Part 8

_Clear Barley Water._—Wash one pound of pearl barley very thoroughly, using fresh water two or three times. Put the barley into a quart jug with one lump of sugar. Fill the jug with boiling water, and let it stand to get cold. The barley will settle at the bottom, and the liquid will be clear. Pare the rind of a lemon as thinly as possible, put it into a breakfast-cup, pour boiling water upon it, and let it stand half an hour. Strain the liquid, put it into a glass jug, pour the barley water upon it, and set the jug on ice before serving.

_Toast and Water._—This refreshing and nutritious drink must be freshly made, as it soon turns sour. Toast a thin slice of bread very slowly and carefully till it becomes very hard and brown, but not scorched or blackened. Put it into a jug, and pour upon it one quart of freshly drawn cold water. Cover the jug, and let the toast soak for one hour. Then take out the toast, and pour the water into the jug it is to be served in. Toast and water does not generally need straining, but it must be served quite cold.

_American Crust Coffee._—Cut some thin slices of stale bread, and bake them in the oven till they are quite dark brown. Pound the slices in a mortar. Boil one ounce of bread-crumbs in half a pint of water, using a small saucepan. Take it off the fire, let it stand for a few minutes, and then strain the liquid through a fine tin strainer into a tumbler or breakfast-cup. Serve it hot. This is quite as nutritious as toast and water.

PERFUMES

_To make Sweet-Jar or Pot-Pourri._—Take six pounds of bay-salt, beaten fine, twenty-four sweet-bay leaves, torn into strips, a handful of myrtle leaves, of the red part of clove carnations, of syringa or orange-blossom separated from the green calyx, of violets picked from their stalks, six handfuls of lavender blossoms, a handful of sweet verbena leaves, of thyme, of balm, of sweet marjoram, and of rosemary. Dry all these on a sheet spread in a sunny room. Then put them all into a large china jar, sprinkling the pounded bay-salt thoroughly amongst both flowers and leaves. In a short time they will become moist. Stir the contents of the jar well every day for a month, adding a little bay-salt occasionally. Keep the jar in the sun, closely covered with a china lid. When the pot-pourri has been in the jar for a day or two, add four ounces of orris root sliced, two ounces of beaten cloves, and the rinds of three Seville oranges and of three lemons finely pared, cut into strips, and well beaten. Cover the jar as before. Jessamine flowers, myrtle or syringa, or orange flowers, well dried in the sun, can be added at any time to the pot-pourri. Never adulterate pot-pourri by scents bought at a shop.—_J. R._

_To make Eau-de-Cologne._—Mix together a pint of rectified spirits, an ounce of orange-flower water, two drams of oil of bergamot, two drams of oil of lemon, twenty minims of oil of rosemary, and twenty minims of oil of neroli. Allow the mixture to stand for a couple of months, thoroughly shaking at intervals. Filter, if necessary.

_To make Lavender Water without distillation._—Mix together a pint of rectified spirits, four ounces of distilled water, three drams of oil of lavender, three drams of orange-flower water, five minims each of oil of cloves and oil of cinnamon, and four minims of otto of roses. Allow this mixture to stand for a fortnight, then filter through carbonate of magnesia, and bottle. Keep for three months before using.

_To make Aromatic Vinegar for Smelling Bottles._—Digest in a bottle for four days, with frequent shaking, a mixture of a pint of acetic acid (90 per cent.), one ounce each of dried lavender flowers, thyme, and rosemary, and twenty grains each of powdered cloves and cinnamon. Strain, filter through blotting-paper, and bottle.

_To make Toilet Vinegar._—Mix an ounce of pure acetic acid with a pint of water, and digest therein, for two or three weeks, four ounces of fresh, or two ounces of dried, fragrant flowers or leaves. Among the best for the purpose are rose petals, lavender, elder blossom, rosemary, and thyme.

