ODD BITS OF USEFUL KNOWLEDGE.
Points of Difference in Various Brands of Flour.
MUCH trouble in cooking arises from the difference in various brands of
flour. There are often, indeed, variations in the same brand. All are
caused by the different modes of making the flour, and changes in the
kind of wheat used.
When flour is made by the roller process, two cupfuls will make a much
stiffer batter than flour made by the old process of grinding between
stones, or produced by first crushing by rollers and then grinding
between stones. Millers all over the country are always looking for, and
frequently making, improvements in the processes which they are
accustomed to follow. This necessarily results in changes in the texture
and quality of their products. Then, too, it makes a difference whether
the wheat used is spring or winter wheat. In the Eastern States, where
mills are few, the flour comes largely from Minnesota and other Western
States. This flour has in the last fifteen or twenty years been made
almost wholly by the roller process, and chiefly of spring wheat. The
distinguishing quality of this flour is this: if rubbed between the
fingers it feels rough and granular, and if pressed in the hand it will
not hold its shape, but fall apart as granulated sugar would. When using
this flour by measure, allow one eighth more wetting than for flour made
by grinding between stones.
Recently a number of millers have modified the new process by using the
rollers for cleansing, separating, and grinding until the last stages of
the work, when the flour is put between stones and ground smooth and
fine. When this is done the distinguishing features between the old and
new processes are lost. This flour is smooth to the touch, will keep its
shape if pressed in the hand, and will not absorb as much moisture as
the more granular kind. It can be used equally well for bread, cake, and
pastry. Some of the mills in New York, Pennsylvania, Ohio, and Michigan
make this flour in perfection.
Flour that is made of new spring wheat will not give so good bread when
first made as it will after it has been kept for a month or more. A
great deal of the trouble with bread comes from this condition of the
flour. A barrel of flour that will not make good bread to-day, simply
because the wheat was too new when ground, will, if kept for two months,
make perfect bread, if the yeast be good; for, after all, the yeast is
more frequently than the flour the cause of failure to make satisfactory
bread.
When one buys flour in small quantities there will always be an
uncertainty as to how it will work until after the first time it is
used. Even in small families it is better to get flour by the barrel, as
it improves with age. Another thing for the housekeeper to remember is
that the whitest flour is not the most nutritious. What is called
first-quality flour does not contain nearly so large a quantity of the
best elements of the wheat as the second quality, which is much darker,
but gives a sweeter and more nutritious loaf.
It is wonderful to see the various processes through which the wheat
goes before it comes out of the mill. There is no question that flour
which is made by the roller process in the first stages and finally
ground between the stones will give the most satisfaction. The wheat is
more thoroughly cleaned than when the flour is made wholly by the old
process, and the separation of the hard substance and the dust from the
wheat is more thorough than by the old mode, and therefore when the
flour comes from the millstones it is free from undesirable substances.
When and Why Soda, Cream of Tartar, and Baking
Powders are Used.
Soda may be used in all kinds of bread, cake, pudding, and griddle cakes
where an acid also is used. The acid may be cream of tartar, vinegar,
lemon juice, sour milk or cream, molasses, or something else. If two
teaspoonfuls of cream of tartar be used, there must be one teaspoonful
of soda, save in cases where the cream of tartar is used only to give
tone and firmness of texture to a pudding or cake in which only the
whites of the eggs are employed,—such as many of the meringue puddings,
and angel cake.
In puddings and cakes where molasses, lemon juice, or vinegar is used,
soda should be used instead of baking powder, because the baking powder
is a combination of an acid and alkali, and the proportions are so
carefully adjusted that the two ingredients neutralize each other.
Sometimes a rule for cake or gingerbread calls for one teaspoonful of
soda and one of cream of tartar. In such cases allowance is made for the
acid in the molasses, or in the sour milk or cream that is used. Again,
in making cake in which a good many eggs and wine or brandy are used, a
small quantity of soda, but no cream of tartar, is called for. This is
because there is enough acid in the wine and butter to neutralize the
small quantity of soda and produce the required amount of carbonic acid
gas.
It will be seen, by these statements, that the housekeeper who uses
baking powder can do without cream of tartar, but she must be provided
with soda when using molasses and sour milk and cream.
Soda should never be dissolved in hot water, because some of the gases
would be liberated and wasted, and a greater amount of soda would be
needed to make good this waste than if the soda were dissolved in cold
water.
Housekeepers should remember, when making biscuit and dumplings with
baking powder, that three teaspoonfuls of the powder will be required to
make one quart of flour light. The manufacturers’ directions often call
for only two, and the result is unsatisfactory.
About Whipping Cream.
[Illustration: WHIP-CHURN.]
Have the cream very cold. Put it in a bowl or pail, and set this dish in
a pan of cold water,—ice water if possible. Have a large bowl or pan set
in another pan of ice water. Place the whip-churn in the cream, tipping
a little to one side, that the air and cream may be forced through the
holes in the bottom of the churn. Draw the dasher up about one third the
length of the cylinder; then press down. Let the upward stroke be light,
and the downward stroke hard. If you will count time in this way: _one_,
two; _one_, two,—it will insure a regular stroke, which is important.
When the bowl is full of froth, skim it off into the larger bowl, being
careful not to skim too near the liquid cream. A little of the froth
will become liquid, but this can be poured back into the bowl and
whipped again.
The cream must be neither too thick nor too thin. If too thick, thin it
with milk. When cream is too thick for whipping, the bubbles will be
very small and the cream will hardly double in volume. This kind of
cream makes most desserts too rich. When the cream is too thin, the
bubbles will be large and clear, and will break when touched. Such cream
as is sold at creameries as thick or heavy cream, and costs from fifty
to eighty cents a quart,—depending on the locality,—will require a pint
of milk to a pint of cream. The thin cream sold at the creameries is
often too poor to be whipped.
The whip-churn is a tin cylinder, perforated on the bottom and sides, in
which a dasher of tin, also perforated, can be easily moved up and down.
When this churn is placed in a bowl of cream and the dasher is worked,
air is forced through the cream, causing it to froth.
Good cream may be frothed with a whisk, or with an egg-beater, but the
whip-churn described above is, to my mind, the most satisfactory for
this work.
How to Prepare Bread Crumbs.
There are two methods of preparing bread crumbs. Such as are to be used
for escaloped dishes or dishes prepared _au gratin_, etc., should always
be grated. That means, of course, that stale bread—not dried
bread—should be used. This gives light, fluffy crumbs.
For breading, pieces of bread should be dried in a slow oven until not a
particle of moisture is left. The dried bread should then be put in a
bag and pounded fine with a wooden mallet. Now rub the crumbs through a
common flour sieve, and put them away in glass jars. There should always
be kept on hand a good supply of these dry crumbs.
Breading Articles for Frying.
The albumen of the egg hardens so quickly when exposed to a high
temperature that it is used as a protection for articles of food that
lack albuminous matter enough on the surface instantly to form a hard
coating. The egg does not take a fine, brown color; therefore, bread or
cracker crumbs are used with it to give the food crispness and a rich
color. Covering an article of food with egg and bread crumbs is called
breading. Put the egg in a deep plate, and beat it thoroughly with a
spoon, but not enough to make it light. Have the crumbs in another
plate, or they may be spread in a thick bed on a board. Have the article
that is to be breaded seasoned well with salt, and slightly with pepper,
if the latter be used at all. Put the article in the egg, and with a
tablespoon dip up and pour the egg over every part of it. Not a spot
should escape the coating. With a broad-bladed knife lift the article
from the egg, and roll it in the dried crumbs, being careful that every
part is covered. Lay the breaded food on a flat dish or on the board
until dry.
Never place one breaded article on another when drying or frying. When
ready to fry, shake off the loose crumbs. Place in the wire basket,
being careful not to crowd. Fish, meat, croquettes, etc., when dry after
breading, may be placed in the refrigerator until the time for frying.
They will keep for twelve hours or longer.
Sometimes a very thick crust is desired on some kinds of food. In that
case bread all the articles, and when they are dry, give them a second
coat of egg and crumbs.
Ways to Get Onion Juice.
Pare a fresh onion and bruise the side by striking with the dull edge of
a knife; then press the flat side of the blade of the knife against the
bruised place. The juice will fall in drops. If a large quantity be
required, cut the onion fine, put it in a piece of cheese-cloth, and
press in a lemon squeezer kept solely for this purpose.
Getting Rid of the Odor of Onions.
If the hands and the utensils which were used in preparing raw onions be
thoroughly washed in cold water before soap or hot water touches them,
the odor of the vegetable will disappear.
Stoning Raisins in an Easy Manner.
Stem the raisins, and, putting them in a bowl, cover with boiling water.
Immediately pour off the water. This softens the skins and makes the
raisins puff up so that the stones are removed with ease.
To Freshen Bread and Cake.
If you wish to freshen a stale loaf of bread or cake, put it in a deep
pan, cover it closely and set it in rather a cool oven for about twenty
minutes. The loaf will be almost as fresh as when first baked, but it
must be used the same day, as it dries quickly when reheated in this
manner.
Making a Bouquet of Sweet Herbs.
Tie together one spray of parsley, one sprig each of thyme and summer
savory, one small leaf of sage, and one large bay leaf. This bouquet
will flavor a gallon of soup. It must not cook in it for more than an
hour. When only a small amount of soup or sauce is to be flavored, the
bouquet should be cooked in the liquid but a short time,—perhaps from
ten to twenty minutes.
Preventing a Meringue from Falling.
