FoodNet

Historic Paxton, her days and her ways, 1722-1913

1913

Page 76

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
The varnish brush costs 25 cents, is flat and two inches across. An ordinary stiff scrubbing brush is the best thing to use on a carved surface to remove the Adelite. A dining-room table which scars easily re- quires a slightly different treatment. Omit the varnish. After the sandpapering has been fin- ished rub on the oil with a soft cloth, then rub it down thoroughly with a piece of Brussels carpet placed on a wooden block. After one or two oilings and rubbings the table gets a wonderful polish and nothing will scar it. It is easy to keep in condition by repeat- ing these oilings whenever it gets a little blurred 217 and by rubbing it well with the polisher when the crumbs are brushed off after each meal or, at least, once a day. This is a far better treatment than to use even the thinnest coat of varnish which a hot dish will mar. ^^With the oil finish/' declares one young woman who has "done over" all her ancestral furniture herself, "you can even set the kitchen stove on your table and it will not scar." Sometimes mahogany has a too high finish that is very ugly. To overcome it dip a rough cloth first in linseed oil then An powdered pumice and rub very carefully over the shiny surface. This needs delicate handling, or one may cut through the varnish. Wipe off with waste, and you will have the lovely satin finish seen on old furniture. Burlap can be used for the cloth, or any fabric with a roughish surface. The powdered pumice costs six cents a pound. The chief trouble with renovating furniture at home is the hard work it entails. Do it gradu- ally. Rub off the varnish, for instance, on but a small section at a time, as a single drawer in bureau or high-boy. Work to the point of fa- tigue and your enthusiasm will not last for more than one piece — with strong probability of send- ing that half finished to a re-finisher of antiques. 218 For the Definite Cook The inexperienced cook is often much tried by the indefinite information given her by the "born cook" when a recipe is asked for. The following comparisons may help her out : A common kitchen coffee cup is the standard. A cup, 1/2 pint (liquids) . A cup ( rounded ) , % pound. 1 pint of sugar or butter, ... 1 pound. 1 quart of sifted flour, 1 pound. 2 cups (packed solid), 1 pound of butter. 4 level cups of flour, 1 pound or 1 quart. % cup of butter, 14 pound. 1 cup, 14 tablespoons. 3 teaspoons (solids), 1 tablespoon. 4 teaspoons (liquids), 1 tablespoon. 4 tablespoons, 1 wineglass. 1 heaping tablespoon of but- ter, 2 ounces. 2 rounded tablespoons flour, coffee, sugar, 1 ounce. 2 tablespoons of liquid, 1 ounce. 1 teaspoon of soda, salt, pep- per, 14 ounce. 1 teaspoon of liquid, or 30 drops, 14 ounce. 1 piece of butter size of an egg, 1 ounce. A pinch of salt, i/4 teaspoon. A dash of pepper (black or white), 1/4 teaspoon. A pinch of cayenne, % teaspoon. 9 large or 10 medium eggs, . . 1 pound. 219 FOR WRITTEN RECIPES To Wax a Hardwood Floor (Miss Lucy Hayes.) A hardwood floor that is kept in good condi- tion by being wiped off daily with a soft cloth should not be waxed more than once a year, as the process is very hard on the wood. If it wears badly, however, the waxing may be done oftener.