MILK, Chalk to Detect in.—
Dilute the milk with water ; the chalk if
there be any, will settle to the bottom in
an hour or two ; put to the sediment an
acid, vinegar, &c., and if effervescence
takes place, it is chalk.
MILK OF ROSES, a Cosme-
tic, common. — Mix 4 ozs. of the oil
of almonds with half a gallon of rose-
water, and add 40 drops of the oil of
tartar.
Or, take 1 lb. of Jordan almonds, a
quarts of rose-water, 1 pint of spirits of
wine, K oz. of oil of lavender, 1 oz. of
white Windsor soap, and 2 ozs. of cream
of roses✪ Milk of Roses. Blanch the almonds in boiling
water ; dry well, and pound into a paste.
Pound in the soap, and mix it well with
the almond paste ; then add the cream
of roses ; mix, and add the rose-water
and spirits. Strain, and add the oil of
lavender gradually, and stir well. Bottle.
French Method. — Mix 4 ozs. of
oil of almonds, J oz. of oil of lavender,
3 quarts of spirits of wine, and 10 ozs. of
rose-water ; blanch 3 lbs. of Jordan al-
monds ; pound them with Jf lb. of
Spanish oil soap, % oz. of spermaceti,
and J4 oz. of white wax. Put all into a
large jar, with 2 ozs. of pearlash dis-
solved in 1 oz. of warm , water. Shake
well, and bottle.
MILK PORRIDGE.— Make a
fine gruel of split grits, long boiled, or
of Yorkshire oatmeal ; strain, if you like,
add either cold milk, or warm it with
milk✪ Milk Porridge, as may be agreeable. Serve with
toast. — See Oatmeal Porridge, page 277.
MILK PUNCH.— Take 1 quart
of water, 3 pints of new milk, and % lb.
of sugar, or more ; boil slowly 10 min-
utes ; take from the fire, and stir Jn
quickly 2 or 3 well beaten eggs, mixed
with a pint of cold milk. Add 4 or 5
table-spoonfuls of lemon juice, and a
quart of brandy✪ Milk Punch. Run it through a
flannel bag. Stir it to a froth, and
serve in warm glasses.
MILK SOUP. — With cinnamon
boil a quart of milk, 2 bay leaves, and
moist sugar. Put sippits in a dish ;
pour the milk over them ; simmer over
the fire till the bread is soft ; beat up the
7olks of 2 eggs with a little milk✪ Milk Soup ; Mix
nil together, and serve.
MILK, to Preserve. — Milk often
Corns by an acid developed in the liquid.
To prevent It, add to the milk a small
portion of bi-carbonate of soda, or a
little borax powder. This is not at all
injurious to health ; but rather aids di-
gestion. Many of the great dairies on
die continent adopt this method.
Or, scald the new milk very gently
without boiling. Cream already skim-
med may be kept 24 hours, if scalded
without sugar ; and by adding to it as
much powdered lump sugar as will make
it pretty sweet ; it will be good 2 days,
if kept in a cool place.
Or place a piece of newly-hammered
iron, or 3 twelve-penny nails, in each
bowl, then pour the milk upon them.
MILK, for Washing Dishes. —
In place of Soap. Fill a dish-pan half
full of very hot water, then put in a
cup of milk. It softens the hardest
water, gives the dishes a clear, bright
look, and preserves the hands from
roughness and “ chapping” which comes
from the use of soap. It cleans the
greasiest dishes without leaving the
water covered with a greasy scum.
Iron pots, saucepans should be first
filled with hot water after using, then
emptied, and washed in the hot milk
and water.
Consult me
1902Page 328 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
MILK, Chalk to Detect in.— Dilute the milk with water; the chalk if there be any, will settle to the bottom in an hour or two; put to the sediment an acid, vinegar, &c., and if effervescence takes place, it is chalk.
MILK OF ROSES, a Cosmetic, common.— Mix 4 ozs. of the oil of almonds with half a gallon of rose-water, and add 40 drops of the oil of tartar.
Or, take 1 lb. of Jordan almonds, 2 quarts of rose-water, 1 pint of spirits of wine, 1 oz. of oil of lavender, 1 oz. of white Windsor soap, and 2 ozs. of cream of roses. Blanch the almonds in boiling water ; dry well, and pound into a paste. Pound in the soap, and mix it well with the almond paste ; then add the cream of roses ; mix, and add the rose-water and spirits. Strain, and add the oil of lavender gradually, and stir well. Bottle.
French Method.— Mix 4 ozs. of oil of almonds, 1 oz. of oil of lavender, 3 quarts of spirits of wine, and 10 ozs. of rose-water; blanch 3 lbs. of Jordan almonds; pound them with 1 lb. of Spanish oil soap, 1 oz. of spermaceti, and 1 oz. of white wax. Put all into a large jar, with 2 ozs. of pearlash dissolved in 1 oz. of warm water. Shake well, and bottle.
MILK PORRIDGE.— Make a fine gruel of split grits, long boiled, or of Yorkshire oatmeal; strain, if you like, add either cold milk, or warm it with milk, as may be agreeable. Serve with toast.— See Oatmeal Porridge, page 277.
MILK PUNCH.— Take 1 quart of water, 3 pints of new milk, and 1 lb. of sugar, or more; boil slowly 10 minutes; take from the fire, and stir in quickly 2 or 3 well beaten eggs, mixed with a pint of cold milk. Add 4 or 5 table-spoonfuls of lemon juice, and a quart of brandy. Run it through a flannel bag. Stir it to a froth, and serve in warm glasses.
MILK SOUP.— With cinnamon boil a quart of milk, 2 bay leaves, and moist sugar. Put sippits in a dish; pour the milk over them; simmer over the fire till the bread is soft; beat up the yolks of 2 eggs with a little milk; mix all together, and serve.
MILK, to Preserve.— Milk often curdles by an acid developed in the liquid.
To prevent it, add to the milk a small portion of bi-carbonate of soda, or a little borax powder. This is not at all injurious to health; but rather aids digestion. Many of the great dairies on the continent adopt this method.
Or, scald the new milk very gently without boiling. Cream already skimmed may be kept 24 hours, if scalded without sugar; and by adding to it as much powdered lump sugar as will make it pretty sweet; it will be good 2 days, if kept in a cool place.
Or place a piece of newly-hammered iron, or 3 twelve-penny nails, in each bowl, then pour the milk upon them.
MILK, for Washing Dishes.— In place of Soap. Fill a dish-pan half full of very hot water, then put in a cup of milk. It softens the hardest water, gives the dishes a clear, bright look, and preserves the hands from roughness and "chapping" which comes from the use of soap. It cleans the greasiest dishes without leaving the water covered with a greasy scum.
Iron pots, saucepans should be first filled with hot water after using, then emptied, and washed in the hot milk and water..
Records on this page
Milk of RosesMilk PorridgeMilk PunchMilk Soup