Around-the-world cook book

Vanilla extract, 1 teaspoon, Sugar, y^ pound. Peel the almonds, and pound them to a pulp, and boil in the milk. Add the vanilla, and sweeten with the sugar. Let it cool, strain through a fine sieve, and place on the ice. ROOT-BEER Root-beer extract (Williams'), 1 bottle, Compressed yeast cake, 1, Sugar, 3 cups. Warm water, 8 quarts. Salt. Dissolve the yeast cake in 1 cup of the warm water, mix with the sugar, and extract, and a little salt. Then add the warm water, and bottle it. Set the bottles in a warm place for 12 hours, and then put them in a cool place. To make orange-soda, or lemon-soda, substitute for the rootbeer extract the juice of either a dozen lemons, or a dozen oranges. The fruits must be ripe. Orange-soda will require less sugar than lemon-soda. For strawberry or raspberry flavor, take the desired quantity of fruit, crush, strain the juice, boil for 10 minutes, let it cool, and use this for the beverage in same manner as was used the root extract for root-beer. Sarsaparilla, and vanilla extracts may be employed in the same manner as was the root extract. GINGER BEER Green ginger, sliced thin, li/^ ounces. Yeast cake, %? Cream of tartar, 1 ounce, Light-bro\vn sugar, 1 pound, Lemons, 2, Boiling water, 1 gallon. Scrub and slice the lemons very thin without paring. Mix the sugar, lemons, cream of tartar, and ginger together, add the boiling water, and stir over the fire till the sugar is dissolved, and then boil for about one minute longer. Pour it into a large crock, and when cooled, add the half of a compressed yeast cake, which has previously been dissolved in a little warm water. Let it ferment for 24 hours, then strain and bottle. Tie the corks down, and lay the bottles on their sides in the cellar. This is better at the end of a week than when newly made. PART II USEFUL INFORMATION CLEANING AND REMOVING STAINS JAVELLE WATER Javelle water is excellent for removing stains from table linen, or other linen, and if carefully used is quite harmless, but the bleach is a strong one, and if permitted to stand for an instant after the discoloration has disappeared, the material is likely to be weakened, and in a short time a hole will appear. The water is made as follows : Sal -sod a, V2 pound. Boiling water, 1 pint, Chlorid of lime, 14 pound, Boiling water, 1 quart. Dissolve the sal-soda in a pint of boiling water, and in a separate vessel dissolve the chlorid of lime in a quart of boiling water. When these two mixtures have dissolved then mingle them, and give the compound mixture a thorough stirring and leave the liquid to cool; when a clear portion will arise, which should be poured off and bottled and tightly corked. The bottles containing it should be kept in a dark place. To use it, put a little of the bottled liquid into a basin, and wet the discolored linen with clear water, then put it into the basin containing the bleach. The stain should disappear in a moment — ^not a minute — and the material then at once plunged into clear cold water, and then into another supply of cold water, continuing this long enough to check any further action of the acid.