TO MAKE WHITE HARD SOAP
Save every scrap of fat each day; try out all that has accumulated;
however small the quantity. This is done by placing the scraps in a
frying-pan on the back of the range. If the heat is low, and the grease
is not allowed to get hot enough to smoke or burn, there will be no odor
from it. Turn the melted grease into tin pails and keep them covered.
When six pounds of fat have been obtained, turn it into a dish-pan; add
a generous amount of hot water, and stand
grease is entirely melted. Stir it well together; then stand it aside to
cool. This is clarifying the grease. The clean grease will rise to the
top, and when it has cooled can be taken off in a cake, and such
impurities as have not settled in the water can be scraped off the
bottom of the cake of fat.
Put the clean grease into the dish-pan and melt it. Put a can of
Babbitt's lye in a tin pail; add to it a quart of cold water, and stir
it with a stick or wooden spoon until it is dissolved. It will get hot
when the water is added; let it stand until it cools. Remove the melted
grease from the fire, and pour in the lye slowly, stirring all the time.
Add two tablespoons of ammonia. Stir the mixture constantly for twenty
minutes or half an hour, or until the soap begins to set.
Let it stand until perfectly hard; then cut it into square cakes. This
makes a very good, white hard soap which will float on water.
More
-
To Make Peach-chips
Pare the Peaches, and cut them in thin Chips; to four Pound of Chips put three Pound and a Half of fine beaten Sugar; let the Sugar and Chips lye a little while, 'till the Sugar is well melted, then boil them fast 'till they are clear; about half an... To Make Perfum'd Pastels
Take a Pound of Sugar sifted thro' a Lawn Sieve, two Grains of Amber-Grease, one Grain of Musk; grind the Amber and Musk very fine, mix it with the Sugar, make it up to a Paste with Gum-Dragon well steep'd in Orange-Flower-Water, and put in a Spoonf... To Make Pistato-cream
Take half a Pound of Pistato-Nuts, break them, and blanch the Kernels, and beat all (except a Dozen, that you must keep to slice, to lay on the Top of the Cream) with a little Milk; then put them into a Pint of Cream, with the Yolks of two Eggs, and... To Make Pomegranate Clear-cakes
Make a strong Pippin-Jelly, and slice a Lemmon into it, Rind and all; boil it well, and run it thro' the Jelly-bag again; then colour it as you like it: To a Pint of the Jelly take half a Quarter of Orange-Syrup, made as for Orange Clear-Cakes; let ... TO MAKE PUNCH.
To make one quart, provide two fine fresh lemons, and rub off the outer peel upon a few lumps of sugar; put the sugar into a bowl with four ounces of powdered sugar, upon which press the juice of the lemons, and pour over one pint and a half of very hot w... To Make Quince Clear-cakes
Pare, quarter, and boil the Quince with as much Water as will cover it, putting in a little more as it boils, but not too much; let it be a very strong Jelly, and run it through a Jelly-bag; put a Pound and a Half of the finest sifted Sugar to a Pin... To Make Quince-chips
Pare the Quinces, and slice them into Water; put them into boiling Water; let them boil fast 'till they are very tender, but not so soft as to break them: Take them out with a Skimmer, lay them on a Sieve 'till they are well drain'd, and have ready ... To Make Quince-paste
Pare the Quinces, and quarter them; to a Pound of Quince put half a Pound of Sugar and half a Pint of Water; boil it fast 'till the Quinces are all to Pieces; then rub it very fine, 'till there be no Lumps in it, and put to it a Pint of Jelly of Qui... To Make Rasberry Clear-cakes
Take half Rasberries and half white Currants, almost cover them with Water; boil them very well a Quarter of an Hour, then run them thro' a Jelly-bag, and to every Pint of Jelly have ready a Pound and half of fine Sugar, sifted thro' an Hair Sieve; ... To Make Rasberry-drops
Mash the Rasberries, put in a little Water, boil and strain them, then take half a Pound of fine Sugar, sifted thro' an Hair Sieve; just wet the Sugar to make it as thick as a Paste; put to it twenty Drops of Spirits of Vitriol, set it over the Fire... To Make Rasberry-paste
Mash the Rasberries, strain half, and put the Juice to the other half with the Seeds; boil them fast for a Quarter of an Hour; and to a Pint of Rasberries put half a Pint of red Currants, boil'd with very little Water, and strain'd thro' a thin Stra... To Make Ratafea-cream
Take Kernels of Apricocks, beat them very fine, and to two Ounces put a Pint of Cream and two Eggs; sweeten it, set it on the Fire, and let it boil 'till 'tis pretty thick: You may slice some of the Kernels thin, and put them in, besides what is bea... To Make Ratafea-drops Either Of Apricock-kernels Or Half Bitter And Half Sweet-almonds
Take a Pound of Kernels or Almonds beat very fine with Rose-Water; take a Pound of sifted Sugar and the Whites of five Eggs beat to a Froth, mix them well together, and set them on a slow Fire; keep them stirring, 'till they begin to be stiff; when ... To Make Raw-almond Or Ratafea-cream
