing "domesticated" forms. Authors like Ike Tandoh and Evelyn Tay employ discourses of love to offer youth alternative avenues for empowerment in a context of socio-economic disenfranchizement. In a creative process of "straddling", this writing both reveals and reproduces the contradictions that obtain in youth configurations of agency.

Directions for Cookery, in its Various Branches

E >> Eliza Leslie >> Directions for Cookery, in its Various Branches




This is an excellent domestic wine, very common in England, and
deserving to be better known in America, where the elderberry tree
is found in great abundance. Elderberry wine is generally taken
mulled with spice, and warm.


ELDER FLOWER WINE.

Take the flowers or blossoms of the elder tree, and strip them
from the stalks. To every quart of flowers allow one gallon of
water, and three pounds of while sugar. Boil and skim the sugar
and water, and then pour it hot on the flowers. When cool, mix in
with it some lemon juice and some yeast; allowing to six gallons
of the liquor the juice of six lemons, and four or five table-spoonfuls
of good yeast stirred in very hard. Let it ferment for
three days in a tub covered with a double blanket. Then strain the
wine through a sieve, (add six whites of eggs beaten to a stiff
froth, or an ounce of melted isinglass,) and put it into a cask,
in the bottom of which you have laid four or five pounds of the
best raisins, stoned. Stop the cask closely, and in six months the
wine will be fit to bottle. It will much resemble Frontiniac, the
elder flowers imparting to it a very pleasant taste.


CIDER WINE.

Take sweet cider immediately from the press. Strain it through a
flannel bag into a tub, and stir into it as much honey as will
make it strong enough to bear up an egg. Then boil and skim it,
and when the scum ceases to rise, strain it again. When cool, put
it into a cask, and set it in a cool cellar till spring. Then
bottle it off; and when ripe, it will be found a very pleasant
beverage. The cider must be of the very best quality, made
entirely from good sound apples.


MEAD.

To every gallon of water put five pounds of strained honey, (the
water must be hot when you add the honey,) and boil it three
quarters of an hour, skimming it well. Then put in some hops tied
in a thin bag, (allowing an ounce or a handful to each gallon,)
and let it boil half an hour longer. Strain it into a tub, and let
it stand four days. Then put it into a cask, (or into a demijohn
if the quantity is small,) adding for each gallon of mead a jill
of brandy and a sliced lemon. If a large cask, do not bottle it
till it has stood a year.


FOX GRAPE SHRUB.

Gather the grapes when they are full grown, but before they begin
to purple. Pick from the stems a sufficient quantity to nearly
fill a large preserving kettle, and pour on them as much boiling
water as the kettle will hold. Set it over a brisk fire, and keep
it scalding hot till all the grapes have burst. Then take them
off, press out and strain the liquor, and allow to each quart a
pound of sugar stirred well in. Dissolve the sugar in the juice;
then put them together into a clean kettle, and boil and skim them
for ten minutes, or till the scum ceases to rise. When cold,
bottle it; first putting into each bottle a jill of brandy. Seal
the bottles, and keep them in a warm closet.

You may make gooseberry shrub in this manner.


CURRANT SHRUB.

Your currants must be quite ripe. Pick them from the stalks, and
squeeze them through a linen bag. To each quart of juice allow a
pound of loaf-sugar. Put the sugar and juice into a preserving
kettle, and let it melt before it goes on the fire. Boil it ten
minutes, skimming it well. When cold, add a jill of the best white
brandy to each quart of the juice. Bottle it, and set it away for
use; sealing the corks. It improves by keeping.

Raspberry shrub may be made in this manner; also strawberry.


CHERRY SHRUB.

Pick from the stalks, and stone a sufficient quantity of ripe
morellas, or other red cherries of the best and most juicy
description. Put them with all their juice into a stone jar, and
set it, closely covered, into a deep kettle of boiling water. Keep
it boiling hard for a quarter of an hour. Then pour the cherries
into a bag, and strain and press out all the juice. Allow a pound
of sugar to a quart of juice, boil them together ten minutes in a
preserving kettle, skimming them well, and when cold, bottle the
liquid; first putting a jill of brandy into each bottle.


