528. Put the salæratus in a vessel, add enough cold water to dissolve it, then pour off the liquid into a bottle and cork it. Be careful to pour it off gently as a great deal of sediment settles at the bottom of the vessel in which it is dissolved.
Carbonate of ammonia is much nicer than salæratus; it is prepared in the same manner; be careful to keep the bottle corked, and keep it in a cool place.
It may be used in all the receipts where salæratus is directed; but only half the quantity is necessary--thus: if one table spoonful of the salæratus is required, half a table spoonful of ammonia will be sufficient.
529. One quart of lemon-juice, Nine quarts of water, Eight pounds of white sugar.
Mix the lemon-juice and sugar, and stand it away. Just before the lemonade is served, add the water which should be iced.
530. Four pounds of sugar, One pint of lemon-juice, One pint of Jamaica spirits, Half a pint of peach brandy, Half a pint of French brandy, Five quarts of water.
The quantity of liquor may be regulated according to the taste.
531. A quarter of a pound of macaroni, One tea spoonful of butter, One gill of milk or cream, One table spoonful of grated cheese.
Boil the macaroni in water that has been salted in the proportion of a tea spoonful of salt to a quart of water. When it is tender take it out of the water and place it on a sieve, or in a colander, to drain. Boil a gill of milk or cream, and add to it a tea spoonful of butter rolled in flour, let it boil half a minute. Put your macaroni, after it is well drained, into a stew-pan, pour this boiled cream over it, and add to it the grated cheese. Let it get very hot, but do not let it boil, and serve it.
532. Two quarts of water, Two tea spoonsful of salt, As much Indian meal as will make a thick batter.
Have a pot with two quarts of boiling water, add the salt as above, and stir in _very gradually_ as much Indian meal as will form a thick batter. Let it boil half an hour, and beat it hard all the time it is cooking, which will make it light when done.
This is generally eaten with new milk, or sometimes with molasses and butter.
533. The mush is prepared as in the above receipt. Let it get cold, cut it in slices, flour them on both sides, and fry them of a light brown.