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CHAPTER XXVI.
ESSENCES.
Some of the following are useful in culinary, others in medicinal compounds, and some in both.
Essence of Ginger.
Put 3 oz. fresh grated ginger, and 1 oz. thinly cut lemon peel into a quart of brandy, let it stand ten days, and shake it every day.—Essence of Allspice—Oil of pimento, 1 drachm, strong spirits of wine, 2 oz., mix them by degrees; a few drops will flavour a pint of gravy or wine.—Essence of Nutmeg, Clove, or Mace—Put 1 drachm of either into 2 oz. of the strongest spirit of wine. A few drops will be sufficient.—Essence of Cinnamon—2 oz. spirits of wine, and 1 drachm of oil of cinnamon.
Essence of Savoury Spice.
1 oz. black pepper, ½ oz. allspice finely pounded, ¼ oz. grated nutmeg, infused in a pint of brandy ten days.
Essence of Cayenne.
Steep 1 oz. good cayenne in 1 pint of brandy, or spirits of wine, a fortnight, then strain and bottle it, for use.
Essence of Seville Orange and Lemon Peel.
Rub lump sugar on the lemon or orange, till quite saturated with the rind, then scrape the sugar so saturated into the jar you keep it in, rub the rind again, and so on, till you have enough, press the sugar down close, and keep it for use. This imparts a very nice flavour to custards and puddings. Tincture of lemon peel is made by paring the peel, and steeping it in brandy.
