Steamed Pomfretin Sauce

Just 4 u

Ingredients
1 large pomfret (clean, cut slants and across)

Pounded ingredients:
1 lemon grass
4 kaffir lime leaves
2 nips garlic
1" ginger

Eggplant with Prawns

Just 4 u

Ingredients
2-3 eggplant (cut into 4cm long and halve it)
8 fresh prawns (leave the tail intact)
2 cm shrimp paste (belacan)
2 clove garlic (chopped)
1 large onion (chopped)
2 tsp chilli paste/ chilli boh
1 cm fresh turmeric (pounded)/kunyit basah
salt and sugar to taste

C h i n e s e S t y l e N o o d l e

Just 4 u

Ingredients
150 gm egg noodle
150 gm boneless chicken meat
1/2 a fish cake (sliced thinly)(optional)
5 fish balls(halved)
100 gm prawns(with or without shells)
2 cloves garlic(minced)

Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce

Wajik Pulut

Just 4 u

Ingredients
500gm glutinuous rice (soaked overnight)
750ml coconut milk (from 1/2 or 1 coconut)
1 tsp lime paste (air kapur)
2 screwpine leaves
a pinch of salt

ingredients (b):
350gm brown sugar/gula melaka/gula merah
150ml water

Method
Wash glutinuous rice and soak overnight with 1 tsp lime paste water.
Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes
or until the milk evaporates.
Once cooked take a fork and turn anti-clock wise and loosen the rice. Leave it to cool.
Meanwhile, mix brown sugar and water and cook in a pan.
For those who are using gula merah sieve it first.
Leave the sugar syrup to boil at least 5 minutes
Lower the flame and mix in the glutinuous rice and mix it thoroughly.
Stir constantly for 3 minutes and close the flame.
Pour it into a cake pan and leave it to cool before serving.

O a t s V e g e t a b l e P u f f s

Just 4 u

Ingredients
2 tbsp white quaker oats (or any other brand)
5 french beans - shredded
1/2 carrot - grated
2 potato (boiled and mashed)
2 tbsp cooked rice
1 beaten egg
2 tbsp cornflour
2 sprig spring onions(chopped)
1 large onion-chopped
1 red chilli - chopped
salt to taste

Zuppa d'Aglio

Just 4 u

3 heads Garlic; fresh
1/4 Cup Olive oil
1 Medium Onion; cut up
2 Celery ribs; cut up
1 Cup White wine; dry
1/4 Cup All−purpose flour
1 Gallon Chicken stock
1 Medium Potato; peeled and cut up
1 Cup Whipping cream

Zucchini Ripiene Al Prosciutto

Just 4 u

6 medium zucchini
3 eggs
5 to 6 tablespoons dry breadcrumbs
3 tablespoons freshly grated Parmesan
1 tablespoon butter, melted
6 ounces Prosciutto, cut into strips
Salt and pepper
2 tablespoons olive oil

Zucchini Lasagna

Just 4 u

1 lb. lasagna noodles, cooked
1 16 oz. can (1 lb.) stewed tomatoes
3 or 4 lg. zucchini
grated parmesan cheese
1/2 lb. mozzarella cheese, shredded
3/4 Cup chopped onion
4 to 6 cloves garlic, chopped or minced
1 sm. can tomato paste
1/2 cup sliced mushrooms
1 lb. lean ground beef
1/2 tsp. oregano
1/4 tsp. thyme
1/4 cup fresh basil, chopped
ground pepper

White Clam Sauce

Just 4 u

2−7 1/2 cans minced clams
4 cloves garlic, minced or chopped
1/4 cup butter or margarine
1/4 cup olive oil
3 tbls. chopped parsley
Grated Parmesan cheese
1 Teaspoon salt

Veal Scaloppine

Just 4 u

6 veal scallops, about 5 ounces each
2 eggs, beaten
2 cups dry breadcrumbs
4 ounces butter or oil
6 ripe tomatoes, peeled, seeded, chopped
3 tablespoons fresh basil
2 tablespoons olive oil

Torzelli

Just 4 u

8 sm. chicory heads, still in each bunch
1/2 cup virgin olive oil
Kosher salt
Freshly ground black pepper
Zest of 2 lemons

Bring 6 quarts water to boil and add 2 tbsp. salt. Drop chicory into water
and cook until tender, 4 to 5 minutes. Remove and refresh in cold water
bath. Drain well on towels.

Torta Di Spinaci

Just 4 u

10 oz. spinach, blanched 1 minute, drained, dried and chopped
2 cups all purpose flour, extra for kneading dough
1/2 cup unsalted butter(4 oz.)
1 egg yoke plus 3 whole eggs, beaten
3 tbs milk
1/4 cup golden raisins, soak 30 minutes in water, drain
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
salt and ground pepper
2 1/2 tbs (1 oz.) Pine nuts

Tonno In Padella

Just 4 u

1/2 ounce dried porcini mushrooms
2 garlic cloves
2 tbls. of parsley − chopped
dash of marjoram
6 anchovy fillets
1 tbl. capers
6 tbls. olive oil
1 tbl. flour
1/4 cup of white wine
Salt
dash of black pepper
4 tuna steaks − skinned
Juice of 1/2 lemon

Tomato Bruschetta

Just 4 u

1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil

Tiramisu

Just 4 u

4 tablespoons espresso coffee
1 tablespoon Grappa
3 eggs, separated
1/2 cup sugar
8 ounces Marscapone cheese
24 Savoiardi biscuits
1 ounce sweet chocolate, grated

Stuffed Roasted Peppers

Just 4 u

4 − 7 oz. cans roasted peppers
1 cup seasoned breadcrumbs
8 oz. shredded fontina cheese
3 cloves minced garlic
1/4 cup imported grated romano cheese
A few sprigs of fresh
parsley, chopped fine

Straciatella

Just 4 u

2 eggs
4 teaspoons finely grated Parmesan cheese
a pinch of kosher salt, plus 1−1/2 teaspoons
a pinch of freshly grated nutmeg
1 tablespoon all−purpose flour
4 cups chicken stock or beef stock
1 pound spinach or Swiss chard, stemmed and leaves cut
across into narrow strips, optional

Steak Alla Pizzaiola

Just 4 u

2 lb. rib roast (4 steaks or club steaks)
2 oz. lard or 3 tablespoons oil
1 clove garlic
red pepper (optional)
1 tablespoon parsley, chopped fine
1 teaspoon salt
freshly ground tomatoes (Italian plum)
1/4 cup dry red wine
2 tablespoon oil

Spumone Di Zabaglione

Just 4 u

6 eggs
1/2 cup sugar
1/2 tsp. nutmeg
1/2 cup marsala
3 tbsp. dark rum
1−1/2 cup heavy cream

Spaghetti E Scampi

Just 4 u

1 lb. Italian Spaghetti, Taglinini, or Linguine
10 oz. Shrimp, peeled and de−veined
4 tbs. extra virgin olive oil
1 tbs. tomato sauce
1 dry hot red chili pepper, crushed
1 cup heavy cream
1 tbs. Curry powder
1 lg. red bell pepper, seeded and diced

Sottoaceti

Just 4 u

1 Head Cauliflower, cored and broken into florets
4 Med. Carrots, peeled and sliced
1 Med. bunch of Celery, washed and sliced
24 Cipolline or pearl onions, peeled
12 Cloves of Garlic, peeled
3 − 4 Cups water
2 − 3 Tbs. Salt
1/2 − 1 Tbs. Sugar
2 Tbs. Pickling Spices
3 − 4 Cups White Vinegar

Shrimp Oreganato

Just 4 u

2 lbs. medium shrimp, cleaned and shelled
2 cups bread crumbs
2 cloves of garlic−minced
2 tbls. of parsley
1 tsp. paprika
1 teaspoon oregano
1/4 cup olive oil
2 cups chicken broth
2 lemons

Scallops In Creamy Pesto

Just 4 u

1 tbl. unsalted butter
1 clove of garlic − minced
1 small onion−diced
1/4 cup dry white wine
1/2 cup fish or chicken stock
1 tbl. fresh basil− minced
1 lb. large scallops
1/3 cup half−and−half

Risotto alla Parmigiana

Just 4 u

2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound Arborio rice
6 cups chicken stock, hot
2 tablespoons butter
3 ounces Parmagiano Reggiano cheese, coarsely grated

Risotto A L'asparigi

Just 4 u

2 cups Italian rice (Risotto Arborio)
1/2 cup salted butter, or 1/4 cup olive oil
2 Tablespoon dried parsley
1 whole red onion (chopped)
5−6 cups chicken stock
20 asparagus spears
1/4 cup olive oil
3 cloves garlic (minced)
8 Tablespoon parmigano cheese (grated)

Ribollita

Just 4 u

1 Cup dried cannellini, great northern or navy beans
1 Lb. Savoy cabbage, roughly chopped
1/4 Cup Extra Virgin Olive Oil
1 medium onion, finely chopped
1 Tbs. tomato paste
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped

Ratatouille Nicoise

Just 4 u

1/3 cup olive oil
2 or more cloves of garlic, chopped
1 large onion, sliced
2 zucchini, scrubbed
1 small eggplant
3 tablespoons flour
2 green peppers, seeded & cut into strips
1 #2 can Italian plum tomatoes
salt and pepper

Ragu Alla Bolognese

Just 4 u

1/3 pound of ground veal
1/3 pound of ground beef
1/4 pound bacon
1 tablespoon butter
1 onion, 1 carot, 1 celery stalk
1/4 cup of red wine
tomato sauce
1/2 cup broth
milk
salt and pepper

Porchetta

Just 4 u

6 fresh Sage leaves
4 sprigs fresh Rosemary, leaves only
4 cloves garlic, peeled
1 Bay leaf
Salt & freshly ground black pepper
2 Tbs. Olive Oil
3 1/2 Lb. Boneless loin of pork
Salt
4 Tbs. Olive Oil

Pollo alla Griglia

Just 4 u

1 whole chicken
1 tablespoon coarse sea salt (Kosher salt will work fine)
3−4 leaves of fresh sage
2 cloves garlic
A 10−inch sprig of rosemary
Pepper to taste (go easy)

Pollo Alla Cacciatora

Just 4 u

2 lbs. chicken parts
6 Tbs. olive oil
1 small carrot
1 stalk celery
1 lb. tomatoes, peeled, seeded, and chopped
salt, pepper
bay leaf
juniper berries

Pesto Sauce

Just 4 u

4 cups fresh basil
1/2 cup olive oil
2 cloves garlic
6 sprigs parsley
Salt and pepper to taste
1/4 cup pine nuts
1/2 cup fresh grated Parmesan or Romano cheese
Place the basil in a blender. Add the oil, garlic parsley, salt, pepper, and
pine nuts. Blend until all are chopped very fine. Remove from the blender
and add the Parmesan or Romano cheese. Toss with pasta.

Peperoni Al Vaso

Just 4 u

6 1/2 Pounds Green peppers
12 Basil leaves
4 Cup White−wine vinegar
4 Cup Balsamic vinegar
1 Teaspoon Sugar
4 Teaspoon Salt
4 Clove Garlic, cut in half
4 Clove Garlic, chopped
3 1/2 Ounce Capers
7 Ounce Canned anchovy fillets

Penne Rigate Con Salsiccia

Just 4 u

6 tablespoons butter
1 small onion, peeled and chopped
1 clove garlic, peeled and finely chopped
1 lb. Italian sausage
1 sprig of fresh rosemary
2/3 cup white wine (only one you would drink)
Pinch of freshly grated nutmeg
Pinch of ground cloves
Salt

Pasta with Wild Mushrooms

Just 4 u

1 oz. (two small packages) dried porcini mushrooms
1/2 Cup dry white wine
4 oz. Pancetta, finely diced
2 Tbs. Unsalted butter
2 Lb. assorted mushrooms (Portobello, Crimini, Common
White, etc.), thinly sliced
2 Shallots, peeled and finely diced
4 sprigs fresh thyme, leaves only
salt & freshly ground black pepper
1/2 Cup heavy cream
1 Lb. long pasta (Spaghetti, linguine, etc.)
4 Tbs. flat leaf Italian parsley, finely chopped

Pasta Faguli

Just 4 u

1 can whole tomatoes (32 oz.)
1/4 cup olive oil
2 cloves garlic (chopped)
3 Tablespoon dried oregano
3 Tablespoon dried parsley
salt to taste
2 cups elbow pasta (cooked)
1/2 can white kitney beans

Pasta E Fagioli

Just 4 u

1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups beef broth
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste

Parmesan cheese, freshly grated

Pasta Dough

Just 4 u

8 eggs
2 tsp. salt
4 cups all purpose flour

In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time
until dough sticks together but is still soft.
Spread flour on a board, knead dough for 15−20 minutes. Cover and let stand
in a warm place for about 1 hour.
Knead for another 5 minutes.

