OIL POLISH for Dining Tables. — Wash the table with turpentine,
so as to eradicate any stains of grease that may be on it, and clean this off
with linen rags. Dip a soft cloth in cold-drawn linseed oil, and apply it to
every part of the surface ; let the oil remain on for about twelve hours ;
then rub it well with a woollen cloth. As soon as it appears perfectly dry,
apply linen rubbers to remove any moisture that may remain behind. In
three or four days repeat the application of oil as before, and when this
operation has been performed three or four times, sponge the top all over
with lukewarm water ; wipe it quickly and dry with a soft cloth. The lustre
may not come out as quickly as expected, but by perseverance a brilliant
and lasting polish will be obtained, which will bid defiance to stains from
hot dishes, fruits, or boiling water. This polish is not suitable for rosewood
as it would render it too dark.
OIL STAINS, To Remove. — Oil stains may be removed from
dress materials of any kind, without injury to the colour, by means of pipe-
clay, powdered and mixed with water to the consistence of cream. Let it
remain on for four or five hours, then remove it and give the part a good
brushing. They may be taken out of silk or satin by moistening both
sides with benzine, or magnesia, and keeping it damp for a couple of hours,
and, when dry, brushing it off.
OLEANDERS, The General Treatment of. — The oleander must
be treated as a greenhouse shrub. As it has a great tendency to bleed, the
plant will not bear cutting, either for pruning or slipping purposes. It
requires at all times a plentiful supply of water. Propagate by root-suckers,
or by slips pulled off from the stem, and struck in a bottle of water, or in a
light soil kept constantly wet.
140
OLEOGRAPHS, MAPS, &c. , To Mount. — White linen is the
best for this purpose. Strain the linen over a clean flat board, fastening
the edges down with a few tacks so as to free it from wrinkles ; damp it
slightly with cold water, and let it remain for a short time ; then paste the
back of the oleograph and rub it well down over the strained linen. Let
this stand till quite dry, then sponge it over with vellum size, and when
perfectly dry apply a smooth coating of white paper varnish.
OLIVE BRONZE DIP. — Dissolve palladium or titanium in one
part nitric acid and two parts muriatic acid, then to each pint of the
solution add two gallons of clear soft water.
OMELETTES AUX FINES HERBES.— These are made in
the same manner as ordinary plain omelettes, and seasoned with minced
herbs and a small quantity of shalot.
OMELETTES (FRIARS’). — Pare, core, and boil about a dozen
good-sized apples, with just sufficient water to keep them from burning ;
stir in a quarter of a pound of butter and the same weight of white sugar.
When cold add six eggs, well beaten. Scatter bread crumbs✪ Omelettes (Friars') over the
bottom and sides of a baking dish ; put in the apples, and dredge them
with bread crumbs. When baked to a nice colour, turn the omelette out
and strew caster sugar over it.
Page 155 · 1 recipe record on this page
Presented as published in 1891. 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
OIL POLISH for Dining Tables. — Wash the table with turpentine, so as to eradicate any stains of grease that may be on it, and clean this off with linen rags. Dip a soft cloth in cold-drawn linseed oil, and apply it to every part of the surface ; let the oil remain on for about twelve hours ; then rub it well with a woollen cloth. As soon as it appears perfectly dry, apply linen rubbers to remove any moisture that may remain behind. In three or four days repeat the application of oil as before, and when this operation has been performed three or four times, sponge the top all over with lukewarm water ; wipe it quickly and dry with a soft cloth. The lustre may not come out as quickly as expected, but by perseverance a brilliant and lasting polish will be obtained, which will bid defiance to stains from hot dishes, fruits, or boiling water. This polish is not suitable for rosewood as it would render it too dark.
OIL STAINS, To Remove. — Oil stains may be removed from dress materials of any kind, without injury to the colour, by means of pipeclay, powdered and mixed with water to the consistence of cream. Let it remain on for four or five hours, then remove it and give the part a good brushing. They may be taken out of silk or satin by moistening both sides with benzine, or magnesia, and keeping it damp for a couple of hours, and, when dry, brushing it off.
OLEANDERS, The General Treatment of. — The oleander must be treated as a greenhouse shrub. As it has a great tendency to bleed, the plant will not bear cutting, either for pruning or slipping purposes. It requires at all times a plentiful supply of water. Propagate by root-suckers, or by slips pulled off from the stem, and struck in a bottle of water, or in a light soil kept constantly wet.
OLEOGRAPHS, MAPS, &c. , To Mount. — White linen is the best for this purpose. Strain the linen over a clean flat board, fastening the edges down with a few tacks so as to free it from wrinkles ; damp it slightly with cold water, and let it remain for a short time ; then paste the back of the oleograph and rub it well down over the strained linen. Let this stand till quite dry, then sponge it over with vellum size, and when perfectly dry apply a smooth coating of white paper varnish.
OLIVE BRONZE DIP. — Dissolve palladium or titanium in one part nitric acid and two parts muriatic acid, then to each pint of the solution add two gallons of clear soft water.
OMELETTES AUX FINES HERBES.— These are made in the same manner as ordinary plain omelettes, and seasoned with minced herbs and a small quantity of shalot.
OMELETTES (FRIARS’). — Pare, core, and boil about a dozen good-sized apples, with just sufficient water to keep them from burning ; stir in a quarter of a pound of butter and the same weight of white sugar. When cold add six eggs, well beaten. Scatter bread crumbs over the bottom and sides of a baking dish ; put in the apples, and dredge them with bread crumbs. When baked to a nice colour, turn the omelette out and strew caster sugar over it.
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Omelettes (Friars')