Recipes for the million

FLOUR, To Detect Adulteration of. — Take a cupful of the flour and bake it until it is of a uniform deep brown, then rub it on to a board with the hands, when, if the flour is adulterated with chalk or plaster of Paris, it will at once be discovered by the white particles which will be seen mixed with the brown. Or, pour a little sulphuric acid on to it. If chalk or whiting be present effervescence will ensue. The purity of wheaten flour may be determined by taking up a handful and squeezing it into a ball. If it is pure it will adhere together. Another test is to place a small quantity on a table and blow it gently. If pure, the slightest breath will blow it into a cloud. If little heaps remain behind and resist the action of the breath, it is an indication of an admixture. FLOWERS (FADED), To Revive. — Immerse one-third of the stalks in hot water, which let stand till cold ; then cut off the ends of the stalks and put them in cold water with some carbonate of soda. FLOWER SEEDS, To Ascertain if Ripe. — Put into water a sample of the seeds to be gathered ; if fully ripe the seeds will sink to the bottom, while if they are not fit for gathering they will float upon the surface. FLOWERS, To Extract Essential Oil from. — Place in an earthen pot a layer of the flowers, cover them with a layer of finely-ground salt, and repeat the operation till the vessel is full ; cover closely and set in a dark cellar for six weeks, then press the essence through a crape strainer, pour it into a clear glass bottle, and expose it for forty days to the sun’s heat and evening dews to purify. A single drop of the essence thus expressed will scent a pint of water. FLOWERS, To Preserve. — Cut flowers may be prevented from withering by immersing them two or three times in a solution of gum arabic and water, allowing one coating of the gum to dry before giving the next. Flowers in water may be preserved for a fortnight by adding a little carbonate of soda or saltpetre to the water. Salt also helps to prolong their freshness. FLUMMERY (FRENCH). — Melt half an ounce of isinglass, and stir it into a quart of cream. Boil it over a slow fire for a quarter of an hour, stirring all the time ; sweeten, and add a spoonful of rose-water. Wet a mould, pour the flummery in, and let it stand till cold. FLYCATCHERS. — Boil linseed oil with a little yellowrosin until it forms a viscid, stringy paste when cold. Spread it upon paper by means of a large brush. Or, melt a quarter of a pound of rosin, mix it with two ounces of treacle and one dram of Venice turpentine, and spread it on paper. FORCEMEATS. — Mix together six ounces of bread crumbs, two ounces of lean ham, two ounces of butter, six ounces of finely-shred beef suet, a little thyme, parsley, and mace, a pineh of cayenne, the yolks of three eggs, and a dessert-spoonful of salt ; then add a tablespoonful of milk and twelve drops of essence of lemon. Mix again, form into balls, and fry in lard, or use as stuffing. FORGET-ME-NOT. — Dwarf plants for pot culture of this charming little flower may be obtained by striking terminal shoots, during the early part of spring, in a gentle bottom-heat, and allowing them a good supply of water, light, and air.