Pasta con Limone e Pignoli

Just 4 u

1/4 pound angel's hair pasta or capellini
3/4 teaspoon minced garlic
2 tablespoons olive oil
2 tablespoons pine nuts, toasted golden
2 tablespoons fresh lemon juice
1−1/2 teaspoons freshly grated lemon zest
1/4 cup minced flat−leafed parsley leaves

Pasta Asciutta

Just 4 u

1 pound fettuccine, tagliatelle or trenette pasta noodles
3/4 cup virgin olive oil
12 cloves fresh garlic
1 medium white onion
6 medium Idaho potatoes
1 teaspoon salt
1 teaspoon freshly

Pasta Alla Caruso

Just 4 u

2 Tbs. Olive Oil
1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper
1 Lb. Chicken Livers, separated into individual lobes,
all visible fat removed
2 Tbs. Unsalted Butter
1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini,
  White button, sliced thinly
1 Cup dry red wine

Pasta al Forno

Just 4 u

2 lbs. rigatoni
1/4 cup pancetta, very thinly sliced
(if you can't find pancetta, use regular bacon)
2−1/2 lbs. Italian sausage, casing removed (hot or sweet, your preference)
1 onion, chopped
1 carrot, chopped
8 Ounce mixed mushrooms, sliced (variety your preference)
3 tbsp. julienne basil
3 tbsp. chopped parsley
3 lbs. ricotta

Panzanella

Just 4 u

4 3/4" slices stale Italian bread
1 clove garlic, peeled and halved
4 vine−ripened tomatoes, cut into 1" chunks
1 large Bermuda onion, peeled and thinly sliced
1 medium cucumber, peeled and sliced into 1/4" rounds
2 − 4 Tbs. red wine vinegar
4 Tbs. extra virgin olive oil
salt & freshly ground black pepper
4 Tbs. flat leaf Italian parsley, finely chopped
2 Tbs. fresh tarragon, finely chopped

Panettone

Just 4 u

1 Cup Flour, plus 2 Tbls.
1/8 Teaspoon Salt
1 Package Yeast, dry fast−rising
2 tb, Water, lukewarm
3 Tablespoon Sugar, divided
2 Eggs
8 Teaspoon Margarine
1/2 Teaspoon Orange peel, grated
1/2 Teaspoon Brandy extract
3 Ounce Mixed dried fruit, coarsely chopped

Osso Buco

Just 4 u

8 Large Veal shanks, patted dry
Salt and Pepper, to taste
Flour
7 Teaspoon Unsalted butter
3 Teaspoon Olive oil
1−1/2 Cup Dry white wine
1−1/2 Cup Onion, finely chopped
3/4 Cup Carrots, finely chopped
3/4 Cup Celery, finely chopped
1 Teaspoon Garlic, minced
4 Cup Beef broth
1−1/2 Cup Plum tomatoes, chopped
Bouquet garni
1/2 Teaspoon Salt

Mostaciolli With Fennel, Mint And Bread Crumbs

Just 4 u

6 tbsp. virgin olive oil
2 cloves garlic
2 fennel bulbs
1−1/2 cups toasted breadcrumbs, divided
1 tbsp. crushed red pepper flakes
1 cup loosely−packed fresh mint leaves
3 to 4 tbsp. extra−virgin olive oil
1 pkg. mostaciolli

Minestrone

Just 4 u

1 Medium carrot, peeled and chopped roughly
1 Celery stalk, chopped roughly
1 Medium onion, peeled and chopped roughly
2 Cloves garlic, peeled
4 Tbs. flat leaf Italian parsley
2−4 fresh sage leaves
Olive oil
2 1/2 quarts water
1 Celery stalk, finely diced
1 Medium carrot, quartered lengthwise and diced
1 Medium onion, peeled and thinly sliced lengthwise
3 Medium all−purpose potatoes, peeled and diced
1/4 head of broccoli, cut into small florets
Rind from a piece of Parmigiano (if available)
1 small zucchini, quartered lengthwise and diced
1 small yellow squash, quartered lengthwise and diced
1 cup peas
Approx. 4 oz. green beans, cut into 1 inch lengths
Approx. 4 oz. yellow beans, cut into 1 inch lengths
1/2 lb. spinach, washed and stems removed
1 19 oz. can Red Kidney Beans, washed and drained
1 19 oz. can Canelinni Beans, washed and drained
1 19 oz. can Chick Peas, washed and drained
Salt & freshly ground black pepper to taste
1 Cup Tubettini, Orzo, or small shell pasta
Freshly grated Parmigiano

Meatballs (Polpette Alla Casalinga)

Just 4 u

2 slices Italian bread, torn into small pieces
1/2 Cup milk
2 Tblsp. finely chopped fresh Italian parsley
2 cloves finely chopped garlic
1 teaspoon salt
1 egg lightly beaten
1 pound beef chuck, ground twice
6 Tblsp. freshly grated Romano cheese
1 Tblsp. olive oil
1/4 teaspoon garlic salt
Freshly ground black pepper
1 Tblsp. oregano

Marinara Sauce

Just 4 u

2 cans of Italian plum tomatoes
2 small cans of sauce
1/4 cup olive oil
1 medium onion − chopped
3 garlic cloves − crushed
1/4 cup fresh basil
1 tbl. parsley
Salt & pepper

Heat olive oil in sauce pan − add garlic and chopped onion and saute until
onions are transluscent. Add tomatoes, tomato sauce, basil, parsley, and
salt & pepper and cook slowly for 45 minutes to an hour.

Manzo Brasato

Just 4 u

2 1/2 lb. Boneless chuck roast, rolled and tied
4 Tbs. flat leaf Italian parsley, roughly chopped
2 Celery stalks, washed and roughly chopped
1 Med. carrot, peeled and roughly chopped
1 Med. yellow onion, peeled and roughly chopped
4 Cloves garlic, peeled
3 − 4 Cups dry red wine
2 − 4 Tbs. olive oil
2 Tbs. tomato paste, dissolved in several Tbs. red wine
   salt & freshly ground black pepper
4 Tbs. flat leaf Italian parsley, finely chopped

Manicotti

Just 4 u

1 lb. ricotta cheese
1 1/2 lbs. mozzarella cheese (grated), divided
1/4 cup romano cheese (grated)
Salt and pepper
1/4 cup provolone cheese (grated)
Parsley (chopped)
3 eggs
2−3 cups tomato sauce

Lasagna With Prosciutto

Just 4 u

8 oz. Italian Prosciutto, chopped
8 oz. Lasagna pasta noodles, cooked
16 oz. can whole peeled tomatoes, chopped
1 cup Ricotta cheese
1 cup grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
1 medium onion, chopped
1 lb. lean ground beef
4 tbs. fresh basil, chopped
4 cloves garlic, chopped or minced

Italian Tomato Sauce

Just 4 u

2 − 28 ounce cans diced or ground tomatoes or whole
tomatoes NOT packed in puree or sauce
3 tablespoons high−quality olive oil
1 large, thick pork chop or 1−1/2 pounds beef chuck,
steak preferred
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
4 garlic cloves, peeled and crushed
1/2 cup red wine
1−1/2 teaspoons salt
3 tablespoons fresh basil or Italian parsley, chopped

Italian Pepper Sausage

Just 4 u

4 1/2 Pound fresh lean pork
1−1/2 Pound fresh pork fat (fresh pork's)
1 med. onion, chopped
1 large clove garlic, minced
3 Teaspoon salt
1−1/2 Teaspoon freshly ground black pepper
1−1/2 Teaspoon paprika
2 Teaspoon crushed dried red peppers
2 Teaspoon fennel seeds
1/2 Teaspoon crushed bay leaf
1/4 Teaspoon thyme
1/3 Cup red wine or water

Italian Cookies

Just 4 u

3 eggs
1/2 cup orange juice
1 cup sugar
1 cup oil
1 Teaspoon salt
1 tsp. vanilla extract
3 3/4 cups flour
2 tbsp. baking powder
almonds chopped (optional)

Insalata Caprese

Just 4 u

4 large fresh tomatoes, sliced 1/4 inch thick
16 ounces fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup packed whole leaf fresh basil
4 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
1/4 cup imported olives
On a large platter, arrange tomato and mozzarella slices and basil leaves,
alternating and overlapping each. Drizzle salad with olive oil; Sprinkle
with salt and pepper. Garnish with imported olives.

Gubana

Just 4 u

1 Recipe strudel pastry
1 Cup walnuts, chopped roughly
1/2 Cup hazelnuts, chopped roughly
Zest of 1 lemon
Zest of 1 orange
1/4 Cup candied citron
1/4 Cup semi−sweet chocolate pieces, roughly chopped
1/4 Cup currants, soaked 1 hour in 1/2 Cup Verduzzo Wine
2 eggs separated
yolks beaten until stiff
1/4 Cup sugar, plus 3 Tbls.

Preheat oven to 375 degrees and grease a cookie sheet.
In a large mixing bowl, combine walnuts, hazelnuts, lemon zest, orange zest,
candied citron, chocolate pieces, currants, soaking liquid and stir to
combine.

Gnocchi Alla Giordano

Just 4 u

2 pounds Baking potatoes
1 cup All−purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
Freshly grated Parmesan cheese
Tomato sauce

Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill.

Fusilli Chicken

Just 4 u

1−1/2 lbs chicken breast
1/3 cup Olive oil
1/4 cup butter
2 Tablespoon butter
2 onions finely chopped or 2 shallots
1 stem of fresh fennel
2 whole garlics − crushed
1 cup white wine
1 3/4 cup chicken stock
1/2 cup heavy cream
1 lb. fresh peas − cooked
fresh parsley − chopped
red pepper flakes
1 lb. fusilli

Funghi al Olio e Limone

Just 4 u

2 Tbs olive oil.
1 Lb. white baby mushrooms, stems sliced off even with the
base of the head
2 − 3 cloves garlic, peeled and finely chopped.
Juice of 1/2 lemon.
Salt & freshly ground black pepper.
2 Tbs. flat−leaved Italian parsley, finely chopped.
2 − 4 Tbs. Extra Virgin olive oil.

Frittelle De Corleone

Just 4 u

1/4 Cup Raisins, golden
1/2 Cup Marsala OR 1/2 Cup Sherry
1 Cup Flour, all purpose
1 Pinch Salt
2 Large Egg yolks
1/2 Cup Milk
Oil, vegetable
Sugar, powdered

Frittata Di Zuchine

Just 4 u

4 tablespoons olive oil
1 large onion, coarsely chopped
1 teaspoon fresh thyme, chopped; or 1/2 tsp. dry
1−1/2 pounds zucchini
2 tablespoons Italian parsley or fresh basil, chopped
5 large eggs
1/2 teaspoon salt
freshly milled black pepper
1/2 cup Parmigiano, freshly grated

Focaccia Versiliese

Just 4 u

2 Teaspoon dried yeast
1 Cup warm water
1 Tablespoon olive oil
1 Tablespoon rosemary, chopped
4 sage leaves, torn
3 1/2 Ounce olives, pitted
2 Tablespoon garlic, minced
2 Cup unbleached all−purpose flour
1 Cup corn flour
2 Teaspoon salt
2 Teaspoon olive oil

Focaccia Florentine

Just 4 u

3 Tablespoon olice oil
2 − 10 Ounce pkg. frozen chopped spinach, thawed/squeezed dry
3 Ounces Canadian bacon, diced
1 1/4 Teaspoon salt
3 Cup all−purpose flour
1 env quick−rise yeast
1 Cup water
1−1/2 Cup shredded Fontina Cheese
Heat 2 tablespoons oil in skillet.

Add spinach, bacon and 1/4 tsp salt;
saute until softened, 5 minutes. Remove from heat. Combine 1 cup flour,
yeast and remaining salt in bowl.

