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Updated: May 12, 2025
Chamomile, and wormwood teas, are both excellent tonics, as is also wild cherry tree bark, made in strong tea, and taken cold. Spice Wood Berries. Boil in a pint of new milk, a table-spoonful of bruised spice wood berries. This has a very healing effect in cases of dysentery, and summer disease in children. Spiced Rhubarb.
When the vinegar thus prepared is quite cold, pour it over the salmon, and put on the top a table-spoonful of sweet oil, which will make it keep the longer. Cover it closely, put it in a dry cool place, and it will be good for many months. This is the nicest way of preserving salmon, and is approved by all who have tried it. Garnish with fennel.
A table-spoonful of salt is generally about one ounce. Always use soft water for making soup, and be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat, is a good rule for common soups. Rich soups, intended for company, may have a still smaller allowance of water.
BLACKING for shoes is made of four ounces of ivory black, three ounces of the coarsest sugar, a table-spoonful of sweet oil, and a pint of small beer, gradually mixed together cold. BLACKING BALLS. Portable shoe-blacking, in the form of cakes or balls, is made in the following manner.
Carefully wash and pick them, trim off all the dry or cankered leaves, put them into a cullender to drain, and swing them dry in a coarse clean napkin. Then pound together the yolks of two hard eggs, an ounce of scraped horseradish, half an ounce of salt, a table-spoonful of made mustard, four drams of minced shalots, one dram of celery seed, one dram of cress seed, and half a dram of cayenne.
Put a table-spoonful of butter into a quart of milk, and warm them together till the butter has melted; then stir it well, and set it away to cool. Beat five eggs as light as possible, and stir them into the milk in turn with three pints of sifted flour; add a small tea-spoonful of salt, and a large table-spoonful and a half of the best fresh yeast.
POIVRADE SAUCE. Pick the skins of twelve shalots, chop them small, mix with them a table-spoonful of veal gravy, a gill and a half of vinegar, half an anchovy pressed through a fine sieve, and a little salt and cayenne. If it is to be eaten with hot game, serve it up boiling: if with cold, the sauce is to be cold likewise. Another way.
Or you may omit the liquor and substitute the grated peel of a large lemon. Add a table-spoonful of raised cinnamon and nutmeg powdered. Stir the whole very well, cover it, and set it away for half an hour. Then let it cool. Beat seven or eight eggs very light, and stir them gradually into the mixture after it is cold. Then butter a deep dish, and bake the pudding an hour. Send it to table cool.
Take a pint of corn meal, pour on it three pints of boiling water stirring it as you pour; put in three ounces of lard, a table-spoonful of salt, and when milk warm, put in two table-spoonsful of yeast, then mix in wheat flour, and make it a soft dough; cover the pan close, set it in a warm place till it begins to rise; as soon as light, set it in a cold place; mould them out an hour before you bake them, and allow them to rise in the dripping-pan.
You may flavour a quart of ice-cream with two ounces of sweet almonds and one ounce of bitter almonds, blanched and beaten in a mortar with a little rose-water to a smooth paste. Stir in the almonds gradually while the cream is freezing. A pint and a half of rich cream. A quart and a half-pint of morning's milk. One pound of loaf sugar. Two eggs. One table-spoonful of flour. Two lemons.
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