Chapter 73

THICKENING. Clarified butter is best for this purpose, or put some fresh butter into a stewpan over a slow clear fire. When it is melted, add fine flour sufficient to make it the thickness of paste. Stir it well together with a wooden spoon for fifteen or twenty minutes, till it is quite smooth, and the colour of a guinea. This must be done very gradually and patiently, or it will be spoiled. Pour it into an earthen pan, and it will keep good a fortnight in summer, and longer in winter. Particular attention must be paid in making it; if it gets any burnt smell or taste, it will spoil every thing it is put into. When cold, it should be thick enough to cut out with a knife, like a solid paste. This is a very essential article in the kitchen, and the basis of consistency in most made dishes, soups, sauces, and ragouts. In making this thickening, the less butter and the more flour is used the better. They must be thoroughly worked together, and the broth or soup added by degrees. Unless well incorporated, the sauce will taste floury, and have a greasy disagreeable appearance. To prevent this, it must be finished and cleansed, after it is thickened, by adding a little broth or warm water, and setting it by the side of the fire to raise any fat that is not thoroughly incorporated with the gravy, that it may be carefully removed as it comes to the top. Some cooks merely thicken their soups and sauces with flour, or the farina of potatoe; and others use the fat skimmings off the top of broth, as a substitute for butter.

THORNS AND SPLINTERS. To run prickles or thorns, such as those of roses, thistles, and chesnuts, or little splinters of wood or bone, into the hands, feet, or legs, is a very common accident, and provided any such substance be immediately extracted, it is seldom attended with any bad consequences. But the more certain prevention is a compress of linen dipped in warm water, and applied to the part, or to bathe it a little while in warm water. If the thorn or splinter cannot be extracted directly, or if any part of it be left in, it causes an inflammation, and nothing but timely precaution will prevent its coming to an abscess. A plaster of shoemaker's wax spread upon leather, draws these wounds remarkably well. When it is known that any part of the splinter remains, an expert surgeon would open the place and take it out; but if it be unobserved, as will sometimes happen when the substance is very small, till the inflammation begins, and no advice can at once be procured, the steam of water should be applied to it first, and then a poultice of bread crumb and milk, with a few drops of peruvian balsam. It is quite necessary that the injured part should be kept in the easiest posture, and as still as possible. If this does not soon succeed, good advice must be procured without delay, as an accident of this kind neglected, or improperly treated, may be the occasion of losing a limb. In this and all other cases of inflammation, a forbearance from animal food and fermented liquors, is always advisable.

THRUSH. This disorder in children affects the mouth and throat, and sometimes the stomach. In the former case it will be sufficient to cleanse the mouth with a little sage tea, sweetened with the honey of roses, and mixed with a dram of borax. In the latter, great benefit may be derived from a decoction of carrots in water, or an ounce of linseed boiled in a pint of water till reduced to a consistence, and sweetened with two ounces of honey, a table-spoonful of which may be given occasionally. This complaint may generally be prevented by a due attention to cleanliness, daily washing and bathing the child in lukewarm water, washing its mouth after it has been applied to the breast, giving it pure air, and removing any obstruction in the bowels by the use of manna or tamarinds.