Fettucini Romano Ala Fratelli

Just 4 u

1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked
Chopped parsley for garnish

Fettuccine With Cream, Basil, and Cheese

Just 4 u

4 Bacon slices; chopped thick
4 Green onions; chopped
1 Cup Whipping cream
1/2 Cup Parmesan; freshly grated
1/2 Cup Romano; freshly grated
1/3 Cup Basil; chopped fresh
1/2 Pound Fettuccine
Salt and freshly ground pepp

Parmesan; freshly grated
Romano; freshly grated

Fettuccine Alla Genovese

Just 4 u

1−1/2 cups heavy cream
4 cups spinach leaves, rinsed well, drained, and cut into
1 1/2−inch−wide strips
1/2 cup golden or dark raisins, plumped in warm water and drained
1 teaspoon (or to taste) grated lemon zest covered with 2 teaspoons fresh
lemon juice
1/2 cup pine nuts, toasted
Salt and freshly ground pepper
6 to 8 ounces fresh fettuccine

Heat a large pot of salted water to boiling for the pasta.
Heat the cream in a large skillet over medium heat to simmering. Add the
spinach and cook, stirring constantly, until just beginning to wilt. Stir in
the raisins, lemon zest and juice, a few of the pine nuts, and salt and
pepper to taste. Cook, stirring constantly, until slightly thickened. Be
careful the sauce doesn't reduce too much.

Fennel Gratinata

Just 4 u

3 large or 4 to 5 small fennel bulbs
3 Tbs. butter
salt
black pepper, freshly ground
1/4 cup parmigiano−reggiano, freshly grated

Cut the fennel tops where they meet the bulb and discard them. Pare away
any bruised or brownish parts from the bult and cut off a thin slice from
the bottom. Cut the bulb in lengthwise slices about 1/4 inch thick and wash
by soaking them in cold water.

Fagioli E Gabmeri

Just 4 u

1 Pound Dried White Beans, cannellini, Great Northern or navy beans
1/3 Cup Extra Virgin Olive Oil −− Divided
2 Large Garlic Cloves, peeled & Chopped
1 Ounce Pancetta, chopped fine
6 Large Fresh Sage Leaves, −or− 1 Teaspoon Dried Whole Leaf Sage

Salt And Black Pepper, to Taste
1 Tomato, cored/peeled/chopped Fine
1 Pound Medium Shrimp, peeled & deveined

Eggplant Parmigiana

Just 4 u

2 Small Eggplants; unpeeled cut into 1/4−inch rounds
2 Eggs; lightly beaten
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced

Duck Scallopine With Dried Cherries And Grappa

Just 4 u

1 magret of duck, double−sided (approximately 1 lb.)
1/2 cup seasoned flour
4 tbsp. virgin olive oil
1/2 cup dried cherries
1/2 cup grappa
1/2 cup dry red wine
1/2 cup chicken stock
2 tbsp. unsalted butter
2 bunches chives, snipped into 1−inch pieces

Creamy Champagne Risotto

Just 4 u

2 Tablespoon unsalted butter
1 small onion, finely chopped
2 cups arborio rice
1/2 bottle champagne
3 cups hot beef or chicken stocks
1/2 cup double cream
5 Tablespoon freshly grated parmesan cheese
salt

Crab Cioppino

Just 4 u

2 medium sized Dungeness Crabs, 1−1/2 lbs. each
1 lb. Lg. Shrimp, in shells
12 medium sized fresh clams
1 lg. onion, sliced
6 green onions, sliced using part of tops
1 bell pepper, seeded and diced
3 cloves fresh garlic
1 can (16oz) tomato puree
1 can (8oz) tomato sauce
1/3 cup olive oil, extra virgin
1/3 cup fresh parsley, chopped
1 cup dry red or dry white wine
2 cups water
1 bay leaf
1 tbls. salt
1/4 tsp. pepper
1/8 Teaspoon dried rosemary
1/8 tsp. thyme

Cozze A Raganati

Just 4 u

4 lbs. of mussels−scrubbed, and cleaned
1−1/2 cups of bread crumbs
1 tsp. of oregano
1 tsp. of black pepper
1/2 cup of parsley−chopped
1/3 cup of olive oil
1 cup of crushed tomatoes
1/2 cup of white wine

Coniglio Alla Cassia

Just 4 u

3 Pound Rabbit with liver
3 Tablespoon Olive oil
2 Tablespoon Butter; melted
2 Ounce Salt pork; diced
1/3 Pound Onions; peeled and diced
2 Garlic cloves; mashed
2 Bay leaves; crumbled
1/4 Teaspoon Black pepper
6 Tablespoon Dry red wine
1 Large Ripe tomato or
1/2 Cup Canned peeled plum tomatoes; chopped
3/4 Cup hot water
Salt (optional)

Conchiglie Tutto Giardino

Just 4 u

1−1/2 Cups Carrots, sliced
1 Cup Chopped Onion
1 Red Onion, chopped
7 Tomatoes, sliced
3 Cups Zucchini, sliced
1 Bell Pepper
1−1/2 Cups White Wine
2 Tablespoons Basil
3 Cloves Garlic
1 Dash Salt
1 Dash Pepper
1 Dash Sugar
1 Tablespoon Flour
6 Oz. Tomato Paste
1/2 Cup Parmesan Cheese
1 Cup Light Cream, (or half and half)
1−1/2 Pounds Shell Pasta

Clams Oregana Basilico

Just 4 u

36 Clams
2 tablespoon Grated Romano cheese
2/3 tablespoon Dry white wine
2 tablespoon Minced fresh Italian parsley

Stuffing:
3 1/2 cup Fresh bread crumbs
Juice of 1/2 Lemon (approx. 2 Tab)
1 tablespoon Fresh basil
1 tablespoon Oregano
1 tablespoon Minced garlic

Cioppino

Just 4 u

3 cloves garlic, minced
1/4 cup onion, finely chopped
2 tablespoons parsley, chopped
1 cup olive oil
2 cups tomato sauce
1 (28 oz.) can tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram leaves
Salt and pepper to taste

Cicerchiata

Just 4 u

3 cups all purpose flour
4 extra large eggs
1 tbsp. lemon rind (grated)
4 cups vegetable oil
1 cup honey
2 cups whole hazelnuts
4 squares (4 oz.) semi−sweet chocolate

Chicken Vesuvio (Pollo Alla Vesuvio)

Just 4 u

1 fryer chicken (cut up)
1−1/2 teaspoon basil
1/2 teaspoon salt
Pinch of Rosemary and sage
3 baking potatoes, cut in lengthwise wedges
3 tablespoon chopped fresh parsley
1/3 Cup flour
3/4 teaspoon oregano
1/4 teaspoon each − thyme & pepper
1/2 cup olive oil
3 cloves garlic, minced
3/4 cup dry white wine

Chicken Valdostano

Just 4 u

2 tablespoons all−purpose flour
6 boneless chicken breasts, pounded to 1/4 inch thickness
1/4 cup unsalted butter or margarine
10 mushrooms, thinly sliced
3/4 cup dry white wine
3/4 cup veal stock (OR chicken stock OR turkey stock)
2 to 3 tablespoons fresh chopped parsley
freshly ground white pepper to taste
6 thin slices prosciutto ham
6 thin slices fontina cheese

Lightly flour chicken breasts, shaking off excess flour. In a large skillet
over low heat, melt butter/margarine. Add chicken and saute until lightly
browned, about 2 minutes each side. Remove with slotted spatula and set
aside.

Cheese Ravioli

Just 4 u

8 squares of 4 x 4 squares of fresh pasta
3/4 cup ricotta cheese
1/4 cup parmesan cheese
1/4 cup goat cheese
2 cloves garlic, chopped
salt and pepper to taste

Tomato Broth:
2 teaspoons olive oil
3 cloves garlic, chopped
3 shallots, chopped
1/2 cup red wine
1−1/2 cup strong chicken stock
4 very ripe tomatoes, seeded and chopped
2 tablespoons minced sundried tomatoes
1/2 teaspoon cracked black pepper
1 tablespoon chopped basil
1/3 cup parmesan cheese

Cavatelli Sausage With Broccoli

Just 4 u

1/2 lb. or 2 cups dried Cavatelli or other small
shell−shaped Italian pasta
1/2 lb. or 3 links sweet Italian Sausage
2 cloves garlic, minced
1 bunch broccoli
1 1/4 cup low−salt chicken broth
1/4 cup raisins
1 tbls. unsalted butter
Parmesan cheese

Squeeze sausage from casings and saute in a heavy skillet or cast iron
frying pan.

Carote in Crema con Funghi

Just 4 u

1/3 Ounce dried porcini mushrooms
2 Tablespoon unsalted butter
2 Pound small to medium−size carrots, sliced
juice of 1/2 lemon
a pinch of grated nutmeg
salt and pepper
l cup whipping cream
2 Tablespoon chopped fresh chives

Soak the mushrooms in warm water for 30 minutes. Remove, squeeze dry and
chop.

Carbonara Sauce

Just 4 u

4 Tablespoon Butter
8 Slice Bacon; cut in 1/4" strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water

Cream soft butter. In another bowl, beat eggs & yolks and whisk until
blended, add 1/2 cup cheese.

Caponata

Just 4 U

2 LARGE EGGPLANTS
1 Teaspoon SALT
3/4 Cup OLIVE OIL
2 CLOVES GARLIC, CRUSHED
2 ONIONS, CHOPPED
1 Pound PLUM TOMATOES, Quartered
3 CELERY STALKS, DICED
1 Pound CAN PITTED BLACK OLIVES
12 Ounce JAR OLIVE SALAD
1/4 Cup CAPERS
1/2 Cup PINE NUTS
1/4 Cup RED WINE VINEGAR
2 Teaspoon SUGAR

SALT AND PEPPER TO TASTE

Cantucci

Just 4 u

4 1/2 cups all−purpose flour
1−1/2 cups caster sugar
3 teaspoons baking powder
1/2 teaspoon of salt
4 eggs
2 egg yolks
8 oz. chopped almonds (unblanched)
2 more egg yolks
Keep a little milk around to use in the glaze.

Cannoli

Just 4 u

1 3/4 Cups Flour, approximately
1 Tablespoon Sugar
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
3 Tablespoons Wine Vinegar
1 Egg
1 Tablespoon Butter Or Margarine, at room temperature
1 Pound Ricotta Cheese
1/2 Cup Confectioner's Sugar
1/4 Teaspoon Vanilla Extract
2 Tablespoons Finely Minced Candied Orange Peel (optional)
3 Tablespoons Chocolate
1/2 Teaspoon Cinnamon
2 Tablespoons Orange Curacao (optional)
1 Egg White, to brush
1/4 Cup Chopped Pistachio, or
Other Nuts To Garnish (optional)
1 Tablespoon Confectioner's Sugar, to sprinkle

Oil, for deep frying

Cannelloni

Just 4 u

1 lb. ground beef
salt & pepper to taste
2 cloves of garlic (minced)
1 egg
1/4 cup grated romano cheese
1/4 cups chopped fresh parsley
1/4 cup bread crumbs
1 cup cooked, chopped spinach
2 cups tomato sauce

Fry ground beef with a little oil. As beef is cooking, break it up in small
pieces.

Cannellini Bean Salad

Just 4 u

Dressing:
1 cup olive oil
2 1/3 cup red wine vinegar
Salt & pepper to taste
Pinch of oregano
1 clove garlic, slightly broken
Salad:
2 cans cannellini beans
2 red onions, chopped
1 bell pepper
Minced parsley

Dressing: Mix all ingredients together and let set at room temperature to
blend flavors.

Calamari Imbottiti

Just 4 u

8 small squid
1 small onion,chopped
2 tablespoons raisins
1−1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic

Have fish dealer clean squid thoroughly, removing eyes, outside skin and
intestines.

Calamari Fritti

Just 4 u

3 lbs. squid−cleaned, and cut into rings
oil for frying
1 cup of flour
salt
lemon wedges
Heat 1 inch of oil in a deep skillet. Dip calamari in flour, and shake off
excess. Fry until golden, drain on paper towels, and serve with lemon wedges.

Cacciuco alla Livornese

Just 4 u

4 Tbs. Extra Virgin olive oil
1 Med. onion, finely chopped
1 Stalk celery, finely chopped
1 Med. carrot, finely chopped
4 − 8 Calamari, cleaned and chopped into rings
1 Cup dry red wine
1 28 oz. can Italian plum tomatoes
1 Lb. mussels, cleaned and de−bearded
1 Dozen littleneck clams
1 Cup water
1 Doz. medium shrimp, peeled and de−veined
1 Doz. sea scallops (optional)
2 Lb. assorted firm fleshed fish (Haddock, schrod, cod, monkfish, etc.) cut
into large chunks
4 Tbs. flat leaf Italian parsley, finely chopped

Freshly ground black pepper
Heat the olive oil over moderate heat in a four to six quart pot, then add
the onion, celery and carrot, stirring as they go in. Saute the vegetables
until they become soft and slightly browned−−about ten minutes.
Raise the heat to high and add the calamari. Saute, stirring constantly,
until they become purple and begin to brown slightly−−two or three minutes.
With the heat still on high, add the red wine, scraping the bottom of the
pot for any bits of vegetables that may have caramelized. Boil for a minute
or two in order to evaporate the alcohol. Reduce the heat to low, and, with
the pot off the stove, add the tomatoes, crushing them with the back of a
fork as they go in.

