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ANGELICA - Defined with Recipes

ANGELICA—A green preserved stalk resembling rhubarb, used to decorate cakes, also in iced puddings, ice creams, etc.

ANGELICA CAKES. Take four ounces of angelica powder, and two pounds of fine sugar. Beat up the white of an egg with a little sifted sugar, until it is of the consistence of cream cheese ; dissolve the sugar in a skillet and skim it ; when it has boded a little, throw in the angelica, and boil the sugar to petit casssé, then take it from the fire, put in half a spoonful of the beaten egg, and stir it quickly until the sugar rises, then stop, and when it has fallen again, stir till it rises a second time ; it may now be poured into molds or paper cases, well oiled and sprinkled with sifted sugar.

ANGELICA LIQUEUR. Wash, scrape, and cut in «mall pieces, twelve ounces of fresh, or half the Quantity of Bohemian angelica roots, and infuse them for a week in six pints of brandy and one of water, with a drachm of mace, two drachms of cinnamon, and twelve cloves ; at the end of that time distil it, then dissolve three pounds of sugar in three pints of water ; mix it with die liqueur, strain it through a jelly-bag, or fil ter it through paper. Observe, that the best brandy for liqueur$ is that which is made at Montpelier, as it yields more in distillation than the Cognac. Take notice also that the first drops which fall from die alembic after it is placed on die stove, must not be mixed widi die liqueur. A glass should, therefore, be placed under the mouth of the alembic to receive them, and when about a quarter of it is filled you may remove it, and place your bottles or matrass. The phlegm, as these droppings are called, are good for nothing.

ANGELICA PASTE. Takelung and pithy angelica stalks, boil them till tender, drain and press all the water out; beat them in a mortar to a paste, and rub it through a sieve. Next day dry it over the fire, and to every pound of paste put a pound of powder- sugar. When the paste is not add the sugar, stirring it till thoroughly mixed, over a gentle fire. Drop it on plates, dust a little sugar over them, and dry them in a stove.

ANGELICA PRESERVED. Take the stalks of angelica when of a good six«, but before they have run to seed ; clear off the leaves, and as you cut the stalks into proper length throw them into water, and boil them till the stalks are soft; take them from the fire, and put diem into cold water ; take of! the skin, and again put them into cold water; then drain and put (item into an earthen pan, und pour over a sufficient quantity of clarified sugar to float the angelica. In twenty-four hours boil the sugar ten or a dosen limes. and when lukewarm pour it over the stalks. Proceed in the same way for four succeeding day» ; after which, drain the stalks, and in the meanwhile boil the sugar (adding more, if necessary) to the degree grande perlé; put the angelica to this, cover it close, and let it boil five or six times. Take it from the fire, scum, and put it by in pots.

ANGELICA PRESERVED DRY. Proceed as for the liquid, until you have poured the sugar au grand perlé over the angelica ; leave it for a day in the sugar, then drain and dry it on slate«, or iron plates, in a stove.

ANGELICA RATAFIA. Take six pints of brandy, a pint of river water, three pounds of auger, two ounces of fresh gathered angelica-root«, the same quantity of angelica seed ; mace and clove, a drachm of each. Wash and dry the roots well, cut them in slices, and put them, with the seed« and spices bruised, into the brandy, to infuse for twenty days ; then «train it, und having added to it tue sugar dissolved in river water, filter and bottle your ratafia.

ANGELICA WATER. Wash eight handfuls of angelica leaves, cut, and lay them on a table to dry. When quite dry, put them in an earthen pot with a gallon of strong wine lees. Let it stand twenty-four hours, stir it twice in that time, then put it into a warm still or alembic ; draw off into bottles, covered with paper pricked in holes, and let them stand thus two or three days. Sweeten it, and when it is settled, bottle, and stop it dose.

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Culinary Handbook - "A"