THYME. These plants may be easily raised from seed, by slipping the roots and branches, and by cuttings; but the seed method is seldom practised, except with the second sort, or garden thyme. The seed should be sown in the early spring on light, rich, dry ground, which should be properly dug over, and the surface be made moderately smooth with the spade. As the seed is small, it should not be sown too thick, or be covered too deep: the seed is best sown while the ground is fresh stirred, either broad-cast on the surface, raking it in lightly, or in flat shallow drills, earthed over thinly: the plants appear in two or three weeks. It is necessary to be careful to keep them well weeded, giving occasional light waterings in dry weather; and by June they will require thinning, especially if the plants are to grow stocky, and with bushy full heads; in which case they should be set out to six or eight inches distance; when those thinned out may be planted in another place, in rows six or eight inches asunder, giving water till fresh rooted, keeping the whole clean from weeds by occasional hoeing between them in dry days, which will also stir the surface of the earth, and much improve the growth of the plants: they will be in perfection for use in summer, or early in autumn. Some think the common thyme best cultivated for kitchen use in beds or borders, in rows at least half a foot apart, employing for the purpose either the young seedling plants, which are fit to set out, or the root slips of old plants, each of which soon increase into plants of bushy growths proper for being cropped for the above use. It may also often be well cultivated as an edging to herbary and other compartments; in both of which methods the plants multiply exceedingly fast by offsets, and are abiding, furnishing the means of great future increase. Some should, however, always be annually raised from seed in the above manner, as such plants possess a stronger aromatic quality than those from old ones. When it is intended to increase any particular varieties, and continue them the same with certainty, it can only be effected by slips and cuttings. In respect to the offsets and slips, all the sorts multiply by offsets of the root and slips of the branches: the rooted slips are the most expeditious method, as the old plants increase into many offset stems rising from the root, each furnished with fibres; and by taking up the old plants in the spring, &c. and slipping or dividing them into separate parts, not too small, with roots to each, and planting them in beds of good earth, in rows half a foot asunder, giving water directly, and repeating it occasionally in dry weather till they have taken root, and begin to shoot at top; they soon grow freely, and form good bushy plants in two or three months. The strong slips of the branches without roots, succeed when planted any time in the early spring season in a shady border, in rows four or five inches distant, giving due waterings; and become good plants by autumn, when they may be planted out where they are to remain. The cuttings of the young branches grow readily, the same as the slips, when planted at the same season in a shady place, and well watered. The common thyme is in universal use as a pot-herb for various culinary purposes; it may also be employed in assemblage with other small plants, to embellish the fronts of flower-borders, shrubbery clumps, small and sloping banks, &c. placing the plants detached or singly, to form little bushy tufts, and in which the variegated sorts, and the silver thyme and lemon thyme particularly, form a very agreeable variety. The lemon thyme is also in much estimation for its peculiar odoriferous smell. Some of each of these sorts may also be potted, in order to be moved occasionally to any particular places as may be required, and under occasional shelter in severe winters, to preserve the plants more effectually in a lively state; likewise some of the mastick thyme. Spanish and Portugal thymes are also sometimes potted for the same purpose, and to place under the protection of a garden frame or greenhouse in winter, to continue them in a more fresh and lively growth; and sometimes some of the smaller thymes are sown or planted for edgings to particular beds or borders for variety, such as the lemon thyme, silver-leaved and variegated sorts; also occasionally the common thyme; and all kept low, close and regular, by clipping them at the sides and tops annually in the summer season. All the several sorts and varieties possess an aromatic quality, which principally resides in the leaves, whence it is imparted and affords a line agreeable fragrance. But the first three kinds are much the most noted and valued in kitchen gardens, and more especially the common thyme, which is so very useful as a culinary herb.

TIN COVERS. Properly to clean tin covers and pewter pots, get the finest whiting, which is only sold in large cakes, the small being mixed with sand. Powder and mix a little of it with a drop of sweet oil, rub the pots and covers well with it, and wipe them clean. Then dust over some dry whiting in a muslin bag, and rub the articles bright with dry leather. The last is to prevent rust, which must be carefully guarded against by wiping thoroughly dry, and setting them by the fire when they come from table. If covers are once hung up without wiping, the steam will be sure to rust the inside.

TINCTURE OF ALLSPICE. Bruise three ounces of allspice, and steep it in a quart of brandy. Shake it up occasionally and after a fortnight pour off the clear liquor. It makes a most grateful addition in all cases where allspice is used, in gravies, or to flavour and preserve potted meats.

TINCTURE OF BARK. To make the compound tincture, take two ounces of Peruvian bark powdered, half an ounce of Seville orange peel, and half an ounce of bruised cinnamon. Infuse the whole in a pint and a half of brandy, let it stand five or six days in a close vessel, and then strain off the tincture. Take one or two tea-spoonfuls twice a day in any suitable liquor, sharpened with a few drops of the spirits of vitriol. This tincture is highly beneficial in intermitting fevers, and in slow, nervous, or putrid fevers, especially towards their decline.