Return the pot to the stove and bring the calamari/tomato/wine mixture to
the simmer. Simmer gently while you prepare the mussels and clams. In a
separate four to six quart pot, add the mussels, clams and water, then bring
to the boil. Cover the pot, lower the heat to medium and allow the shellfish
to steam for about five minutes, or until their shells open. Discard any
that have not opened. When they have finished steaming, remove the pot from
the stove and remove the shellfish with a slotted spoon, reserving the
steaming liquid. When the shellfish are cool enough to handle, remove them
from their shells.

Add the shrimp and optional scallops to the simmering tomato mixture
raising the heat if necessary to maintain the simmer. Cook for approximately
three minutes, until the shrimp begin to turn pink. Add the clams and
mussels and their reserved steaming liquid, being careful at the end not to
add any sand that may have precipitated to the bottom of the pot. Simmer for
an additional three minutes, stirring gently once or twice.
Add the fish, but do not stir the pot this time as it will cause the fish to
break apart further. You're seeking a finished dish with large chunks of
fish in addition to the other seafood. Simmer for five minutes, then remove
the pot from the heat.
If using bruschetta, place a piece in each of four bowls, then ladle the
soup over the bread, being careful to include a sample of each type of
seafood you've cooked. Garnish each bowl with the freshly chopped parsley
and a few grinds of black pepper. Serve at once.

Braciole Balsamico

Just 4 u

1−1/2 pound Top round, VERY thin sliced
1/2 cup Fresh basil, minced
2 Roasted red peppers, diced
4 tablespoon Parmesan, fresh grated
2 tablespoon Parsley, minced
Salt and pepper
6 Slice Proscuitto, very thin
2 tablespoon Olive oil
2 tablespoon Parsley, minced
1/4 cup Balsamic vinegar
2 tablespoon Pepper, black fresh ground
2 Cloves garlic, finely minced
1/4 cup Olive oil

Place beef slices on counter or flat surface.

Basic Polenta

Just 4 u

9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse−grain

Bring water to a boil in a large heavy pot. Add salt and reduce heat until
water is simmering. Take cornmeal by the handful and add to water very
slowly, controlling the flow to a thin stream through your fingers. To avoid
lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mixture
vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become
very thick while cooking. It is done when it comes away cleanly from the
sides of the pot. Pour polenta into a large wooden board or a large platter.
Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool
5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices
1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot,
covered with your favorite sauce. Makes 6 to 8 servings.

Basic Italian Bread

Just 4 u

Biga:
1/2 Teas. Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All−purpose Flour
Mix the yeast and water together, and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.

Bread:
2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5−6 Cups All−purpose, Unbleached Flour
2 Ts. Salt

Barchetta Endivia Belga E Taleggio

Just 4 u

4 Belgian endive heads
1/2 Pound Taleggio cheese, room temp
1/4 Pound Smoked Salmon, thin slice
15 Prosciutto or bresaola − cured beef slices
2 Tablespoon Fennel leaves, finely chop
2 Tablespoon Parsley, fresh, fine chop
1 Tablespoon Sun−dried tomatoes, pureed
1 cup Roasted peppers, cut in thin strips

Fresh ground black pepper
Extra virgin olive oil

Baked Lasagna

Just 4 u

1 lb. Lasagna pasta noodles, cooked
2−16 oz. jars meatless sauce
2 cup cottage cheese, lg. curd
1/2 cup grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 cup chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning

1. Cook lasagna noodles according to package directions or until tender but
still firm. Drain, keep warm.

Asparagus Pasta col Pesto

Just 4 u

3 cloves garlic, minced
1/4 to 1/2 cup olive oil (do not substitute)
1 cup chopped or sliced asparagus (use only the tender half
or tips)(asparagus can be substituted with broccoli,
string beans (green beans) or zucchini)
1/8 cup chopped onion (red or yellow)
1/4 to 1/2 cup fresh basil, finely chopped
8 ounces pasta noodles of your choice
grated Parmesan cheese

Quick Pesto Sauce: Saute garlic, onion, and basil in olive oil until the
garlic and onion turns light brown. Do not over cook. Set aside and keep
warm.
Prepare the pasta of your choice according to package directions except for
the following:

Asparagi Di Campo

Just 4 u

3/4 Small Onion, minced
Salt
1−1/2 Teaspoon Capers, rinsed & chopped
1 Teaspoon Lemon juice
Salt & pepper
1 Mint leaf
1 Pound Thin asparagus

Place onion & salt in a bowl large enough to hold the asparagus. Mix well &
let steep for 30 minutes.

Arancini Di Riso

Just 4 u

1 lb. rice
2 eggs
1/4 lb. grated parmesan cheese
3/4 lb. ground beef
1/4 lb. ground chicken
1 onion and 1 stalk of celery, chopped
1/4 tsp. sage
1 tsp. oregano
salt and pepper to taste
1/2 cup white wine
Oil for fying
Some flour and dried breadcrumbs
1 beaten egg

Cook the chopped onion and celery with a soupspoon of oil in a pan and cook
over a moderate fire.

Antipasto

Just 4 u

1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil

Use a long platter, and arrange in the following order:

Angel Hair With Balsamic Tomatoes

Just 4 u

1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)

Saute the garlic in olive oil until lightly browned. Do this in a skillet
large enough to hold the tomatoes later.

Amaretto Cookies

Just 4 u

1/2 Cup Butter
2 Tablespoon Molasses
2 Eggs
1 Cup Almonds, ground toasted
1/2 Teaspoon Lemon rind; grated
1 Teaspoon Almond extract
1/2 Cup Amaretto liqueur
2 Cup Pastry flour, whole wheat

Cream together butter and molasses.

Almond Biscotti

Just 4 u

3/4 cup butter
1 cup sugar
3 eggs
3 cups flour
2 teaspoons vanilla
2 tablespoons Anise seed
3 3/4 teaspoons baking powder
1 cup chopped Almonds (can substitute with Walnuts)

To prepare the biscotti, cream butter, sugar and 1 tablespoon anise seed.
Add eggs and vanilla.

RUBY DELIGHT

Just 4 u

And here is a novelty most home winemakers will be able to compile, and which
is very popular with the ladies:

Ingredients:
½ bottle blackberry wine Wineglass ginger wine
½ bottle rhubarb wine Wineglass port wine
½ wineglass whisky

PUNCH

Just 4 u

Take two or three good fresh lemons, with rough skins quite yellow; some lumps
of good sugar; grate a handful of the skins of the lemons, through a bread grater, on to the
sugar; then squeeze in the lemons, bruise the sugar and stir the juice well together, for
much depends on the process of mixing the sugar and lemons; pour on them one quart of
boiling water, and again mix them well together (this is called the sherbet); add one pint
and a half of brandy, and the same quantity of rum; stir it up, then strain it through a
sieve; put in one quart of syrup, and one quart of boiling water.

MILK PUNCH

Just 4 u

Ingredients:
1 quart fresh milk 6 Seville oranges (or six
1 bottle rum or brandy ordinary oranges and six
1 pint rum (if desired) lemons)
1 gallon water 3 ½ lb. sugar

Method:
Peel the fruit very thinly, or use a grater, to exclude all white pith, which has a
bitter taste, and squeeze out all the juice.

HOT COFFEE RUM

Just 4 u

This is an excellent after-dinner drink for which, if possible, the coffee should be
freshly ground, as well as freshly made.
Into a small saucepan put six lumps of sugar, the finely pared rind of two oranges,
six cloves, and a stick of cinnamon. Add enough rum to cover the sugar and bring nearly
to the boil, stirring gently until the sugar is dissolved. Take care that it does not catch fire.
When ready stir the mixture into six cups of very strong, very hot black coffee and
serve immediately.

ORANGE COCKTAIL

Just 4 u

Mix: 1 bottle orange wine, 1 wineglass whisky, and a dash of rum.

EGG FLIP

Just 4 u

Ingredients:
6 fresh eggs 1 lb. honey
¼ pint fresh cream 6 lemons
½ bottle brandy or ram

Method:
Wash the eggs carefully and place them in a bowl with the juice of the lemons and
one tablespoon very finely grated lemon rinds (avoiding the white pith, which imparts a
bitter taste). Cover closely with a clean cloth and allow to stand for 48 hours or until the
shells have dissolved into a mash. Then add the cream, honey and brandy or rum and mix
vigorously. Bottle immediately and cork tightly.

COOMASSIE

Just 4 u

In a small tumbler break the yolk of a fresh egg and mix in one teaspoon icing
sugar. Add six drops Angostura, 1½ oz. sherry and half that amount of brandy. Fill glass
with shaved ice, shake well and strain. Dust with fresh-grated nutmeg and powdered
cinnamon. This approaches a flip.

CHRISTMAS PUNCH

Just 4 u

For those who like punches (and who doesn't at Christmas?) here is an excellent
recipe:

Rub eight pieces of lump sugar on two big lemons, collecting all the fragrant
essential oil possible. Put the lumps in a bright saucepan with ¼ teaspoon of ground
cinnamon, ¼ teaspoon of grated nutmeg and ground cloves mixed, and a fair pinch of
salt. Put in 8 oz. each of brandy and Jamaica rum and add 16 oz. of boiling water. Heat up
the bowl, and strain into it the juice of two lemons.
Heat up the mixture in the pan just to miss boiling point and strain it through muslin in colander or sieve into the bowl. Now add one pint of a good white country wine—elderflower, gooseberry, rhubarb or apple,
preferably sparkling—and serve with a cube of pineapple in each cup.

CHRISTMAS GLOW

Just 4 u

Ingredients:
1 bottle of one of your red 1 cup granulated sugar
wines 2 oz. honey
1 small glass cherry brandy Grated nutmeg to taste
1 glass brandy About one-third pint boiling
1 sliced lemon water

Method:
Heat wine, honey, lemon, nutmeg, sugar to near boiling point; then add brandy
and cherry brandy and lastly the water. Serve immediately.

ANGELICA LIQUEUR

Just 4 u

Ingredients:
1 oz. Angelica stem 1 pint brandy
1 oz. boned bitter almonds 1 pint syrup made with
white sugar

Method:
Steep the angelica and almonds in the brandy for a week, then strain off and add
the syrup to the liquor. "Improves with keeping—if you can keep it!"

SPRUCE BEER

Just 4 u

To make the beer the recipe is as follows:
Melt 2 lb. sugar, treacle, essence of malt, molasses, or honey, into a gallon of hot
water, put in cask or fermentation vessel, add one gallon cold water and two
tablespoonsful of the essence of spruce. When the must is tepid add ale yeast. Ferment for
two days and bottle. It will be ready for use within one week.

NETTLE BEER

Just 4 u

Ingredients:
2 gallons nettles 2 oz. hops
¼ oz. root ginger 4 oz. sarsaparilla
4 lb. malt 2 gallons water
1 level teaspoonful granulated 1 ½ lb. sugar
yeast 2 lemons

Method:
Choose young nettles. Wash and put into a saucepan with water, ginger, malt,
hops and sarsaparilla.

MILK STOUT

Just 4 u

Ingredients:
2 lb. patent black malt 4 gallons water
6 oz. flaked barley 1 pkt. vitamin yeast food
2 lb. glucose (powdered) 1 oz. of hops
1 pkt. dried brewing yeast 1 teaspoonful of salt

Method:
Bring the water in the boiler to 150 degrees F., add the malt and flaked barley.
Keep at a steady 140-150 degrees F. for four hours. Great care should be taken that the
temperature does not exceed 150 degrees F. during the whole of the four-hour period, for
this is important in the extracting of the maltose, and is almost the most vital process in
this particular type of brewing.

BARLEY WINE

Just 4 u

Ingredients:
1 ¾ lb. pale malted barley 1 level teaspoon ammonium
2 ozs. flaked rice or 4 ozs. sulphate
polished barley 1 level teaspoon gypsum
1 oz. hops ½ teaspoon salt
1 lb. sugar 1 Campden tablet
1 level teaspoon citric add 1 gallon water
Champagne yeast

Method:
Pick over and then put malted barley and adjunct through mincer to form the grist.
Heat one gallon of water to 68 degrees C. in 12-pint saucepan on very low gas; add grist
and maintain temperature at 62-68 degrees C. for two hours.