Take a Quarter of a Pound of bitter or sweet Almonds, which you like best, blanch and beat them very fine, mix them with a Quart of Cream and the Juice of three or four Lemmons; sweeten it as you like it, and whip it in a Tray with a Whisk; as the F... To Make Red Plum Clear-cakes
Take white Pear-Plums, half White and half Black, or if you have no Black, one third of Damsins, and as much Water as will cover them; boil them very well; and to a Quart of the Plums put a Quart of Apple-Jelly; boil them very well together; run it ... To Make Red Plum-paste
Take half white and half red Plums, as you did for the Clear-Cakes; boil them with as much Water as will cover them; then, to a Quart of Plums put a Pint of Apple-Jelly; let them boil well together; rub it thro' an Hair Sieve; to a Pint of Jelly put... To Make Red Quince-marmalet
Pare the Quinces, quarter them, and cut out all that is hard; to a Pound of Quinces put in a Pound and a Half of Sugar, and half a Pint of Juice of Barberries, boil'd with Water, as you do Jelly, or other Fruit; boil it very fast, and break it very ... To Make Rock-sugar
Take a red Earthen Pot, that will hold about four Quarts, (those Pots that are something less at the Top and Bottom than in the Middle) stick it pretty thick with the Sticks of a white Wisk, a-cross, one over the other; set it before a good Fire, th... To Make Round Biscuit With Coriander Seeds
Take nine Eggs, and but four of the Whites, beat them very well, put to them eight Spoonfuls of Rose-Water, and eight of Orange-Flower-Water; beat the Eggs and Water a Quarter of an Hour; then put in a Pound of sifted Sugar, three Quarter of a Pound... TO MAKE RUSKS. MRS. G. A. WRIGHT.
One quart of bread sponge, one coffee-cup white sugar, one teacup butter, two eggs, one pint sweet milk, a little salt. Beat the sugar and eggs well before adding the milk. Flour to knead well. ... To Make Sack-posset Or Sack-cream
Take twelve Eggs, (the Whites of but six) beat them, and put to them a Pint of Sack and half a Pound of Sugar; set them on a Fire, keeping them stirring 'till they turn white, and just begin to thicken; at the same Time on another Fire have a Quart ... To Make Sego-cream
Take two Spoonfuls of Sego, boil it in two Waters, straining the Water from it; then put to it half a Pint of Milk, boil it 'till 'tis very tender, and the Milk wasted; then put to it a Pint of Cream, a Blade of Mace, a little Piece of Lemmon-Peel, ... To Make Spanish-butter
Take two Gallons of Milk, boil it, and, whilst boiling, put in a Quart of Cream; let it boil after the Cream is in; set it in two broad Pans or Trays, and let it stand two or three Days; then take the Cream from the Milk into a Silver Pan or wooden ... To Make Spunge-biscuit
Take the Yolks of eighteen Eggs, beat them well, the Whites of nine whip'd to a Froth, and beat them well together; put to them two Pound and two Ounces of sifted Sugar, and have ready half a Pint of Water, with three Spoonfuls of Rose-Water, boilin... To Make Trout-cream
Have three or four long Baskets made like a Fish; then take a Quart of new Milk and a Pint of Cream, sweeten it, and put in a little Orange-Flower-Water; make it as warm as Milk from the Cow; put in a Spoonful of Runnet, stir it, and cover it close;... TO MAKE WHITE HARD SOAP
Save every scrap of fat each day; try out all that has accumulated; however small the quantity. This is done by placing the scraps in a frying-pan on the back of the range. If the heat is low, and the grease is not allowed to get hot enough to smoke or bu... To Make White Pear-plum Clear-cakes
Take a good Quantity of white Pear-Plums, as many as you think will make three Pints, with as much boiling Water as will cover them; boil them very fast, 'till they are all to Pieces; then have ready three Pints of Apple-Jelly, and put it to the Plu... To Make White Plum-paste
Take a Pound of fine Sugar, and a Pint of Water, or more, as the Quantity you intend to make requires; set it on the Fire, let it boil, and set a Pan of Water to boil; when it boils, put in your Plums; let them just boil, and then take them out with... To Make White Quince-marmalet
Pare Quinces, and quarter them, putting as much Water as will cover them, and boil them all to Pieces to make Jelly; run it through a Jelly-bag; then take a Pound of Quince, pare, quarter, and cut out all the Hard of it; and to a Pound of Quinces pu... To Make Wormwood-cakes
Sift fine Sugar thro' an Hair Sieve, and cover it with Carmine; wet it more than a Candy with Water; boil it pretty fast 'till it is almost at a Candy Height; then put in about three Drops of Spirit of Wormwood, and fill it into little Coffins made ... TO OPEN FISH
To open small fish cut under the gills and squeeze out the contents by pressing upward from the middle with the thumb and finger. To open large fish split them from the gills halfway down the body toward the tail; remove the entrails and scrape and clean,... TO PICKLE CAULIFLOWERS.