CHERRY BOUNCE.

Mix together six pounds of ripe morellas and six pounds of large
black heart cherries. Put them into a wooden bowl or tub, and with
a pestle or mallet mash them so as to crack all the stones. Mix
with the cherries three pounds of loaf-sugar, or of sugar candy
broken up, and put them into a demijohn, or into a large stone
jar. Pour on two gallons of the best double rectified whiskey.
Stop the vessel closely, and let it stand three months, shaking it
every day during the first month. At the end of the three months
you may strain the liquor and bottle it off. It improves by age.


LEMON SYRUP.

Break up into large pieces six pounds of fine loaf-sugar. Take
twelve large ripe lemons, and (without cutting them) grate the
yellow rind upon the sugar. Then, put the sugar, with the lemon
gratings and two quarts of water, into a preserving kettle, and
let it dissolve. When it is all melted, boil it till quite thick,
skimming it till no more scum rises; it will then be done. Have
ready the juice of all the lemons, and when the syrup is quite
cold, stir in the lemon juice. Bottle it, and keep it in a cool
place.

It makes a delicious drink in summer, in the proportion of one
third lemon syrup and two thirds ice water.


LEMON CORDIAL.

Pare off very thin the yellow rind of a dozen large lemons; throw
the parings into a gallon of white brandy, and let them steep till
next day, or at least twelve hours. Break up four pounds of loaf-sugar
into another vessel, and squeeze upon it the juice of the
lemons. Let this too stand all night. Next day mix all together,
boil two quarts of milk, and pour it boiling hot into the other
ingredients. Cover the vessel, and let it stand eight days,
stirring it daily. Then strain it through a flannel bag till the
liquid is perfectly clear. Let it stand six weeks in a demijohn or
glass jar, and then bottle it.

To make it still more clear, you may filter it through a piece of
fine muslin pinned down to the bottom of a sieve, or through
blotting paper, which must be frequently renewed. It should be
white blotting paper.


ROSE CORDIAL.

Put a pound of fresh rose leaves into a tureen, with a quart of
lukewarm water. Cover the vessel, and let them infuse for twenty-four
hours. Then squeeze them through a linen bag till all the
liquid is pressed out. Put a fresh pound of rose leaves into the
tureen, pour the liquid back into it, and let it infuse again for
two days. You may repeat this till you obtain a very strong
infusion. Then to a pint of the infusion add half a pound of loaf-sugar,
half a pint of white brandy, an ounce of broken cinnamon,
and an ounce of coriander seeds. Put it into a glass jar, cover it
well, and let it stand for two weeks. Then filter it through a
fine muslin or a blotting paper (which must be white) pinned on
the bottom of a sieve; and bottle it for use.


STRAWBERRY CORDIAL.

Hull a sufficient quantity of ripe strawberries, and squeeze them
through a linen bag. To each quart of the juice allow a pint of
white brandy, and half a pound of powdered loaf-sugar. Put the
liquid into a glass jar or a demijohn, and let it stand a
fortnight. Then filter it through a sieve, to the bottom of which
a piece of fine muslin or blotting paper has been fastened; and
afterwards bottle it,


RASPBERRY CORDIAL.

May be made in the above manner.


QUINCE CORDIAL.

Take the finest and ripest quinces you can procure, wipe them
clean, and cut out all the defective parts. Then grate them into a
tureen or some other large vessel, leaving out the seeds and
cores. Let the grated pulp remain covered in the tureen for
twenty-four hours. Then, squeeze it through a jelly-bag or cloth.
To six quarts of the juice allow a quart of cold water, three
pounds of loaf-sugar, (broken up,) and a quart of white brandy.
Mix the whole well together, and put it into a stone jar. Have
ready three very small flannel or thick muslin bags, (not larger
than two inches square,) fill one with grated nutmeg, another with
powdered mace, and the third with powdered cloves; and pat them,
into the jar that the spice may flavour the liquor without mixing
with it. Leave the jar uncorked for a few days; reserving some of
the liquor to replace that which may flow over in the
fermentation. Whenever it has done working, bottle it off, but do
not use it for six months. If not sufficiently bright and clear,
filter it through fine muslin, pinned round the bottom of a
sieve, or through a white blotting paper fastened in the same
manner.


