Royal Victoria cook book

FLOOR POLISH.—Half pound common yellow beeswax, 1 quart of turpentine, 1 quart of soft water, } pound liquid ammonia. Cut beeswax in small pieces, put in gallon jar ; pour on turpentine, let stand about 3 days; add water, lastly ammonia. Shake well and cork tightly. Miss CAMPBELL. CLEANING FLUID.—Four ounces ammonia, 4 ounces of white castile soap, 2 ounces of alcohol, 2 ounces of glycerine, 2 ounces of ether, 5 quarts soft water. Cut the soap very fine, and put it on the stove in 1 quart of the water to dissolve. When it is melted add the remaining 4 quarts of water, and when nearly cold stir in the other ingredients. Bottle at once and cork tightly. To remove spots from clothing, sponge with equal parts of the fluid and cold soft water, thoroughly mixed before using. Mrs. GRASETT, WHAT TO SAVE AND HOW TO USE IT.—‘Waste Not, Want Not.”—Save all pieces of crusts of bread not fit for toast ; put them in a pan and dry ( not brown) them in a cool oven, when thoroughly dry roll them; sift them through a rather coarse sieve ; the crumbs that easily pass through put them in a jar, the ones remaining in the sieve turn out, roll again and sift as before. These will be found very useful and much better than cracker crumbs. Muffins may be split into halves and toasted. Broken pieces of buns and stale cake make delightful cabinet pudding. All cold mashed potatoes should be saved for croquettes or potato puffs. Cold boiled potatoes make excellent French fried or Lyonnaise potatoes. All small pieces of plain or puff paste, trimmed from pies or patties, may be used for cheese fingers. The unbaked portion of puff paste taken from the centre of patties, dried and rolled, furnish a richer and better covering for scallops, devils, etc., than dried bread crumbs. The coarse, tough and unprepossessing tops of the sirloin steaks and ends of the rumps, which cannot possibly be eaten when broiled, make most excellent, tender Hamburg steaks. Cold roast and boiled chicken or turkey may be made into croquettes. Legs may be devilled for breakfast or luncheon. A cup of cold boiled rice added to griddle cakes, muffins or waffles makes them lighter and more easily digested. Cold boiled, baked or broiled fish may be used for croquettes or salad. In fact, waste nothing, as many things may be reduced in a different way, and thus improve the appearance of your table without increasing the expense. p. T. R. TIME TABLE. BoILInc— fish Mutton per pound 15 minutes. Corned beef per pound 30 minutes. Ham per pound 18 to 20 minutes. Turkey per pound 15 minutes. Codfish per pound 6 minutes. Halibut per pound 15 minutes. Bass per pound 10 minutes. Small fish per pound 6 minutes. Salmon per pound 10 to 15 minutes. Lobster 30 to 40 minutes. VEGETABLES— Potatoes 20 to 30 minutes. Asparagus 20 to 25 minutes. Peas 15 to 20 minutes. Beans 20 to 30 minutes. Spinach 15 to 20 minutes. Turnips 30 minutes. New beets 30 or more minutes. Cabbage 20 minutes. Cauliflower 30 minutes. Onions 30 to 40 minutes. Parsnips 30 to 40 minutes. Green corn 20 to 25 minutes. Macaroni 20 minutes. Rice 15 to 20 minutes. 196 TIME TABLE, ROASTING— Beef ribs, rare, per pound 8 to 10 minutes. | Beef ribs, well done, per pound 12 to 15 minutes. Mutton, leg, rare, per pound 10 minutes. Mutton, leg, well done, per pound 15 minutes. Mutton, loin, rare, per pound 8 minutes. Mutton, shoulder, stuffed, per pound 15 minutes. Lamb, well done, per pound 15 minutes. Veal, well done, per pound 18 to 20 minutes. Pork, well done, per pound 20 minutes. Venison, rare, per pound 10 minutes. Chicken per pound 15 minutes. Goose per pound 18 minutes. Turkey 8 pounds 1? hours. Duck, tame, 45 minutes. Duck, wild, very hot oven, 20 to 40 minutes. Partridge 20 to 25 minutes.