_Scent Bags_ may be made with almost any dry fragrant leaves or flowers, such as the scented leaves of geraniums, lavender flowers, rose petals, and so on. These are tied up in linen bags, and placed in cushions, or suspended in wardrobes or cupboards. A good recipe is a pound of lavender flowers, two ounces of thyme, an ounce of ground cloves, and two ounces of salt. A more elaborate recipe is as follows: Grind into a coarsely powdered mixture a pound of orris root, a quarter of a pound each of rose petals, lavender flowers, and sandalwood shavings, two ounces of benzoin, a dram each of otto of roses and oil of cloves, a dram of musk, and half an ounce of vanilla pods.

_To make Incense._—Coarsely powder and mix together a pound each of gum benzoin and frankincense, a quarter of a pound each of cascarilla and gum myrrh, and half an ounce of cinnamon.

_To make Aromatic or Fumigating Pastils._—Mix together the following ingredients, all having been separately powdered: two pounds of charcoal, one pound each of frankincense and gum benzoin, and half a pound of gum storax. Add to the mixed powders, four ounces of syrup, six ounces of tincture of benzoin, two ounces each of oil of almonds and essence of ambergris, and one ounce of essence of musk. Make the resultant paste into cones, adding a little warm water if required.

_To make Aromatic Pastils. Another Recipe._—Mix together 125 parts of gum benzoin, 25 parts of balsam of tolu, 100 parts of powdered sanderswood, and 1 part each of nitre, oil of sandalwood, cinnamon, and cloves. Make into a paste with a solution of gum tragacanth (made by pouring 6 parts of warm water over 1 part of gum tragacanth, letting it stand a few days and then straining), and form into cones.

_To make Aromatic Pastils. Another Recipe._—Mix together 125 parts of charcoal, 25 parts each of cascarilla bark and gum benzoin, 12 parts of nitre, 10 parts of myrrh, and 5 parts each of oil of cloves and oil of nutmeg. Make into a paste with a solution of gum tragacanth.

SOME MISCELLANEOUS RECIPES

_FURNITURE Polish._—Mix together one pint of linseed oil, half a pint of vinegar, and two table-spoonfuls of turpentine. Rub it well in with a flannel, and then thoroughly polish with a duster. Never leave the furniture sticky, but rub it till it is quite bright and clean.

The best polish for oak is made by melting a pound of beeswax in a pint of turpentine. It must be used when it is of the consistency of dripping.

If a polished table or tray has been marked by a hot dish, cover the place with beeswax and turpentine mixed together, and leave it for one hour. Then rub off the beeswax with a leather. Should the hot dish have scorched the wood, darken the place with a little linseed oil, and then polish it.

For brass, use Putz’ German Pomade. Rub it well on, and then polish the brass thoroughly with a leather.—_J. R._

_To destroy the Smell of Paint in Rooms._—Place in each room a pail of water in which two or three handfuls of hay are immersed. At the end of six hours the hay will have absorbed much of the smell of the paint. Burn the hay, throw away the water, and repeat the process as often as required.—_J. R._

_To destroy Flies._—Take half a tea-spoonful of freshly ground black pepper, a tea-spoonful of brown sugar, and a tea-spoonful of cream. Mix all well together, and put it on a plate. The flies in the room will soon disappear.—_J. R._

_To destroy Black Beetles._—The Union Cockroach Paste, invented by Mr. Howarth, F.Z.S., for use in the workhouse at Sheffield when it was infested with black beetles, never fails in its effect. It is sold in tins by Mr. Hewitt, Chemist, 66, Division Street, Sheffield.—_J. R._

_To make a Cement for China or Glass._—Mix thoroughly two and a half ounces of white of egg with one ounce of finely powdered quicklime, carefully adding an ounce of water and five and a half ounces of plaster of Paris. This cement should be used as soon as made.

_To make Stick-fast Paste._—Dissolve a quarter of a pound of gum arabic in half a pint of water, and carefully mix therewith an ounce of sugar and three ounces of starch. Heat in a water-bath till it becomes clear. Add half a dram of oil of cloves and allow to cool.

_To make Baking-powder._—Mix together ten ounces of bicarbonate of soda, eight ounces of tartaric acid, and a pound of corn-flour, ground-rice, or wheat-flour. Thoroughly mix the powders, pass through a sieve, and store.