The means of preventing a meringue from falling when it is taken from
the oven are simple. Usually the trouble arises from baking the meringue
in too high a temperature. If you beat the whites of the eggs to a
stiff, dry froth, then gradually beat in the powdered sugar (a generous
tablespoonful for each white of an egg), put the meringue on the pie or
pudding when partially cooled, and bake in a moderate oven, with the
door open, for eighteen to twenty minutes, the annoyance may be avoided.
To Temper Iron and Earthen Ware.
Heat the iron slowly and then cool slowly. It is best, when it can be
done, to grease the inside of the iron utensil and fill it with cold
water; then heat the water gradually to the boiling point, and cool
slowly. Earthenware is to be put in a kettle of cold water, which is
then to be heated slowly to the boiling point, and cooled slowly. If
convenient, put a little bran in the water.
Flour Paste.
Mix one heaped tablespoonful of flour with five of cold water. Pour on
this a scant gill of boiling water, stirring all the time. Stir the
mixture on the fire until it boils up, then strain.
What to do When Burning Accidents Occur.
There are many simple remedies which, in case of burning accidents, can
be applied before the physician comes. So much immediate and future
suffering can be averted by the prompt use of some remedy, that
everybody should have fixed in mind some of the proper things to do.
Slight burns, such as one often gets in the kitchen or laundry, can be
relieved, and blistering be prevented, by coating the burned part with
oil, lard, or butter, then covering with baking soda, and finally with a
piece of linen. In a short time the pain will cease, and, unless the
burn be very deep or the remedies be applied too late, there will be no
blister. Lime water also is good for burns.
Children are often scalded by falling into hot water left within their
reach, or by overturning some hot liquid upon themselves. In a case of
scalding it must be remembered that the clothes clinging to the body are
saturated with the hot liquid, and that as long as they are allowed to
remain in this condition the heat will be kept in, and the burn become
deeper. The first thing to do in a case of this kind is to pour cold
water over the sufferer. This at once cools the clothing, which should
afterward be taken off as gently but quickly as possible. Next pour
sweet oil over the burns and cover them with soda, if you have it; if
not, cover with soft linen cloths, and then wet with lime water. If
there be no oil at hand, lard will do. The things at which to aim are,
to cover the burn at once with some pure oily substance and then with
soda or lime water, to take out the fire; to have the place covered with
linen, which will not stick to the wound; and, finally, to cover closely
from the air. Nothing is better for this purpose than a thin roll of
cotton batting spread over the linen. Sometimes the cotton batting is
saturated with oil and laid directly on the wound; but it is apt to
cling to the flesh, and cause much trouble and suffering. A fine quality
of cotton batting may be obtained at any druggist’s.
In every house there should be a closet or drawer on the first floor
where a few simple remedies are kept. Here is a list for burns: a roll
of old linen, such as handkerchiefs, napkins, pieces of table-cloths,
sheets, and pillow-cases; a roll of cotton batting, a bottle of sweet
oil, with the stopple drawn and gently put back, so that it can be
quickly removed; a bottle of lime water; a box of powdered baking soda;
a ball of soft darning cotton; and a needle, thread, thimble, and
scissors. One may have no use for these things in many years; but the
trouble of keeping them is trifling, and should there be need of them
the advantage of having them ready for use is beyond estimation.
To make lime water, put about half a pound of unslaked lime in an
earthen bowl, and pour over it three pints of boiling water. Stir with a
stick, and put away in a cool place for eight or ten hours. At the end
of that time pour off the clear lime water, letting the sediment remain
in the bowl. Bottle the water, and put the stopple in, but not so far
that it cannot be easily drawn.
Use of Naphtha in the Household.
Naphtha has come to be a power in cleaning establishments, and to some
extent in the household. Before giving any directions for its use, I
want to state that this fluid is extremely dangerous unless ample
precautions be taken; but with proper care there is not the slightest
danger. Naphtha is very volatile, giving off a highly inflammable gas.
It is dangerous even to have an uncorked bottle of it in a room where
there is a light or fire. If, however, when naphtha is being used, the
windows in the room be open and there be neither light nor fire, there
will not be a particle of danger.
Soiled carpets and garments may be cleaned by sponging with naphtha.
Buffalo bugs and moths can be destroyed with it. For stuffed furniture
use naphtha freely. Put the article on the piazza and pour the fluid
into it, being sure that every part is saturated. After a day or two,
repeat the process, and I think you will find that both worms and eggs
are destroyed. Still, it will be necessary to keep a close watch; for it
is more difficult to destroy the eggs than the worms, and they may be
hatched out after days, or even weeks, have passed. I know that if the
naphtha be used again at this time the trouble will be at an end. Furs
and woollen garments should be well beaten, and then saturated with
naphtha. There is no danger in this generous use of the fluid out of
doors; but in the house great care must be exercised. Windows should be
opened, and there should be no light or fire in the room for several
days, if naphtha has been used in large quantities.
When rugs or carpets are attacked, have two hot flat-irons ready. Wet
with hot water the parts that are affected. Place several thicknesses of
wet cloth over this, and apply the hot iron, which should stand there
for at least ten minutes, that the steam may penetrate every part. When
all is done, pour on naphtha; also, pour it about the edges of the
carpet. Remember that wiping with naphtha has no effect; it must be a
generous bath. Let me say again, that the danger from the fluid comes
from the gas, and that the windows are to be opened, and no fire or
light allowed in the room during the work, or for a few hours after it
is done.
Bedbugs can be banished from a room with two or three applications of
naphtha. Take the bed apart and dust it. Let the parts lie flat on the
floor with the grooved sides up. Saturate the bed with naphtha, filling
the grooves. Pour the fluid into the pillows and mattresses, wetting the
seams and tuftings thoroughly. Spray any cracks there may be in the
walls. If there be a carpet on the floor it will be well to give it a
naphtha bath, to clean and brighten it. When all this is done, close the
room, leaving the windows open. It should stand in this way for at least
eight hours, that the gas may pass off. Should any bugs appear after
this, repeat the operation. The second time will not fail.
When putting away furs, flannels, rugs, etc., have the articles well
beaten. Put them in sheets, and wet with naphtha; then pin the sheets
and put the articles away in boxes or drawers.
A Word Regarding Stains.
Stains of all kinds are constantly getting on all sorts of articles and
fabrics. Great care must be used in removing them, as the treatment that
is good for one kind will produce the most disastrous results with
another. A few simple remedies are given for the most common stains that
trouble the housekeeper.
To Remove Grease Spots.
Where soap and hot water can be used, wash the spots in very hot water,
using plenty of soap; then rinse well. French chalk or fuller’s earth
may be powdered and mixed with cold water, to make a thick paste. Spread
this on the grease spot and let it remain for several days; then brush
off. If the stain has not fully disappeared, apply the mixture a second
time.
Oxgall may be used on dark colors; if purified, it may be used on any
color. It can sometimes be bought at a druggist’s in a purified state.
Chemists also combine oxgall with turpentine and other cleaning agents.
This preparation is effective and safe in removing grease.
In the case of delicate fabrics that can be washed, the spots may be
rubbed with yolk of egg before the washing. Naphtha is usually effective
in removing grease.
Here is still another way. Put a piece of blotting paper under the
grease spot and another over it. Place a warm iron on the upper one.
After a while remove the iron and paper, and, if the grease has not
entirely disappeared, repeat the process with fresh paper.
If a large amount of oil or grease be spilled on a flat surface,
immediately cover the place thickly with whiting, wheat flour, or meal
of any kind. This will absorb some of the oily substance, and prevent it
from spreading. After an hour or two brush off this substance and apply
the usual remedies.
Grease spots on carpets may be taken out by covering the spots with
fuller’s earth, wet with spirits of turpentine. Let it stand until the
earth is a fine dry powder.
Delicate fabrics, like silk, crêpe, ribbons, scarfs, etc., may be spread
on a clean cloth and then be covered with powdered French chalk or
fuller’s earth. Roll up the article and put away for a few weeks and it
will become clean.
To Take Grease from Wood and Stone.
Put one gill of washing soda and one quart of boiling water in a stewpan
and place on the fire. When the soda is dissolved, pour the boiling
liquid on the grease spot. Rub with an old broom. An hour or two later
rub with a mop. Rinse out the mop; then wash with clean hot water. Be
careful not to get the soda water on your hands, clothing, or boots.
Removing Stains from Marble.
If the stains were made by grease, spread wet whiting or chloride of
lime on them and let it remain for several hours; then wash off. Washing
soda, dissolved in hot water, mixed with enough whiting to form a thick
paste, and kept on the stains for several hours, will remove grease
spots.
Sometimes the marble has a discolored appearance from scratches. If it
be rubbed hard with wet whiting and then washed and wiped dry, the mark
will disappear. Ink and iron rust are usually removed with an acid, but
if that be employed on marble, it will dissolve the stone. The remedies
given for grease spots can, however, be used. Should an acid be used on
marble, pour ammonia water on the spot and it will neutralize the acid,
thus saving the marble.
Treatment of Fruit Stains.
One of the simplest methods is to place the stained part of the cloth
over a bowl and continue pouring boiling water through until the stain
disappears. If this be done soon after the article is stained, there
will be no trouble in most cases.
Oxalic acid will remove fruit stains. As it is useful for many purposes,
it is well to keep a bottle of it in some safe place. Put three ounces
of the crystals in a bottle with half a pint of water. Mark the bottle
plainly.
When stains are to be removed have a large pail of water and a bottle of
household ammonia at hand. Wet the stained parts with the acid and then
rub. When the stains have disappeared, put the article in the water.
