FoodNet

Trinity cook book

1925

Page 56 · 3 recipe records on this page

Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
To every gallon of berries, pour over one pint of boiling water, let stand thirty-six hours then strain and to every gallon of juice put two pounds of sugar, let stand and work off well, filling the jars up every morning with some kept for that. Then cork lightly and let stand for two or three months. Then strain off again and to every gallon of wine add one pound of sugar dissolved well, and bottle and seal. Other wines may be made by the same recipe except for rhubarb, apple and peach must have boiling water to cover fruit and let stand longer to get soft. — MEMO — ( 86 ) Loans Negotiated Real Estate Sold at Auction BOSWELL REALTY CO., Inc. Real Estate, Rental and Fire Insurance Agents P. O. Box 562 Office Rooms 108-9-10-11 First National Bank Building MISCELLANEOUS "Take every creature of every kind." HARD SOAP Remove cover from can of Red Seal lye, cut out sifting top and empty contents into a stone crock or porcelain vessel. Add three ounces of powdered borax and three and one-half pints cold water; stir until all is dissolved, and allow solution to cool until it is lukewarm. In another vessel (porcelain) melt five and one-half pounds of strained grease, lard or tallow, after it has cooled to temperature of lye solution, pour the latter slowly into the melted grease (never pour grease into the lye) and keep stirring until it is well and evenly mixed. Pour into a suitable mould, lined with heavy paper, allowing it to cool in a warm room. After standing twenty-four hours cut in blocks. If it separates put all back into kettle, add one-half pint of waterHard Soap, place on the stove and let boil until it comes together, then pour into mould. PACKED BUTTER One quart of salt to one gallon of water, one-half teacup of sugar, one teaspoon of saltpetrePacked Butter. Boil and skim and when cold it is ready for use. Wrap each roll of butter in a cloth and put a weight on to hold down under water. TO KEEP EGGS To one quart bottle of water-glass put ten quarts of waterTo Keep Eggs, boiled and cooled. Put in stone jar and put in eggs, and keep covered, turn every few days. Will keep fresh indefinitely if absolutely fresh when put in the solution. FOR BURNS Mix butter or lard with lime water and spread thickly over the burned part. ( 87 ) TO DRIVE AWAY ANTS Sprinkle oil of sassafras around the infested places. TO CLEAN MARBLE When marble is discolored by grease or any stain, mix two parts of common washing-soda with one part of chalk and one of ground pumice- stone. Have all finely powdered and mix into a paste with water. Rub it well over the marble and a few hours later wash off with plain soap and water. THROAT GARGLE To one-half pint of tepid water put one teaspoon of soda and twenty drops of carbolic acid. Keep the water where it will be warm and gargle the throat with it every half hour. POISON OAK CURE Bathe the affected parts, long and well, in sulphur and cream, mixed rather thick; in half an hour bathe well with salt water. Repeat twice a day. A GOOD LINIMENT To one part oil of wintergreen add two parts of alcohol and shake well, keep tightly corked. This is excellent for rheumatism, sprains, lame back or where overexertion has caused stiffness of the muscles. Rub until the skin is in a perfect glow. AMOUNT REQUIRED FOR SERVING FIFTY PLATES One twenty pound turkey.