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| T he halved joint is frequently known as half-lapping, and sometimes as checking and half-checking. In the majority of cases it is made by halving the two pieces, i.e., by cutting half the depth of the wood away. There are, however, exceptions ... Read more of The Halved Joint at Wood Workings.ca | Informational.ca Privacy |
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Almond Custards(Practical Cookery.) - (The Most Valuable And Original Receipts)Blanch and pound fine, with a table-spoonful of rosewater, four ounces of almonds. Boil them four or five minutes in a quart of milk, with sufficient white sugar to sweeten the milk. Take it from the fire, and when lukewarm, stir in the beaten yelks of eight, and the whites of four eggs. Set the whole on the fire, and stir it constantly until it thickens--then take it up, stir it till partly cooled, and turn it into cups. If you wish to have the custards cool quick, set the cups into a pan of cold water--as fast as it gets warm, change it. Just before the custards are to be eaten, beat the reserved whites of the eggs to a froth, and cover the top of the custards with them.
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