Wash thoroughly in several waters, and then wet the parts with the
ammonia, that all trace of the acid may be removed. Finally, rinse
again.
Coffee, Tea, and Wine Stains on Table Linen.
If treated at once such stains seldom give much trouble. Place the
stained part over a large bowl and pour boiling water upon it until the
stain disappears. If, however, the stains be of long standing, and have
been washed with soap, it will be difficult to get rid of them. Javelle
water (which can be made at home or bought of a druggist) will do it.
Put about half a pint of Javelle water and a quart of clear water into
an earthen bowl; let the stained article soak in this for several hours;
then rinse thoroughly in three waters. It is only white goods that can
be treated in this manner, as the Javelle water bleaches out the color.
Another way to do is to put a little of the Javelle water in a saucer or
small bowl, and soak the spot in this until it disappears. Rinse
thoroughly.
When Cloths become Mildewed.
Put about a tablespoonful of chloride of lime in a wooden pail, or
earthen bowl, and add four quarts of cold water. Stir until all the lime
is dissolved, using a wooden spoon or paddle. Now put the mildewed
article into the water and work it about, using the spoon or paddle. Let
the article stay in the water until all the mildew has disappeared; then
throw it into a tub of cold water. Wash well in this, and then rinse in
a second tub of cold water; finally, wring out and dry. If the rinsing
be thorough the fabric will be uninjured. It is only white goods that
can be treated in this way, because chloride of lime removes colors as
well as mildew.
The Best Way to remove Iron Rust.
Buy four ounces of muriatic acid at a druggist’s. It is useful for
various purposes. Have it marked plainly. It should, moreover, be
labelled as poisonous.
Fill a large bowl with boiling water. Have another bowl or pan full of
hot water. A bottle of household ammonia also is necessary. Place the
spotted part of the garment over the bowl of hot water. Wet a cork in
the muriatic acid and touch the iron rust with it. Immediately the spot
will turn a bright yellow. Dip at once in the hot water, and the stain
will disappear. When all the spots have been removed, rinse the article
thoroughly in several clear waters, then in ammonia water (a
tablespoonful of household ammonia to a quart of water), and finally in
clear water. The acid is very powerful, and will destroy the fabric if
allowed to remain upon it. Ammonia neutralizes it. If the directions be
followed carefully, the most delicate fabric can be successfully treated
in this way.
As muriatic acid is very destructive of tin, do not keep the bottle in
the same closet with articles made of that metal.
Removing Blood Stains.
Wash the stain in blood-warm water until the greater part has been
removed; then rub on some soap, and wash until the stain disappears.
When the stain is on white cotton or linen goods, scald the article
after it has been washed. Never use hot water until the stain is nearly
removed.
Removing Sewing-machine Oil Stains.
Rub the stain with sweet oil or lard, and let it stand for several
hours; then wash in soap and cold water.
To Remove Pitch and Tar.
Rub lard on the stain and let it stand for a few hours; then sponge with
spirits of turpentine until the stain is removed. If the color of the
fabric be affected, sponge it with chloroform and the color will be
restored.
Alcohol for Grass Stains.
Rub the stain with alcohol; then wash in clean water.
Muriatic Acid for Stains on Porcelain.
When there is a great deal of iron in the water, the porcelain or china
bowls in the bath-room become badly stained. Rub a little muriatic acid
on the stained parts, and rinse thoroughly with cold water, adding a
little ammonia to the rinsing water toward the end.
To Remove Paint.
Wet the paint with turpentine and rub with a woollen cloth. If the paint
spot can be kept wet with the turpentine for a little while, it will not
require so much rubbing.
Removing Ink Stains.
Tear blotting paper in pieces and hold the rough edges on the ink when
it is freshly spilled. If you have no blotting paper at hand, cover the
spot with Indian meal; or, the liquid ink may be absorbed by cotton
batting. The first care should be to prevent the ink from spreading. If
ink be spilled upon a carpet, cut a lemon in two, remove a part of the
rind, and rub the lemon on the stain. As the lemon becomes stained with
the ink, slice it off, and rub with the clean part. Continue this until
the stain is removed.
If the stained article be washed immediately in several waters and then
in milk, letting it soak in the milk for several hours, the stain will
disappear.
Washing the article immediately in vinegar and water, and then in soap
and water, will remove all ordinary ink stains.
Washing at once in water and then in liquid citric acid or oxalic acid
is another mode. Oxalic acid is very corrosive and should be removed
from the article by a thorough washing in water. If, after the washing,
the article be wet with household ammonia, any acid remaining will be
neutralized.
No matter what substance be used to remove ink, the stain must be rubbed
well. If the article stained be a carpet on the floor, use a brush. As
the acids often affect the colors in a fabric, it is wise to try the
water and milk or the water and vinegar method before resorting to the
acids. Chemicals should always be the last resort, unless one be rather
familiar with their action.
My own experience is that it is a most difficult matter to remove the
stains of some kinds of black ink if they have stood for a few hours;
whereas, other kinds, notably stylographic ink spots, can be removed
easily with soap and water.
When Acids are Spilled.
A bottle of household ammonia should be kept where it can be reached
conveniently at any time; then, when an acid is accidentally spilled,
pour ammonia over the spot at once.
Restoring Colors.
When an acid has been spilled on a fabric its effect may be neutralized
by sponging with ammonia. If an alkali, such as ammonia, soda, potash,
etc., be spilled on a garment, its effect may be neutralized by sponging
with weak vinegar.
If the color be not fully restored, sponge with chloroform.
To make Javelle Water.
Into a large saucepan, porcelain-lined if possible, put four pounds of
bicarbonate of soda and four quarts of hot water. Stir frequently with a
wooden stick until the soda is dissolved; then add one pound of chloride
of lime, and stir occasionally until nearly all the solids are
dissolved. Let the liquid cool in the kettle; then strain the clear part
through a piece of cheese-cloth into wide-mouthed bottles. Put in the
stoppers and set away for use. The part that is not clear can be put
into separate bottles and used for cleaning white floors and tables;
also for cleaning the sink.
In making this preparation be careful not to spatter it on your clothing
or on the paint. Half a pint of this water can be put into a tub with
about a dozen pails of warm suds, and the soiled white clothes be soaked
in them. Much of the dirt can be removed by this method. The French
laundresses use this preparation for white clothes.
A Good Cleaning Fluid.
Put into a large saucepan two quarts of water, half an ounce of borax,
and four ounces of white castile soap shaved fine, and stir frequently
until the soap and borax are dissolved; then take from the fire and add
two quarts of cold water. When the mixture is cold, add one ounce of
glycerine, one of ether, and four of ammonia crystals. Bottle and put
away for use; it will keep for years.
To clean an article, first brush thoroughly, and then spread on a table.
Sponge with the cleaning fluid and rub hard until the stains disappear.
Then press if necessary.
This fluid will remove grease spots and stains of various kinds. It can
be used on silks, cottons, and woollens. It is almost invaluable for
cleaning men’s clothing, dresses, carpets, etc. When a colored garment
is to be sponged, try the fluid on a small piece of the goods, as it
affects some colors.
Treatment of Grease Spots on Wall Paper.
If you find grease spots on wall paper, put powdered French chalk, wet
with cold water, over the places, and let it remain for twelve hours or
more. When you brush off the chalk, if the grease spots have not
disappeared, put on more chalk, place a piece of coarse brown paper or
blotting paper on this, and press for a few minutes with a warm
flat-iron.
Stale Bread for Cleaning Soiled Paper.
Wipe the paper with a clean cloth. Cut a loaf of stale bread in two,
lengthwise, and rub the bread over the paper, making long strokes
straight up and down. When the bread becomes soiled, cut off a thin
slice, and continue the work with the clean surface. A large room may
require the use of two or three loaves.
Edges of books, margins of pictures, and other things may be cleaned in
the same way.
Two Ways to Repair Wall Paper.
Have a set of children’s paints, selecting those that have creams,
browns, yellows, and perhaps green, blue, and red. Mix the colors until
you get the shade of the foundation color of the paper, then lightly
touch up the broken places. If the breaks be small this will be all that
is necessary; but if large, it will be well when the first color is dry
to touch up the place with the other colors. This is a much easier and
more satisfactory method than patching the paper. If, however, the
broken place be too large to be repaired with the paint, match the paper
if you can and stick it on with flour paste. Never use mucilage, as it
discolors the paper.
Brightening Leather Furniture.
Housekeepers often wonder if it is possible to restore the color to
leather furniture which has become rusty in appearance. Furniture
dealers say that real leather should not fade as long as it holds
together. However, it does fade; so try this method of brightening it.
Wash the leather with a sponge that has been wrung out of hot soap suds;
then rub as dry as possible. Now place the furniture in the sun and
wind, that it may get thoroughly dry as quickly as possible. Next, rub
hard with a cloth that has been wet with kerosene. Let the furniture
stand in the air until the odor of the oil has passed off.
Preventing Silks and Woollens from Turning
Yellow.
Whenever you have occasion to pack away silk or woollen goods which you
are afraid may turn yellow, break up a few cakes of white beeswax and
fold the pieces loosely in old handkerchiefs that are worn thin. Place
these among the goods. If possible, pin the silks or woollens in some
old white linen sheets or garments. If it be inconvenient to use linen,
take cotton sheets. Of course, it is important that the clothing shall
be perfectly clean when put away.
Cleaning Dress Silks and Ribbons.
There are several methods of cleaning silks. They may be spread on a
clean table and sponged with naphtha, alcohol, soap and water, etc.; or
the silk may be washed in soap suds, gasoline or naphtha. As the
gasoline or naphtha does not affect the colors, it is more desirable for
colored silks.
