For preserving tlie teeth, few things are better than a glass of
water, in which ^ teaspoonful of bi-carbonate of soda has been dis-
solved. Brush the teeth with this solution.
Mouth-Wash.
Id worth Chlorate of Potash, Id of Borax, Id of Camphor.
Put in quart bO'ttlo and pour boiling water over. The potash
cools, the borax cleans, and the camphor gives refreshing perfume.
Use 1 tablespoonful to 2 tablespoonfuls of water to brush teeth.
Another Excellent Mouth-Wash.
To a pint of boiling soft water add one ounce of borax, and before
it is entirely cold add thirty drops of the spirits of camphor, one drachm
of soap-tree bark, and twenty drops of cinnamon essence ; bottle and
cork tightly for use.
This preserves the teeth and gums, removes the tartar, arrests
decay and malces teeth veiy white.
When used add two or three teaspoonfuls of the liquid tO' as much
tepid water. Apply with a soft brush.
Chlorate of Potash Gargrle.
For relaxed sore throat and inflamed tonsils.
Get 2 oz. chlorate of potash from chemist and put in tumbler of
cold water. Only a portion will dissolve, but each time, after gargling
with the solution, fill up the tumbler with fresh water, until the whole
of the potash has been dissolved. Keep tumbler covered with paper.
Hair Wash.
strong Liquor Ammonia, 1 oz. ; Spirit of Eosemary, 3 oz. ; Tincture of
Cantharides, 1 oz. ; Almond Oil, 1 oz. ; Lavender Water, 2 oz.
Mix and apply to the roots of the hair with a piece of sponge or
a fine brush, when the hair is falling off.
To Promote the Growth of the Hair.
Equal quantities of olive oil and spirit of rosemary ; a few drops
of oil of nutmeg. Mix ingredients together, rub the roots of the hair
every night with a little of this liniment, and the growth of it will
very soon sensibly increase.
The following is also recommended for strengthening and promot-
ing the growth of the hair: — Mix cantharides with castor oil in the
proportion of one. drachm to each ounce of oil, and apply once a day.
198
TRIED FAVOURITES COOKERY BOOK.
JAMS & JELLIES.
Stir jam ivith wooden spoon. Do not mistake the froth
that rises during the earlier fart of the operation for scum.
The real scum rises when the jam boils, and is very thick, but to
skim the jam from the first is unnecessary and wasteful. Let
jam boil rapidly — not merely simmer. Store all jam in a cool,
dry place; as free from draught, and of as even a temperature
as possible. Damp may turn it mouldy, heat make it ferment.
Apple Jam.
(Greening Apples best, as they do not fall.)
To every lb. of Fruit, weighed after being pared, cored, and sliced, allow J lb.
of Preserving Sugar, the grated Rind of a Lemon, the Juice of i Lemon✪ Apple Jam.
Peel the apples, core and slice them vei-y thin, and be particular
that they are all the same sort. Put thein into a jar, stand this in a
saucepan of boiling water, and let the apples stew until tender. Put
the apples into a preserving pan, add the sugar, with the grated rind
and lemon juice, simmer over the fire for ^ Imur, reckojing from the
time the jam begins to boil well all over. Remove the scum as it rises,
and when the jam is done put it into pots for use, tie it down to keep
the air from it ; this jam will Iceep good a long time.
Apple Jam that will keep for Years. ✪ Apple Jam that will keep for Years
Page 182 · 2 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For preserving tlie teeth, few things are better than a glass of water, in which ^ teaspoonful of bi-carbonate of soda has been dissolved. Brush the teeth with this solution.
Mouth-Wash.
Id worth Chlorate of Potash, Id of Borax, Id of Camphor.
Put in quart bottle and pour boiling water over. The potash cools, the borax cleans, and the camphor gives refreshing perfume. Use 1 tablespoonful to 2 tablespoonfuls of water to brush teeth.
Another Excellent Mouth-Wash.
To a pint of boiling soft water add one ounce of borax, and before it is entirely cold add thirty drops of the spirits of camphor, one drachm of soap-tree bark, and twenty drops of cinnamon essence ; bottle and cork tightly for use.
This preserves the teeth and gums, removes the tartar, arrests decay and malces teeth very white.
When used add two or three teaspoonfuls of the liquid to as much tepid water. Apply with a soft brush.
Chlorate of Potash Gargrle.
For relaxed sore throat and inflamed tonsils.
Get 2 oz. chlorate of potash from chemist and put in tumbler of cold water. Only a portion will dissolve, but each time, after gargling with the solution, fill up the tumbler with fresh water, until the whole of the potash has been dissolved. Keep tumbler covered with paper.
Hair Wash.
strong Liquor Ammonia, 1 oz. ; Spirit of Eosemary, 3 oz. ; Tincture of Cantharides, 1 oz. ; Almond Oil, 1 oz. ; Lavender Water, 2 oz.
Mix and apply to the roots of the hair with a piece of sponge or a fine brush, when the hair is falling off.
To Promote the Growth of the Hair.
Equal quantities of olive oil and spirit of rosemary ; a few drops of oil of nutmeg. Mix ingredients together, rub the roots of the hair every night with a little of this liniment, and the growth of it will very soon sensibly increase.
The following is also recommended for strengthening and promoting the growth of the hair: — Mix cantharides with castor oil in the proportion of one. drachm to each ounce of oil, and apply once a day.
JAMS & JELLIES.
Stir jam ivith wooden spoon. Do not mistake the froth that rises during the earlier part of the operation for scum. The real scum rises when the jam boils, and is very thick, but to skim the jam from the first is unnecessary and wasteful. Let jam boil rapidly — not merely simmer. Store all jam in a cool, dry place; as free from draught, and of as even a temperature as possible. Damp may turn it mouldy, heat make it ferment.
Apple Jam.
(Greening Apples best, as they do not fall.)
To every lb. of Fruit, weighed after being pared, cored, and sliced, allow J lb. of Preserving Sugar, the grated Rind of a Lemon, the Juice of i Lemon.
Peel the apples, core and slice them vei-y thin, and be particular that they are all the same sort. Put thein into a jar, stand this in a saucepan of boiling water, and let the apples stew until tender. Put the apples into a preserving pan, add the sugar, with the grated rind and lemon juice, simmer over the fire for ^ Imur, reckoning from the time the jam begins to boil well all over. Remove the scum as it rises, and when the jam is done put it into pots for use, tie it down to keep the air from it ; this jam will Iceep good a long time.
Apple Jam that will keep for Years.
Records on this page
Apple JamApple Jam that will keep for Years