TINCTURE OF CINNAMON. This exhilirating cordial is made by pouring a bottle of the best brandy on three ounces of bruised cinnamon. A tea-spoonful of it, and a lump of sugar, in a glass of good sherry or madeira, with the yolk of an egg beaten up in it, was formerly considered as the balsam of life. Two tea-spoonfuls of it in a wine glass of water, are at present a very pleasant remedy in nervous languors, and in relaxations of the bowels. In the latter case, five drops of laudanum may be added to each dose.

TINCTURE OF CLOVES. Bruise three ounces of cloves, steep them for ten days in a quart of brandy, and strain off the tincture through a flannel sieve. It imparts an excellent flavour to mulled wine. In all cases tinctures are to be preferred to essences, as affording a much finer flavour.

TINCTURE OF LEMON PEEL. A very easy and economical way of obtaining and preserving the flavour of lemon peel, is to fill a wide-mouthed pint bottle half full of brandy or rum; and when a lemon is used, pare off the rind very thin, and put it into the spirits. In the course of a fortnight the liquor will be strongly flavoured with the lemon.

TINCTURE OF NUTMEG. Steep three ounces of nutmeg in a quart of brandy, and let it stand a fortnight. Shake it up occasionally, and then pour off the clear liquor.

TINCTURE OF RHUBARB. Take two ounces and a half of rhubarb, and half an ounce of lesser cardamon seeds; steep them for a week in a quart of brandy, and strain off the tincture. To make the bitter tincture of rhubarb, add an ounce of gentian root, and a dram of snake root. The tincture is of great use in case of indigestion, pain or weakness of the stomach; and from one to three or four spoonfuls may be taken every day.

TINGEING OF GLASS. The art of tingeing glass of various colours is by mixing with it, while in a state of fusion, some of the metallic oxides; and on this process, well conducted, depends the formation of pastes. Blue glass is formed by means of oxide of cobalt; green, by the oxide of iron or copper; violet, by oxide of manganese; red, by a mixture of the oxides of copper and iron; purple, by the purple oxide of gold; white, by the oxides of arsenic and of zinc; yellow, by the oxide of silver, and by combustible bodies.

TOAST AND WATER. Take a slice of fine and stale loaf-bread, cut very thin, (as thin as toast is ever cut) and let it be carefully toasted on both sides, until it be completely browned all over, but no wise blackened or burned in any way. Put this into a common deep stone or china jug, and pour over it, from the tea kettle, as much clean boiling water as you wish to make into drink. Much depends on the water being actually in a boiling state. Cover the jug with a saucer or plate, and let the drink stand until it be quite cold; it is then fit to be used; the fresher it is made the better, and of course the more agreeable. The above will be found a pleasant, light, and highly diuretic drink. It is peculiarly grateful to the stomach, and excellent for carrying off the effects of any excess in drinking. It is also a most excellent drink at meals, and may be used in the summer time, if more agreeable to the drinker.

TOASTED CHEESE. Mix some fine butter, made mustard, and salt, into a mass. Spread it on fresh made thin toasts, and grate some Gloucester cheese upon them.

TOMATOES. These are chiefly used in soups and sauces, and serve as little dishes at table at any part of a dinner. When they are to be baked, cut the tomatoes lengthways in the middle, with the part where there is a rind downwards. Strew upon each a seasoning of pepper, salt, and sweet herbs chopped small. Set them in the oven till they are soft, and serve them up, without any other sauce. The fruit of the purple egg plant is eaten, prepared in the same manner.

