FoodNetArchive

Around-the-world cook book

1913

Page 111 · 6 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
White wax, 6 drams, Spermaceti, 6 drams, Borax, 2 drams. Glycerin, li/^ ounces, Oil of neroli, 15 drops. Oil of orange-skin (bigarde), 15 drops. Melt the sweet almond, wax, and spermaceti, and add to it the orange-flower water. Dissolve the borax in the mixture, and then pour it slowly into the blended fats, stirring con- tinuously. This is a good **food for the skin." FOR MOIST HANDS Tincture of belladonna, % ounce, Eau de Cologne, 3 ounces. Mix the two well, and use when desired during the day, always washing the hands in hot water and drying them quickly just before applying the lotion. Rub it well into the skin. (Keep this out of the way of children and ignorant per- sons.) After having applied the lotion, the hands should be rubbed with a little talcum powder. ORRIS POWDER FOR PERSPIRATION Phenic acid, 3 fluid drams, Alcohol, 5% fluid drams. Starch, 6% ounces, 328 AROUND THE-WORLD COOK BOOK Florentine orris, 51/2 ounces, Essence of violet, 32 minims. Dissolve the acid in the alcohol, add the violet essence, then the starcli, and then the orris. TO REMOVE TAN Hatho in pure lemon-juioc. First wash the skin thoroughly with warm \\'at^r and a pure soap; then after dryin«r thor- oufjhly with a soft towel, apply the lemon-juice with a wad of absorbent cotton. Peroxid of hydrogen, diluted with water and applied in the same manner, will also remove tan. PEROXID AS A FACE BLEACH When using peroxid as a face bleach it should be left on the face for an hour or two after it dries. Instead of wash- ing it off with water, rub the skin with a good cold cream, and the skin will be much smoother and softer. TO REMOVE A MOTH-PATCH Cocoa-butter, 214 drams, Castor oil, 2^/2 drams. White precipitate of mercury, l^A grains, Essence of rose, 10 drops. Apply the mixture to the moth-patch night and morning. 329 PERFUMES COLOGNE The following' is a very good' recipe for making cologne : Essence of lemon, 10 grammes, Essence of cedrat (citron), 10 grammes, Essence of bergamot, 10 grammes. Essence of fine lavender, 10 grammes, Essence of rosemary, 4 grammes. Essence of thyme, 2 grammes, Alcohol, 2 quarts. • Mix the essences with the alcohol, and filter through paper. BLENDING OF PEEFTJMES In making sachet-bags, the blending of the perfumes is of much importance. The two odors that mix most perfectly are violet and heliotrope ; and the addition of a little sandal- wood to these will produce an exquisite odor. Rose and heliotrope blend very sweetly; and lilac and violet make a dainty combination. A little sandal-wood or orris-root added to almost any com- bination of odors will increase the pungency, and make the result more lasting. SCENT-BAGS An old-fashioned filling for scent-bags is made as follows: Coriander seed, % pound. Powdered orris-root, % pound, 330 AROUND-THE- WORLD COOK BOOK Aromatic calamus, 14 pound, Daraask-rose leaves, i/4 pound, Lavender blossoms, 2 ounces, Mace, 1/0 ounce. Cinnamon, ^4 ounce. Cloves, 14 ounce. Powdered musk, 2 dramsScent-Bags. Beat each separately, then mix well together. VIOLET SACHET-POWDER The following is a very good recipe for making a pleasant sachet-powder. Powdered orris, 1 ounce, Powdered bergamot-peel, 1/4 ounce. Powdered acacia, V4 ounce. Musk, 20 grainsViolet Sachet-Powder. Bottle for 10 days, at the end of which time it is ready for use. ROSE SACHET-POWDER Rose Sachet