MILD BROWN ALE

Just 4 u

Ingredients:
5 oz. hops 2 level teaspoonsful granulated
8 gallons water yeast
3 lb. brown sugar

Method:
Boil the hops and water together slowly for about 40-50 minutes, strain over the
sugar, and allow to cool.

HONEY BEER

Just 4 u

Ingredients:
4 quarts water 4 oz. clear honey
1 oz. ground ginger Juice of 3 lemons
1 lb. white sugar Yeast
2 oz. lime juice

Method:
Boil two quarts of water with the ginger for half an hour. Put in a pan with the
sugar, lime juice, honey, lemon juice and the remaining two quarts of water (cold). When
just at blood heat, i.e.

HOME-BREW

Just 4 u

Ingredients:
1 lb. pure malt extract 1 gallon water
1 lb. sugar ½ teaspoon salt
1 oz. hops Yeast

Method:
Dissolve the malt extract, sugar and salt in the warmed water then add most of the
hops and boil for ½ hour, adding the remainder of the hops five minutes before the end.
Strain into a wide-necked jar so that it is filled to within 1 ½ inches of the top, and cover
well.

HOW TO START A GINGER BEER PLANT

Just 4 u

Grow a Ginger Beer Plant with 2 oz. baker's yeast (buy it at a baker's where bread
is baked on the premises). Put the yeast into a jar and add ½ pint water, 2 level teaspoons
of sugar, and 2 level teaspoons of ground ginger.
Feed it each day for the next seven to ten days, add 1 teaspoon of sugar and 1
teaspoon of ground ginger. You will see your "plant" growing day by day.
Strain it Now strain the mixture through a piece of muslin or a very fine
household sieve (keep the sediment) and add to the liquid the juice of 2 lemons, 1 lb.
granulated sugar and 1 pint warm water. Stir until the sugar has dissolved, then make up
to 1 gallon with cold water.

TO MAKE COCK ALE

Just 4 u

Take a couple of young cocks, boil them almost to a jelly in water, and put them
into four gallons of ale; put in also a pound of raisins of the sun stoned; infuse a pound of
dates, mace and nutmegs, of each two ounces, in a quart of canary; put them to the ale;
strain and squeeze out liquor, and put to it half a pint of new ale yeast. Let it work for a
day; you may drink it the next but it is better the third day; you may make it weaker by
mingling it with plain ale as you draw it, or you may put it into a firkin of ale. It is good
against a consumption and to restore decayed nature.

FROM DRIED MALT EXTRACT

Just 4 u

Many home-brewers are now turning to the use of dried malt extract which is now
on the market, and which is much more pleasant and convenient to handle than the sticky
extract in jars.
It certainly makes an excellent brew, and readers may care to try these German
recipes for its use.
It is important to use a good, sedimentary beer yeast, which will settle firmly and
not rise throughout the wort, and it is best to make a starter for it a couple of days before
you start brewing. These recipes are those advocated by the firm which supplies the
Vierka XXXX beer yeast sold by Semplex.
In each of them, boil the dried malt and hops in the water for half an hour. Strain
into two-gallon fermentation jar and fit an air lock.

CHESHIRE HOME BREW

Just 4 u

Ingredients:
2 gallons water 1 oz. yeast or a packet of
2 lb. crystal matt dried brewer's yeast
1-lb. tin of Golden Syrup 1 oz. hops
Teaspoonful of salt

Method:
Bring the two gallons of water in the boiler up to 150 F. Add the malt and
maintain at a temperature of 140-150 F. for four hours.

CANADIAN LAGER

Just 4 u

This recipe, for a lager specially suited to the Canadian palate, is one advocated by
Wine-Art Sales Ltd., of Box 2701, Vancouver 8, B.C.

1 six Imperial gallon primary fermentation vessel (plastic preferred),
1 five Imperial gallon plastic or glass carboy and fermentation lock,
1 five-foot syphon tube,
1 plastic sheet (1 yd. sq.) to cover primary vessel,
1 Specific Gravity or Brix hydrometer and testing jar,
1 stainless steel or enamel vessel, not less than 1 Imperial gallon,
1 wooden or stainless steel spoon,
1 bottle capper for crown caps,
5 dozen beer bottles, tall or stubby,
1 immersion-type thermometer.

BROWN ALE

Just 4 u

Ingredients:
1 lb. bran Gravy browning
2 oz. dried hops Yeast
2 lb. Demerara sugar 3 gallons water

Method:
Put two gallons of water in a three-gallon boiler, and put third gallon by. Bring to
boil. Add sugar, 2 oz. dried hops (buy Heath and Heather packeted hops from chemists),
bran, and two teaspoonsful of gravy browning (the liquid variety—which is only caramel
colouring). Boil gently for 1½ hours.

BLACK HOME BREW

Just 4 u

To make a black home-brew of stout-like quality, use the Cheshire Home Brew
recipe, but include 1 lb. of patent black malt and 1 lb. of crushed barley in place of the
crystal malt. These specialised ingredients can be obtained from Semplex, of Birkenhead.

ANDOVER ALE

Just 4 u

Ingredients:
1 lb. malt extract 1 gallon water
1 oz. hops Brewer's (or dried) yeast
1 level teaspoon
liquid gravy browning
(caramel)

Method:
Boil all the ingredients except the yeast together for 90 minutes; add more water
to restore the original volume.

WHEAT WINE

Just 4 u

Ingredients:
3 ½ lb. Demerara sugar Yeast; nutrient
1 pint wheat 1 lemon
2 lb. raisins 1 gallon hot water

Method:
Soak the wheat in one pint of the water overnight to soften it, and put it and the
raisins through a mincer. Put sugar, wheat, and raisins in a bowl and pour on hot (not
necessarily boiling) water.

SARSAPARILLA WINE

Just 4 u

Ingredients:
1 ½ ozs. sarsaparilla 1 gallon water
¾ oz. caramel l ½ oz. tartaric acid
3 lb. sugar Yeast and nutrient

Method:
Infuse sarsaparilla and caramel in 1½ pints boiling water, and add sugar. Allow to
cool, add 6 ½ pints cold water, acid, nutrient and yeast. Ferment, rack and bottle in usual
way.

PARSNIP WINE

Just 4 u

Ingredients:
7 lb. parsnips 2 ½ gallons of water
3 lb. sugar to each gallon Yeast; yeast nutrient
of liquor 2 lemons

Method:
Scrub and scrape the parsnips; then slice them and boil them in the water until
tender, but not mushy, or the wine will not dear later. The parsnips can be boiled in half
the water, if necessary, and the remaining water added afterwards, warm.

MIXED DRIED FRUIT WINE

Just 4 u

This is a glorious, golden wine which is simplicity itself to make.
Ingredients:
3 12-oz. cartons of mixed G.P. wine yeast
dried fruit Yeast nutrient
1 lb. wheat 1 gallon boiling water
3 lb. sugar ¼ oz. citric acid

Method:
Make up a starter bottle two days or so before you need it with half a pint of
orange juice—it can be a little diluted to make up the quantity—1 oz. of sugar, a little
yeast nutrient and the general-purpose wine yeast. Place it in a temperature of about 70
degrees F.

GINGER WINE

Just 4 u

Ingredients:
½ oz. essence ginger 1 oz. burnt sugar
½ oz. essence capsicum 3 ½ lb. granulated sugar
¼ oz. Tartaric add 9 pints water
20 drops essence lemon Yeast and nutrient

Method:

BEETROOT WINE

Just 4 u

Ingredients:
3 lb. beetroot Yeast and nutrient
3 lb. granulated sugar Juice of 1 lemon
6 doves Small piece of ginger
1 gallon water

Method:
Wash the beetroot well, but do not peel; cut them up and boil them in some of the
water until tender but not mushy. Strain on to the sugar, lemon juice, spices, and the rest
of the water, and stir until the sugar is dissolved.

SLOE GIN

Just 4 u

Half-fill a clean Kilner jar with pricked clean sloes, adding 4 oz. of caster sugar,
and fill the jar up to the top with dry gin.
Place a ring on the top, also the lid, and screw down tightly. Shake, the jar daily
until the sugar is dissolved and the liquid has taken on a dark colour, ¼ oz. of almond
essence can be added after two weeks.

SLOE WINE

Just 4 u

Ingredients:
3 lb. sloes 6 pints water
½ lb. raisins Yeast and nutrient
3 ½ lb. sugar

Method:
Place the sloes in a crock or bowl and pour over them the boiling water.

SULTANA SHERRY

Just 4 u

Ingredients:
1 lb. sultanas (or "white ½ teaspoon citric acid
raisins") 1 nutrient tablet
1 lb. grapes Sherry yeast
2 ½ lb. sugar Water to 1 gallon
8 oz. barley

Method:

QUINCE WINE

Just 4 u

Ingredients:
20 quinces 2 lemons
3 lb. white sugar 1 gallon water
Yeast

Method:
Grate the quinces as near to the core as possible, and boil the pulp in the water for
15 minutes (not more, or the wine may not clear subsequently).

PARSNIP SHERRY (light)

Just 4 u

Ingredients:
4 lb. young parsnips 3 ½ lb. white sugar
1 level teaspoon citric add Yeast and nutrient
2 tablespoonsful malt 1 gallon water

Method:
Scrub the parsnips (which are best lifted after the first frost) but do not peel.

HOP WINE

Just 4 u

Ingredients:
3 ozs. hops 1 orange
1 oz. stem ginger 1 lemon
3 lb. sugar 1 gallon water

Method:

CORNMEAL WINE (or "Golden Dinamite")

Just 4 u

Since many home winemakers now seem to be using Messrs. Hidalgo's
concentrates, they may care to try this recipe which the firm has evolved:

Ingredients:
2 lb. yellow cornmeal 3 lb. sugar
(cornflour) 1 oz. tartaric acid
2 gallons water ¼ oz. ammonium phosphate
Juice of 2 lemons and 3 ¼ oz. ground rice
oranges 2 crushed Campden tablets
3 pints of Hidalgo's red or Yeast and nutrient
white grape juice concentrate

CLOVE WINE

Just 4 u

Ingredients:
1 oz. doves 3 lb. Demerara sugar
1 gallon water 3 lemons
1 oz. ginger Yeast; yeast nutrient
1 Seville orange

Method:
Grate the peel from the orange and lemons, avoiding the white pith, and put it in a
small muslin bag with the cloves and bruised ginger.

CELERY WINE

Just 4 u

Ingredients:
4 lb. celery (green and white) 3 lb. sugar
1 gallon water Yeast; yeast nutrient

Method:
Chop up the celery into short lengths and boil it in the water until it is tender to
extract the flavour.

APRICOT WINE

Just 4 u

Ingredients:
2 lb. dried apricots 2 lemons (Juice only)
1 lb. wheat Madeira wine yeast (or
3 lb. white sugar level teaspoonful
½ cup tea of granulated yeast)

Method:
Cut up the apricots, put into one gallon of water, and bring to the boil; simmer for
half-an-hour, then strain (without pressing).

SUGAR BEET WINE

Just 4 u

Ingredients:
4 ½ lb. sugar beet 1 oz. bruised ginger
9 pints water Yeast
2 lb. 2 oz. sugar Yeast nutrient

Method:
This is a recipe devised two or three years ago by Cdr. I. Mudie, of Chilbolton,
and it made a sturdy dry wine of 15.4% alcohol by volume.

RED TABLE WINE

Just 4 u

Ingredients:
10 lb. elderberries Nutrients
10 lb. raisins Beaujolais yeast starter
4 lb. sugar Water to 4 ½ gals.

Method :
Crush the elderberries and strain off the juice.

ROWANBERRY WINE

Just 4 u

Ingredients:
½ gallon of rowanberries 1 lb. raisins
1 gallon water Wine yeast or a level
3 ½ lb. sugar teaspoonful of granulated
½ lb. wheat yeast

Method:
Pour the boiling water over the berries and let it stand four days, then strain.

ROSEHIP WINE

Just 4 u

Ingredients:
2 ½ lb. rosehips or ½ lb. dried 1 gallon boiling water
rosehips Yeast; yeast nutrient
3 lb. white sugar

Method:
The best time to gather your rosehips, of which there are usually plenty in the
hedgerows, is immediately after the first frost. Wash them well, and either cut them in
half or crush them with a piece of wood or mallet.

PEAR WINE

Just 4 u

Ingredients:
5 lb. pears 1 gallon water
3 lb. white sugar Yeast; yeast nutrient
2 lemons

Method:
Really ripe pears, even "sleepy" ones, are best for your purpose.