TOMATA SAUCE. For hot or cold meats put tomatas, when perfectly ripe, into an earthen jar. Set it in an oven when the bread is drawn, till they are quite soft; then separate the skins from the pulp, and mix this with capsicum vinegar, and a few cloves of pounded garlic, which must both be proportioned to the quantity of fruit. Add powdered ginger and salt to taste. Some white wine vinegar and cayenne may be used instead of capsicum vinegar. Keep the mixture in small wide-mouthed bottles, well corked, and in a cool dry place.

TONGUES. When a tongue is intended to be eaten cold, season it with common salt and saltpetre, brown sugar, a little bay salt, pepper, cloves, mace, and allspice, in fine powder, and let it lie a fortnight. Then take away the pickle, put the tongue into a small pan, and lay some butter on it. Cover it with brown crust, and bake it slowly till it becomes so tender that a straw would go through it. The thin part of tongues, when hung up to dry, grates like hung beef, and also makes a fine addition to the flavour of omlets.--To boil a tongue. If it is a dried tongue, soak it over night; the next day put it into cold water, and let it have a good deal of room; it will take at least four hours. If it is a green tongue out of the pickle, you need not soak it, but it will require near the same time. About an hour before you send it to table, take it out and blanch it, then put it into the pot again till you want it, by this means it will eat the tenderer.

TONGUE AND UDDER. Clean the tongue nicely, rub it with salt, a very little saltpetre, and a little coarse sugar, and let it lie for two or three days. When to be dressed, have a fresh tender udder with some fat to it, and boil that and the tongue gently till half done. Take them very clean out of the water, then tie the thick end of the one to the thin end of the other, and roast them with a few cloves stuck into the udder. Serve them up with gravy in the dish, and currant jelly in a tureen. A dried tongue to be boiled, requires to be previously soaked for ten or twelve hours. A tongue out of pickle is only to be washed, and boiled in the same way. It will take four hours to do it well, and for the first two hours it should only simmer. About an hour before it is done it should be taken up and peeled, and then put into the boiler again to finish it. Serve it up with turnips nicely mashed, and laid round it.

TOOTH ACH. The best possible preventive of this disorder is to keep the teeth clean, as directed for the Teeth and Gums. If the gums be inflamed, recourse should be had to bleeding by leeches, and blisters behind the ears. A few drops of laudanum in cotton, laid on the tooth, will sometimes afford relief. In some cases, vitriolic æther dropped on the cheek, and the hand held to the part till the liquid is evaporated, is found to answer the purpose. But it is much easier to prescribe the means of preventing the disorder, than to point out a specific remedy; and the nostrums generally given on this subject are either ineffectual or injurious.

TOURTE CRUST. To make a crust for French pies called tourtes, take a pound and a half of fine flour, a pound of butter, and three quarters of an ounce of salt. Put the flour upon a clean pie board, make a hole in the middle, and put in the salt, with the butter cut into small pieces. Pour in the water carefully, as it is of great importance that the crust be rather stiff; and for this purpose there should only be just water enough to make it hold together so as to roll it out smooth. Work up the butter and water well together with the hand, and mix it in the flour by degrees. When the flour is all mixed in, mould the paste till it is quite smooth and free from lumps, and let it lie two hours before it be used. This is a very nice crust for putting round the dish for baked puddings.

TOURTES OF FISH. Prepare the crust and put it into the dish, as for meat tourtes. Then take almost any kind of fish, cut them from the backbone, and lay them in slices upon the crust, with a little bunch of sweet herbs in the middle, some salt and pounded spice, according to the taste. Lay butter all over the top crust, and bake it an hour and a half. Cut the crust round after it is baked, take out the herbs, skim off the remainder of the fat, pour on a sauce of fish gravy, and serve it up. Mushrooms are very nice in the sauce, and so are capers, but the flavour of the sauce must be regulated by the taste. Truffles and morels may also be put in, as in the meat tourtes. Eels, pike, salmon, tench, whiting, are proper for the purpose. Nothing makes a nicer tourte in this way than large soles, taking off the flesh from the backbone, without the side fins. Lobsters also make an excellent tourte, and oysters are very nice mixed with other fish.

