% Ne me ; 2) Sent J 408 | THE KITCHEN. bottles, fill up with water, and let stand an hour, putting the stoppers or covers into a bow] tosoak 1n the same way. Then pour outand scald nicely, but not with boiling water, as that cracks the polished surface inside, wipe dry. set in the sun or wind to air, and then set away carefully. CorFEE Syrup.—Take half a pound of the best’ ground coffee; put it into a sauce-pan containing three pints of water, and boil it down to one pint: boil the liquor, put it into another sauce-pan, well scoured, and boil it again. As it boils add white sugar enough to give the consistency of syrup✪ Coffee Syrup; take it from the fire, and when it is cool put in a bottle and seal. When traveling, if you wish for a cup of good coffee put two tea-spoons of the syrup into an ordinary cup, and pour boiling water upon it, and it is ready to use. : RHUBARB VINEGAR.—For ten gallons, take twenty-five ordinary sized stalks of rhubarb, pound or crush with a piece of wood in the bottom of a strong tub, add ten gallons water; let stand twenty-four hours; strain off the erushed rhubarb, and add eighteen pounds of sugar free from molasses, and a teacup best brewer’s yeast✪ Rhubarb Vinegar; raise the temperature to 65 or 68°, and put the compound into a twelve-gallon cask ; place it in a position where the temper- ature will not fall below 60°. In a month strain it off from the grounds, re- turning it to the cask again, and let it stand till it becomes vinegar. Wasuinea Disues.—In washing dishes, in addition to directions given in “Dining Room,” care must be taken not to put tumblers which have had milk in them into hot water, as it drives the milk into the glass, whence it can never be removed. They should be first rinsed well in tepid water. Tumblers and goblets should be placed in hot soapy water, dipping the sides first, and turning them rapidly, thus heating the outside and inside at - the same time and preventing breaking; when wiped, they should not be ’ turned down until put away in a china closet. To Keep Taste CLotus CLeEan—for a long time. After clearing the table, place a clean towel under any spots that may have been made during dinner, and rub the spot with a fresh clean cloth wet with clean soap-suds, then rinse with clean water, dry with a clean dry towel, fold and lay under a heavy weight. In changing table cloths during the week, contrive to bring the fresh table cloth on first at dinner. Place a large napkin over each end of table cloth, to protect it from soiling in the process of serving the plates, removing when the crumbs are brushed. . WaARMED-OVER CoFFEE.—Save all that is left each meal, drain it off into a jar or earthen vessel, and when there is enough for a single meal, turn it into the coffee pot, beat an egg thoroughly and stir well into it on the stove, and let it just come to boiling, then take it off, pour in half a tea-cup of cold water, and if your coffee was good when first made, it will be just as good the second time. ’ : When a large quantity of coffee has been made for a party, the grounds should be drained and put away in a stone jar; make coffee as usual except using double the quantity. It will keep good for weeks.

AI-modernized reading of the original text

% Ne me ; 2) Sent J bottles, fill up with water, and let stand an hour, putting the stoppers or covers into a bowl to soak in the same way. Then pour out and scald nicely, but not with boiling water, as that cracks the polished surface inside, wipe dry, set in the sun or wind to air, and then set away carefully. Coffee Syrup.—Take half a pound of the best ground coffee; put it into a sauce-pan containing three pints of water, and boil it down to one pint: boil the liquor, put it into another sauce-pan, well scoured, and boil it again. As it boils add white sugar enough to give the consistency of syrup; take it from the fire, and when it is cool put in a bottle and seal. When traveling, if you wish for a cup of good coffee put two tea-spoons of the syrup into an ordinary cup, and pour boiling water upon it, and it is ready to use. : RHUBARB VINEGAR.—For ten gallons, take twenty-five ordinary sized stalks of rhubarb, pound or crush with a piece of wood in the bottom of a strong tub, add ten gallons water; let stand twenty-four hours; strain off the erushed rhubarb, and add eighteen pounds of sugar free from molasses, and a teacup best brewer’s yeast; raise the temperature to 65 or 68°, and put the compound into a twelve-gallon cask ; place it in a position where the temperature will not fall below 60°. In a month strain it off from the grounds, returning it to the cask again, and let it stand till it becomes vinegar. Washing Dishes.—In washing dishes, in addition to directions given in "Dining Room," care must be taken not to put tumblers which have had milk in them into hot water, as it drives the milk into the glass, whence it can never be removed. They should be first rinsed well in tepid water. Tumblers and goblets should be placed in hot soapy water, dipping the sides first, and turning them rapidly, thus heating the outside and inside at - the same time and preventing breaking; when wiped, they should not be ’ turned down until put away in a china closet. To Keep Table Cloths Clean—for a long time. After clearing the table, place a clean towel under any spots that may have been made during dinner, and rub the spot with a fresh clean cloth wet with clean soap-suds, then rinse with clean water, dry with a clean dry towel, fold and lay under a heavy weight. In changing table cloths during the week, contrive to bring the fresh table cloth on first at dinner. Place a large napkin over each end of table cloth, to protect it from soiling in the process of serving the plates, removing when the crumbs are brushed. . Warmed-over Coffee.—Save all that is left each meal, drain it off into a jar or earthen vessel, and when there is enough for a single meal, turn it into the coffee pot, beat an egg thoroughly and stir well into it on the stove, and let it just come to boiling, then take it off, pour in half a tea-cup of cold water, and if your coffee was good when first made, it will be just as good the second time. ’ : When a large quantity of coffee has been made for a party, the grounds should be drained and put away in a stone jar; make coffee as usual except using double the quantity. It will keep good for weeks.

Records on this page

Coffee SyrupRhubarb Vinegar

Buckeye cookery