The universal cookery book

“The fruit of the balsam apple (momordica balsamina ) picked when ripe, and preserved in alcohol, is considered very efficacious applied to a fresh wound. Bind a piece upon the wound or cut. In Syria, the fruit is used for the same purpose that it is here ; but they cut it open when unripe, and infuse it in sweet oil, exposed to the sun for some days, until the oil has become red. This is dropped upon cotton, and applied.” For a Gathering. “ Soak the leaves of common dock- plant in vinegar ; apply warm, as often as possible.” Borage. “ This plant contains a certain amount of saltpetre, as may be proved by burning a dried leaf. For this reason, it is used with great benefit for the relief of sore throats. The root is rich in gum, and if boiled yields a mucilaginous emulsion, excellent for irritation of the throat and chest. Very violent attacks of toothache, where the nerve has taken cold, are often cured by holding a portion of the leaves, previously boiled in milk, and applied warm, in the mouth, against the affected tooth.” THIEVES' VINEGAR. Thieves’ Vinegar. “ Soak two ounces each of rue, sage, rosemary, lavender, and wormwood, for three days in one pint of white-wine vinegar ; stand at a short distance from the fire. In each pint of vinegar, dissolve half an ounce of camphor, and strain well. In cases of infection, bathe the nostrils and around the mouth with this preparation. This powerful disinfectant was used during the plague in London, by the thieves who robbed the dead and dying : hence its name.” Scent Sachets. No. 1. “ Take of lavender-flowers, free from stalk, half a pound ; dried thyme and mint, each half an ounce ; ground cloves and caraways, of each a quarter of an ounce ; common salt dried, one ounce. Mix the whole well together, and put into silk or cambric bags. It will perfume the drawers and linen very nicely.” Scent Sachets. No. 2. “ Coriander-seed one ounce, orris-root one ounce, rose-leaves one ounce, mace one drachm, allspice one drachm, lavender-flowers one ounce, sweet-flag ( calamus aromaticus ) one ounce.” Almonds, salted Ambrosia Angel Cake Apple Butter “ Dumplings “ Pudding, boiled.. . “ Sauce, for Goose. . “ “ Sunday “ Water Arrowroot Asparagus, to cook Bachelor Buttons Bacon and Eggs Baked Beans “ Custards Balsam Liniment Barley Sugar “ Water Bass, boiled Beans, baked “ string Beef h la Mode “ roast “ Loaf “ Stew or Hash “ Tea Beef’s Heart, to bake a . . 52 Beefsteak, French 29 “ fried 30 “ Pie 31 Beets 106 Biscuit, brown 149 “ drop 151 “ egg 150 “ Naples 150 “ soda 151 Flyaways, or souffle 151 Blanc-Mange, Irish moss. 226 “ . “ raspberry.. 203 Blackberry Flummery. . . 171 Borage 235 Bouillabaisse, a Marseilles receipt for 6 Bouillon 4 Bow-Knots 199 Bread 142 “ aerated home-made 145 “ brown 155 “ corn 158 “ French twist 144 “ salt-rising 146 “ Vienna 144 Bride-Cake, rich 199 (237) 5o Brown Betty. 166 “ Bread 155 Broth, mutton 223 “ Bubble and Squeak . . 53 Buns 147 “ hot cross 148 “ saffron 148 Cabbage, boiled 103 “ red, stewed. . . 103 “ to stew a la cauliflower . . 103 Cake angel 19 1 “ black 196 “ bride 199 “ cocoanut 196 “ dried-apple 195 “ gold 192 “ hickory-nut.. 193 “ jelly, fruit 196 “ marble 1 92