PEACH CORDIAL.

Take the ripest and most juicy free-stone peaches you can procure.
Cut them from the stones, and quarter them without paring. Crack
the stones, and extract the kernels, which must be blanched and
slightly pounded. Put the peaches into a large stone jar in
layers, alternately with layers of the kernels, and of powdered
loaf-sugar. When the jar is three parts full of the peaches,
kernels, and sugar, fill it up with white brandy. Set the Jar in a
large pan, and leave it uncovered for three or four days, in case
of its fermenting and flowing over at the top. Fill up what is
thus wasted with more brandy, and then close the jar tightly. Let
it stand, five or six months; then filter it, and bottle it for
use.

Cherry, apricot, and plum cordial may be made in the above manner;
adding always the kernels.


ANNISEED CORDIAL.

Melt a pound of loaf-sugar in two quarts of water. Mix it with two
quarts of white brandy, and add a table-spoonful of oil of
anniseed. Let it stand a week; then filter it through, white
blotting paper, and bottle it for use.

Clove or Cinnamon Cordial may be made in the same manner, by
mixing sugar, water and brandy, and adding oil of cinnamon or oil
of cloves. You may colour any of these cordials red by stirring in
a little powdered cochineal that has been dissolved in a small
quantity of brandy.


ROSE BRANDY.

Nearly fill a china or glass jar with freshly-gathered rose
leaves, and pour in sufficient French white brandy to fill it
quite up; and then cover it closely. Next day put the whole into a
strainer, and having squeezed and pressed the rose leaves and
drained off the liquid, throw away the leaves, put fresh ones into
the jar, and return the brandy to it. Repeat this every day while
roses are in season, (taking care to keep the jar well covered,)
and you will find the liquid much better than rose water for
flavouring cakes and puddings.


LEMON BRANDY.

When you use lemons for punch or lemonade, do not throw away the
peels, but cut them in small pieces, and put them into a glass jar
or bottle of brandy. You will find this brandy useful for many
purposes.

In the same way keep for use the kernels of peach and plum stones,
pounding them slightly before you put them into the brandy.


NOYAU.

Blanch and break up a pound of shelled bitter almonds or peach
kernels. Mix with them the grated rinds of three large lemons,
half a pint of clarified honey that has been boiled and skimmed,
and three pounds of the best double-refined loaf-sugar. Put these
ingredients into a jar or demijohn; pour in four quarts of the
best white brandy or proof spirit; stop the vessel, and let it
stand three months, shaking it every day for the first month. Then
filter it, dilute it with rose water to your taste, (you may allow
a quart of rose water to each quart of the liquor,) and bottle it
for use.

This and any other cordial may be coloured red by mixing with it
(after it is filtered) cochineal, powdered, dissolved in a little
white brandy, and strained through fine muslin.


RATAFIA.

Pound in a mortar, and mix together a pound of shelled bitter
almonds, an ounce of nutmegs, a pound of fine loaf-sugar, and one
grain (apothecaries' weight) of ambergris. Infuse these
ingredients for a week in a gallon of white brandy or proof
spirit. Then filter it, and bottle it for use.


CAPILLAIRE.

Powder eight pounds of loaf-sugar, and wet it with three pints of
water and three eggs well beaten with their shells. Stir the whole
mass very hard, and boil it twice over, skimming it well. Then
strain it, and stir in two wine glasses of orange flower water.
Bottle it, and use it for a summer draught, mixed with a little
lemon juice and water; or you may sweeten punch with it.


ORGEAT.

