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Domestic Recipes (If you want beetroot for store)

If you want beetroot for store, boil the vinegar with peppercorns and let it get cold, then add the beetroot, and bottle all together. Cork the bottles tight. Britannia Metal - to Clean. (Mrs. Pickett.) Pour 2 qts. of boiling water over 1½ lb. common laundry soda; take silver sand from a plate in small quantities on a flannel, well wet it in the warm solution of soda, and rub it over the metal, which will clean it in a short time, then rinse the metal well in clean cold water, and put it before the fire to dry - be careful not to wipe the goods with a cloth.

The water may be drained from the sand, and the same sand may be kept to use many times. This recipe was especially given us for our Britannia metal hot water dish cover, and made it, or tin dish covers, look as bright as silver. Butter - to Clarify. (Mrs. Thomas.) Put the butter in a pan on to the fire, and let it come to the boil, when the milky part will rise to the top; then skim it well. Let it stand a few minutes that the salt and sediment may settle at the bottom. You may then strain it into jars for use. Carrots to colour Butter. 1 carrot should colour 1 lb. of butter.

Wash the carrot well, and grate if fine and pass it through a wire sieve, with enough water to extract the juice. With this juice colour the cream about to be churned. Cheese Cakes - Lemon Mixture, to Keep, Potted. See Sweet Dishes. Chutney - Indian Recipe. (Miss Woollett.) (Eaten instead of mustard.) 1 lb. moist sugar, ½ lb of salt, 2 ozs. of garlic, ½ lb. of fresh ginger (green), 1½ lb. of fresh chillies, ½ lb. of mustard seed, ½ lb. of raisins, a bottle of vinegar, 15 sour apples. The mustard seed must be washed and dried, then bruised gently, to remove the husk. The garlic, ginger, and chillies sliced very fine. The raisins stoned and the sugar made into syrup.

The apples peeled, cored and quartered, then boiled in enough vinegar to cover them. When all this is done and the apples have become cold, lay them in a pan and sprinkle them first with salt, then with the mustard seed, garlic, chillies, ginger and raisins, and stir them up gradually with the syrup, till the whole is well mixed, when you must add the remainder of the vinegar, and also the vinegar in which the apples were boiled. Then give a final stir, which will make the chutney fit for use. Bottle and cork tightly like pickle.

Cocoanut Oil, a Hindu Recipe for the Hair.

Get the cocoanuts as fresh as you can, break them and throw away the milk, pare out the kernel or finely scrape it into a clean tinned stewpan so that no lump can be found, pour on it enough boiling water to cover it, and, as soon as you can bear your hands in it, squeeze the scraped pulp well and the water will then run from the pulp like thin cream if the nuts are fresh. Put the squeezed pulp into another basin, and again pour a little boiling water upon it, and then squeeze it again forcibly till all the milky juice is pressed out of it.

Throw away the squeezed pulp, and put all the milky water gained by the several squeezings into a clean well-tinned saucepan. Simmer it very slowly till all the milky particles disappear and a clear colourless oil rises to the top. The latter end of the process needs minute watching, as by the least too fast boiling or by allowing the sediment at the bottom to burn, the oil gets a rancid smell and is useless. Pour the oil carefully off, and if a perfume is preferred add a few drops of any essential oil. Four cocoanuts are enough at a time.

Cooking Pots - to Clean. (Mrs. Thomas.) When anything catches and is scorched or sticks in a stewpan, do not scrape it, for then the tinning will come off.

Take a little common kitchen soda and a handful of ashes from a coal fire (the ashes must be cold); put them into the pan and fill up with cold water. Set it for 2 hours by the side of the fire, and it will then clean the pots without damage.

Copper Pans - to Clean.

Mrs. Hart says use vegetable grease-proof parchment paper. First wash the copper pans well inside and out with soda in warm water. Take a teaspoonful of a mixture of silver sand and soft soap, mixed in a proportion of ½ lb. sand to 1 oz. soft soap.

