Home › Recipes › To clean paper hangings

To clean paper hangings

Cut into eight half quarters a stale quartern loaf; with one of these pieces, after having blown off all the dust from the paper to be cleaned by means of a good pair of bellows, begin at the top of the room, holding the crust in the hand, and wiping lightly downward with the crumb, about half a yard at each stroke, till the upper part of the hangings is completely cleaned all round; then go again round with the like sweeping stroke downward, always commencing each successive course a little higher than the upper stroke had extended till the bottom be finished. This operation, if carefully performed, will frequently make very old paper look almost equal to new. Great caution must be used not by any means to rub the paper hard, nor to attempt cleaning it the cross or horrizontal way. The dirty part of the bread too must be each time cut away, and the pieces renewed as soon as at all necessary. To fry meals &c.

Be always careful to keep the frying pan clean, and see that it is properly tinned. When frying any sort of fish, first dry them in a cloth, and then flour them. Put into the pan plenty of dripping, or hog's lard, and let it be boiling hot before putting in the fish. Butter is not so good for the purpose as it is apt to burn and to blacken, and make them soft. When they are fried, put them in a dish or hair sieve, to drain before they are sent to table. Olive oil is the best article for frying, but it is very expensive, and had oil spoils every thing that is dressed with it. Steaks and chops should be put in when the liquor is hot, and done quickly, of a light brown and turned often. Sausages should be done gradually, which will prevent their bursting.