To make orgeat paste, blanch, mix together, and pound in a mortar
till perfectly smooth, three quarters of a pound of shelled sweet
almonds, and one quarter of a pound of shelled bitter almonds;
adding frequently a little orange flower or rose water, to keep
them from oiling; and mixing with them, as you proceed, a pound of
fine loaf-sugar that has been previously powdered by itself. When
the whole is thoroughly incorporated to a stiff paste, put it into
little pots and close them well. It will keep five or six months,
and, when you wish to use it for a beverage, allow a piece of
orgeat about the size of an egg to each half pint or tumbler of
water. Having well stirred it, strain the mixture through a
napkin.

To make liquid orgeat for present use; blanch and pound in a
mortar, with rose water, a quarter of a pound of sweet and an
ounce and a half of bitter almonds. Then sweeten three pints of
rich milk with half a pound of loaf-sugar, and stir the almonds
gradually into it. Boil it over hot coals; and as soon as it comes
to a boil, take it off and stir it frequently till it gets cold.
Then strain it, add a glass of brandy, and put it into decanters.
When you pour it out for drinking dilute it with water.


LEMONADE.

Take fine ripe lemons, and roll them under your hand on the table
to increase the quantity of juice. Then cut and squeeze them into
a pitcher, and mix the juice with loaf-sugar and cold water. To
half a pint of lemon juice you may allow a pint and a half of
water; and ten or twelve moderate sized lumps of sugar. Send it
round in little glasses with handles.

To make a tumbler of _very good_ lemonade, allow the juice of
one lemon and four or five lumps of sugar, filling up the glass
with water. In summer use ice water.


ORANGEADE.

Is made of oranges, in the same proportion as lemonade. It is very
fine when frozen.


PUNCH.

Roll twelve fine lemons under your hand on the table; then pare
off the yellow rind very thin, and boil it in a gallon of water
till all the flavour is drawn out. Break up into a large bowl, two
pounds of loaf-sugar, and squeeze the lemons over it. When the
water has boiled sufficiently, strain it from the lemon-peel, and
mix it with the lemon juice and sugar. Stir in a quart of rum or
of the best whiskey.

Two scruples of flowers of benjamin, steeped in a quart of rum,
will make an infusion which much resembles the arrack of the East
Indies. It should be kept in a bottle, and a little of it will be
found to impart a very fine and fragrant flavour to punch made in
the usual manner.


FROZEN PUNCH.

Is made as above, omitting one half of the rum or whiskey. Put it
into an ice-cream freezer, shaking or stirring it all the time,
when it is frozen, send it round immediately, in small glasses
with a tea-spoon for each.


ROMAN PUNCH.

Grate the yellow rinds of twelve lemons and two oranges upon two
pounds of loaf-sugar. Squeeze on the juice of the lemons and
oranges; cover it, and let it stand till next day. Then strain it
through a sieve, add a bottle of champagne, and the whites of
eight eggs beaten to a froth. You may freeze it or not.


MILK PUNCH.

What is commonly called milk punch, is a mixture of brandy or rum,
sugar, milk and nutmeg, with-without either lemon juice or water.
It is taken cold with a lump of ice in each tumbler.


FINE MILK PUNCH.

Pare off the yellow rind of nine large lemons, and steep it for
twenty-four hours in a quart of brandy or rum. Then mix with it
the juice of the lemons, a pound and a half of loaf-sugar, two
grated nutmegs, and a quart of water. Add a quart of rich
unskimmed milk, made boiling hot, and strain the whole through a
jelly-bag. You may either use it as soon as it is cold, or make a
larger quantity, (in the above proportions,) and bottle it. It
will keep several months.


REGENT'S PUNCH.

Take four large lemons; roll them on the table to make them more
juicy, and then pare them as thin as possible. Cut out all the
pulp, and throw away the seeds and the white part of the rind. Put
the yellow rind and the pulp into a pint of boiling water with two
tea-spoonfuls of raw green tea of the best sort. Let all boil
together about ten minutes. Then strain it through linen, and stir
in a pound of powdered loaf-sugar and a bottle of champagne, or of
any liquor suitable for punch. Set it again over the fire, and
when just ready to boil, remove it, and pour it into a china bowl
or pitcher, to be sent round in glasses.


WINE JELLY.

