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Updated: June 13, 2025
Boil four large potatoes with a tea-cupful of hops tied loosely in a bag; mash the potatoes in a pan, with a spoonful of salt, and four of flour; pour the hop-water on it, and mix all together; when nearly cold, put in two table-spoonsful of yeast; put it in a quart jar, and let it rise; it will do to use in five or six hours.
To about a quart of potatoes, boiled and made thin enough with warm water to pass through a sieve, add, when cold, a tea-cupful of sugar, a table-spoonful of salt, and a gill of common yeast. This is a quick yeast, but will not keep so long as those before mentioned. Dry Yeast.
Mix four pounds of whiting with as much water as will go over the room; dissolve a tea-cupful of glue, and put in; then wash the walls with this to prevent the lime from affecting the chrome; if they come in contact, the walls will be striped, and will not look at all well. Mix a wash of whiting, water and glue, and color it with two pounds of chrome yellow.
Stir into it half a tea-cupful of infusion of rennet or rennet-water; and having covered it, set it in a warm place for about half an hour, or till it becomes a firm curd. Cut the curd into squares with a large knife, or rather with a wooden slitting-dish, and let it stand about fifteen minutes. Then break it up fine with your hands, and let it stand a quarter of an hour longer.
Mix in two pounds of flour, let it rise an hour, and knead it well. Make the paste into seven rolls, and bake them in a quick oven. If a little saffron, boiled in half a tea-cupful of milk, be added, it will be a great improvement.
We come to another fallen tree over another hole; this tree we recognise as an old acquaintance near Buea, and I feel disgusted, for I had put on a clean blouse, and washed my hands in a tea-cupful of water in a cooking pot before leaving the forest camp, so as to look presentable on reaching Buea, and not give Herr Liebert the same trouble he had to recognise the white from the black members of the party that he said he had with the members of the first expedition to the peak; and all I have got to show for my exertion that is clean or anything like dry is one cuff over which I have been carrying a shawl.
Add half a tea-cupful of weak broth, the same quantity of cream, with pepper and salt. Simmer till the carrots are quite tender, but not broken. Before serving, warm them up with a bit of butter rubbed in flour. Chopped parsley may be added, if approved, ten minutes before serving. STEWED CELERY. Wash six heads, and strip off the outer leaves.
MULLED WINE. Boil some spice in a little water till the flavour is gained, then add an equal quantity of port, with sugar and nutmeg. Boil all together, and serve with toast. Another way. Boil a blade of cinnamon and some grated nutmeg a few minutes, in a large tea-cupful of water. Pour to it a pint of port wine, add a little sugar, beat it up, and it will be ready.
The two juniors had shown Strachan what little hospitality was in their power, including an iron tea-cupful of muddy water for himself and a pint for his horse, who asked for more, poor fellow! With all the earnestness of Oliver Twist in the workhouse. "Are you Strachan of the Blankshire?" asked Grant. "Yes," said Strachan. "Were you not wounded at Tamai last spring?"
Whatever liquor has vegetables boiled in it, is apt to turn sour much sooner than the juices of meat, and gravy should never be kept in any kind of metal. When fat remains on any soup, a tea-cupful of flour and water mixed quite smooth, and boiled in, will take it off.
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