MULBERRY WINE

Just 4 u

Ingredients:
3½ lb. mulberries 1 gallon water
2½ lb. sugar 4 ozs. raisins
1 Campden tablet Yeast and nutrient

Method:
Wash the mulberries, having removed the stalks, and chop and mince the raisins.

SPARKLING MEAD

Just 4 u

Ingredients:
3 lb. honey (preferably of a 1 gallon water
mild flavour) Yeast nutrient
Good mead or wine yeast
(say Maury)

Method:
Bring the water to the boil for a minute or so, and then allow it to cool to 120
degrees F. Warm up the honey meantime to the same temperature, and then mix the two,
stirring well to dissolve the honey.

CIDER OR PERRY

Just 4 u

Cider is made from apples, perry from pears.
Strictly speaking, only natural sugar of the fruit should be employed and no sugar
should be added.

MEDLAR WINE

Just 4 u

Ingredients:
6 lb. medlars 1 tablespoon Pectozyme
3 lb. sugar Yeast and nutrient
½ teaspoon grape tannin Water to 1 gallon

BLACKBERRY WINE

Just 4 u

Ingredients:
4 lb. blackberries Yeast
3 lb. granulated sugar Yeast nutrient

Method:
The fruit should be picked when ripe and dry on a sunny day. Wash it well, being
careful to remove any of the small maggots sometimes found in blackberries. Place the
fruit in a crock, and crush it with a wooden spoon. Pour over it the gallon of boiling
water. Stir well, allow to become lukewarm (about 70 degrees F.), then add the yeast.

MELOMEL (Rosehip Mead)

Just 4 u

If you wish to use rosehips for flavouring to make Melomel, as a fruit flavoured
mead is called, use about 4 lbs. Boil them in a gallon of water for five or ten minutes, and
when cool mash them with your hands or a piece of hardwood, and strain through butter
muslin.

MEAD (by S. H. Pullinger, Alresford)

Just 4 u

Take 3-4 ½ lb. of mild honey, amount according to dryness or sweetness of wine
required. If a wine yeast is to be used, have it activated and ready in advance.
Bring the honey to the boil in two or three times its volume of water. Stir with
wooden spoon until honey is dissolved, or it may burn. Skim off any scum which rises.
To the hot liquid add approximately ½ oz. of citric acid and the yeast nutrient.
Alternatively, one may use the juice of 4-6 lemons, when only half the yeast nutrient need
be added.

RED WINE

Just 4 u

If using a hydrometer, press a few of the grapes to determine the specific gravity
of the juice and how much sugar to add. (If not using a hydrometer, it is best to add at
least 1 ¼ lb.)

WHITE WINE

Just 4 u

Discard any mouldy or unsound grapes, remove the stems, and express the juice
by means of a press or by crushing with the hands, the fruit being in a calico or sacking
bag. If using a press, apply pressure gradually; it is better to repeat the pressing once or
twice slowly, than to try to rush it through, for you may only burst the bag and be in
trouble.

GRAPE WINE,

Just 4 u

More and more people are now growing their own outdoor wine grapes,
particularly in the south of England, and the "Amateur Winemaker" has received many
requests for "grape wine recipes." The word grape here is really superfluous, since true
wine can only be the product of the grape, as the etymology of the word shows (Greek
oine-vine, oinos-wine) and it is fitting that in any book on wine the grape should have
pride of place. Many are puzzled as to how to convert their grapes into wine, but in
essentials nothing could be simpler.

ELDERBERRY WINE

Just 4 u

Ingredients:
3 lb. elderberries 1 gallon water
3 ½ lb. white sugar Yeast

Method:
Strip the berries from the stalks by using the prongs of an ordinary table fork
(otherwise it is a messy and tedious business), then weigh them and crush them in a bowl.
Pour on the boiling water, and then let it cool to about 70 degrees before adding the yeast.

ARTICHOKE SHERRY

Just 4 u

Ingredients:
4 lb. artichokes 2 lb. white sugar
1 orange 7 pints water
1 lemon Respora Sherry yeast
2 ozs. root ginger

APPLE WINE (2)

Just 4 u

Ingredients:
6 lb. apples 1 lemon
3 lb. sugar Yeast and nutrient
¼ lb. chopped raisins

Method:
Wash and cut up the apples, skins, brown patches and all. Windfalls will do.
Simmer 10-15 minutes in one gallon of water.

APPLE WINE (1)

Just 4 u

This is a truly delicious wine, and although apparently "heavy" on fruit is well
worth making. It is strong yet delicately flavoured, with an attractive, faintly "cidery"
bouquet.

Ingredients:
24 lb. mixed windfall apples 1 gallon water
3 lb. preserving sugar to the Yeast
gallon of liquor

Method:
Chop the apples into small pieces, put into a bowl, add the yeast and water (the
water will not cover the apples).

PASSION FRUIT WINE

Just 4 u

And this doesn't mean what you're thinking ! The Passion Fruit, or Purple
Granadilla, is of the Passifloraceae. The Passiflora, or Passion Flower, is so called
because its several parts symbolise the story of the Passion of Our Lord. Two types
produce edible fruit. P. edulis and P. quadangularis, rather like plums.

Ingredients :
4 lb. passion fruit 1 gallon water
½ lb. barley Yeast and nutrient
3 ½ lb. preserving sugar 1 tablespoon Pectozyme

RED GOOSEBERRY

Just 4 u

Ingredients:
3 lb. white sugar 1 gallon water
4 lb. gooseberries Yeast and nutrient

Method:
Pick the ripe gooseberries on a dry day, choosing large and juicy fruits.

PLUM WINE (or Greengage Wine)

Just 4 u

Ingredients:
4 lb. plums or greengages Yeast
½ lb. barley Yeast nutrient
4 lb. preserving sugar 1 tablespoon Pectozyme
1 gallon water

Method:
Grind the barley in a mincer and cut up the fruit, putting both into a crock.

PEA POD WINE

Just 4 u

Despite its somewhat unattractive and prosaic name (a chance here for someone to
invent a better one!), this is a light, attractive wine which is a great favourite with many
winemakers. Certainly no one can complain that the ingredients are expensive!

Ingredients:
5 lb. pea pods 1 gallon water
3 lb. white sugar Yeast and nutrient

PEACH PERFECTION

Just 4 u

This is a recipe by Mrs. Cherry Leeds, of Twickenham, for a peach wine which is
so superb—and cheap—that we give the fullest possible instructions . . .
It sounds extravagant, but it is not. Keep an eye on the greengrocers and you'll see
that in August (usually about the first fortnight) peaches come right down in price, to 6d.
each or even less. The wine works out at about l/4d. a bottle.
Mrs. Leeds uses a Kitzinger sherry or Tokay yeast.

GINGER BEER

Just 4 u

If you wish to be popular with the kiddies during the holidays, try making them
some ginger beer . . .

Ingredients:
2 lb. sugar 1 gallon water
2 lemons 1 level teaspoon granulated
1 ¼ ozs. well-bruised root yeast
ginger ¼ teaspoon cream of tartar

Method:
Put into a large bowl or jar the sugar, the rinds (thinly peeled) and the juice of the
two lemons, and the well-bruised ginger.

POMEGRANATE WINE

Just 4 u

Ingredients:
10 pomegranates 1 lemon
½ lb. barley Yeast and nutrient
3 lb. sugar 1 gallon water

Method:
Take all the seeds out of the pomegranates and meanwhile bring the water to the
boil, with the barley in it.

"FOLLY," OR VINE PRUNINGS WINE

Just 4 u

Those of you who are growing vines—and all amateur winemakers should, or
they miss a great deal of fun and enjoyment—will have not only grapes (in September)
but, throughout the summer, a plentiful supply of vine prunings and leaves as the growing
vines are cut back to ensure that the maximum nutrition goes into the bunches of grapes.
Do not waste these prunings and leaves; they will make excellent wine! Cut only the
green shoots and not ripe wood or the vine will "bleed."

Ingredients:
8 pints boiling water 3 lb. white sugar
5 lb. leaves and tendrils Yeast and nutrient

Method:
Put the cuttings and leaves into a bowl and pour on to them the boiling water.

CARROT WINE

Just 4 u

Ingredients:
6 lb. carrots 1 lb. wheat
1 gallon water Yeast and nutrient
4 lb. sugar 2 lemons
1 tablespoonful raisins 2 oranges

Method:
Wash the carrots well but do not peel. Put into the water and bring to the boil;
then simmer gently until the carrots are very tender.

STRAWBERRY WINE

Just 4 u

Ingredients :
4 lb. strawberries ½ teaspoon grape tannin
3 lb. sugar Yeast and yeast nutrient
1 tablespoon citric acid Water to 1 gallon

Method :
Take the stems from the strawberries, and wash the fruit. Mash the berries well,
and mix with the sugar and 2 quarts water.

ROSE PETAL WINE

Just 4 u

Many gardens have masses of rose-petals which, In the normal course of events,
would finish up on the compost heap. But why not take advantage of their glorious scent
and make this most unusual wine? All you need is:

Ingredients:
2 quarts rose petals (the 2 ½ lb. white sugar
stronger scented the better) Yeast
1 lemon Yeast nutrient
1 gallon boiling water

Method:
Bring the water to the boil, and add the sugar, rose petals, and juice of the lemon.

RASPBERRY AND REDCURRANT WINE

Just 4 u

Ingredients:
4 lb. raspberries Yeast and nutrient
4 lb. redcurrants Sugar

Method:
Wash the fruit, rejecting any which are damaged, and press out all the juice. (If a
press is not available use a plate and colander stood on laths over a crock.)

RASPBERRY WINE

Just 4 u

If ever you can persuade yourself not to eat raspberries, but to make wine with
them instead, here is an excellent recipe:

Ingredients:
4 lb. raspberries 1 gallon boiling water
3 ½ lb. sugar Yeast and nutrient

Method:
Bring the water to the boil and pour it over the fruit; then leave it to cool.

PLUM WINE

Just 4 u

Most plums will make good wine, but generally speaking Victoria plums have
been found to be the most satisfactory. Even they sometimes produce a wine, which is
somewhat lacking in body, and many winemakers, to counter this plum failing, are in the
habit of adding a pound of grain (wheat or barley) to the recipe.

Ingredients:
6 lb. plums (before stoning) Yeast
3 ½ lb. sugar 1 gallon water

Method:
Cut the plums in half, and crush them in your hands. Take half of the water, bring
it to the boil, and then pour it over the fruit pulp.

MORELLO CHERRY WINE

Just 4 u

Ingredients:
8 lb. cracked and windfall 3 ½ lb. preserving sugar
Morello cherries (approximately)
1 gallon water Yeast and nutrient

Method:
Stalk and wash the fruit, place in a crock, and add one pint of cold water to each
pound of fruit, and then one crushed Campden tablet (per gallon). Lastly add a level
teaspoonful of dried yeast. Leave for 10 days, keeping closely covered, but stir well each
day and mash the fruit with the hands.

MEADOWSWEET WINE

Just 4 u

Ingredients:
1 gallon meadowsweet flowers ¼ pint strong tea
(heads only) or 1 packet 1 teaspoon citric acid
dried heads (Heath and 1 gallon water
Heather) 1 lb. raisins
3 lb. sugar Yeast and nutrient

MARROW WINE

Just 4 u

Although the recipe which advocates filling a marrow with brown sugar to make
Marrow Rum is one which appeals by its novelty I have never yet tasted any made by this
method which has been successful, unless the recipe has been considerably adjusted.
Usually the result is far too sweet. You will find this recipe for Marrow Wine far more
successful:

Ingredients:
5 lb. ripe marrow 2 lemons
3 lb. white sugar (or brown, 1 oz. root ginger
if you wish a rum colour) 2 oranges
Yeast and nutrient 1 gallon water

MARIGOLD WINE

Just 4 u

Ingredients:
3 quarts marigold flowers 1 gallon water
(no stalk) Yeast
2 lemons Yeast nutrient
3 lb. preserving sugar

Method:
Bring the water to the boil, dissolve the sugar in it, and allow to cool. Add the
crushed flowers, the juice and rind of the lemons (being careful to include no white pith),
the yeast nutrient, and yeast (prepared wine yeast or a level teaspoonful of dried yeast).

HONEYSUCKLE WINE

Just 4 u

Ingredients:
2 pints of honeysuckle 1 lemon
blossom (pressed down 1 orange
lightly) 1 Campden tablet
3 lb. sugar 1 gallon water
4 ozs. raisins Yeast and nutrient

Method:
The flowers must be fully open, and dry. Wash them in a colander, pour the water
(cold) over them, and stir in two lbs. of sugar, the minced raisins, and the citrus fruit
juice.

