Place your butter in a clean saucepan on a slow fire and allow it to run to oil. Take care it does not boil, as butter burns very easily. Remove the scum from the top and pour off the clear oil. taking care that the milk}/ sediment is left in the pan and thrown away. FRIED BACON. Put the slices of bacon into a frying pan on the fire. When the fat appears to be transparent, turn the bacon over and allow it to fry gently for one or two minutes longer, according to the thickness of the slices, and serve. FRIED EGGS. Have a clean frying pan, not one in which bacon has just been fried, as the salt from the bacon will discolour the eggs. Put enough bacon fat in the pan to just cover the bottom and make this hot. Break the eggs into a cup and pour each carefully from the cup to the pan. Remember that should you have one bad egg broken into the pan, it will spoil any others that it touches. Eggs are sufficiently fried when one or two white spots appear on the yolk. When fried, lift them carefully with a slice on to a hot dish, and serve. TEA. When making tea, rinse the pot with boiling water to make it warm, then add the tea and pour over water which has just boiled, not that which has been boiling for an hour or more, allow to stand for ten minutes, and serve. 171 COCOA. To make cocoa, put a teaspoonful in each cup, mix that to a paste with boiling milk or water, then fill up each cup gradually with boiling water, stirring all the time the water is being poured in. ASPIC JELLY. 2 ozs. gelatine b teaspoonful salt rind and juice of i a lemon 2 bay leaves 1 teaspoonful tarragon vinegar 1 small onion 1 quart water or clear stock b blade of mace whites of 2 eggs -V teaspoonful pepper corns 1 tablespoouful white vinegar 1 stick of celery✪ Aspic Jelly Put the water into a clean pan, add the gelatine and all the- other ingredients, excepting the whites of eggs. Allow the liquid to boil, whisk the whites of eggs to a froth, and whisk them in the boiling liquid. Allow to boil for three minutes, then draw the pan' aside where it will not boil and allow it to stand until the liquid is quite clear. Strain through a jelly bag or clean cloth, and use as directed in other recipes. LEMON SYRUP. 1 lemon I 1 lb. sugar 1 pint water j b oz. tartaric acid✪ Lemon Syrup Peel the yellow part only of the rind from the lemon and put this into a bowl. Boil the water, add the sugar, and allow to boil for twenty minutes. Pour this over the lemon rind. Allow to stand all night, strain off, stir in the tartaric acid, bottle and cork down. To use, put one tablespoonful into a tumbler of water. This makes a very refreshing drink in hot weather. The syrup will keep for months. RASPBERRY VINEGAR. 2 pints raspberries 1 pint white vinegar To each pint of liquor when measured : — 1 lb. loaf sugar 2 cloves✪ Raspberry Vinegar Pour the vinegar over the raspberries and allow to stand for two days, then strain off and press the raspberries until all the juice is extracted. Measure the liquor, add 1 lb. loaf sugar and 2 cloves to each pint. Put this into a pan and bring to the boil, but do not stir. Remove all scum as it rises, boil gently for twenty minutes. Remove from the fire, allow to cool, bottle off, and cork tightly.. 1 his will keep for several months. 172 YEAST — Another Way. 2 ozs. hops 4 quarts water 1 dessertspoonful salt \ lb. brown sugar 1 lb. flour 3 lb. potatoes ✪ Yeast - Another Way

AI-modernized reading of the original text

Place your butter in a clean saucepan on a slow fire and allow it to run to oil. Take care it does not boil, as butter burns very easily. Remove the scum from the top and pour off the clear oil. taking care that the milky sediment is left in the pan and thrown away. FRIED BACON. Put the slices of bacon into a frying pan on the fire. When the fat appears to be transparent, turn the bacon over and allow it to fry gently for one or two minutes longer, according to the thickness of the slices, and serve. FRIED EGGS. Have a clean frying pan, not one in which bacon has just been fried, as the salt from the bacon will discolour the eggs. Put enough bacon fat in the pan to just cover the bottom and make this hot. Break the eggs into a cup and pour each carefully from the cup to the pan. Remember that should you have one bad egg broken into the pan, it will spoil any others that it touches. Eggs are sufficiently fried when one or two white spots appear on the yolk. When fried, lift them carefully with a slice on to a hot dish, and serve. TEA. When making tea, rinse the pot with boiling water to make it warm, then add the tea and pour over water which has just boiled, not that which has been boiling for an hour or more, allow to stand for ten minutes, and serve. COCOA. To make cocoa, put a teaspoonful in each cup, mix that to a paste with boiling milk or water, then fill up each cup gradually with boiling water, stirring all the time the water is being poured in. ASPIC JELLY. 2 ozs. gelatine b teaspoonful salt rind and juice of i a lemon 2 bay leaves 1 teaspoonful tarragon vinegar 1 small onion 1 quart water or clear stock b blade of mace whites of 2 eggs -V teaspoonful pepper corns 1 tablespoouful white vinegar 1 stick of celery Put the water into a clean pan, add the gelatine and all theother ingredients, excepting the whites of eggs. Allow the liquid to boil, whisk the whites of eggs to a froth, and whisk them in the boiling liquid. Allow to boil for three minutes, then draw the pan' aside where it will not boil and allow it to stand until the liquid is quite clear. Strain through a jelly bag or clean cloth, and use as directed in other recipes. LEMON SYRUP. 1 lemon I 1 lb. sugar 1 pint water j b oz. tartaric acid Peel the yellow part only of the rind from the lemon and put this into a bowl. Boil the water, add the sugar, and allow to boil for twenty minutes. Pour this over the lemon rind. Allow to stand all night, strain off, stir in the tartaric acid, bottle and cork down. To use, put one tablespoonful into a tumbler of water. This makes a very refreshing drink in hot weather. The syrup will keep for months. RASPBERRY VINEGAR. 2 pints raspberries 1 pint white vinegar To each pint of liquor when measured : — 1 lb. loaf sugar 2 cloves Pour the vinegar over the raspberries and allow to stand for two days, then strain off and press the raspberries until all the juice is extracted. Measure the liquor, add 1 lb. loaf sugar and 2 cloves to each pint. Put this into a pan and bring to the boil, but do not stir. Remove all scum as it rises, boil gently for twenty minutes. Remove from the fire, allow to cool, bottle off, and cork tightly. This will keep for several months. YEAST — Another Way. 2 ozs. hops 4 quarts water 1 dessertspoonful salt \ lb. brown sugar 1 lb. flour 3 lb. potatoes

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