Clarify a pound of loaf-sugar, by mixing it with half
a pint of water and the beaten white of an egg, and then boiling
and skimming it. Put an ounce of isinglass (with as much boiling
water as will cover it) into a small sauce-pan, and set it in hot
coals till the isinglass is thoroughly dissolved. Then when the
syrup has been taken from the fire, mix the melted isinglass with
it, add a quart of white wine and stir in a table-spoonful or a
spoonful and a half of old Jamaica spirits. Stir the mixture very
hard, and pour it into a mould. When it has congealed, wrap a
cloth dipped in warm water round the outside of the mould; turn
out the jelly, and eat it with ice-cream.


BISHOP.

The day before you want to use the liquor toast four large oranges
till they are of a pale brown. You may do them either before a
clear fire or in the oven of a stove. Dissolve half a pound of
loaf-sugar in half a pint of claret. When the oranges are roasted,
quarter them without peeling, lay them in the bottom of a bowl or
a tureen, add two beaten nutmegs and some cinnamon, and pour on
them the wine and sugar. Cover it, and let it stand till next day.
Then having heated the remainder of the bottle of claret till it
nearly boils, pour it into a pitcher, and having first pressed and
mashed the pieces of orange with a spoon to bring out the juice,
put them with the sugar, &c. into a cloth, and strain the liquid
into the hot claret. Serve it warm in large glasses.


MULLED WINE.

Boil together in a pint of water two beaten nutmegs, a handful of
broken cinnamon, and a handful of cloves slightly pounded. When
the liquid is reduced to one half, strain it into a quart of port
wine, which must be set on hot coals, and taken off as soon as it
comes to a boil. Serve it up hot in a pitcher with little glass
cups round it, and a plate of fresh rusk.


MULLED CIDER.

Allow six eggs to a quart of cider. Put a handful of whole cloves
into the cider, and boil it. While it is boiling, beat the eggs in
a large pitcher; adding to them as much sugar as will make the
cider very sweet. By the time the cider boils, the eggs will be
sufficiently light. Pour the boiling liquor on the beaten egg, and
continue to pour the mixture backwards and forwards from one
pitcher to another, till it has a fine froth on it. Then pour it
warm into your glasses, and grate some nutmeg over each.

Port wine may be mulled in the same manner.


EGG NOGG.

Beat separately the yolks and whites of six eggs. Stir the yolks
into a quart of rich milk, or thin cream, and add half a pound of
sugar. Then mix in half a pint of rum or brandy. Flavour it with a
grated nutmeg. Lastly, stir in gently the beaten white of an egg.

It should be mixed in a china bowl.


SANGAREE.

Mix in a pitcher or in tumblers one-third of wine, ale, or porter,
with two-thirds of water either warm or cold. Stir in sufficient
loaf-sugar to sweeten it, and grate some nutmeg into it.

By adding to it lemon juice, you may make what is called negus.


TURKISH SHERBET.

Having washed a fore-quarter or knuckle of veal, and cracked the
bones, put it on to boil with two quarts and a pint of water. Let
it boil till the liquid is reduced to one quart, and skim it well.
Then strain it, and set it away to cool. When quite cold, mix with
it a pint and a half of clear lemon juice, and a pint and a half
of capillaire or clear sugar-syrup. If you have no capillaire
ready, boil two pounds of loaf-sugar in a pint and a half of
water, clearing it with the beaten white of an egg mixed into the
sugar and water before boiling. Serve the sherbet cold or iced, in
glass mugs at the dessert, or offer it as a refreshment at any
other time.

Sherbet may be made of the juice of various sorts of fruit.


BOTTLED SMALL BEER.

Take a quart bottle of the very best brisk porter, and mix it with
four quarts of water, a pint of molasses, and a table-spoonful of
ginger. Bottle it, and see that the corks are of the very best
kind. It will be fit for use in three or four days.


TO KEEP LEMON JUICE.

Powder a pound of the best loaf-sugar; put it into a bowl, and
strain over it a pint of lemon juice; stirring it well with a
silver spoon till the sugar has entirely melted. Then bottle it,
sealing the corks; and keep it in a dry place.


