Pot Pourri.— \ oz. bottles of essence of bergamot, essence of
cassia, oil of ambergris, 2 dozen cloves grated, 1 oz. bay salt broken
into small pieces. Rose leaves well dried and mixed with all sorts
of sweet-smelling leaves, such as lavender, scented geranium, and
verbena. The roses must be picked from the trees and be quite
dry, and the petals must be separated and dried in the sun on
sheets of newspaper. Then they must be mixed with the spices.
This quantity is enough to fill one large bowl or two or three
small ones.
Russian Toffee. — I cupful each of sugar, golden syrup, and
cream or milk, 2 oz. butter, 2 oz. grated unsweetened chocolate..
Put these ingredients into an enamelled saucepan and boil them
together, stirring constantly for forty minutes. Then remove
from the fire, and beat well until beginning to cool. Flavour with
vanilla, and pour out on to a buttered dish to get cold.
How to Clean Brass Trays. — -Wash with soap and water,,
dry well, then rub the tray thoroughly with a lemon cut in half.
Swill with cold water to remove all the lemon juice, polish with a.
leather. Do not use any powder.
How to Clean Silver. — The secret of keeping silver always,
beautifully polished lies in the washing of it quite as much as in
the polishing. It must be washed in hot water with ordinary
yellow soap, and it must be dried at once. If all the silver is.
washed first and dried afterwards, the silver will look smeared and
dull, so it is best to wash a little and dry a little till all is done.
>58
ODDS AND ENDS.
After this it should be just rubbed up with a leather. The wash-
leather must be kept clean by being washed frequently. A black
leather will not polish. Once a week the silver should be thoroughly
cleaned. A very little of Goddard’s plate powder mixed with
methylated spirit may then be used, but it must be well rubbed
off the silver with one leather and polished with a clean one. If
these directions are followed the silver will always look well kept.
No soda must be used in the water that silver is washed in, and
it is better to keep a special cloth or sponge for washing the silver.
'The least particle of soda in the water or on the sponge will
effectually spoil the polish.
How to Clean Mirrors and Windows.— These are best
cleaned with a pad of soft newspaper and a little methylated spirit
and no water at all, and afterwards polished with a leather.
How to Clean Water-bottles. — Tear up small some bits
of newspaper and put in the bottles with some water, shake well,
and the glass will look quite bright.
Sloe Gin. — 3 quarts of sloes, 1 gallon gin, 3! lbs. sugar-candy,
3 oz. bitter almonds. Put them all into a two-gallon jar and prick
the sloes. Shake well two or three times a week. Keep well
corked. At the end of two months strain and bottle it. The
sugar-candy must be dissolved in some gin over a fire till it
becomes a syrup.
Sloe Gin (a simpler way). — Prick the sloes and fill the bottle
with them, leaving room for sugar in the proportion of three
quarters of a pound of lump sugar to a quart bottle of sloe gin.
Pour over them gin sufficient to quite fill the bottles. Cork very
tightly, and leave for a year. Then pour off the liquor, which s
ready to use. It should be a bright red colour.
Page 104
Presented as published in 1901. 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
Pot Pourri.— \ oz. bottles of essence of bergamot, essence of cassia, oil of ambergris, 2 dozen cloves grated, 1 oz. bay salt broken into small pieces. Rose leaves well dried and mixed with all sorts of sweet-smelling leaves, such as lavender, scented geranium, and verbena. The roses must be picked from the trees and be quite dry, and the petals must be separated and dried in the sun on sheets of newspaper. Then they must be mixed with the spices. This quantity is enough to fill one large bowl or two or three small ones.
Russian Toffee. — I cupful each of sugar, golden syrup, and cream or milk, 2 oz. butter, 2 oz. grated unsweetened chocolate. Put these ingredients into an enamelled saucepan and boil them together, stirring constantly for forty minutes. Then remove from the fire, and beat well until beginning to cool. Flavour with vanilla, and pour out on to a buttered dish to get cold.
How to Clean Brass Trays. — -Wash with soap and water, dry well, then rub the tray thoroughly with a lemon cut in half. Swill with cold water to remove all the lemon juice, polish with a leather. Do not use any powder.
How to Clean Silver. — The secret of keeping silver always, beautifully polished lies in the washing of it quite as much as in the polishing. It must be washed in hot water with ordinary yellow soap, and it must be dried at once. If all the silver is washed first and dried afterwards, the silver will look smeared and dull, so it is best to wash a little and dry a little till all is done.
>58
After this it should be just rubbed up with a leather. The washleather must be kept clean by being washed frequently. A black leather will not polish. Once a week the silver should be thoroughly cleaned. A very little of Goddard’s plate powder mixed with methylated spirit may then be used, but it must be well rubbed off the silver with one leather and polished with a clean one. If these directions are followed the silver will always look well kept. No soda must be used in the water that silver is washed in, and it is better to keep a special cloth or sponge for washing the silver. 'The least particle of soda in the water or on the sponge will effectually spoil the polish.
How to Clean Mirrors and Windows.— These are best cleaned with a pad of soft newspaper and a little methylated spirit and no water at all, and afterwards polished with a leather.
How to Clean Water-bottles. — Tear up small some bits of newspaper and put in the bottles with some water, shake well, and the glass will look quite bright.
Sloe Gin. — 3 quarts of sloes, 1 gallon gin, 3! lbs. sugar-candy, 3 oz. bitter almonds. Put them all into a two-gallon jar and prick the sloes. Shake well two or three times a week. Keep well corked. At the end of two months strain and bottle it. The sugar-candy must be dissolved in some gin over a fire till it becomes a syrup.
Sloe Gin (a simpler way). — Prick the sloes and fill the bottle with them, leaving room for sugar in the proportion of three quarters of a pound of lump sugar to a quart bottle of sloe gin. Pour over them gin sufficient to quite fill the bottles. Cork very tightly, and leave for a year. Then pour off the liquor, which s ready to use. It should be a bright red colour.