If the silks be washed in suds, use the best white castile soap. Wash
the silk in the suds; then rinse in clear water and hang on a
clothes-horse in the shade. Do not wring it. When the silk is nearly dry
lay it on a soft ironing cloth, and, after spreading either coarse brown
paper or a newspaper over it, press with rather a cool iron. If naphtha
or gasoline be used, have the liquid in a large bowl near an open
window, and in a room where there is neither fire nor light. Wash the
silk in this and hang in the air. It will dry quickly.
Black silk may be washed in ammonia water and rinsed in clear water to
which has been added strong bluing and dissolved gelatine,—one quarter
of an ounce of gelatine to one gallon of water.
Never iron silk unless it is absolutely necessary.
Cleaning Chamois Skins.
Chamois skins that have been used for cleaning silver, brass, etc., can
be made as soft and clean as new by following these directions. Put six
tablespoonfuls of household ammonia into a bowl with a quart of tepid
water. Let the chamois skin soak in this water for an hour. Work it
about with a spoon, pressing out as much of the dirt as possible; then
lift it into a large basin of tepid water, and rub well with the hands.
Rinse in fresh waters until clean, then dry in the shade. When dry, rub
between the hands. Chamois jackets can be washed in the same manner,
except that there should be two quarts of water to the six
tablespoonfuls of ammonia. Pull into shape before drying.
To Clean Brushes.
Put enough warm water in a flat bowl or pan to cover the bristles, but
not to come over the back of the brush. To each quart of water put three
tablespoonfuls of household ammonia. Lay the brushes in this for about
five minutes, then work them gently in the water. Rinse thoroughly in
cold water, and rest them on the edge where a current of air will strike
them.
Care of Straw Matting.
This floor covering should not be washed often. Boil together for one
hour two quarts of bran and four of water. Strain this, pressing all
moisture out of the bran. Add two quarts of cold water and two
tablespoonfuls of salt to the strained mixture. Wash the matting with
this and rub dry with a clean cloth.
To Clean Woods in Natural Finish.
To clean woodwork in your halls and rooms do not wash it. Soap destroys
the looks of woodwork that is finished in natural colors. Wring a
flannel cloth out of hot water and wipe off the dust. When all the
woodwork has been dusted in this manner go over it with a woollen cloth
made damp with cotton-seed or sweet oil and alcohol or turpentine; two
parts oil and one alcohol or turpentine. Rub hard, and with the grain of
the wood; then rub with clean flannel. It will revive the color and
gloss. Light woods must be wiped with a damp flannel and polished with a
dry piece of flannel. Do not use oil on light woods.
To clean the railing of banisters, wash off all the dirt with soap and
water, and when dry rub with two parts of linseed oil and one of
turpentine.
All dark woods that have become soiled and dingy may be washed with soap
and water, using, if possible, a piece of flannel. Dry with a soft
cloth. Mix together two parts of linseed oil and one of turpentine.
Moisten an old piece of flannel in this and rub the furniture with it.
Finish by rubbing hard, and with the grain, with a dry old piece of
flannel. If there be any white stains rub them with kerosene, using a
good deal of oil and much pressure.
The soiled wood may be cleaned with turpentine instead of soap and
water.
To Remove White Stains from Furniture.
Wet a woollen cloth with kerosene and rub the spot until the stain
disappears. It may take a good deal of hard rubbing if the stain be deep
or of long standing, but perseverance will accomplish the object.
Cleaning Brass.
There are many good preparations which come for cleaning brass. The most
of them do the work quickly, leaving a brilliant polish, but the metal
does not keep clean so long as when cleaned by the old method. Pound
fine and then sift half a pint of rotten-stone. Add to this half a gill
of turpentine and enough sweet oil to make a thick paste. Wash the
brasses in soap and water, wipe dry, and then rub with the paste. Rub
with a soft clean rag, and polish with a piece of chamois skin.
Conveniences when Sweeping.
If one have proper covers for the pictures and heavy pieces of furniture
in the room, a great amount of trouble can be saved on the sweeping day.
Buy cheap print cloth for the furniture. Have three breadths in the
cover, and have it three yards and a half long. It should be hemmed, and
the work can be done quickly on a sewing-machine. I find six cloths a
convenient number, although we do not always need so many. Get cheap
unbleached cotton, and cut it into lengths suitable for covering
pictures, heavy ornaments, clocks, etc. These need not be hemmed. Always
remove any coverings gently; then take them out of doors to be shaken.
Fold them and put them away. They will last a long time, and pay for
themselves in a year, because they save so much extra dusting, and the
moving of heavy articles.
Mending Breaks in Plaster.
Mix together half a pint of powdered lime, one gill of plaster of Paris,
and cold water enough to make a thick paste. Fill the holes with this
and smooth the surface with a knife. Work quickly. If there be many
breaks mix only as much plaster as can be used in ten minutes, as it
hardens quickly.
Another method is to fill the breaks with putty. When the plaster or
putty is dry, the places can be touched with water colors to correspond
with the rest of the wall.
Cement for Stoves and Iron Ware.
Mix together enough water glass and iron filings to make a thick paste.
Apply this to the cracks or holes, and heat gradually almost to a red
heat. This substance will bear a white heat, although of course one
would rarely have occasion to test it to this degree. The water glass
and iron filings can be bought at a druggist’s.
Cement for China.
Dissolve one ounce of powdered gum-arabic in a gill of boiling water.
Stir enough plaster of Paris into the liquid to make it the consistency
of thick cream. Use immediately.
* * * * *
ANOTHER RULE.—Powder quicklime and stir it into the white of an egg,
making rather a thick paste. Coat the broken edges lightly with this,
and tie the pieces together.
How to Fasten Handles of Knives and Forks.
Mix together two ounces of powdered rosin, one ounce of powdered
sulphur, and one ounce of iron filings. Keep these in a box, and, when a
knife or fork becomes loosened from the handle, fill the opening in the
handle with the powdered mixture. Heat the tang of the instrument and
press it into the handle. Should it not go in to the hilt, heat again,
and the second attempt will be successful.
Do not pack the powder into the opening. Should the powder blaze up when
the heated metal is inserted, blow out the flame. Be careful to turn the
fork-tines or knife-blade around until in the right position, before the
filling becomes hard.
Value of a Drop of Oil.
Every housekeeper knows how annoying it is to have the hinges of the
doors squeak, and the locks and bolts refuse to move unless great force
be used. Many do not realize that a few drops of oil will, as a rule,
remedy these annoyances. First spread a newspaper on that part of the
floor over which the hinges swing. Now, with the sewing-machine oil can,
oil the hinges thoroughly, and then swing the door back and forth until
it moves without noise. Wipe the hinges, but let the paper remain for a
few hours, to guard against the possible dripping of oil. For locks and
bolts, protect the floor in the same manner. Oil them thoroughly,
working them until they will move with ease. The egg-beater and the
ice-cream freezer should be oiled frequently in the same manner.
What to do when the Chimney is Cold.
When lighting a fire where the chimney has not been used for some time,
start the current of air upward by burning a paper in the stove pipe, or
by holding it in the chimney, if it be a grate fire.
If the heat has been turned off from a room for some time it
occasionally happens that the heated air will not come through the pipe
when it is turned on again. In that case close for a few minutes nearly
all the registers which serve as outlets for the other pipes, and the
heat will be forced into the cold pipe. After this it will go that way
naturally.
To Prevent Kid from Cracking.
When kid boots require a dressing, rub a little castor oil into the kid
before the dressing is put on. This will keep the leather soft.
Testing the Oven Heat with Paper.
Have white paper for testing the heat of the oven. Put a piece on the
bottom of the oven and close the door. For pastry, the oven should be
hot enough to turn the paper dark brown in five minutes; for bread, the
heat should turn it in six minutes. All kinds of muffins can be baked at
this heat. Cup cakes should be put into an oven that will turn a piece
of white paper dark yellow in five minutes. Sponge and pound cakes
require heat that will turn white paper light yellow in five minutes.
Bread requires great heat at first; later, the heat is to be reduced.
Cake should have rather a cool oven. The heat can be increased later.
Oven Thermometers.
Many efforts have been made to produce a thermometer which will indicate
the temperature of the oven, but, so far as I know, none made with
mercury have been satisfactory. There is made in this country, however,
an “oven clock,” which can be set into the door of the oven. This is
based on the principle of the contraction and expansion of the metals.
To get the greatest benefit from these clocks the housekeeper must make
her tests herself; that is, she must learn that when the hand points to
a certain number the oven is right for roasting; when at another point,
that the heat is right for baking bread, cake, etc. After she has
established these facts, she may write out a table which will serve as a
safe guide in the future.
Ridding the House of Water Bugs.
Strew powdered borax about the pipes and in any cracks in the walls or
woodwork where water bugs appear. If this be persisted in, and
everything be kept perfectly clean, you can rid the house of the
insects.
Keeping Flies from Chandeliers.
Wipe the chandeliers with a soft cloth that has been wet in kerosene
oil. This should be done several times during the summer. Fly specks can
be wiped off in the same manner, even when on gilt picture frames; but
the cloth must be only slightly moistened in the latter case, and used
lightly, else the gilt itself may come off.
Driving away Ants.
Put green walnuts around the places where the ants come and they will
disappear; or, strew fresh pennyroyal around. If it is impossible to get
the fresh herb, use the oil. Tar mixed with hot water, and placed in
bowls or jars in the room or closet, will often drive away these pests.