ESSENCE OF LEMON-PEEL.

Rub lumps of loaf-sugar on fine ripe lemons till the yellow rind
is all grated off; scraping up the sugar in a tea-spoon, and
putting it on a plate as you proceed. When you have enough, press
it down into a little glass or china jar, and cover it closely.
This will be found very fine to flavour puddings and cakes.

Prepare essence of orange-peel in the same manner.


CIDER VINEGAR.

Take six quarts of rye meal; stir and mix it well into a barrel of
strong hard cider of the best kind; and then add a gallon of
whiskey. Cover the cask, (leaving the bung loosely in it,) set it
in the part of your yard that is most exposed to the sun and air;
and in the course of four weeks (if the weather is warm and dry)
you will have good vinegar fit for use. When you draw off a gallon
or more, replenish the cask with the same quantity of cider, and
add about a pint of whiskey. You may thus have vinegar constantly
at hand for common purposes.

The cask should have iron hoops.

A very strong vinegar may be made by mixing cider and strained
honey, (allowing a pound of honey to a gallon of cider,) and
letting it stand five or six months. This vinegar is so powerful
that for common purposes it should be diluted with a little water.

Vinegar may be made in the same manner of sour wine.


WHITE VINEGAR.

Put into a cask a mixture composed of five gallons of water, two
gallons of whiskey, and a quart of strong yeast, stirring in two
pounds of powdered charcoal. Place it where it will ferment
properly, leaving the bung loose till the fermentation is over,
but covering the hole slightly to keep out the dust and insects.
At the end of four months draw it off, and you will have a fine
vinegar, as clear and colourless as water.


SUGAR VINEGAR.

To every gallon of water allow a pound of the best brown sugar,
and a jill or more of strong yeast. Mix the sugar and water
together, and boil and skim it till the scum ceases to rise. Then
pour it into a tub; and when it cools to lukewarm heat, put into
it the yeast spread on pieces of toast. Let it work two days; then
put it into an iron-hooped cask, and set it in a sunny place for
five months, leaving the bung loose, but keeping the bung-hole
covered. In five months it will be good clear vinegar, and you may
bottle it for use.

A cask that has not contained vinegar before, should have a quart
of boiling hot vinegar poured into it, shaken about frequently
till cold, and allowed to stand some hours.




PREPARATIONS FOR THE SICK.


CHICKEN JELLY.

Take a large chicken, cut it up into very small pieces, bruise the
bones, and put the whole into a stone jar with a cover that will
make it water tight. Set the jar in a large kettle of boiling
water, and keep it boiling for three hours. Then strain off the
liquid, and season it slightly with salt, pepper, and mace; or
with loaf-sugar and lemon juice, according to the taste of the
person for whom it is intended.

Return the fragments of the chicken to the jar, and set it again
in a kettle of boiling water. You will find that you can collect
nearly as much jelly by the second boiling.

This jelly may be made of an old fowl.


BREAD JELLY.

Measure a quart of boiling water, and set it away to get cold.
Take one-third of a six cent loaf of bread, slice it, pare off the
crust, and toast the crumb nicely of a light brown. Then put it
into the boiled water, set it on hot coals in a covered pan, and
boil it gently, till you find by putting some in a spoon to cool,
that the liquid has become a jelly. Strain it through a thin
cloth, and set it away for use. When it is to be taken, warm a
tea-cupful, sweeten it with sugar, and add a little grated lemon-peel.


ARROW ROOT JELLY.

Mix three table-spoonfuls of arrow root powder in a tea-cup of
water till quite smooth, cover it, and let it stand a quarter of
an hour. Put the yellow peel of a lemon into a skillet with a pint
of water, and let it boil till reduced to one half. Then take out
the lemon-peel, and pour in the dissolved arrow root, (while the
water is still boiling;) add sufficient white sugar to sweeten it
well, and let it boil together for five or six minutes. It may be
seasoned (if thought necessary) with two tea-spoonfuls of wine,
and some grated nutmeg.

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