The Pattern cook-book

The uses of lime-water are many. A tea-spoonful diluted with milk or water is a reliable remedy for summer troubles in children. Milk that is just turning sour may be restored with lime-water, half a tea-cupful being allowed to a pint of milk. A small quantity of lime-water will prevent the possible souring of cream or milk that may be needed for the next day. It will also sweeten and purify bottles that have contained milk ; and it is sometimes used in bread-sponge to prevent the bread becoming sour. Lime-water may be bought very cheaply at the drug stores. HOW TO DESTROY RED ANTS. Tie a little sulphur in a silk bag, and lay it in some place which the ants frequent. If a bag is always kept in a closet or chest of drawers these receptacles will be free from the little pests. A bag of sulphur suspended in a bird-cage will keep ants and other insects from the bird. HOW TO MAKE SOFT SOAP. All Strong flavored fats, such as that from mutton, goose or turkey, should be fried out and strained while still fresh and sweet. Keep this strained fat by itself to use when soft soap is to be made. It is a good idea to strain it into five-pound lard cans, as it will thus be easy to weigh, and measure it at the time of making the soap. To make nine gallons of soap put in a large kettle a pound can of pure potash and a quart of water. Place the kettle on the fire, and boil the water for fifteen minutes; then add five pounds of grease, and boil slowly for an hour, stirring frequently with a wooden stick. At the end of the hour pour the boiling mixture into a large soap-tub, and stir into it two gallons of hot water. Fifteen minutes afterward add two gallons more of hot water, stir well, and add four and a-half gallons of water, either hot or cold. Stir the soap three or four times during the next hour ; when it grows cold it will be thick and white. HOW TO MAKE BAR SOAP. Six pounds of washing soda. Three pounds of unslaked lime. Six gallons of water. Six pounds of clear fat. Place the soda and the lime together, pour over them four gallons of the water, and stir well. Let the liquid stand until perfectly clear, then drain it off, place it over the fire, add the fat, and boil until the mixture begins to harden (which will be in about two hours), stirring almost continuously. Meantime, after draining the four gallons of water from the lime and soda, add the remaining two gallons of water to the sediment, stir well, and when this liquid is clear, drain it off also. While the soap is boiling, thin it with this water, adding a little at a time, as the soap puffs up as if to boil over. Try the thickness by cooling a little on a plate, and put in a handful of salt just before removing the soap from the fire. Wet a tub with cold water — to prevent the soap sticking, turn the latter in, and when solid, cut it into bars, placing them on a board to dry. Air, 13. Almonds, 604. Ants (red), How to destroy, 614. Apple Water, 583. Artichokes, 255-256. Asparagus, 256-258. Au court Bouillon— To boil, 99. Bacon, 199. With Liver, 164. Bain Marie (cut), 35. Baking. Time-table for, 69. Barley water, 584. Basket, Wire (cut), 38. Beans. Boston Baked, 197-198. Lima, 258. Creamed, 259. String, 259. In milk, 259. Beef. A la mode, 150. Balls, 150. Braised, 144.