Care of the Hands.
Doing housework is apt to make the hands become rough. Have thick gloves
to wear when making fires and cleaning stoves and grates. Wear, when
sweeping and dusting, old gloves that fit loosely. As much as possible
use one kind of soap; changes of soap and water irritate the hands. Have
soft hand-towels in the kitchen, and always wipe the hands perfectly
dry. When the work is done rub the hands with bran and vinegar diluted
with water. Rinse them in tepid water and wipe perfectly dry. Rub a
little cold cream into the hands at night, and also, if convenient,
after the coarse work has been done for the day.
Cold Cream.
2 ounces of cocoa butter.
2 ounces of spermaceti.
2 ounces of white wax.
2 ounces of rose water.
4 ounces of sweet almond oil.
Break up the wax, spermaceti, and cocoa butter. Put all the ingredients
into a bowl, and place this in a pan of boiling water. Stir the mixture
until it becomes a soft, smooth mass; then put it in little jars, and
keep in a cool dry place. This is excellent for the hands and face. In
winter use only one ounce of spermaceti.
Cupfuls, Half-pints, and Grills.
[Illustration: QUART MEASURE.]
The ordinary kitchen cup is supposed to hold half a pint, and nearly all
writers of cook-books base their measurements on this understanding.
Nearly all first-class kitchen furnishing stores keep what are known as
measuring cups. They are made of tin, and hold half a pint, old measure.
One cup is divided into four parts, and one into three. A set of these
cups will be found of the greatest value in the kitchen, as they insure
accurate measurements.
Here is a table which will be helpful to those who do not have such cups
to work with:—
1 cupful = 1/2 pint.
1/2 cupful = 1 gill.
1/4 cupful = 1/2 gill.
Equivalents of Measures in Weight.
New-process flour, 1 quart less 1 gill 1 pound.
Pastry flour, 1 quart, sifted 1 “
Granulated sugar, 1 heaped pint 1 “
Butter, 1 pint 1 “
Powdered sugar, 5 gills 1 “
Chopped meat, 1 pint, packed solid 1 “
Liquids, 1 pint 1 “
Eggs, 10 of average size 1 “
Corn meal, 1/2 pint 6 ounces.
Rice, 1/2 pint 8 “
Raisins, stemmed, 1/2 pint 6 “
English currants, cleaned, 1/2 pint 6 “
Bread crumbs, grated, 1 pint 4 “
Granulated sugar, 1 heaped tablespoonful 1 “
Powdered sugar, 1 slightly rounded tablespoonful 1/2 “
Butter, 1 rounded tablespoonful 1 “
Flour, 1 rounded tablespoonful 1/2 “
Baking powder, 1 heaped teaspoonful 1/4 “
Soda, 1 slightly rounded teaspoonful 1/4 “
Cream of tartar, 2 slightly rounded teaspoonfuls 1/4 “
Ginger, 1 heaped teaspoonful 1/4 “
Cinnamon, 1 heaped teaspoonful 1/4 “
Allspice, 1 generously heaped teaspoonful 1/4 “
Clove, 1 slightly heaped teaspoonful 1/4 “
Mace, 1 heaped teaspoonful 1/4 “
Pepper, 1 heaped teaspoonful 1/4 “
Salt, 1 teaspoonful 1/4 “
Mustard, 1 rounded teaspoonful 1/4 “
Nutmegs, 5 1 “
Tea, 3 scant teaspoonfuls 1/4 “
Coffee, roasted berry, 1 tablespoonful 1/2 “
Liquids, 2 tablespoonfuls 1 “
------------------------------------------------------------------------
INDEX
―――――◀▶―――――
A WORD WITH THE YOUNG HOUSEWIFE.
Page
Difference between mere housekeeping and home-making 1
Folly of “keeping up appearances” 3
My idea of good housekeeping 2
Some things a good housekeeper will do 2
ABOUT FURNISHING THE HOUSE.
INTRODUCTION 4
Carpets and rugs, selecting 6
Chambers, what to buy for the 5
Cutlery, fashions in 9
Dainty things for the table 9
Dining-room furniture 5
Dinner and tea set, choosing a 7
KITCHEN, WHAT IS NEEDED IN THE 11
List of articles most in use 12
Range, the 11
LINEN CLOSET, FURNISHING 13
Bed spreads and blankets 18
Doilies 16
Linen, imported 14
Napkins, size and quality of 16
Sheets and pillow cases 18
Table-cloths and napkins 14
Tea, carving, and tray cloths 17
Towels, bath and bedroom 20
Towels, kitchen and pantry 21
Sitting-room, comfort in the 6
DIVISION OF THE HOUSEHOLD WORK.
INTRODUCTION 22
Cleaning a room by system 26
Day of rest, a 28
Every-day duties 23
Last half of the week, duties in the 27
Morning, what to do in the 23
Servant, where one is kept 26
Servants, two or more in the family 29
Special work for special days 24
SOME THINGS TO BE LEARNED EARLY.
Bath-room, about the 36
Fires, proper management of 31
Furnace fire, points about the 32
Garbage barrel, do not neglect the 37
Lamps, getting the greatest good out of 34
Plumbing, taking care of 35
Refrigerator, the, keeping sweet 33
WASHING DISHES 38
Cautions, some special 40
China, tins, and iron-ware 39
Glassware, proper care of 38
Knife blades, do not slight the 41
Rust and other annoyances 42
Silver, care of 40
WORK ON WASHING DAY.
INTRODUCTION 44
Curtains, lace, cleaning 47
Curtains, washable, how to launder 47
Flannels, how to wash 45
Ironing 48
Satines, ginghams, and prints 44
Silk undergarments, the right way to wash 46
Soap, borax 50
Soap, hard, rule for 49
Soap, soft 50
Starching 48
IN THE DINING-ROOM.
INTRODUCTION 52
Breakfast table, at the 54
Dinner table, how to set the 55
Duties of the waitress 57
Luncheon and tea table 56
Refinement not exclusively for the rich 53
Serving meals without a servant 58
Table, setting the 52
Waitress, duties of the 57
BUYING FOOD AND CARING FOR IT.
Beef, fore quarter of 64
Beef, hind quarter of 62
Beef, loin of 70
Beef, rump of 71
Beef, sirloin, second cut 66
Butter 73
Buying for a small family 70
Chops, rib 69
Chuck ribs 61
Clarifying fat 76
Eggs 73
First five ribs 61
Food, care of 75
Fore quarter of beef 64
Going to market 60
Groceries 74
Hind quarter of beef 62
Leg of mutton 72
Loin of beef 70
Market, going to 60
Milk 73
Mutton, carcass of 67
Mutton, leg of 72
Odds and ends, care of 77
Rib chops 69
Ribs, chuck 61
Ribs, first five 61
Rump of beef 71
Sirloin of beef, second cut 66
Sirloin roast 68
Small family, buying for a 70
SOUPS.
Bean 92
Bean, cream of 92
Bean, Lima 90
Beef 82
Bisque, mock 87
Chicken 86
Chowder, clam 73
Chowder, fish 94
Chowder, salt codfish 95
Clam chowder 93
Clam 93
Codfish chowder, salt 95
Corn 89
Cream of bean 92
Cream of dried peas 91
Cream of rice 86
Dried pea 91
Dried pea, cream of 91
Fish chowder 94
Hub 90
Lima bean 90
Macaroni 82
Macaroni and tomato 88
Mock bisque 87
Oxtail 83
Oyster 92
Pea, dried 91
Plain stock 80
Potato 89
Rice 82
Rice, cream of 86
Salt codfish chowder 95
Scotch broth 84
Stock, a good plain 80
Stock, second 81
Tomato 87
Tomato, No. 2 88
Tomato and macaroni 88
Veal broth 84
Vegetable soup 85
FISH.
INTRODUCTION 96
Baked fish 98
Baked salt mackerel 99
Boiling fish 97
Breaded fish 101
Breaded lobster 109
Broiling fish 99
Broiled halibut 100
Clams, roast 111
Clams, steamed 111
Clams, stewed 110
Codfish, salt, in cream 102
Crabs, escaloped 110
Creamed oysters 107
Curry of lobster 108
Escaloped crabs 110
Escaloped fish 101
Escaloped lobster 109
Escaloped oysters 106
Escaloped shrimp 110
Fish balls 103
Fish cakes 103
Fish cakes, fresh 104
Fricassee of lobster 109
Fried fish 100
Fried oysters 107
Fried scallops 105
Halibut, broiled 100
How fish should be broiled 99
How to boil fish 97
Lobster 108
Lobster, breaded 109
Lobster, curry of 108
Lobster, escaloped 109
Lobster, fricassee of 109
Mackerel, baked salt 99
Oysters au gratin 106
Oysters, creamed 107
Oysters, escaloped 106
Oysters, fried 107
Oysters on toast 105
Oyster stew 105
Roast clams 111
Salt codfish in cream 102
Scallops, fried 105
Shrimp, escaloped 110
Steamed clams 111
Stewed clams 110
Stewed oysters 105
HOW TO COOK MEAT.