It is essential that the several materials used in the preparation of baking-powder shall be separately fire-dried with thoroughness previously to being mixed. The presence of the smallest quantity of dampness renders the mixture quite inoperative. Baking-powder should therefore be carefully stored in air-tight boxes or bins.

_To keep Cut Flowers fresh_, they should be supplied with fresh water every morning, when also a tiny bit of the end of the stem should be cut off and the whole stem gently wiped with a cloth. No leaves should be left on that part of the stem which is under water.

INDEX

ABSINTHE, 104 Ale, 71-76 ” cup, 117 ” mulled, 122 Anchovy sauce, 47 Angostura bitters, 112 Aniseed cordial, 105

BACON, PICKLE FOR, 28 Badminton, 117 Balm of Molucca, 112 Baking-powder, 150 Beauty water, 96 Beef, spiced, 24 ” tea, 139 ” Welsh, 25 Beer, home-brewed, 71-76 Beetles, to destroy, 153 Benedictine, 115 Biscuits, water, 136 Bishop, 117 Bitters, angostura, 112 ” Hamburgh, 106 ” orange, 115 Boston cooler, 118 Bottling of fruit and vegetables, 63-66 Brandy, cherry, 113 ” cherries, 55 ” cocktail, 118 ” ginger, 114 ” lemon, 114 ” peaches, 56 Brewing, 71-76 Broth, 139, 140 Browning, gush about, 2 Butter, 9-15 ” to pot, 14

CALVES’-FOOT JELLY, 142 Cassis, 113 Catsup, mushroom, 45 ” tomato, 46 ” walnut, 46 Champagne cobbler, 113 ” cup, 118 Chartreuse, 106 Cheese, 16-22 ” Camembert, 21 ” Cheddar, 18 ” cream, 19 ” Gervais, 21 ” Grewelthorp, 20 ” Stilton, 16 ” to pot, 22 Cherries, brandy, 55 Cherry brandy, 113 Churning, 12 Cider, 77-79 ” cup, 118 Cinnamon cordial, 106 Claret cup, 118 ” mulled, 123 Clove cordial, 106 Cobbett, William, on pietistic and other cant, 71-73 Cobbler, champagne, 118 ” Saratoga, 125 ” sherry, 126 Cocktail, brandy, 118 Coffee, 119, 136 Cordials, 102-116 Crambambuli, 120 Cream, 9-15 ” clotted, 11 ” curds, 15 Crême de cacao, 113 ” ” café, 113 ” ” menthe, 114 Crust coffee, 143 Curaçoa, 114 Curry powder, 45 Custard, savoury, 141 Cutlet, mutton, 140

DAMSON CHEESE, 55 Distilling, 92-111 Drying of fruit and vegetables, 67-70

EAU-DE-COLOGNE, 145 Egg-and-brandy mixture, 120 Egg flip, 120 ” nog, 120 Eggs, to preserve, 32 Essences, 96-102 Evaporating of fruit and vegetables, 67-70

FILBERTS, STORING OF, 62 Fish, to pickle, 31 ” to pot, 30 ” to salt, 31 ” to smoke, 31 Flies, to destroy, 149 Flowers, cut, to keep fresh, 151 Fruit, bottling of, 63-66 ” drink, 121 ” drying of, 67-70 ” Macédoine, 130 ” storing, 57-62 ” syrups, 65 Furniture polish, 149

GARDEN PARTY, REFRESHMENTS AT, 128-136 Gin fizz, 121 ” punch, 124 ” sling, 121 Ginger beer, 89 ” brandy, 114 Gingerbread loaf, 135

HAM, 26 ” to boil, 28 ” to cure, 27 ” to steam, 29 Hamburgh bitters, 108 Henry VIII., appreciator of pudding, 2 Herbs, gathering and drying, 62 Housewifery, a plea for, 1-8 Hughes, Tom, on life, beer and skittles, 117 Hydromel, 89

ICE CREAMS, 137, 138 Incense, 147 Invalids, food for, 139-144

JAMS, 48-56 Jellies, fruit, 52 Jelly, apple, 52 ” blackberry, 54 ” cranberry, 53 ” currant, 53, 54 ” Scotch, 54 ” calves’-foot, 142 ” restorative, 141 ” rice, 142 Julep, 122