TOURTES OF MEAT. Prepare a crust of paste, roll it out, and line a dish with it not deeper than a common plate. Veal, chicken, pigeons, sweetbread, or game of any kind, may be prepared as follows. Cut in pieces whichever is preferred, just heat it in water, drain it, season it with pepper and salt, lay it upon the crust without piling it up high, and leave a border round the rim of the dish. Place some pieces of butter upon the meat to keep it moist, and add truffles, mushrooms, morels, artichoke bottoms, or forcemeat balls, at pleasure. Cover the whole with slices of fat bacon, and then lay a crust over it exactly corresponding with that underneath. Glaze over the upper crust with yolk of egg, and set the tourte into an oven. When it has been in a quarter of an hour, draw it to the mouth of the oven, and make a hole in the centre of the crust to let out the fumes. Let it stand nearly three hours longer in the oven, then take it out, cut the crust round with the rim, take it off, take out the bacon, and clear off any fat that may remain on the top. Have ready a rich ragout sauce to pour over it, then replace the crust, and serve it up. This dish is according to the French fashion.

TRANSPARENT MARMALADE. Cut the palest Seville oranges in quarters, take out the pulp, and put it in a bason, picking out the seeds and skins. Let the outsides soak in water with a little salt all night, then boil them in a good quantity of spring water till tender; drain, and cut them in very thin slices, and put them to the pulp. To every pound, add a pound and a half of double-refined sugar beaten fine; boil them together twenty minutes, but be careful not to break the slices. It must be stirred all the time very gently, and put into glasses when cold.

TRANSPARENT PAINTINGS. The paper must be fixed in a straining frame, in order to place it between the eye and the light, when required. After tracing the design, the colours must be laid on, in the usual method of stained drawings. When the tints are got in, place the picture against the window, on a pane of glass framed for the purpose, and begin to strengthen the shadows with Indian ink, or with colours, according as the effect requires; laying the colours sometimes on both sides of the paper, to give greater force and depth of colour. The last touches for giving final strength to shadows and forms, are to be done with ivory black or lamp black, prepared with gum water; as there is no pigment so opaque, and capable of giving strength and decision. When the drawing is finished, and every part has got its depth of colour and brilliancy, being perfectly dry, touch very carefully with spirits of turpentine, on both sides, those parts which are to be the brightest, such as the moon and fire; and those parts requiring less brightness, only on one side. Then lay on immediately with a pencil, a varnish made by dissolving one ounce of Canada balsam in an equal quantity of spirit of turpentine. Be cautious with the varnish, as it is apt to spread. When the varnish is dry, tinge the flame with red lead and gamboge, slightly touching the smoke next the flame. The moon must not be tinted with colour. Much depends on the choice of the subject, and none is so admirably adapted to this species of effect, as the gloomy Gothic ruin, whose antique towers and pointed turrets finely contrast their dark battlements with the pale yet brilliant moon. The effect of rays passing through the ruined windows, half choked with ivy; or of a fire among the clustering pillars and broken monuments of the choir, round which are figures of banditti, or others, whose haggard faces catch the reflecting light; afford a peculiarity of effect not to be equaled in any other species of painting. Internal views of cathedrals also, where windows of stained glass are introduced, have a beautiful effect. The great point to be attained is, a happy coincidence between the subject and the effect produced. The fine light should not be too near the moon, as its glare would tend to injure her pale silver light. Those parts which are not interesting, should be kept in an undistinguishing gloom; and where the principal light is, they should be marked with precision. Groups of figures should be well contrasted; those in shadow crossing those that are in light, by which means the opposition of light against shade is effected.

TRANSPARENT PUDDING. Beat up eight eggs, put them into a stewpan, with half a pound of sugar finely pounded, the same quantity of butter, and some grated nutmeg. Set it on the fire, and keep it stirring till it thickens. Then set it into a basin to cool, put a rich puff paste round the dish, pour in the pudding, and bake it in a moderate oven. It will cut light and clear. Candied orange and citron may be added if approved.