This is for tinned inside of coppers - scrub it round on a small piece of the paper when cleaned rinse it well. The outside of the pans must be cleaned with vinegar and silver sand, rinse them again and dry and air them well. If without paper use your hand, but paper is cleaner and safer (a girl's nail sometimes scratches off the lining and the copper poisons her hand). Cows - how Mrs. Barton's Cows are Fed.

Each cow has hay the first thing in the morning.

During milking-time, 1/3 bushel of brewer's grains.

At 10 o'clock: A mash of boiled turnips, or mangel wurzel, with chopped straw and chopped hay (½ straw to a proportion of 1/3 hay), upon which is poured hot boiled ground linseed (of this linseed allow rather less than ½ lb. to each cow). Mix all well together.

At noon give a little more hay.

At 4 p.m. give a mash.

More grains again at milking time.

When the cows are bedded at night, a little straw is given. Cows - to Prevent the Taste of Turnips in Milk.

Pour 1 qt. of boiling water upon 2 ozs. of saltpetre, and let it stand till cold. Keep this in a bottle in the dairy, and put a tablespoonful of it to each gallon of milk as it is poured into the pan to stand for cream. Stir it round once, merely to mix it. This, if done regularly, will never fail, but if omitted even in one pan, that gallon of milk will spoil the whole quantity for cream or butter. When grass becomes scanty in autumn, give cows a good supper of turnips last thing at night. Once in 24 hours will not make the milk taste at all. To avoid turnips giving a flavour to milk and butter, Lady Catherine Milnes Gaskell says: Cut off a slice from the top of the turnips before giving to cows; it is greeny looking, and should be the perquisite of beef-making beasts. If the dairy cows do not get this their milk will be sweet, almost all the strong turnip flavour being in the top of the turnip. - Dripping, &c.- to Prepare.

Keep it in a cool place, i.e., larder or scullery.

Put the dripping in a pan on the fire with a little cold water (1½ pt. to 12 lbs. dripping), and let it boil up, skim often and very carefully; when it looks clear, turn it out into a large pan of cold water and leave it some hours; when you take it up you will find it has a sediment (which must not be used); squeeze the good dripping and melt it on the fire; pour it into as many bladders as you can get, and the rest into preserve pots, and paper these well.

Skimming of first stock soup is more delicate than lard for frying croquettes and cutlets. Skim the grease off the hot soup carefully every 10 minutes, and again next day when cold; save the grease and let it get cold; then take it up without the sediment and let it come to the boil; skim and keep it for daily use - it has a most delicate flavour of herbs, &c. from the gravy. Second stock grease bastes joints well; it must be secured in the same way and drawn down with the fatty trimmings of a neck of mutton - draw it down over the fire just like lard.

Mrs. Thomas says: "The grease from first stock is very delicate for frying croquettes, &c. Strain it after making it hot for use."

Eggs - to Pickle. 1 oz. cream of tartar, 2 ozs. common salt, 1 lb. common lime, 8 qts. of water. Pour the water, when boiling, over the salt and lime, and let it stand till cold, then add the cream of tartar; mix well, and put the eggs in.

This quantity is enough for 6 score of eggs.

Elder Flower Water - to Make. See under Sweet Dishes, Ice - Elder Flower Water, for recipe.

Fish Sauces to Keep in Store. See Fish Sauce for Freshwater Fish; also Fish Sauce to keep all the year, under Sauces for Fish.

Flies - to Kill. 1½ teaspoonful of powdered black pepper, 1 teaspoonful of brown sugar, 1 teaspoonful of cream. Mix well and put on a plate. Try more plates of it if successful in routing flies.

Fowls - Extra Food for.

Collect all the scraps of fat and of skin, from upstairs and down, when the plates are washed; chop small, and put aside daily. Also all bits of waste toast or bread that are not able to be made useful for kitchen purposes; keep both kinds of scraps apart. Some time every afternoon scald Indian meal in skimmed milk (1 qt. of meal to 2 qts. of milk); if there are few scraps, of course more meal and milk will be required. Scald and swell these together over the fire till it is as thick as stir - about; you must stir the whole time till it boils. When thoroughly cooked, take it off and put it into a large basin or pan, and add the bits of bread and toast cut small to soak through; this mixture must remain all night.