Baked hash 147
Beef, braised 131
Beef, shin, stewed 129
Beefsteak and onions 124
Beefsteak roll 132
Beef stew from cold roast 134
Beef olives 133
Blanquette of cold meat 138
Boiling 112
Boiled corned beef 113
Boiled fowl 154
Boiled ham 115
Boiled leg of mutton 112
Boiled tongue 115
Braised beef 131
Breaded chicken 157
Breaded chops 127
Breaded sausages 129
Breaded veal cutlets 128
Breading croquettes 151
Broiling 122
Broiling in a frying-pan 123
Broiled chops with bacon 123
Broiled kidneys 142
Broiled small birds 162
Broiled tripe 144
Broiled venison 163
Calf’s liver sauté 143
Chicken, breaded 157
Chicken, creamed 158
Chicken dressing 157
Chicken, fried 158
Chicken gravy 156
Chicken livers en brochette 144
Chicken pie 160
Chicken, roast 155
Chicken, stewed 159
Chicken, white fricassee 160
Chops, breaded 127
Chops, broiled, with bacon 123
Chops, pork 139
Cold lamb stew 135
Cold meat, blanquette of 138
Cold mutton stew 135
Cold roast, beef stew from 134
Corned beef, boiled 113
Corned beef hash 146
Corned beef, spiced 114
Creamed chicken 158
Creamed dried beef 135
Creamed turkey 159
Croquettes, breading 151
Croquettes, meat and potato 152
Croquettes, mutton 150
Curried rabbit 163
Cutlets, mutton, sauté 128
Cutlets, veal, breaded 128
Dried beef, creamed 135
Duck, roast 160
Fat, how to keep 126
Fat, the kind to use 126
Fresh meat hash 146
Fresh tongue 115
Fricassee of rabbit 162
Fricassee of veal 137
Fried chicken 158
Fried liver and bacon 143
Fried salt pork 139
Fried tripe 145
Frizzled smoked beef 135
Frying 124
Frying basket, the way to lower it 127
Frying-pan, to broil in 123
Gravy, chicken 156
Grouse, roast 161
Ham, boiled 115
Ham, roast 121
Hamburg steaks 133
Hash, baked 147
Hash, corned beef 146
Hash of fresh meat 146
How to clean and truss poultry 153
How to keep fat 126
How to roast meat in the oven 117
Kidneys, broiled 142
Kidneys sauté 141
Kidneys, stewed 141
Lamb, roast 119
Leg of mutton, boiled 112
Liver, fried, with bacon 143
Livers, chicken, en brochette 144
Meat and potato croquettes 152
Meat cakes 148
Meat, how to roast in the oven 117
Meat, minced, on toast 148
Minced meat on toast 148
Miscellaneous modes 129
Mutton, boiled leg of 112
Mutton croquettes 150
Mutton cutlets sauté 128
Mutton, ragout of 137
Mutton, roast 120
Mutton, steamed 113
Mutton, stuffed 120
Olives, beef 133
Partridge, roast 161
Pickled tongue 115
Pie, chicken 160
Pork chops 139
Pork, roast 121
Pot roast 130
Poultry, to clean and truss 153
Ptarmigan, roast 161
Rabbit, curried 163
Rabbit, fricassee of 162
Ragout of mutton 137
Rib of beef, roast 118
Roast chicken 155
Roast duck 160
Roast grouse 161
Roast ham 121
Roasting meat, science in 116
Roast lamb 119
Roast mutton 120
Roast partridge 161
Roast pork 121
Roast ptarmigan 161
Roast rib of beef 118
Roast turkey 156
Roast veal 120
Salt pork, fried 139
Salt pork in batter 140
Sanders 149
Sausages, breaded 129
Sausage cakes 140
Sausage hash 147
Science in roasting meat 116
Sheep’s hearts, stewed 142
Shin of beef, stewed 129
Small birds, broiled 162
Small timbales 149
Smoked beef, frizzled 135
Smoked tongue 115
Spiced corned beef 114
Steak, Hamburg 133
Steamed mutton 113
Stew from cold lamb or mutton 135
Stewed chicken 159
Stewed kidneys 141
Stewed sheep’s hearts 142
Stewed shin of beef 129
Stuffed mutton 120
Tongue, boiled 115
Tongue, pickled 115
Tongue, smoked 115
Tongue toast 148
Tripe, broiled 144
Tripe, fried 145
Tripe fried in batter 145
Turkey, creamed 159
Turkey or chicken dressing 157
Turkey, roast 156
Veal cutlets, breaded 128
Veal cutlets, sauté 136
Veal, fricassee of 137
Veal olives 136
Veal, roast 120
Venison, broiled 163
Venison steak sauté 163
White fricassee of chicken 160
SAUCES FOR MEAT AND FISH.
Béchamel 165
Bisque 168
Bread 171
Brown 164
Brown, No. 2 164
Butter 167
Butter, maître d’hôtel 170
Caper 167
Cream 166
Currant jelly 170
Curry 167
Egg 167
Hollandaise 168
Maître d’hôtel butter 170
Mint 170
Mushroom 165
Mustard 166
Parsley 166
Tartar 169
Tomato 169
White 165
SALADS.
INTRODUCTION 172
Beet 175
Chicken 174
Cooked salad dressing 173
Fish 174
French dressing 173
Lettuce and tomato 175
Lobster 174
Mayonnaise dressing 172
Potato 176
Potato, No. 2 176
Salad dressing, cooked 173
Tomato and lettuce 175
Vegetable 175
VEGETABLES.
INTRODUCTION 177
Asparagus on toast 192
Asparagus with cream sauce 192
Baked beans 190
Baked cabbage 195
Baked hominy 197
Baked rice 198
Baked sweet potatoes 182
Beans, baked 190
Beans, butter 189
Beans, shelled kidney 190
Beets 185
Boiled carrots 186
Boiled cauliflower 187
Boiled macaroni 196
Boiled onions 183
Boiled potatoes 178
Boiled rice 197
Boiled sweet potatoes 182
Boiled turnips 185
Browned sweet potatoes 183
Cabbage, baked 195
Cabbage, creamed 194
Cabbage, fried 195
Cabbage, hashed 194
Canned corn 188
Canned peas 191
Carrots, boiled 186
Cauliflower au gratin 187
Cauliflower, boiled 187
Celery 199
Corn, canned 188
Corn, green 188
Corn oysters 188
Creamed cabbage 194
Creamed onions 184
Croquettes, potato 182
Croquettes, rice 198
Dried Lima beans 189
Dried Lima beans, No. 2 189
Egg plant, fried 196
Fresh Lima beans 189
Fried cabbage 195
Fried egg plant 196
Green corn 188
Green peas 191
Greens 193
Hash, vegetable 198
Hashed cabbage 194
Hashed potatoes 180
Hominy, baked 197
Lettuce, how to keep crisp 199
Lima beans, dried 189
Lima beans, dried, No. 2 189
Lima beans, fresh 189
Lyonnaise potatoes 181
Macaroni, boiled 196
Macaroni with cheese 197
Mashed turnips 186
Nichewaug potatoes 181
Onions au gratin 184
Onions, boiled 183
Onions, creamed 184
Parsnips 186
Peas, canned 191
Peas, green 191
Potato cakes 182
Potato croquettes 182
Potatoes au gratin 180
Potatoes, boiled 178
Potatoes, hashed 180
Potatoes, stewed 179
Potatoes, stewed, No. 2 179
Potatoes, sweet, baked 182
Potatoes, sweet, boiled 182
Potatoes, sweet, browned 183
Potatoes, sweet, warming over 183
Rice, baked 198
Rice, boiled 197
Rice croquettes 198
Salsify 187
Shelled kidney beans 190
Sliced tomatoes 184
Spinach 193
Squash 195
Squash, summer 196
Stewed potatoes 179
Stewed potatoes, No. 2 179
Stewed tomatoes 184
String beans 188
Succotash of dried Lima beans and canned corn 190
Summer squash 196
Tomatoes au gratin 185
Tomatoes, sliced 184
Tomatoes, stewed 184
Turnips, boiled 185
Turnips, mashed 186
Vegetable hash 198
Warming over sweet potatoes 188
MISCELLANEOUS DISHES.
Apple fritters 207
Apple sauce, evaporated 213
Apple sauce, green 213
Apples, broiled 213
Apples, fried 213
Apricots, evaporated 214
Baked eggs 202
Baked omelet 205
Baked pears 214
Baked sweet apples 212
Baked toast 208
Batter for fruit fritters 207
Boiled eggs 200
Boiled hominy 211
Bread, fried 206
Bread omelet 205
Breaded eggs 202
Broiled apples 213
Corn meal mush 210
Cracker cream toast 209
Cranberry jelly 213
Cranberry sauce 215
Creamed eggs 202
Dumplings 215
Eggs au gratin 201
Eggs, baked 202
Eggs, boiled 200
Eggs, breaded 202
Eggs, creamed 202
Egg cutlets 203
Eggs, fried 201
Eggs, poached 200
Eggs scrambled 201
Evaporated apple sauce 213
Evaporated apricots 214
Evaporated peaches 214
Fried apples 213
Fried bread 206
Fried eggs 201
Fried hominy 211
Fried mush 210
Fritters, apple 207
Fruit fritters, batter for 207
Fruit sauces 212
Green apple sauce 213
Hominy, boiled 211
Hominy cakes 211
Hominy, fried 211
Maple syrup from sugar 207
Milk toast 208
Mush 209
Mush, corn meal 210
Mush, fried 210
Oatmeal mush 210
Omelet, baked 205
Omelet, plain 203
Oyster crackers, roasted 206
Peaches, evaporated 214
Pears, baked 214
Plain omelet 203
Poached eggs 200
Prunes, stewed 214
Rarebit, Welsh 206
Rhubarb sauce 215
Roasted oyster crackers 206
Scrambled eggs 201
Soft butter toast 208
Stewed prunes 214
Sweet apples, baked 212
Syrup, maple, from sugar 207
Toast, baked 208
Toast, cracker cream 209
Toast, milk 208
Toast, soft butter 208
Welsh rarebit 206
BREAD IN VARIOUS FORMS.
