A Plain Cookery Book for the Working Classes

into an earthen pan, cover it over with a cloth, and let the mash remain in this state until it has become quite cold; then stir in half a gill of fresh yeast; stir all well together until thoroughly mixed, cover the pan over with a cloth, and leave the ginger-beer in a cool place to work up; this will take from six to eight hours; the scum which has risen to the top must then be carefully removed with a spoon without disturbing the brightness of the beer; it is then to be carefully poured off bright into a jug with a spout, to enable you easily to pour it into the bottles. These must be immediately corked down tight, tied across the corks with string, and put away, lying down in the cellar. The ginger-pop will be fit to drink in about four days after it has been bottled. No. 167. PLUM BROTH. Boil one quart of any kind of red plums in three pints of water with a piece of cinnamon and four ounces of brown sugar until the plums are entirely dissolved; then rub the whole through a sieve or colander, and give it to the children to eat with bread. No. 168. PLUM PORRIDGE, COLD. Boil a quart of red plums in a pint of water, with a bit of cinnamon and four ounces of sugar, until dissolved to a pulp; then rub the whole through a sieve or colander into a large basin, and when this is quite cold, mix in with it about a quart of good milk, and give it to the children to eat with bread for either breakfast or supper. No. 169. STEWED PRUNES OR PRUENS. Purchase the cheaper kind of small prunes sold at 4_d._ per lb.; put them into a saucepan with a pint of water, a bit of lemon-peel, and two ounces of sugar, and allow them to simmer and stew very gently for about half an hour, and then let them become nearly cold. Boil some rice in a cloth, as directed in No. 92, and