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RAZOR STRAPS. Nothing makes a better razor strap than crocus martis with a little sweet oil, rubbed well on doe skin with a glass bottle; and to keep it in perfect order, it should not be left too long dry. RED CABBAGE. Slice a red cabbage crossways, put it in an earthen dish, and throw on it a handful of salt. Cover it over till the next day, drain it in a cullender, and put it into a jar.
Boil it slowly till the meat is done to shreds, and the beans all dissolved. Then strain it through a cullender into the tureen, and put into it small squares of toasted bread with the crust cut off. Some prefer it with the beans boiled soft, but not quite dissolved. In this case, do not strain it; but take out the meat and bones with a fork before you send it to table.
"I ain't blaming yuh for being Scotch and stubborn," he said, "but you notice there's something beats it four ways from the jack. Yo go on home, now, and don't yuh go back to that board cullender till the weather warms up. And tell yore folks that Tom Lorrigan broke up yore school for yuh, so they wouldn't have to break up a case of pneumonia."
When they are thoroughly done, put them into a deep dish, and set them away to get cold. You may strain the pulp through a cullender or sieve into a mould, and when it is in a firm shape send it to table on a glass dish. Taste it when it is cold, and if not sweet enough, add more sugar. Cranberries require more sugar than any other fruit, except plums.
Charlotte had long since been brought to recognize that her mother, in her own dear way, was quite hopeless: but she was able with astonishing ease to get upon her father's nerves and to trouble his conscience; for while the Queen remained impervious to all influences outside the conventions of her training and her habits, the King was as open to new scruples of conscience as a sieve is to the wind fresh ideas rattled in his head like green peas in a cullender when he shook his head it seemed to shake them about, and all the larger ones came uppermost; and the Princess Charlotte had in recent years acquired a habit of entangling her father, with the most engaging simplicity, in moral problems for which constitutional monarchy could find no answer.
The Rennet is made of the Calves Bag, which is taken as soon as the Calf is kill'd, and scour'd inside and outside with Salt, after having first discharg'd it of the Curd, which is always found in it; this Curd must likewise be well wash'd in a Cullender with Water, and the Hairs pick'd out of it till it becomes very white, then return the Curd again into the Bag, and add to it two good Handfuls of Salt, and shut the Mouth of the Bag close with a Skewer, then lay the Bag in an Earthen-Pan, and cover it close, and keep it in a dry place; this will remain fit for use twelve Months.
Beat six whole eggs very light, and stir them gradually into the butter and sugar in turn with the grated cocoa-nut. Having stirred the whole very hard at the last, put it into a buttered dish and bake it half an hour. Take a pint of pumpkin that has been stewed soft, and pressed through a cullender.
Let it rise an hour before the fire, then mix it well together, add two pounds of currants carefully cleaned, butter the tin, and bake it. PLUM JAM. Cut some ripe plums to pieces, put them into a preserving pan, bruise them with a spoon, warm them over the fire till they are soft, and press them through a cullender.
Take off the outside leaves, cut out the stalk, and shred the cabbage into a cullender, sprinkle with salt, let it remain for twenty-four hours, then drain it.
DAMSON CHEESE. Pick the damsons clean, bake them slowly, till they may be rubbed through a cullender, leaving nothing but the skins and stones. Boil the pulp and juice three hours over a slow fire, with some moist sugar, and keep it stirring to prevent burning. Blanch the kernels, and mix them with the jam a few minutes before it be taken off the fire.
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