CHERRY WINE

Just 4 u

Ingredients:
6 lb. black cherries 1 gallon water
4 ½ lb. preserving sugar Yeast and nutrient

Method:
Crush the cherries (without breaking the stones) and then pour the boiling water
over them. Leave to soak for 48 hours. Strain through two thicknesses of muslin. Bring
the juice just to boiling point and pour it over the sugar. Stir until the sugar is dissolved.

BROAD BEAN WINE

Just 4 u

This recipe produces a light, dry wine of superb quality, hard as that may be to believe!

Ingredients:
4 lb. broad beans ¼ lb. raisins
(shelled) Yeast and nutrient
1 gallon water 1 lemon
2 ¾ lb. sugar

Method:
Use beans that are too old for normal culinary purposes. To 4
lb. of shelled beans add one gallon of water and boil slowly for one hour. It is essential
that the skins do not break or you will have difficulty in clearing the wine.

BLACKCURRANT, RIBENA (3)

Just 4 u

One 12 oz. bottle of Ribena Blackcurrant juice will in fact make one gallon of
wine. Dissolve 3 lb. of sugar in some warm water, and pour into a 1-gallon jar, then add
the bottle of blackcurrant juice and three-quarters fill the jar to the shoulder. Then add
your chosen wine yeast, or a level teaspoon of Heath and Heather granulated yeast. The

BLACKCURRANT WINE (2)

Just 4 u

Ingredients:
3 lb. blackcurrants 1 gallon water
4 lb. preserving sugar Yeast and nutrient

Method:
Put the currants into a large earthen jar and crush them. Boil up the sugar in the

REDCURRANT, WHITECURRANT or BLACKCURRANT WINE (1)

Just 4 u

Ingredients:
1 gallon blackcurrants 3 ½ lb. sugar to every gallon
1 gallon boiling water of juice
Yeast and nutrient

Method:
Strip the currants, wash them very thoroughly, and put them in a large vessel.
Bruise well to extract the juice, and pour on the boiling water—there should be sufficient
to cover the fruit completely.

BRAMBLE TIP

Just 4 u

Ingredients:
1 gallon bramble tips 1 gallon water
3 lb. preserving sugar Yeast and nutrient

Method:
Place the tips in a crock and cover them with boiling water. Leave this to stand
overnight, then bring to the boil and simmer gently for a quarter of an hour. Strain
through muslin on to the sugar, add the yeast when it has cooled, and keep closely

SAGE WINE

Just 4 u

Ingredient:
8 lb. stoned raisins 4 lb. sage leaves
1 lb. barley (if desired, it Yeast and nutrient
will lend "body" to the 2 Lemons
wine) 1 gallon water

Method:
Pour the boiling water on to the raisins and barley and add the chopped leaves of
the red sage. Allow to cool and then add the juice of the two lemons and the yeast (a

PARSLEY WINE

Just 4 u

Ingredients:
1 lb. Parsley (fresh) or 4 lb. sugar
1 packet (Heath and Heather) 2 oranges and 2 lemons
Dried Parsley 1 gallon water
½ oz. Bruised Ginger (if liked). Yeast and nutrient
(1 lb. Barley can be
added if required)

Method:
Boil the parsley (the dried variety should firstly be infused for 24 hours), bruised

WALLFLOWER WINE

Just 4 u

Ingredients:
1 pint wallflower blossoms 1 teaspoon grape tannin
½ lb. minced sultanas Water to 1 gallon
2 ½ lb. sugar Yeast and nutrient
Juice of 2 lemons

Method:
Put the sugar, minced sultanas, and flowerlets into a polythene bucket and pour
over them 3 quarts hot (not boiling) water. Stir vigorously. When cool add the lemon

MORELLO CHERRY WINE

Just 4 u

Ingredients:
8 lb. cracked and windfall 3 ½ lb. preserving sugar
Morello cherries (approximately)
1 gallon water Yeast and nutrient

Method:
Stalk and wash the fruit, place in a crock, and add one pint of cold water to each
pound of fruit, and then one crushed Campden tablet (per gallon). Lastly add a level
teaspoonful of dried yeast. Leave for 10 days, keeping closely covered, but stir well each
day and mash the fruit with the hands.

MEADOWSWEET WINE

Just 4 u

Ingredients:
1 gallon meadowsweet flowers ¼ pint strong tea
(heads only) or 1 packet 1 teaspoon citric acid
dried heads (Heath and 1 gallon water
Heather) 1 lb. raisins
3 lb. sugar Yeast and nutrient

Method:
Place the flowers, chopped fruit and sugar in polythene vessel, pour in the boiling
water, and stir well. When cool add the citric acid, tea and yeast nutrient. Introduce the

MARROW WINE

Just 4 u

Although the recipe which advocates filling a marrow with brown sugar to make
Marrow Rum is one which appeals by its novelty I have never yet tasted any made by this
method which has been successful, unless the recipe has been considerably adjusted.
Usually the result is far too sweet. You will find this recipe for Marrow Wine far more
successful:

Ingredients:
5 lb. ripe marrow 2 lemons
3 lb. white sugar (or brown, 1 oz. root ginger
if you wish a rum colour) 2 oranges
Yeast and nutrient 1 gallon water

Method:
Grate the marrow and use the seeds, slice the oranges and lemons, bruise the
ginger, and put all into a jug or crock. Pour over the boiling water and when cool add the
yeast.

MARIGOLD WINE

Just 4 u

Ingredients:
3 quarts marigold flowers 1 gallon water
(no stalk) Yeast
2 lemons Yeast nutrient
3 lb. preserving sugar

Method:
Bring the water to the boil, dissolve the sugar in it, and allow to cool. Add the
crushed flowers, the juice and rind of the lemons (being careful to include no white pith),
the yeast nutrient, and yeast (prepared wine yeast or a level teaspoonful of dried yeast).

HONEYSUCKLE WINE

Just 4 u

Ingredients:
2 pints of honeysuckle 1 lemon
blossom (pressed down 1 orange
lightly) 1 Campden tablet
3 lb. sugar 1 gallon water
4 ozs. raisins Yeast and nutrient

Method:
The flowers must be fully open, and dry. Wash them in a colander, pour the water
(cold) over them, and stir in two lbs. of sugar, the minced raisins, and the citrus fruit
juice.

CHERRY WINE

Just 4 u

Ingredients:
6 lb. black cherries 1 gallon water
4 ½ lb. preserving sugar Yeast and nutrient

Method:
Crush the cherries (without breaking the stones) and then pour the boiling water
over them. Leave to soak for 48 hours. Strain through two thicknesses of muslin. Bring
the juice just to boiling point and pour it over the sugar. Stir until the sugar is dissolved.

BROAD BEAN WINE

Just 4 u

This most unusual and astonishing wine for which the
recipe comes from Mr. C. J. Padwick, of 16 Clarendon Avenue, Andover. This recipe
produces a light, dry wine of superb quality, hard as that may be to believe!

Ingredients:
4 lb. broad beans ¼ lb. raisins
(shelled) Yeast and nutrient
1 gallon water 1 lemon
2 ¾ lb. sugar

Method:
Mr. Padwick writes: Use beans that are too old for normal culinary purposes. To 4
lb. of shelled beans add one gallon of water and boil slowly for one hour. It is essential

GREEN GOOSEBERRY

Just 4 u

Ingredients:
6 lb. gooseberries 2 ½ lb. preserving sugar
6 pints water Yeast

Method:
Top, tail and wash the gooseberries, put into large crock and squeeze by hand
until they are pulpy. Then pour on the boiling water and allow to stand for three days,
well covered, stirring occasionally. Strain through two thicknesses of muslin, and add the

SPARKLING ELDERFLOWER

Just 4 u

Ingredients:
3 quarts elderflowers 3 ½ lb. sugar
1 gallon water 2 lemons
Wine yeast Yeast; nutrient

Method:
Cut the elderflowers from the stalks, add a gallon of boiling water, and leave for a
few days, stirring occasionally. Strain on to 3 ½ lb. of sugar and the juice of two lemons,
add a teaspoonful of yeast nutrient, and a wine or champagne yeast.
This wine will be nearly dry but when it has started to clear and while there is still
some sugar present it may prove suitable to convert into a sparkling wine. A bottle
containing some of the wine is stood in a warm place and lightly plugged with

GREEN GOOSEBERRY

Just 4 u

Ingredients:
6 lb. gooseberries 2 ½ lb. preserving sugar
6 pints water Yeast

Method:
Top, tail and wash the gooseberries, put into large crock and squeeze by hand
until they are pulpy. Then pour on the boiling water and allow to stand for three days,
well covered, stirring occasionally. Strain through two thicknesses of muslin, and add the
sugar, stirring until it is all dissolved, then add yeast and yeast nutrient. Put into

ELDERFLOWER (2)

Just 4 u

Ingredients:
1 ½ pts. stripped elder blossom 3 ½ lb. Demerara sugar
2 lemons 1 gallon boiling water
2 oranges Yeast
2 pieces root ginger Yeast nutrient

Method:
Slice the lemons and oranges and put them in a crock with the flowers, ginger and
sugar. Pour on to them the boiling water, and add the yeast nutrient. When the liquor has
cooled to blood heat add yeast, and allow to ferment for four days, keeping closely
covered in a warm place. Then strain, put into fermenting bottle, and fit trap. Leave for
about two months, then rack off, cork tightly, and keep for another two months.

ELDERFLOWER

Just 4 u

Ingredients:
2/3 pint elderflowers ½ lb. raisins
1 gallon water Juice of 3 lemons
3 ½ lb. white sugar Yeast; nutrient

Method:
Gather the flowers on a sunny day when they are fully opened, and trim them from
the stems with a pair of scissors, until you have a pint (pressed down lightly) of petals.
Bring the water to the boil and pour over the flowers, then add the sugar, chopped raisins

BALM WINE

Just 4 u

Ingredients:
2 quarts of Balm Leaves, or a packet of Heath and Heather Dried Balm Leaves
3 lb. sugar and 1 lb. raisins (1 lb. barley if required)
1 lemon and 1 orange and yeast; nutrient

Method:
Add boiling water to the bruised leaves, raisins, sugar and the juice and rinds of
the lemon and orange. When cool add yeast. Allow to work for seven days then siphon
into fermenting vessel with air lock until fermentation is finished. The tender shoots
should be used if aroma is considered of most importance.

VANILLA WINE

Just 4 u

Ingredients:
6 lb. rhubarb 4 lb. white sugar
1 gallon cold water 2 lemons
1 gallon hawthorn blossom Yeast and nutrient

Method:
When boiling water is used in the making of rhubarb wine jellification is often
caused later, during fermentation. It is safer, therefore, to employ a cold water method.
If cold water is used, of course, the natural yeasts present in quantity (the bloom on the
rhubarb) may complicate your ferment if you are using a wine yeast and it is therefore
best to add a little sulphite (one Campden tablet per gallon) at the outset. Alternatively
you may care in this case to ferment with the natural yeast (in this case, since there is so
much of it present, the method usually works quite well). If you do, omit the Campden
tablet, and add no yeast.

SACK

Just 4 u

Many, out of curiosity, want to try making sack, once a favourite English drink,
mentioned by Shakespeare and earlier writers. It can be made as follows:

Ingredients:
Three or four fennel roots 2 gallons water
3 or 4 sprays of rue 4 lbs. honey
Yeast; yeast nutrient

Method:
Wash the roots and leaves and boil them in the water for 45 minutes. Do not be
tempted to add more fennel or you will get an unpleasantly strong flavour. Then pour the
liquor through a nylon sieve and add the honey. Boil the whole for nearly two hours,

NETTLE WINE

Just 4 u

Ingredients:
2 quarts young nettle tops 1 gallon water
4 lb. white sugar 2 lemons
½ oz. root ginger Yeast; yeast nutrient

Method:
Pick only the tops of the nettles, rinse them in water, and drain. Simmer them in
some of the water with the bruised ginger and lemon peel (being careful to exclude any
white pith) for forty-five minutes. Strain, and make the liquor up to a gallon by adding

LEMON THYME WINE (By Mr. L. Foest, Penygraig House, Ammanford, Cams.)