INTRODUCTION 217
Baking powder biscuit 226
Baking powder griddle cakes 236
Baltimore hominy bread 234
Biscuit, baking powder 226
Blueberry griddle cakes 237
Blueberry muffins 232
Boston brown bread 222
Bread, Baltimore hominy 234
Bread, corn 233
Bread dough, rolls from 223
Bread, entire-wheat 221
Bread, graham 221
Bread griddle cakes 238
Bread made with dry yeast 219
Bread, pulled 223
Bread, rye 222
Bread, steamed Indian 223
Bread, water 220
Buckwheat cakes 235
Buttermilk or sour milk muffins 230
Cakes, baking powder griddle 236
Cakes, blueberry griddle 237
Cakes, bread griddle 236
Cakes, buckwheat 235
Cakes, sour milk graham griddle 236
Cakes, ground rice griddle 237
Cakes, hominy griddle 236
Cakes, hominy, with sour milk, griddle 237
Cakes, raised flannel 238
Cakes, sour milk griddle 235
Cakes, sour milk Indian griddle 236
Corn bread 233
Corn cake, spider 233
Corn dodgers 234
Cream of tartar muffins 232
Crumpets 227
Dry yeast, bread made with 219
Entire-wheat bread 221
Flour pop-overs 228
Gems, wheat 229
Graham bread 221
Graham muffins 231
Graham muffins with sour milk 231
Graham pop-overs 229
Griddle cakes, bread 238
Griddle cakes, baking powder 236
Griddle cakes, blueberry 237
Griddle cakes, ground rice 237
Griddle cakes, hominy 236
Griddle cakes, hominy, with sour milk 237
Griddle cakes, sour milk 235
Griddle cakes, sour milk graham 236
Griddle cakes, sour milk Indian 236
Ground rice griddle cakes 237
Hominy griddle cakes 236
Hominy griddle cakes with sour milk 237
Hominy waffles 240
Hop yeast 218
Luncheon rolls 226
Milk rolls 225
Muffins, blueberry 232
Muffins, buttermilk or sour milk 230
Muffins, cream of tartar 232
Muffins, graham 231
Muffins, graham with sour milk 231
Muffins, raised wheat 230
Muffins, rye 231
Muffins, rye, with sour milk 231
Muffins, white corn meal 233
Muffins, yellow corn meal 232
Parker House rolls 224
Pin wheels 227
Pop-overs, flour 228
Pop-overs, graham 229
Pulled bread 223
Quick luncheon rolls 227
Raised flannel cakes 238
Raised wheat muffins 230
Raised wheat waffles 240
Rolls from bread dough 223
Rolls, luncheon 226
Rolls, quick luncheon 227
Rolls, milk 225
Rolls, Parker House 224
Rolls, sponge 224
Rye bread 222
Rye muffins 231
Rye muffins, with sour milk 231
Rye pop-overs 229
Sally Lunn 228
Sour milk graham griddle cakes 236
Sour milk griddle cakes 255
Sour milk Indian griddle cakes 236
Sour milk or buttermilk muffins 230
Spider corn cake 233
Sponge rolls 224
Steamed Indian bread 223
Waffles 238
Waffles, hominy 240
Waffles, raised wheat 240
Water bread 220
Wheat gems 229
White corn meal muffins 233
Yeast, hop 218
Yellow corn meal muffins 232
CAKE.
Angel 244
Blackberry jam 242
Blueberry 247
Chocolate icing 252
Clinton doughnuts 249
Cold water 245
Corn starch 244
Dropped doughnuts 250
Gingerbread, maple sugar 248
Gingerbread, soft molasses 248
Gingerbread, soft molasses, No. 2 249
Gingerbread, soft molasses, No. 3 249
Hermits 247
Icing 252
Maple sugar gingerbread 248
Plain cup 245
Plain sponge 243
Raised fruit 241
Rich cup 245
Rich sponge 242
Soft molasses gingerbread 248
Spice 241
Strawberry shortcake 251
Strawberry shortcake, No. 2 251
Swiss 246
Tea 246
PASTRY.
Apple pie, sliced 254
Apple pie, stewed 255
Apple turnovers 259
Berry pies 256
Berry tarts 258
Chocolate pie 258
Cream pie 257
Delicate paste 253
Lemon pie 256
Mince meat 254
Mince pies 255
Peach pie 255
Plain paste 253
Sliced apple pie 254
Squash pie 256
Stewed apple pie 255
Sweet potato pie 257
Washington pie 258
PUDDINGS.
Apple and Indian 262
Apple sponge 263
Apple tapioca 262
Baked apple 261
Baked apple dumplings 261
Baked Indian 271
Baked rice 280
Berry 266
Blackberry 267
Blueberry 265
Blueberry, No. 2 266
Boiled rice 278
Bread 272
Caramel 276
Chester 269
Chocolate 275
Chocolate, No. 2 275
Cocoanut 277
Cold farina 280
Cold rice 279
Corn starch 276
Cottage 273
Cream 274
Custard 277
Dumplings, baked apple 262
Dumplings, steamed apple 262
English rice 280
Farina, cold 280
Farina fruit 281
Farina, hot 280
Graham 270
Hot farina 280
Indian and apple 262
Jam 268
Lemon 273
Little fruit 265
Mock Indian 272
Oatmeal 278
Orange snow 283
Peach tapioca 263
Plum 269
Prune 263
Prune tapioca 264
Quick steamed apple 261
Quiver 268
Raspberry tapioca 264
Rhubarb 267
Rice balls 279
Rose 281
Snow 282
Snow, No. 2 282
Snow blancmange 283
Sponge 273
Sponge apple 263
Steamed apple 260
Steamed apple dumplings 262
Steamed batter 268
Steamed black 267
Steamed Indian 271
Steamed Indian and apple 271
Steamed Indian berry 271
Tapioca 278
Tapioca prune 264
Tapioca raspberry 264
Turkish 270
Wayne 270
PUDDING SAUCES.
Cinnamon 286
Clear 286
Clear lemon 286
Creamy 284
Egg 285
Foaming 284
Fruit 285
Golden 287
Hot cream 288
Italian 287
Molasses 285
Nutmeg 286
Vinegar 285
Wine 284
SWEETS.
Apricot ice 299
Baked cup custards 290
Blackberry jelly 294
Blancmange, chocolate 292
Blancmange, moss 292
Blancmange, sea moss farina 292
Chocolate ice cream 297
Cider jelly 293
Coffee jelly 294
Cup custards, baked 290
Cup custards, steamed 290
Custard, soft 289
Directions for freezing 295
Lemon jelly 293
Lemon sherbet 298
Milk sherbet 298
Moss blancmange 292
Orange jelly 294
Orange sherbet 298
Peach ice 299
Peach ice cream 297
Pistachio ice cream 297
Raspberry jelly 294
Rennet custard 290
Sea moss farina blancmange 292
Slip 291
Soft custard 289
Steamed cup custards 290
Strawberry Bavarian cream 291
Strawberry ice cream 297
Strawberry jelly 294
Tapioca custard 290
Vanilla ice cream 296
Wine jelly 293
BEVERAGES.
Boiled coffee 302
Breakfast cocoa 304
Broma 304
Chocolate 304
Cocoa 304
Cocoa shells and nibs 306
Coffee 301
Filtered coffee 302
Lemonade 306
Tea 300
PRESERVES AND PICKLES.
Blackberry jam 314
Canadian tomato pickle 320
Canned rhubarb 314
Canned tomatoes 322
Canning fruits 311
Catsup, tomato 321
Covering jellies 316
Crab apples 308
Crab apple jelly 318
Crab apple, spiced 323
Cucumber pickles 318
Currant and raisin jam 315
Currant jelly 316
Currant jelly, No. 2 317
Currants, spiced 322
Different fruits need different treatment 312
Filling the jars 312
Governor’s sauce 321
Grape preserve 309
Jam, blackberry 314
Jam, raisin and currant 315
Jam, raspberry 314
Jellies 315
Jelly, currant 316
Other jellies 318
Peaches, preserved 307
Pear marmalade 315
Pears, preserved 308
Piccalilli 323
Pickle, tomato 320
Pickles, cucumber 318
Pineapple, preserved 310
Pineapple, uncooked, preserved 310
Preserved peaches 307
Preserved pears 308
Preserved pineapple 310
Preserved uncooked pineapple 310
Preserved plums 309
Preserved quinces 309
Pulp of fruit, what to do with it 307
Quality of the fruit 307
Raspberry jam 314
Rhubarb, canned 314
Small fruits, how to can 313
Spiced crab apple 323
Spiced currants 322
Sun cooked strawberries 311
Sweet cucumber pickles 319
Tomatoes, canned 322
Tomato catsup 321
Tomato pickle 320
What to do with fruit pulp 307
FOR THOSE WHO LIVE ON FARMS.
INTRODUCTION 324
Bacon, to cure breakfast 328
Butter making 335
Cheese, cottage 335
Cheese, hogs’ head 330
Chine and jowl, to cure 328
Chine pillau 329
Corned shoulder of mutton 326
Corning, how to prepare meat for 325
Cottage cheese 335
Cream, care of 334
Dairy, the 334
English sausage meat 328
Essence of rennet 333
Hams, to cure 327
Hogs’ head cheese 330
Jowl and chine, to cure 328
Jowl, to cook 329
Lard, how to render 320
Milk, care of 334
Mutton, corned shoulder of 326
Pickle for any kind of meat 326
Pickle for tongues 326
Pigs’ feet 332
Pillau, chine 329
Rennet, essence of 333
Rennet, to preserve 332
Rennet wine 333
Sausage meat 328
Sausage meat, English 328
Scrapple 331
Soused tripe 332
Tongues, pickle for 326
Tripe 332
Wine, rennet 333
CARE OF THE SICK.
