Furniture Polish.
Mix two tablespoonfuls of sweet or linseed oil with a
tablespoonful of turpentine, and rub on with a piece of
flannel, polishing with a dry piece.
HOUSEHOLD HINTS. 271
To KEEP Eggs.
Be sure that the eggs are fresh. Place them points
down in a stone jar or tight firkin, and pour over them
the following brine, which is enough for a hundred and
fifty: —
One pint of slacked lime, one pint of salt, two ounces
of cream of tartar, and four gallons of water. Boil all
together for ten minutes ; skim, and, when cold, pour it
over the eggs. They can also be kept in salt tightly
packed, but not as well.
To MAKE Hard Water Soft.
Dissolve in one gallon of boiling water a pound and a
quarter of washing soda, and a quarter of a pound of
borax. In washing clothes allow quarter of a cup of this
to every gallon of water.
To TAKE OUT Fruit- Stains.
Stretch the stained part tightly over a bowl, and pour
on boiling water till it is free from spot.
To take out Ink-Spots.
Ink spilled upon carpets or on woolen table-covers can
be taken out, if washed at once in cold water. Change
the water often, and continue till the stain is gone.
Mixed Spices.
Three heaping tablespoonfuls of ground cinnamon, one
heaping one each of clove and mace, and one even one of
allspice. Mix thoroughly, and use for dark cakes and for
puddings.
272 HOUSEHOLD HINTS.
Spice Salt.
Four ounces of salt ; one of black pepper ; one each of
thyme, sweet marjoram, and summer savory ; half an ounce
each of clove, allspice, and mace ; quarter of an ounce of
cayenne pepper ; one ounce of celery salt. Mix all
together ; sift three times, and keep closely covered.
Half an ounce will flavor a stuffing for roast meat ; and a
tablespoonful is nice in many soups and stews.
To WASH Greasy Tin and Iron.
Pour a few drops of ammonia into every greasy roast-
ing-pan, first half-filling with warm water. A bottle of
ammonia should always stand near the sink for such uses.
Never allow dirty pots or pans to stand and dry ; for it
doubles the labor of washing. Pour in water, and use
ammonia, and the work is half done.
To CLEAN Brass and Copper.
Scrape a little rotten- stone fine, and make into a paste
with sweet oil. Rub on with a piece of flannel ; let it dry,
and polish with a chamois-skin. Copper is cleaned either
with vinegar and salt mixed in equal parts, or with oxalic
acid. The latter is a deadly poison, and must be treated
accordingly.
Weights and Measures.
As many familes have no scales for weighing, a table of
measures is given which can be used instead. Weighing
is always best, but not always convenient. The cup used
is the ordinary coffee or kitchen cup, holding half a pint.
A set of tin measures, from a gill up to a quart, is very
useful in all cooking operations.
HOUSEHOLD HINTS. 273
One quart of sifted flour is one pound.
One pint of granulated sugar is one pound.
Two cups of butter packed are one pound.
Ten eggs are one pound.
Five cupfuls of sifted flour are one pound.
A wine-glassful is half a gill.
Eight even tablespoonfuls are a gill.
Four even saltspoonfuls make a teaspoonful.
A saltspoonful is a good measure of salt for all cus-
tards, puddings, blancmanges, &c.
One teaspoonful of soda to a quart of flour.
Two teaspoonfuls of soda to one of cream of tartar.
Page 133
Presented as published in 1881. 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
Furniture Polish. Mix two tablespoonfuls of sweet or linseed oil with a tablespoonful of turpentine, and rub on with a piece of flannel, polishing with a dry piece.
To KEEP Eggs.
Be sure that the eggs are fresh. Place them points down in a stone jar or tight firkin, and pour over them the following brine, which is enough for a hundred and fifty: —
One pint of slacked lime, one pint of salt, two ounces of cream of tartar, and four gallons of water. Boil all together for ten minutes ; skim, and, when cold, pour it over the eggs. They can also be kept in salt tightly packed, but not as well.
To MAKE Hard Water Soft. Dissolve in one gallon of boiling water a pound and a quarter of washing soda, and a quarter of a pound of borax. In washing clothes allow quarter of a cup of this to every gallon of water.
To TAKE OUT Fruit- Stains. Stretch the stained part tightly over a bowl, and pour on boiling water till it is free from spot.
To take out Ink-Spots. Ink spilled upon carpets or on woolen table-covers can be taken out, if washed at once in cold water. Change the water often, and continue till the stain is gone.
Mixed Spices. Three heaping tablespoonfuls of ground cinnamon, one heaping one each of clove and mace, and one even one of allspice. Mix thoroughly, and use for dark cakes and for puddings.
Spice Salt. Four ounces of salt ; one of black pepper ; one each of thyme, sweet marjoram, and summer savory ; half an ounce each of clove, allspice, and mace ; quarter of an ounce of cayenne pepper ; one ounce of celery salt. Mix all together ; sift three times, and keep closely covered. Half an ounce will flavor a stuffing for roast meat ; and a tablespoonful is nice in many soups and stews.
To WASH Greasy Tin and Iron. Pour a few drops of ammonia into every greasy roasting-pan, first half-filling with warm water. A bottle of ammonia should always stand near the sink for such uses. Never allow dirty pots or pans to stand and dry ; for it doubles the labor of washing. Pour in water, and use ammonia, and the work is half done.
To CLEAN Brass and Copper. Scrape a little rotten-stone fine, and make into a paste with sweet oil. Rub on with a piece of flannel ; let it dry, and polish with a chamois-skin. Copper is cleaned either with vinegar and salt mixed in equal parts, or with oxalic acid. The latter is a deadly poison, and must be treated accordingly.
Weights and Measures. As many familes have no scales for weighing, a table of measures is given which can be used instead. Weighing is always best, but not always convenient. The cup used is the ordinary coffee or kitchen cup, holding half a pint. A set of tin measures, from a gill up to a quart, is very useful in all cooking operations.
One quart of sifted flour is one pound.
One pint of granulated sugar is one pound.
Two cups of butter packed are one pound.
Ten eggs are one pound.
Five cupfuls of sifted flour are one pound.
A wine-glassful is half a gill.
Eight even tablespoonfuls are a gill.
Four even saltspoonfuls make a teaspoonful.
A saltspoonful is a good measure of salt for all custards, puddings, blancmanges, &c.
One teaspoonful of soda to a quart of flour.
Two teaspoonfuls of soda to one of cream of tartar.