KING, DR., HIS APPEAL TO THE ALE-WIFE, 76 Kirschenwasser, 108 Kummel, 108

LA MASUBAL, 121 Lavender, gathering and drying, 62 ” water, 96, 146 Lemon brandy, 114 Lemon cordial, 111, 114 Lemonade, 121 Long drink, 121

MACÉDOINE OF FRUIT, 130 Markham, Gervase, on the vertues of a compleate woman, 6 Marmalade, crab-apple, 52 ” orange, 50, 51 ” quince, 51 Mead, 87-89 Meat, pickling, 23-30 ” to pot, 30 Medlars, storing of, 61 Merissah, 87 Metheglin, 87-89 Milk, 9-15 ” punch, 123 Mint julep, 122 Mulled ale, 122 ” claret, 123 Mushroom catsup, 45 Mustard, 40 ” aromatic, 42 ” Düsseldorf, 42 ” Frankfort, 42 ” French, 41 ” Jesuits’, 42 ” spiced, 41 ” with horseradish, 40

NOYAU, 111

ORANGE BITTERS, 115 ” cordial, 111

PAINT, TO REMOVE THE SMELL OF, 149 Pastils, aromatic, 148 Paste, stick-fast, 150 Peaches, brandy, 56 Perfumes, 145-148 Pickle for bacon, 28 Pickling apples, 38 ” apricots, 38 ” barberries, 38 Pickling bean pods, 38 ” beetroot, 38 ” cabbage, 34 ” cauliflower, 38 ” damsons, 38 ” fish, 31 ” gherkins, 36 ” meat, 23-30 ” mushrooms, 38 ” nasturtium seeds, 37 ” onions, 38 ” peaches, 38 ” pears, 38 ” plums, 37 ” samphire, 37 ” shallots, 34 ” tomatoes, 36, 37 ” vegetables, 33-39 ” walnuts, 36 Picnic, refreshments at, 128-136 Pigs’ cheeks, to cure, 28 Polish, for furniture, etc., 149 Potting fish, 30 ” meat, 30 ” shrimps, 31 Pot-pourri, 145 Preserves, 48-56 Punch, 123, 124 Purl, 124

RASPBERRY VINEGAR, 125 Rice jelly, 142 Rosemary water, 96 Rum shrub, 115

SANDWICHES, 128-132 Sauce, anchovy, 47 ” piquant, 46, 47 Sauerkraut, 38 Salad dressing, 47 Saratoga cobbler, 125 Sausages, to cook, 26 ” to make, 25 Scent-bags, 146 Shandy-gaff, 125 Sherbet, 125 Sherry cobbler, 126 Shrimps, to pot, 31 Shrub brandy, 112 ” rum, 115 Sighs of love, 115 Sloe gin, 116 Spiced beef, 24 Spruce, beer, 90 Storing of fruit and herbs, 57-62 Sweet-jar, 145 Swift, on the necessity of cordials, 112 Syllabub, 126

TEA, COLD, 133-135 Tent, 116 Tewahdiddle, 126 Toast and water, 143 Tomato catsup, 46

USQUEBAUGH, 116

VEGETABLES, BOTTLING OF, 63-66 ” drying of, 67-70 Vermouth, 116 Vinegar, toilet, 146 ” aromatic, for smelling bottles, 142 ” aromatic table, 44, 45 ” spiced table, 44

WALNUTS, STORING OF, 62 Walnut catsup, 46 Wassail, 126 Water biscuits, 136 Waters, aromatic, 96 Welsh beef, 25 Wine, cowslip, 86 ” damson, 87 ” date, 87 ” elderberry, 90 ” gooseberry, 85 ” lemon, 86 ” making, 80-91 ” rhubarb, 87 Wines, aromatic, 45

YORKSHIRE PUDDING, 141

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Transcriber’s Notes:

Obvious punctuation errors repaired.

Page xii, “Pellican” changed to “Pellicane” (named the Pellicane)

Page 49, “degress” changed to “degrees” (sugar by degrees)

Page 146, “dr” changed to “dry” (almost any dry)