FoodNetArchive

Recipes for the million

1891

Page 174 · 3 recipe records 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.
PLATE POWDER. — Mix half an ounce of polisher’s putty with the same quantity of burnt hartshorn and an ounce of prepared chalk. PLATE, To Clean. — Plated wares, whether silver or gold, are best cleaned with a sponge and warm soapsuds, and wiped dry with a clean, soft towel or silk handkerchief ; then mix some finely-sifted whiting with spirits of wine, lay it on with a sponge, rub it with a soft cloth which has previously been boiled in water mixed with prepared chalk, and polish with a wash-leather. If the silver is stained, boil it for a few minutes before applying the whiting. PLOVERS (ROAST). — These birds are cooked in the same manner as quails and woodcocks, and served upon toast. PLUMS (PRESERVED). — Gather the plums before they are quite ripe, cut them in halves, and remove the stones. Weigh the fruit, and for each pound allow a pound of white sugar. Then crack the stones and cut the kernels in pieces. Boil the plums and kernels together slowly for a quarter of an hour in as little water as possiblePreserved Plums, then spread them on a dish to cool, and strain the liquor. The following day add the syrup and boil for fifteen minutes. Put into jars, and while warm pour the juice over them. Let them stand till cold, then put a paper immersed in brandy over the fruit, and tie down the jars in the usual manner. POELE, for Boiled Poultry, &c. — Cut into large dice one pound of beef suet, one pound of very fat bacon, and two pounds of veal, previously fried till it is white ; put them into a stew-pan with three pints of boiling water, one pound of fresh butter, two tablespoonfuls of salt, a bay leaf, an onion, three cloves, a few sprigs of thyme, and a large bundle of parsley and green onionsPoele for Boiled Poultry. Boil the whole gently till the onion is done, then strain through a hair sieve. Poultry, &c., boiled in this poele becomes very white and tasty. In winter time it will keep good for at least a week. iS7 POISONS, Antidotes for.— In cases where the other articles men- tioned as antidotes are not in the house, give two tablespoonfuls of mustard mixed in a pint of water. Also give large draughts of warm milk or water mixed with oil, butter, or lard. If possible, while awaiting the arrival of a doctor, give as follows : — For Bed-Bug Poison, Blue Vitriol, Corrosive Sublimate, Lead Water, Red Precipitate, Saltpetre, Sugar of Lead, Sulphate of Zinc, Vermilion, Arsenic, Fowler’s Solution, White Precipitate, Antimonial Wine, Tartar Emetic, - Give milk or white of eggs in large quantities. Give prompt emetic of mustard and salt — tablespoonful of each ; follow with sweet oil, butter, or milk. (Drink warm water to encourage vomiting. If vomiting does not stop, give a grain of opium in water. Aqua Fortis, Bi-Carbonate Potassa, Muriatic Acid, Oil Vitriol, Oxalic Acid, Caustic Potash, Caustic Soda, Volatile Alkali, Carbolic Acid . . , Chloral Hydrate, Chloroform, Carbonate of Soda, Cobalt, Copperas, Laudanum, Morphine, Opium, Nitrate of Silver , . , Tincture Nux Vomica, Strychnine, Magnesia or soap, two minutes. dissolved in water, every Drink freely of water with vinegar or lemon juice in it. Give flour and water or glutinous drinks. Pour cold water over the head and face, with artificial respiration, galvanic battery. Prompt emetic ; soap or mucilaginous drinks. Strong coffee, followed by ground mustard or grease in warm water to produce vomiting. Keep in motion.