Feed the fowls about 9 o'clock (morning), adding the scraps of meat just at the last, and working all well together. If the mixture is too stiff, add a little warm milk or water. Feed them again with what is left in the pan at 3 or 4 o'clock in the afternoon; put it in a flat crock, as scattering on the ground wastes the food; do not leave it for them to pick at all day.

Indian meal is said to make the hens lay well. Broken rice well swelled may be given in the same way. Steep the crusts alone first if hard. Fowls - to Fatten. (Mrs. Haynes of Bond Street.) The coop must be raised from the ground, the bottom being formed of rails of a moderate thickness and at equal distance from each other, so that each rail may be a perch, and then the fowls, if looked to every day, cannot be otherwise than clean. Their food must be ground oats mixed with milk, to be of a certain thickness, so as to be pecked up, not thin enough to drink. They are to be fed 3 times a day, morning, noon and evening, from a trough placed outside the pen. Remember always, when they have had enough, to take the food away from them.

Give light only at feeding time; at all other times, warmth and darkness. This method will make them as good as required in 14 days, but after that they will fall sick, waste away, and become hard and bad. 12 can be put in a coop, and if kept dark they will sleep and not fight. (To kill fowls mercifully, see Appendix.) French, or Kidney Beans - to Preserve. (1892.) To preserve French beans, Mrs. Hanbury Williams says: "Slice them or leave them whole; have a large basin or crock; lay it in salt an inch deep; on that put a layer of beans, then salt again, and so on - but cover the top layer of beans with salt, and they will keep well. "When wanted, they are boiled like fresh beans, but you change the water when the beans are half cooked."

The Druminnor butler bottles beans with salt, and corks them up to exclude the air. Hair Wash. (M. Foster.) A good recipe if the hair is falling: Mix 3 ozs. spirit of rosemary, 3 ozs. honey water, 1 oz. oil of almonds, 1 oz. sal-ammonia; when well mixed bottle and cork it. Shake up the bottle before using the wash.

Ham, Pork - to Cure, also to cure Mutton Hams, see Meat - General Directions. Ice - to Make an Ice Stack. (Mrs. Buchanan, Auchentorlie.) Choose an airy spot but sheltered from sun and wind, and under trees. Lay down sawdust about a foot deep. Choose ice if possible at least 11½ inches thick. Break it very small with mallets or crooked sticks. Begin by laying it on the surface of the ground on a space 21 or 22 feet in diameter, breaking it up as small as possible, and watering it all the time. Build the stack 12 feet high and in the shape of sugar loaf. Thatch it to the ground with barley straw (if this is not to be had use oat straw). The thatch must be 15 inches thick. When the stack is finished cut a drain round it, rather more than a foot deep, close to the bottom of the thatch to drain off the water. This ice stack often answers when an ice house fails.

Indian Recipe for Chutney. See Chutney.

Ivory - to take Stains out of.

Make a light paste of sal volatile, oil, and prepared chalk. Rub it on the ivory with leather. Afterwards put a little more on and leave it to dry, then brush it off with a soft brush.

Ketchup. See Mushroom Catsup.

Marble - to Whiten. (Lady Wensleydale.) Ingredients: lb. of pearl ash, ¼ lb. of American ashes, ½ lb. of black soap, 2 lbs. of whitening.

Boil all 20 minutes in ½ gallon of water. Lay it on hot with a plasterer's brush; let it remain on 24 hours, scrub it off with warm water after that. Next, sluice it well with cold water, and dry with a soft cloth. If any sticks in the ornamental parts, clean them with a small brush. Repeat the whole operation a second time if necessary.

The mixture burns, so take care it does not touch the walls nor the looking glass nor picture frames - nor your own fingers. ["Ambora" soft soap, a new cleanser, is excellent for cleaning not only marble, but tiles, flooring, and white painted wood, &c., and avoids the danger ascribed to the use of the above recipe.] Milk - to avoid Taste of Turnips. See Cows.

