Hilda's "where is it?" of recipes

Cut up the wax and soap, dissolve, when cold add turpentine. Shake the mixture frequently. In forty-eight hours it will be ready for use. Very good, ANOTHER. Equal quantities of sweet oil, vinegar, and turpentine, used sparingly on a damp flannel once a week, and rubbed off with a linen duster. ANOTHER. Ingredients. I pint Linseed Oil. i pint Vinegar. I pint Spirits of Wine. Shake well. Do not spare elbow grease, which is the most important of all. PORRIDGE (FOR BREAKFAST). Ingredients. s oz. OatmeaL I pint of Water. i pint New Milk. Put a pint of cold water into a stewpan over the fire ; as it boils dredge in the oatmeal with your left hand, and stir P] POT-POURRI— POTATOES (HOW TO BOIL). with your right. Boil for twenty minutes. When it is made, send it to table in a soup-plate. To be eaten with a little salt or sugar. Hand round with it a jug of hot or cold milk, or cream. POT-POURRI. (A Home Recipe.) Ingredients. Rose Leaves, as many as you can a oz. of Orris Raot. collect. Cardamoms. Scented Verbena Leaves. 2 oz. Bay Salt. Lavender. 2 oz. Saltpetre. A few Bay Leaves. i oz. Cloves. Some Nutmeg and Cinnamon, The Odorata rose and other sweet-scented ones, freshly gathered (but be careful no dew is on them), the verbena, lavender seeds, and leaves, put in a wide-mouthed jar in layers sprinkled with the salt, saltpetre, and the spices well bruised. Stir the contents of the jar occasionally. This will retain its scent for years, and may be freshened up whenever roses and other scented flowers are in season — clove, carnations, etc. At the Cape there is a very sweet-scented pink rose, almost single, called the French, brought to the Cape by the Huguenot refugees, and also Cape rose, which give a most delicious scent to the pot-pourri. Be careful not to let water be spilt on the pot-pourri — it would spoil it completely. POTATOES {HOW TO BOIL) Put your potatoes into boiling water with a good teaspoonful of salt ; boil for twenty minutes ; when soft which can be felt easily by pricking with a fork, throw the water off, put the potatoes back (if with their jackets on) into the saucepan, putting the pot on the stove for a few minutes till the skins burst. If the potatoes are peeled leave them in the colander on the steam ; toss them, and send them in looking nice and mealy. The Dutch people serve boiled potatoes with a little melted butter. 17a POTATOES (SAVOURY)— PRESERVE. [P POTATOES {SAVOURY). (Mrs. Manuel's Recipe.) Bake yonr potatoes, then cut in half and scoop out the iii'side, which mix with a little chopped parsley, onion, nutmeg, cheese, pepper, and salt ; put back into the skins, e^g and bread-crumb the tops, brown them and serve hot. "SWEET POTATOES" STEWED AS A VEGETABLE. Peel and slice about four or five pounds of "sweet potatoes"; take a cup of sugar, a spoonful of flour, a spoonful of butter, and a little salt. Lay the sliced sweet potatoe in an enamelled saucepan in layers, sprinkled with sugar, butter, and flour, and when you have put in the last layer pour over it a cup of water. Let it all stew gently, giving the pot a stir occasionally. To those who like sweet things with meat this is very iKuch liked. Boiling them in water with their jackets on,- peeled before serving, and cut in slices, with melted butter, is another good way of cooking " sweet potatoes."