Remove the stalks and leaves, break the flower into pieces, parboil them in brine, then drain them, and lay them in a jar, and pour over boiling spiced vinegar. ... TO PICKLE MELON MANGOES.
Cut the melons in half, remove the pulpy part and the seeds, soak the halves for a week in strong brine, then fill them with the usual spices, mustard-seed and garlic, and tie them together with packthread; put them in jars, and pour over boiling spiced v... TO PICKLE MUSHROOMS.
Choose small button mushrooms, clean and wipe them, and throw them into cold water, then put into a stewpan with a little salt, and cover them with distilled vinegar, and simmer a few minutes. Put them in bottles with a couple of blades or so of mace, and... TO PICKLE ONIONS.
Choose all of a size and soak in boiling brine, when cold, drain them and put them in bottles, and fill up with hot distilled vinegar; if they are to be _white_, use white wine vinegar; if they are to be _brown_, use the best distilled vinegar, adding, in... TO POACH EGGS
Use a shallow frying pan partly filled with boiling water. The eggs must be perfectly fresh. The white of an egg is held in a membrane which seems to lose its tenacity after the egg is three days old. Such an egg, when dropped into boiling water, spreads ... To Preserve Apricocks
Take four Dozen of large Apricocks, stone and pare them, and cover them with three Pound of fine beaten Sugar, strewing some on as you pare them; let them stand, at least, six or seven Hours, then boil them on a slow Fire 'till they are clear and te... To Preserve Barberries
Stone the Barberries in Sprigs; and to a Pound of Barberries make a Syrup of a Pound and a Half of fine Sugar, with half a Pint of Water to a Pound of Sugar: Put the Barberries in the Syrup, and let them have a Boil; scald them every Day for four or... To Preserve Black Pear-plums Or Damascenes
Take two Pound of Plums, and cut them in the Seam; then take a Pint and half of Jelly, made of the same Plum, and three Pound and a half of Sugar; boil the Jelly and Sugar, and scum it well; put your Plums in a Pot; pour the Jelly on them scalding h... To Preserve Cherries
Either Morella or Carnations, stone the Cherries: To Morella Cherries, take the Jelly of white Currants, drawn with a little Water; and run thro a Jelly-bag a Pint and a half of the Jelly, and three Pounds of fine Sugar; set it on a quick Fire; when... To Preserve Citrons
Take the largest Malaga Citrons, cut them in four Quarters, scrape the Rind a little, but not all the Yellow off; cut out all the Meat; lay them in Water all Night; then boil them very tender, and lay them in Water another Night; then drain them ver... To Preserve Cucumbers
Take Cucumbers of the same Bigness that you wou'd to pickle; pick them fresh, green, and free from Spots; boil them in Water 'till they are tender; then run a Knitting-needle through them the long Way, and scrape off all Roughness; then green them, ... TO PRESERVE EGGS
In the early spring or fall when eggs are plentiful and at their best, pack them away for future use. Use strictly fresh eggs with perfect shells (no cracks). Buy water glass at drugstore. Use ten parts water to one of water glass. Boil water, when cool a... TO PRESERVE EGGS
To preserve eggs it is only necessary to close the pores of the shells. This may be done by dipping them in melted paraffine, or packing them in salt, small ends down; or pack them in a keg and cover them with brine; or pack them in a keg, small ends down... To Preserve Golden Or Kentish-pippins
Boil the Rind of an Orange very tender, and let it lye in Water two or three Days; then make a strong Jelly with Pippins, and run it through a Jelly-bag. Take Golden-Pippins, pare them, and scoop out all the Coar at the Stalk End: To twelve Pippins ... To Preserve Goosberries
Take the white Goosberries, stamp and strain them; then take the largest white Goosberries when they just begin to turn, stone them, and to half a Pound of the Goosberries put a Pound of Loaf Sugar beaten very fine, half a Pint of the Juice of that ... To Preserve Grapes
Peel the Grapes and stone them; put them in a Pan, cover them very close; first let them boil, and set them sometimes on and off the Fire, 'till they are very green; then drain all the Juice from them; and to a Pint of Grapes put a Pound and a Half ... To Preserve Green Apricocks
Take Apricocks before the Stones are very hard; wet them, and lay them in a coarse Cloth; put to them two or three large Handfuls of Salt, rub them 'till the Roughness is off, then put them in scalding Water; set them over the Fire 'till they almost... To Preserve Green Jennitins
Cut out the Stalk and Nose, and put them in cold Water on a Coal-Fire 'till they peel; then put them in the same Water, and cover them very close; set them on a slow Fire 'till they are green and tender; then, to a Pound of Apples take a Pound and h... To Preserve Or Dry Nutmeg-peaches
Peel the Peaches, and put them in boiling Water; let them boil a Quarter of an Hour; lay them to drain, weigh them, and to a Pound of Peaches put a Pound of fine Sugar beaten very small; when the Sugar is pretty well melted, boil them very fast 'til...