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Updated: June 29, 2025
Should you find it sour in the morning, dissolve a small tea-spoonful of pearl-ash in as much water as will cover it, and stir it into the batter, letting it set afterwards at least half an hour. This will take off the acid. Grease your baking-iron, and pour on it a ladle-full of the batter. Two pounds of flour, sifted. Four eggs.
Butter them, cut them across, and send them to table hot, with molasses in a sauce-boat. If the batter should chance to become sour before it is baked, stir in about a salt-spoonful of pearl-ash dissolved in a little lukewarm water; and let it set half an hour longer before it is baked.
One quart of sugar-house molasses. Two ounces of ginger, or more, if it is not very strong. Twelve dozen grains of allspice, powdered and sifted Six dozen cloves, powdered and sifted. Half an ounce of cinnamon, powdered and sifted. A half tea-spoonful of pearl-ash or salaeratus, dissolved in a little vinegar. Cut up the butter in the flour, and mix it with the ginger and other spice.
Pare, halve and weigh the peaches; put them in a preserving kettle of boiling water, and to six pounds of peaches, put a tea-spoonful of soda or pearl-ash; let them boil one minute; then take them out, and throw them in cold water; scrape off the black scum which adheres to the peaches; wipe and lay them on a dish; have the kettle cleaned, and put the peaches in layers, with half their weight in sugar; they will not require any water; let them cook slowly at first, then boil till clear when take them out, and let the syrup boil till it becomes rich.
Work in the sugar, and make the whole into a stiff dough, adding, if necessary, a little cold water. Dissolve a tea-spoonful of pearl-ash in just enough of warm water to cover it, and mix it in at the last. Take the lump of dough out of the pan, and knead it on the paste-board till it becomes quite light.
The ostler was sure he had not; the Boots could take his Bible oath to the same effect; the young woman in the kitchen could not call to mind anything respecting a packet, though she was able to give me a painfully circumstantial account of the events of the morning where she went and what she did, down to the purchase of three-pennyworth of pearl-ash and a pound of Glenfield starch for the head chambermaid, on which she dwelt with a persistent fondness.
Three pounds of flour, sifted. One pound of butter. A pound and a half of powdered sugar. Half a pint of milk. Two table-spoonfuls of brandy. A small tea-spoonful of pearl-ash dissolved in water. Four table-spoonfuls of carraway seeds. Cut the butter into the flour. Add the sugar and carraway seeds. Pour in the brandy, and then the milk. Lastly, put in the pearl-ash.
In case of any scratch, or wound, from which the lockjaw is apprehended, bathe the injured part freely with lye or pearl-ash and water. A rind of pork bound upon a wound occasioned by a needle, pin, or nail, prevents the lock-jaw. It should be always applied. Spirits of turpentine is good to prevent the lock-jaw.
Dry fullers' earth so as to crumble it into powder, and moisten it well with lemon juice; add a quantity of pure pulverised pearl-ash, and work the whole up into a thick paste with a little water; roll it into small balls; let them completely dry in the sun, and they will be fit for use.
When you are going to bottle the yeast it will be an improvement to place two or three raisins at the bottom of each bottle. It is best to make yeast very frequently; as, with every precaution, it will scarcely keep good a week, even in cold weather. If you are apprehensive of its becoming sour, put into each bottle a lump of pearl-ash the size of a hazle-nut.
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