FoodNetArchive

The household (of the Detroit free press)

1886

Page 299 · 1 recipe record on this page

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Take two cakes of the best white wax and melt slowly in an earthen vessel ; when melted stir in a large teaspoonful of balsam of fir, and a finger-length of " silver white," such as comes in tubes for oil painting, squeezing it from the tube into the melted wax. Have a basin of clean, warm soapsuds at hand and a plate of clean, smooth glassSheeting Wax, which should be in the soapsuds for some time, as should the small ladle or spoon for throwing the melted wax gently over the glass plate for sheeting. Another way is to melt the wax, using several cakes of pure white in a vessel of hot water, adding balsam of fir and " silver white " in propor- tion to quantity ; keep a junk bottle ready in a basin of warm soapsuds ; when the wax is ready dip your bottle, holding it by the neck, quickly into the wax, up to its shoulder ; withdraw it quickly, and when the coating hardens, slit it from top to bottom, and a fine sheet of wax will slide off. As the wax cools in the vessel you will obtain thicker sheets ; then melt again. SKELETONIZED LEAVES. The first step in the process is the gathering of the leaves, which is best accomplished during the months of June and July, as at this season they are in the most perfect condition. Still there are some varieties which must, of course, be collected at other periods, and the seed ves- sels and those blossoms and other parts of the plant, which are used to make variety, must be gathered at the time when they are in the proper condition. As these collections are made the leaves should be at once 22 338 SKELETONIZED LEA VESt laid between the leaves of a book, and, as soon as possible after, sub- jected to a certain amount of pressure. A large number of leaves should be gathered in preference to a few, and care must be taken to select those that are quite perfect, as, unless the specimens are perfect, the result will be unsatisfactory ; indeed such care is necessary in this particular, that even a scratch or broken edge, or a blotch or small perforation will render the skeleton imperfect. The leaves must also be well matured, and they should be picked from the lower part of the branch, not at the top where they are not perfectly developed. Notice, too, where from the effects of the sun or wind the edges are curled or otherwise imperfect, as those that have a tough or leathery texture will not answer. A good plan for determining the state of the leaf is to hold it up to the light, when a defect is very readily seen. Evergreens are good and may be picked late in the autumn, though due regard must be had to the age of the leaf. It is almost impossible to give a list of leaves available for this purpose, as the number is legion, but here are a few : All poplar leaves may be said to be easy to press, the silver poplar especially so, the aspen also ; the apple and pear of the orchard, and various vines. The willow, maple and crab-apple must be gathered young and carefully mascerated. The camelia, orange, lemon, arbutus, wisteria and some rose leaves form a fine col- lection; also lilac, holly and honeysuckle. Various seed vessels are extremely beautiful and easily prepared, but they must be treated by themselves. Scotch grass, ferns, etc., when bleached, are lovely.