Lemon or orange peel grated and mixed with powdered
sugar and a squeeze of its own juice (the sugar making
it into paste) is excellent to keep for flayoring ; put it
into a little pot and it will keep for a year.
Bread that is very stale may be made quite fresh for
an hour or two by dipping it quickly into milk or water,
and putting it in a brisk oven till quite hot through. It
must be eaten at once, or it will be as stale as ever when
cold.
Meat to be kept in warm weather should be rubbed over
with salad oil, every crevice filled with ginger ; meat that
is for roasting or frying is much better preserved in this
way than with salt ; take care that every part of the sur-
face has a coat of oil. Steaks or chops cut off, which
always keep badly, should be dipped into warm butter or
even dripping, if oil is not handy (the object being to
exclude the air), and then hung up till wanted.
Mutton in cold weather should be hung four or five
weeks in a place not subject to changes of temperature,
and before it is so hung, every crevice filled with ginger
A Few Things it is Well to Remember, 107
and thoroughly dredged with flour^ which must be then
rubbed in with the hand till the surface is quite dry.
This is the English fashion of keeping yenison.
It may be useful for those who burn kerosene to know
that when their lamps smell, give a bad light, and smoke,
it is not necessary to buy new burners. Put the old
ones in an old saucepan with water and a tablespoonful
of soda, let them boil half an hour, wipe them, and
your trouble will be over.
Meat that has become slightly tainted may be quite
restored by washing it in water in which is a teaspoonful
of borax, cutting away eyery part in the least discolored.
In summer when meat comes from the butcher's, if it
is not going to be used the same day, it should be washed
oyer with yinegar.
Poultry in summer should always haye a piece of
charcoal tied in a rag placed in the stomach, to be re-
moyed before cooking. Pieces of charcoal should also
be put in the refrigerator and changed often.
Oyster shells put one at a time in a sfcoye that is
^^clinkered" will clean the bricks entirely. They
should be put in when the fire is burning brightly.
Salt and soapstone powder (to be bought at the drug-
gist's) mend fire brick ; use equal quantities, make into a
paste with water, and cement the brick ; they will be as
strong as new ones.
Ink spilled on carpets may be entirely remoyed by
rubbing while wet with blotting paper, using fresh as
it soils.
CHAPTER XVI.
OK SOME TABLE PEEJUDICES.
Page 58
Presented as published in 1885. 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
Lemon or orange peel grated and mixed with powdered sugar and a squeeze of its own juice (the sugar making it into paste) is excellent to keep for flavoring ; put it into a little pot and it will keep for a year.
Bread that is very stale may be made quite fresh for an hour or two by dipping it quickly into milk or water, and putting it in a brisk oven till quite hot through. It must be eaten at once, or it will be as stale as ever when cold.
Meat to be kept in warm weather should be rubbed over with salad oil, every crevice filled with ginger ; meat that is for roasting or frying is much better preserved in this way than with salt ; take care that every part of the surface has a coat of oil. Steaks or chops cut off, which always keep badly, should be dipped into warm butter or even dripping, if oil is not handy (the object being to exclude the air), and then hung up till wanted.
Mutton in cold weather should be hung four or five weeks in a place not subject to changes of temperature, and before it is so hung, every crevice filled with ginger
A Few Things it is Well to Remember, 107
and thoroughly dredged with flour, which must be then rubbed in with the hand till the surface is quite dry. This is the English fashion of keeping venison.
It may be useful for those who burn kerosene to know that when their lamps smell, give a bad light, and smoke, it is not necessary to buy new burners. Put the old ones in an old saucepan with water and a tablespoonful of soda, let them boil half an hour, wipe them, and your trouble will be over.
Meat that has become slightly tainted may be quite restored by washing it in water in which is a teaspoonful of borax, cutting away every part in the least discolored.
In summer when meat comes from the butcher's, if it is not going to be used the same day, it should be washed over with vinegar.
Poultry in summer should always have a piece of charcoal tied in a rag placed in the stomach, to be removed before cooking. Pieces of charcoal should also be put in the refrigerator and changed often.
Oyster shells put one at a time in a stove that is "clinkered" will clean the bricks entirely. They should be put in when the fire is burning brightly.
Salt and soapstone powder (to be bought at the druggist's) mend fire brick ; use equal quantities, make into a paste with water, and cement the brick ; they will be as strong as new ones.
Ink spilled on carpets may be entirely removed by rubbing while wet with blotting paper, using fresh as it soils.
CHAPTER XVI.
OF SOME TABLE PREJUDICES.