Mushroom Catsup. (Mrs. Jamieson, Portmore. 1887.) Gather the mushrooms when quite dry. Break them into bits with your hands, and lay them in a deep dish. Sprinkle each layer with salt, and let them remain so for 2 days. Stir them occasionally; strain the liquid from them through a hair sieve into a pan with a good seasoning of peppercorns, mace, and cloves, and boil it for 5 minutes. Then strain it through a flannel bag, to keep back all sediment. When cold, bottle, cork and seal the catsup. Keep in a cool place.

Mushrooms - Potted. See Mushrooms, No. 8 and No. 10, under Vegetables. Mushrooms Stalks to Bottle. See Mushrooms, No. 6, under Vegetables. Mutton Fat for Frying.

The fat drawn down from a nicely-trimmed neck of mutton is more delicate for frying "côtelettes panées" than any kind of lard; also the skimmings of first stock are good for this.

Pig - to Salt. See General Directions, under Meat.

Pot Pourri. No. 1. (St. John's College Recipe given to Mrs. Barton by Mr. Kempe.) The rind of 2 lemons cut thin, 1 lb. of bay salt, 1 oz. of finely - powdered orris root, 1 oz. of gum benzoin, 1 oz. of cinnamon, 1½ oz. of cloves, 1 oz. of nutmeg - all finely powdered; 1 grain of musk finely ground, 12 bay-leaves, a few sage leaves, rosemary, and lavender, cut small; 1 oz. of lavender water, 1 oz. eau de Cologne, 1 oz. bergamot. Mix all together in a jar, and add sweet flowers in their natural state as they come into blossom; stir frequently.

To be well stirred and mixed every morning till the flowers have become saturated with the salt.

Pot Pourri. No. 2. (Caldy Manor. 1884.) "The Best Pot Pourri - J.F.C." 1lb. of bay salt, 2 ozs. of saltpetre - both in fine powder; a handful of sweet bay leaves cut as small as possible, and the same of myrtle and rosemary, lemon thyme and common thyme in flower; also 1½ ozs. cinnamon, the same of cloves and of allspice, a large nutmeg - all these last in fine powder; the rinds of 4 large lemons cut as thin and as small as possible, 1 drachm of musk, 1 oz. bergamot, 1 oz. of spirit of lavender, 1 oz. of essence of lemon, 1 oz. oil of jasmine, 1 oz. esprit de rose - these last 4 are liquid; mix with 1 oz. of storax and 6 ozs. of powdered orris root. Put them into a jar with a lid that shuts very tight. Then add as you can get them of orange blossoms, plenty of the sweetest smelling roses, clove pinks, jasmine flowers, syringa and violets - sweet verbena leaves; all are a good addition.

The rose leaves may be gathered early in the day, but free from dew or rain, and added at once.

Lavender should be gathered and put on sheets of paper to dry in the sun, then the flowers gently rubbed off from the stalks with the hand, and the flowers only added to the pot pourri.

Stir it up often, especiallywhen you add anything fresh - use the petals only of the roses.

If the pot pourri gets too moist, add more orris root powdered - if too dry, add more bay salt and saltpetre, powdered finely and well mixed together before you add them.

It cannot be stirred too much, especially at first, and should keep for years. The chemist will make up a bottle of the liquids, and this can be added first to a very little pot pourri to sop it up; lay this pot pourri at the bottom of the jar; put the rest of the pot pourri on the top, give one stir, and shut it up for a time. This recipe being identical with "Hope End Pot Pourri" except that they use ½ lb. bay salt - the Hope End recipe is not given.

Pot Pourri. No. 3. Miss Darrell's.

Dry a good quantity of rose leaves in the sun on sheets of white paper, mix the lavender, 6d. worth of bay salt, 1 oz. whole cloves, and the same of gum arabic. Pot Pourri. No. 4. Mrs Shaw Stewart's. (1887.) 4 ozs. orris root bruised, 4 ozs. of flag root, 3 ozs. yellow sandalwood, 1 oz. sweet cedar-wood, 1 oz. gum benzoin, 1 oz. storax, 1½ oz. of cloves, 1½ oz. of nutmegs, 1 oz. patchouli leaves.