Just 4 u

Ingredients:
1 pint lemon thyme leaves 1 gallon water
(no stalks) 4 quart measures of rhubarb
1 lb. raisins Yeast and nutrient
3 lb. sugar

Method:
Cut up the rhubarb into ½ in. lengths, and chop the lemon thyme (to
approximately the size of mint when making mint sauce). Pour boiling water over them,
and then add the raisins. Stir every day for two weeks. Strain on to the sugar, stir

HAWTHORN BLOSSOM WINE

Just 4 u

Ingredients:
2 qts. of hawthorn blossom 2 lemons
3 ½ lb. white sugar 9 pints water
Yeast and nutrient

Method:
Grate the rind from the lemons, being careful to include no white pith, and boil
with the sugar and the juice of one lemon in the water for half an hour. Pour into bowl
and when it has cooled to 70 degrees F. add the yeast (and, preferably, as with all flower

MEAD

Just 4 u

Ingredients:
4 lb. English honey 1 lemon
1 orange 1 gallon water
Yeast and nutrient

Method:
Put the honey into the water and bring to the boil, then pour into a crock and allow
to cool. Add the juice from the orange and lemon, and the yeast, preferably a Maury
yeast, or all-purpose wine yeast, and nutrient.

RHUBARB WINE

Just 4 u

Rhubarb contains an excess of oxalic acid, which is rather unpleasant and is best
removed by the use of precipitated chalk.

Ingredients:
6 lb. rhubarb 1 gallon water
(preferably red) Yeast; nutrient
3 ½ lb. white sugar 1 lemon

Method:
Wipe the rhubarb with a damp cloth and cut it into short lengths, and crush it in a
crock with a piece of hardwood. Pour the cold water over it and add one crushed

TEA WINE

Just 4 u

Ingredients:
4 pints tea (the leavings in 2 lemons
the pot) Yeast and nutrient
1 ¼ lb. sugar

Method:
The "key" to the recipe is: 5 oz. sugar to the pint of tea. Save the leavings from the
teapot daily until you have accumulated four pints. It should be noted that this should not
be "strong" tea but rather the weaker tea one obtains from the "second pot."

FARMHOUSE TEA AND RAISIN WINE

Just 4 u

Ingredients:
2 lb. large raisins 4 lemons
1 lb. wheat 1 gallon water
1 oz. tea Yeast and nutrient
2 lb. sugar

Method:
Tie the tea loosely in a muslin bag. Pour the boiling water over it and let it mash,
leaving it in the liquor until it is lukewarm. Remove the bag, and to the liquor add the
chopped raisins, wheat, sugar and sliced lemons. Add a Campden tablet. Dissolve ½ oz.
of baker's yeast in the liquid and stir it in. Leave it to ferment in a closely-covered pan for
21 days, stirring often, then strain into fermenting bottle and fit trap. Siphon off into clean
bottles when fermentation has ceased.

DANDELION WINE (2)

Just 4 u

Ingredients:
2 quarts dandelion heads 4 oranges
3 lb. white sugar Yeast nutrient
1 gallon water Yeast

Method:
This recipe makes a pleasant alternative to the foregoing one. It is important that
the flowers should be picked in sunshine, or at midday, when they are fully opened, and
the making of the wine should be done immediately.

DANDELION WINE (1)

Just 4 u

Ingredients:
3 quarts flowers 2 lemons, 1 orange
1 gallon water Yeast and nutrient
3 lb. sugar 1 lb. raisins

Method:
The flowers must be freshly gathered (traditionally St. George's Day, April 23rd,
is the correct occasion), picked off their stalks, and put into a large bowl. One does not
need to pick off the petals: use the whole heads. Bring the water to the boil, pour over the

COWSLIP WINE

Just 4 u

Ingredients:
1 gallon cowslip flowers 2 oranges; 1 lemon
1 gallon water Yeast
3 ½ lb. white sugar Yeast nutrient

Method:
Do not use the green stalks and lower parts of the flowers, but only the yellow
portions. This is rather fiddling, but does protect the taste and colour. Boil the water,

COLTSFOOT WINE

Just 4 u

Coltsfoot grows abundantly in the British Isles but the flowers are not always easy
to come by in quantity unless you have previously earmarked the plant's position. It is
usually to be found in waysides, railway embankments and waste places, the bright
yellow flowers putting in an appearance from March onwards, long in advance of the
heart-shaped leaves. Because of this the old country name for this plant was "Son Before
Father"! (Those who do not live in the country can obtain the dried flowers from a
herbalist.)

Ingredients:
1 gallon coltsfoot flowers 3 ½ lb. sugar
1 gallon water Yeast and nutrient
2 oranges 2 lemons

Method:
Dissolve the sugar in the. water and bring to the boil. Simmer for five minutes.

BROOM WINE

Just 4 u

Later in the month, and right up till July, you can make another flower wine which
is thought by many to be one of the most agreeable table wines, when made reasonably
dry—broom, or gorse,

Ingredients:
1 gallon gorse flowers 2 oranges
3 lb. sugar 1 gallon water
2 lemons Yeast; yeast nutrient

Method:
The best plan is to put your flowers in a calico bag, which can then be dropped
into the water and simmered for a quarter of an hour, afterwards making up the water to
the original quantity. When you remove the bag, squeeze it well to extract the liquor, and

PRIMROSE WINE

Just 4 u

Ingredients:
1 gallon primroses 1 gallon water
3 ½ lb. white sugar 1 lemon
2 oranges Yeast; yeast nutrient

Method:
Bring the water to the boil and stir into it the sugar, making sure that it is all
dissolved. Put the peel of the oranges and lemon into a crock, bowl, or polythene bucket,
being careful to exclude all white pith, to prevent the wine from having a bitter taste, and
pour the hot syrup over the rinds. Allow to cool to 70 degrees F., then add the flowers, the
juice of the fruit, your chosen yeast, and some yeast nutrient. Cover closely and leave for
five days in a warm place, stirring each day. Then strain through a nylon sieve or muslin
into a fermenting jar, filling it to the bottom of the neck, and fit a fermentation trap.
Leave for three months, then siphon the wine off the yeast deposit into a fresh jar. A
further racking after another three months is helpful, and shortly after that the wine will
be fit to drink, if still young.

VIN ORDINAIRE

Just 4 u

WHITE

Ingredients:
½ pint canned orange juice 1 teaspoonful Pectozyme
½ pint canned pineapple juice Bordeaux yeast
2 lbs. sugar Water to 1 gallon

Method:
The sugar is poured into a gallon jar, the juices and nutrients, etc., are added and
the jar is topped up to the shoulder with cold water. Vigorous stirring will dissolve the
sugar and the yeast starter and Pectozyme are added immediately. This wine will ferment
out to dryness in about 3-4 weeks at 75 deg. F. At the end of this time 2 Campden tablets
should be added and the wine racked a week later. After 3-4 months the wine is brilliantly
clear and is drinkable as a rough white wine but is much improved if cask matured for
two months.

DRIED PEACH WINE

Just 4 u

Ingredients:
2 lb. dried peaches Yeast
3 ½ lb. granulated sugar Yeast nutrient
1 gallon water

Method:
Soak the peaches for 12 hours in the cold water, then place all in a large saucepan
or preserving pan, bring to the boil, and simmer for five or six minutes. Strain the liquid
off into a crock, add the sugar and the yeast nutrient, and stir well until all is dissolved.
Allow to cool to about 70 degrees F., then add a pre-prepared general-purpose wine yeast
starter or a level teaspoonful of granulated yeast.
Cover the bowl closely and keep in a temperature of 70-75 for four days, giving it
a daily stir; then stir, transfer to fermenting jar, and fit air lock. When wine clears and
fermentation has finished, siphon it off the sediment into clean bottles and cork securely.

RICE WINE (or Sake)

Just 4 u

Ingredients:
3 lbs. rice Yeast and nutrient
3 lbs. sugar 1 gallon water
1 lb. large raisins A pinch of isinglass

Method:
Put the rice and sugar into a bowl, cover with warm water. Add the chopped
raisins and dissolve the yeast in a little warm water and add. Sprinkle the isinglass over
the top. Stir often the first three days, then leave to ferment, keeping well covered. Leave
nine days in all before straining and putting into fermenting jar. Bottle when completely
clear.
This produces a strong, sparkling wine which is inclined to be harsh at first but
which improves greatly by being kept.
A variation which you may prefer is to add a little citric acid to the basic
ingredients (say the juice of one lemon), and use a sherry yeast.

RAISIN WINE

Just 4 u

Dried fruits, like grains, are a good standby in the winter months when fruit is not
plentiful. Try this easy raisin wine:

Ingredients:
1 gallon water 2 lb. white sugar
1 lb. raisins Yeast and nutrient

Method:
Chop the raisins and boil them in the water for an hour, adding more water to
restore the volume to the original one gallon. Then rub them through a sieve. Restore
them to the water and dissolve the sugar in it, and when cool add the yeast, in this case
preferably a pre-prepared wine yeast starter but a pinch of dried yeast will do if necessary.
Ferment the liquor on the raisins, and it is preferable to use a wide-mouth bottle. Fit trap,
and rack for the first time as soon as the wine begins to clear. Re-bottle as soon as it
throws a fresh sediment.

PINEAPPLE WINE

Just 4 u

Ingredients:
4 pineapples 3 ½ lbs. preserving sugar
2 lemons Yeast
9 pints water Yeast nutrient

Method:
"Top and bottom" the pineapples, then slice them into a one-gallon saucepan and
cover with three pints of water. Bring to boil, and simmer for 15 minutes. Strain on to
sugar in earthenware crock, and add remaining six pints of water, cold. Add the juice of
the lemons. Stir well to dissolve sugar thoroughly, and leave to cool to blood heat. Then
add yeast (wine yeast, a level teaspoonful of dried yeast, or ¾ oz. of baker's yeast), and a
yeast nutrient if desired. (I used a general-purpose wine yeast and a teaspoonful of a
proprietary nutrient). Cover the pan closely for a week and leave it in a warm place,
giving a daily stir, and then transfer to fermenting jars or bottles, which should be filled to
the bottom of the neck and fitted with fermentation traps. Keep in temperature of about
60 degrees until wine begins to clear and has thrown a substantial sediment, then siphon
off into clean bottles. Allow it to throw a fresh sediment, then siphon off into clean
bottles and cork. This is a delicious light wine with a delightful bouquet.

BIRCH SAP WINE Recipes

Just 4 u

Ingredients:
1 gallon birch sap 3 lb. white sugar
2 lemons (or quart of honey)
1 sweet orange 1 Seville orange
1 lb. raisins Yeast and nutrient

Method:
Obtain a wooden beer or wine-barrel tap, a piece of glass or plastic tubing, or even
a piece of bamboo cane with the pith removed. With a brace and bit of the same diameter
as tap or tube bore a hole into the trunk of the tree to just beyond the inside of the bark,
and insert the tube, which should incline slightly downwards to allow the sap to run
easily. In March, when the sap is rising, it should be possible to draw off a gallon or so of
liquor in two or three days. Plug the hole afterwards.
Peel the oranges and lemons (discard all white pith) and boil the peel in the sap
for 20 minutes. Add enough water to restore the volume to one gallon, then pour into a
crock containing the sugar and chopped raisins. Stir until sugar is dissolved; when the
liquor has cooled to 70 degrees F. add the fruit juice and yeast. Cover the crock with a
thick cloth and keep in a warm place until fermentation has quietened. Then strain into
fermenting jar and fit trap. Leave for about six months, then siphon off and bottle. Use
strong bottles, tie down the corks, and store the bottles on their sides for at least another
six months before sampling.
Sycamore and walnut sap wines can be made in the same manner and an excellent
beer can be produced by reducing the sugar to 1 lb.

BIRCH SAP WINE

Just 4 u

This is a wine, which, intriguing by its novelty, is also an excellent wine in its
own right. It is probably of Baltic origin and during the last century was a popular drink
in Russia, so much so that upon occasions whole forests of young birch trees were killed
by the peasantry, who tapped them too enthusiastically . . . so beware of that error. No
harm will come to a tree by the loss of a gallon or so of sap in the spring (about the first
fortnight in March) but the hole must afterwards be plugged with a wooden plug, and can
then be used again next year. I am also told, although I can produce no written authority
for it, that birch sap wine was a favourite with the Prince Consort, who doubtless had
plenty of trees at his disposal!

PINEAPPLE LIQUEUR

Just 4 u

Buy a big juicy pineapple and try your hand at making this really delightful
liqueur. Slice the pineapple thinly, sprinkle with a little sugar, and leave for 24 hours.
Press out the juice, measure it, and add an equal amount of brandy to which sugar has
been added in the proportion of 2 ozs. sugar to every half pint of brandy. Put in a jar with
a few slices of fresh pineapple and leave for three weeks, then strain and bottle.