INTRODUCTION 338
Apple water 348
Arrowroot gruel 347
Barley water 348
Bathing 339
Beef juice 345
Beef tea 344
Broth, mutton 341
Camphorated oil 351
Cleanliness and ventilation 329
Cold in the head, remedy for 351
Cracked ice, to keep 341
Cracker gruel 347
Crust coffee 349
Custard, mutton 343
Eggnog 348
Egg tea 349
Flour gruel 346
For a cold in the head 351
Gargle for a sore throat 351
Gruel, arrowroot 347
Gruel, cracker 347
Gruel, flour 346
Gruel, Indian meal 346
Gruel, oatmeal 346
Ice, cracked, to keep 341
Ice, to break in a sick room 341
Indian meal gruel 346
Jelly, restorative 350
Lemonade, moss 349
Lime water 351
Milk punch 347
Moss lemonade 349
Mutton broth 341
Mutton custard 343
Neuralgia, to relieve 340
Oatmeal gruel 346
Oyster roast 343
Oysters roasted in the shell 343
Oysters, steamed 343
Prunes, senna 350
Punch, milk 347
Raw beef sandwiches 345
Restorative jelly 350
Rice water 348
Roast oysters 343
Roasted oysters, in the shell 343
Round steak 345
Sandwiches, raw beef 345
Senna prunes 350
Sore throat, a gargle for 351
Steak, round 345
Steamed oysters 343
Tea, beef 344
Tea, egg 349
Turpentine applications 340
Ventilation and cleanliness 339
Wine whey 349
WHEN CLEANING HOUSE.
INTRODUCTION 352
Carpets, laying the 357
Carpets, taking up and cleaning 355
Cleaning the cellar 353
Dusting 356
From cellar to attic 354
Kitchen, pantry, and closets 359
Rooms on the first floor 358
Sweeping 356
System absolutely necessary 352
Washing painted surfaces 356
Whitewashing, importance of 354
ODD BITS OF USEFUL KNOWLEDGE.
A word regarding stains 371
About whipping cream 364
Acids, what to do if they are spilled 377
Alcohol for grass stains 376
Ants, how to drive away 387
Bouquet of sweet herbs, how to make 367
Brass, how to clean 383
Bread, to freshen 367
Bread crumbs, how to prepare 365
Breading articles for frying 365
Brightening leather furniture 379
Brushes, to clean 381
Burning accidents, what to do in case of 368
Cake, to freshen 367
Care of straw matting 381
Care of the hands 387
Cement for china 384
Chandeliers, keeping flies from 387
Chimney, what to do when it is cold 385
Cleaning brass 383
Cleaning chamois skins 381
Cleaning dress silks and ribbons 380
Cleaning fluid, a good 378
Coffee, tea, or wine stains on linen 374
Cold cream 388
Colors, restoring 377
Conveniences when sweeping 383
Cream, about whipping 364
Crumbs, how to prepare 365
Cupfuls, half-pints, and gills 388
Driving away ants 387
Equivalents of measures in weight 389
Flies, to keep away from chandeliers 387
Flour, difference in various brands 361
Flour paste 368
Fruit stains, treatment of 373
Frying, breading articles for 365
Furniture, to remove stains from 382
Getting rid of the odor of onions 366
Grass stains, alcohol for 376
Grease spots on wall paper, treatment of 378
Grease spots, to remove 371
Grease, to take from wood and stone 372
Handles of knives and forks, how to fasten 384
Hands, the care of 387
Heat of the oven, how to test 386
Herbs, sweet, making a bouquet of 367
How to prepare bread crumbs 365
Iron and earthen ware, to temper 367
Iron rust, the best way to remove 374
Javelle water, how to make 377
Kid, to prevent from cracking 385
Leather furniture, to brighten 379
Marble, removing stains from 373
Matting, care of 381
Measures, equivalents of, in weight 389
Mending breaks in plaster 383
Meringue, to prevent from falling 367
Mildewed clothes, treatment of 374
Muriatic acid for stains on porcelain 376
Naphtha, use of, in the household 369
Oil, value of a drop of 385
Onions, getting rid of the odor of 366
Onion juice, ways to get 366
Oven heat, testing with paper 386
Oven thermometers 386
Paint, to remove 376
Paper, soiled, how to clean 378, 379
Paste, flour 368
Pitch and tar, to remove 375
Plaster, mending breaks in 383
Points of difference in various brands of flour 361
Porcelain, stains on, how to remove 376
Preventing a meringue from falling 367
Preventing silks and woollens from turning yellow 380
Raisins, how to stone 366
Removing blood stains 375
Removing ink stains 376
Removing iron rust 374
Removing sewing-machine oil stains 375
Removing stains from marble 373
Restoring colors 377
Ridding the house of water bugs 386
Silk goods, to keep from turning yellow 380
Soiled paper, stale bread for cleaning 379
Stains, a word regarding 371
Stains, fruit, treatment of 373
Stains on linen,—coffee, tea, or wine 374
Stains on porcelain, muriatic acid for 376
Stains, removing ink 376
Stale bread for cleaning soiled paper 379
Stoning raisins in an easy manner 366
Straw matting, care of 381
Sweeping, conveniences to use when 383
Sweet herbs, making a bouquet of 367
Tar, how to remove 375
Testing the oven heat with paper 386
Thermometers, oven 386
To clean brushes 381
To clean woods in natural finish 382
To freshen bread and cake 367
To make Javelle water 377
To prevent kid from cracking 385
To remove grease spots 371
To remove paint 376
To remove pitch and tar 375
To remove white stains from furniture 382
To take grease from wood and stone 372
To temper iron and earthen ware 367
Use of naphtha in the household 369
Value of a drop of oil 385
Various brands of flour, points of difference in 361
Wall paper, treatment of grease spots on 378
Wall paper, two ways to repair 379
Water bugs, ridding the house of 386
Ways to get onion juice 366
What to do when burning accidents occur 368
What to do when the chimney is cold 385
When and why soda, cream of tartar, and baking
powders are used 363
When acids are spilled 377
When clothes become mildewed 374
Woollen goods, to keep from turning yellow 380
------------------------------------------------------------------------
Transcriber’s note:
All instances of ‘Bechamel’ and ‘Bechémal’ changed to ‘Béchamel’
Page 12, full stop inserted after ‘handled,’ “Dipper, long-handled.”
Page 12, ‘Dishcloths’ changed to ‘Dish-cloths,’ “Dish-cloths, two,—one
being of”
Page 66, ‘lamb’s’ changed to ‘lambs’,’ “and lambs’ livers are delicious”
Page 86, em-dash changed to space after ‘salt,’ “1 teaspoonful of salt,
generous.”
Page 96, ‘white-fish’ changed to ‘whitefish,’ “bluefish. Whitefish, like
cod”
Page 134, ‘stew-pan’ changed to ‘stewpan,’ “the bones in a stewpan and”
Page 149, ‘Syrinkle’ changed to ‘Sprinkle,’ “the little dishes. Sprinkle
the crumbs”
Page 168, ‘strawcolor’ changed to ‘straw-color,’ “turn a light
straw-color.”
Page 206, both instances of ‘rare-bit’ changed to ‘rarebit,’ “Welsh
Rarebit,” “The rarebit can be made”
Page 213, ‘tablepoonful’ changed to ‘tablespoonful,’ “1 tablespoonful of
sugar.”
Page 220, em-dash changed to space after ‘water,’ “1/2 pint of water,
generous measure.”
Page 230, ‘muf’ changed to ‘muffins,’ “above, a dozen muffins can be
made”
Page 234, em-dash changed to space after ‘water,’ “1/2 pint of boiling
water, generous.”
Page 241, full stop inserted after ‘egg,’ “1 egg.”
Page 251, em-dash changed to comma and space after ‘milk,’ “1 gill of
milk, generous measure.”
Page 258, ‘tablepoonful’ changed to ‘tablespoonful,’ “half a
tablespoonful of boiling water”
Page 275, ‘teasponnful’ changed to ‘teaspoonful,’ “1/2 teaspoonful of
salt.”
Page 279, ‘teaspoonfnl’ changed to ‘teaspoonful of,’ “1/2 teaspoonful of
salt.”
Page 288, ‘sta ch’ changed to ‘starch,’ “the powdered sugar and corn
starch”
Page 290, ‘not’ inserted after ‘may,’ “the tapioca may not have
absorbed”
Page 314, full stop inserted after ‘sugar,’ “3 quarts of sugar.”
Page 320, ‘horse-radish’ changed to ‘horseradish,’ “the jars the
horseradish, ginger”
Page 320, ‘tumeric’ changed to ‘turmeric,’ “2 tablespoonfuls of
turmeric”
Page 331, em-dash changed to space after ‘meal,’ “1/2 pint of corn meal,
generous measure.”
Page 346, full stop inserted after ‘milk,’ “1 pint of milk.”
Page 358, full stop inserted after ‘it,’ “old sheet over it. Spread the”
Page 384, ‘quick-lime’ changed to ‘quicklime,’ “Powder quicklime and
stir it”
End of Project Gutenberg's Miss Parloa's Young Housekeeper, by Maria Parloa