The above all coarsely powdered and well mixed.

Add 1 drachm of "mille fleurs," 1½ drachm essence of lemon, 20 drops of English oil of lavender, 10 grains of musk.

Add afterwards 1 lb. of bay salt and 3 ozs. rose leaves and stir all together. Rhubarb - to take Acid from. (Mrs. Davidson, Logie Coldstone Manse. May 20, 1896.) Cut up the rhubarb as for tart or pudding and put it in a stewpan - cover it with cold water - put it on the fire and let it come to the boil. Then at once pour water off and let the rhubarb get cold. Cook afterwards as usual.

Suet - Miss Kelmann's Recipe to Clarify it. (Penrose. 1881.) (Suet done so will keep; it also makes it much more delicate.) Take 5 or 6 lbs. of fresh beef suet, chop it fine and put the pieces in a saucepan (or stewpan) with as much cold water as will cover them. Add a little salt, boil and skim it carefully and stir frequently with an iron spoon, squeezing the suet occasionally against the sides of the pan.

To simmer from 5 hours to a whole day, till it ceases to boil and till all waste pieces of suet have sunk to the bottom of the pan.

Put it aside to cool for 15 minutes, then squeeze, and strain it into a basin or crock kept on purpose for it.

Sugar - to Clarify. See Confectionery.

If you make a large quantity, bottle it and use a glass stopper. Teapot - to Clean. (Coventry.) A teaspoonful of laundry soda put into the teapot once a month and filled up with boiling water to remain all night in it, the lid being closed. Rinse out well next day. Tomato Sauce - to Bottle. See Tomato Sauces, Nos. 1 and 2, under Sauces for Meat. Vinegar. No. 1. Miss Duckworth's, Make in June or July.

Ingredients: 9 lbs. of chopped Malaga raisins, 9 lbs. of brown sugar, i.e., the very coarsest brown sugar, 9 gallons of cold water.

Mix all well with the whites and shells of 4 eggs. Boil 20 minutes and take off all the scum, then simmer 20 minutes. Take it off and pour into 1 large or 2 small vessels. When "new-warm - milk", put on the top, on a toast, 1 pennyworth of brewer's yeast. Prick the toast that the yeast may penetrate. Whilst "new-warm - milk," cover the vessels with clean thick cloths.

Let them stand 3 days and nights. Then put the liquid into a barrel that will hold 9 gallons and paste clean brown paper doubled over the bung hole and place the barrel in the kitchen for 12 months. Then bottle it for use but do not cork the bottles. Fix writing paper over the necks and make small pin holes in the paper. It is better to keep the bottles in a warm place. It is well when the vinegar is in the barrel to give a little motion to the barrel occasionally, always taking care the bung hole is at the top when left. Barrel and bottles to be perfectly clean before filling. Vinegar. No. 2. Farley Hall Home-made. (E. Humphreys.) Sugar vinegar.

To 8 gallons of spring water add 12 lbs. of sugar, and the well - beaten whites of 4 eggs. Boil it 20 minutes, skimming it well. Pour the liquor into a tub, skimming it again. Let it stand till "new-warm - milk," then spread 2 tablespoonfuls of barm upon a toast and put it on the top of the liquor. Let it stand for 3 days. Put it in a barrel, cover the bung hole with several folds of cartridge paper pasted on and pricked full of pin holes. Set the barrel in a warm place and let it stand a year, then bottle it.

N.B. - - If you want light-coloured vinegar, white sugar should be used. Vinegar Plant.

Take ¼ lb. of treacle and the same of brown sugar and boil them in 3 pts. of water and let it stand till cold in a basin, then place the vinegar plant upon the liquor. In six weeks the vinegar will be ready to be bottled; well cork it. Put a piece of horse-radish into the bottle to remain a fortnight. At the end of that time, take the horse - radish out, and the vinegar will be strong and fit for use.

The plant will have a baby fungus on it, remove this and put it into a basin of its own. Treat that in same way. The old plant also does again. White Paint - to Clean. See "Ambora," under Marble.