Pulverized sugar 3 ounces, citric acid J^ ounce,
oil of lemon 5 drops. Thoroughly mix the articles
and keep well corked. A tea-spoonful in a half-
pint of water makes a very good, pleasant drink.
MISCELLANEOES DIVISION. 393
LEMON CREAM.
Grate the peel of a large lemon, after first squeez-
ing all the juice out, put the juice and peel into i ^
cups of water, and heat it over the fire. Rub 3
table-spoonfuls of cornstarch smooth and beat the
yolks of 3 eggs✪ Lemon Cream, then stir the lemon water gradu-
ally into the corn starch and add the eggs and set
it on the fire to thicken gradually, like custard.
After it is done beat the white of the eggs stiff and
stir them in, then pour into small dishes to cool
and be ready for dinner. Put them on the ice.
ODOR FROM PERSPIRATION, REMEDY.
Mix a table-spoonful of the compound spirits of
ammonia in a small basin of water. By washing
the arms and arm-pits and hands in this solution
the skin will be left clean and sweet. It is cheap
and safe and is to be preferred to the perfumes
which cover up, but do not correct the cause.
OIL CLOTH, PRESERVE THEIR POLISH.
Wash only with castile soap, as other soap is too
caustic and destroys the lustre. If the polish is off
have a coat of the copal varnish applied and be
more careful in the future.
OIL STONE, TO FACE.
Tack a sand paper upon a smooth piece of
board or timber and let it be stood in the wind
and float the stone upon it. It soon levels the
the stone, and as the work proceeds the surface of
the paper becomes more smooth and leaves a
smooth surface on the stone.
394 DOMESTIC GUIDE.
MUCILAGE FOR LABELS.
Water 20 ounces, glue 5 ounces, rock candy 9
ounces, gum arabic 3 ounces. Soak the glue 24
hours in the water, adding the candy and gum,
and dissolve all, when it is ready for use. It can
be brushed on labels that have been fastened up to
dry and moistened as you do postage stamps
and applied.
ONIONS TO PICKLE.
Take small onions and as near of a size as pos-
sible, peel and wash them, sprinkle with salt freely,
then pour on boiling water sufficient to cover them,
stir up to dissolve the salt, cover and let stand 24
hours, then put them in jars and pour boiling cider
vinegar over them, into which you have put
whole peppercorns and mustard before boiling.
PICKLED PEACHES— SWEET.
Peel the peaches and take seven pounds of them
not stoned. White sugar, 3 pounds ; good vine-
gar, I pin✪ Pickled Onionst; cinnamon, cloves or alspice, to taste.
Tie up the ground spices in a cloth, and put with
the sugar and vinegar, and heat to a scalding heat,
then pour over the peaches and let them stand 2
or 3 days, when it will be necessary to scald all to-
gether again to prevent any after working. This
plan of not removing the stones gives the pickles
a better flavor, and the use of only i pint of vine-
gar allows them to be dished up with some of the
juice as sauce, while a larger amount would make
it necessary to use them as other tart pickles.
MISCELLANEOUS DIVISION. 395
PICKLED CRAB APPLES— SWEET.
To crab apples i quart, put sugar i pint, and
just vinegar enough to just cover✪ Pickled Crab Apples - Sweet; a little whole
spices, or, if ground, tie them up as for the peaches.
Boil slowly until the apples are tender, but not to
allow them to break to pieces. Scald them after 3
or 4 days, then put in jars.
PICKLED TOMATOES— SWEET. ✪ Pickled Tomatoes - Sweet
Page 141 · 5 recipe records on this page
Presented as published in 1882. 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
Pulverized sugar 3 ounces, citric acid J^ ounce, oil of lemon 5 drops. Thoroughly mix the articles and keep well corked. A tea-spoonful in a halfpint of water makes a very good, pleasant drink.
LEMON CREAM. Grate the peel of a large lemon, after first squeezing all the juice out, put the juice and peel into i ^ cups of water, and heat it over the fire. Rub 3 table-spoonfuls of cornstarch smooth and beat the yolks of 3 eggs, then stir the lemon water gradually into the corn starch and add the eggs and set it on the fire to thicken gradually, like custard. After it is done beat the white of the eggs stiff and stir them in, then pour into small dishes to cool and be ready for dinner. Put them on the ice.
ODOR FROM PERSPIRATION, REMEDY. Mix a table-spoonful of the compound spirits of ammonia in a small basin of water. By washing the arms and arm-pits and hands in this solution the skin will be left clean and sweet. It is cheap and safe and is to be preferred to the perfumes which cover up, but do not correct the cause.
OIL CLOTH, PRESERVE THEIR POLISH. Wash only with castile soap, as other soap is too caustic and destroys the lustre. If the polish is off have a coat of the copal varnish applied and be more careful in the future.
OIL STONE, TO FACE. Tack a sand paper upon a smooth piece of board or timber and let it be stood in the wind and float the stone upon it. It soon levels the stone, and as the work proceeds the surface of the paper becomes more smooth and leaves a smooth surface on the stone.
MUCILAGE FOR LABELS.
Water 20 ounces, glue 5 ounces, rock candy 9 ounces, gum arabic 3 ounces. Soak the glue 24 hours in the water, adding the candy and gum, and dissolve all, when it is ready for use. It can be brushed on labels that have been fastened up to dry and moistened as you do postage stamps and applied.
ONIONS TO PICKLE.
Take small onions and as near of a size as possible, peel and wash them, sprinkle with salt freely, then pour on boiling water sufficient to cover them, stir up to dissolve the salt, cover and let stand 24 hours, then put them in jars and pour boiling cider vinegar over them, into which you have put whole peppercorns and mustard before boiling.
PICKLED PEACHES— SWEET.
Peel the peaches and take seven pounds of them not stoned. White sugar, 3 pounds ; good vinegar, I pint; cinnamon, cloves or alspice, to taste. Tie up the ground spices in a cloth, and put with the sugar and vinegar, and heat to a scalding heat, then pour over the peaches and let them stand 2 or 3 days, when it will be necessary to scald all together again to prevent any after working. This plan of not removing the stones gives the pickles a better flavor, and the use of only i pint of vinegar allows them to be dished up with some of the juice as sauce, while a larger amount would make it necessary to use them as other tart pickles.
PICKLED CRAB APPLES— SWEET. To crab apples i quart, put sugar i pint, and just vinegar enough to just cover; a little whole spices, or, if ground, tie them up as for the peaches. Boil slowly until the apples are tender, but not to allow them to break to pieces. Scald them after 3 or 4 days, then put in jars.
PICKLED TOMATOES— SWEET.
Records on this page
Lemon CreamPickled OnionsPickled Peaches - SweetPickled Crab Apples - SweetPickled Tomatoes - Sweet