Chambers's cookery for young housewives

Tumblers and wine-glasses should be turned down when they are put away, so that the dust may not get into them, and decanters and water-bottles which are not in constant use should be put away with a little whisky in them ; this will keep them sweet. TO CLEAN STEEL KNIVES. Plunge the blades of the knives into very hot water and soda, wash them well, and then dry them. Scrape a little bath-brick on to a knife-board, and rub the knives quickly backwards and forwards till they are clean, being careful not to press too heavily towards the front of the knife, as the leather of the board is apt to cut. If the knives are stained, it may be necessary to rub them with a little powdered bath-brick moistened with water. When they are quite clean, wipe them carefully with a dry cloth. Should the ivory handles of the knives become discoloured, cover them with a coating of whiting moistened with lemon-juice or white vinegar; allow them to stand for eight or ten hours, and then rinse them in cold water, and polish them first with lemon-juice, and then with a soft cloth. TO WASH A CHAMOIS LEATHER. Dissolve some boiled soap in warm water, and wash the leather in it, pressing it with the hands, but not rubbing it ; change the water several times until the leather appears clean, then rinse in clean water, and dry in the sun or by a fire, pulling and rubbing it until it is nearly dry. THE AFRICAN CROSS. THE FOLDING OF SERVIETTES. THE AFRICAN CROSS. Take a perfectly square serviette, and fold the four corners into the centre as shown in fig. 8. Again fold the corners to the centre, and press firmly down. Turn the serviette, and for the third time fold the corners to the centre. Turn it again, and once more fold the corners to the centre, this making four times. Turn the serviette, and it should resemble fig. 9. Pull up each corner, opening it as you do so, as shown in fig. 10. When all four corners are opened, turn the serviette, and the cross should be formed (fig. 11) and ready to receive the bread or roll in the centre. THE STANLEY BOW. THE STANLEY BOW. Fold the serviette in three (or, if it is very large, in four), lengthways; then turn over one single thickness about an inch wide, and continue to fold this over and over until a band is formed lengthways in the centre of the serviette, as in fig. 12. lurn the serviette, and fold one end over about four or five inches ; fold it over again, and then turn it neatly backwards and forwards underneath, when it should be as in fig. 13. Press all firmly together, and then bring down the centre of the upper fold, and tuck the corner under the band in the middle. Repeat this at the other end, and the bow is formed as in fig. 14. INDEX. Almonds, to blanch 136 Apple charlotte Ill Apple jelly 118 Apple sauce 66 Apple tart 98 Apricot jam 117 Arrowroot blanc-mange 114 Artichoke soup 51 Artichokes, Jerusalem 85 Asparagus, to dress 84 Bacon and eggs, to fry 31 Baking Meat 25 Bannock, Pitcaithly 126 Barley-water 123 Batter pudding 106 Beef, to boil a salted round of 32 Beef, to dress cold boiled 44 Beef, to hash cold 43 Beef, to roast 17 Beef, to salt 142 Beef, to stew a piece of 38 Beef bouilli 38 Beef essence 121 Beef-kidneys, to stew 41 Beef sausages, to fry 29 Beefsteak and kidney pudding. 107 Beefsteak pie 95 Beefsteaks, to broil 26