The King's College Hospital book of cooking recipes

Dissolve waxes in turpentine first, and dissolve soap in boiling water, and then mix well together; bottle, and shake before using. J 2 Miss L. Mawle. y e French Polish. e ipt. of Methylated Spirit. 20zs. of Gum Shellac, ioz. of Gum Benzoine. ioz. of Gum Mastic. Mrs. Morison. Milk Toast. Cut as many slices of bread as required, about an inch thick, toast nicely, and butter while hot; sprinkle over a little salt and pepper, place in the dish it is to be served in, and pour boiling milk over, sufficient to cover it. This is a simple dish for invalids. Pot Pourri (1). Equal parts of Saltpetre, Bay Salt, and common Salt, crushed very fine and mixed. Cover the bottom of a large wide-mouthed jar with this; then put a layer of flowers, then another of salt, and so on, always leaving off with the latter. When full, cover with a plate or cover, and in a few days pour out the water which will have collected, pressing the flowers, etc. Then put the following ingredients into a large basin or pan : — Jib. Orris Root, ground very fine, ioz. powdered Ginger. Jib. Cloves, ground to fine powder. ia Nutmeg, ground to fine powder. A little Cinnamon, ground to fine powder. 20ZS. Oil of Lavender. 20zs. Oil of Bergamot. 20ZS. Oil of Lemon. A little Attar of Rose. A Musk Nut, or Oil (very expensive!), and any other oils or essences you like. Mix well into the powder, then gradually put in the contents of the jar or jars. When the whole Is thoroughly mixed, put all back into the jars and (fasten up to keep out all air for six months. ! Flowers Used. 1 Cabbage-Rose leaves. 2 or 3 handfuls of Lavender. 2 or 3 handfuls of Jasmine blossoms. 2 or 3 handfuls of the red part of Clove Carnations. A quantity of Verbena leaves. Violets to be added when in seastn. Seringa Orange blossoms, Myrtle leaves, and the rinds of 2 or 3 Seville Oranges and Tangerine ditto, dried and grated. Mrs. Flux. Pot Pourri (2). ( Dated 1862.) Gather the rose leaves when quite dry, and only the sweet kinds. Dry them for a few days on sheets of paper, then put them in a covered jar with a layer of bay salt and a sprinkling of common salt between each layer of leaves. Keep adding rose leaves and bay salt as long as the season lasts. Stir them well every day, and keep the jar covered close up. It is best to have two jars, as the rose leaves fresh gathered do not go well with those that have been as long as three days in the jar, until they have been also two or three days mixed with the bay salt; they can then be added. Dry clove carnations, sweet herbena, bay leaves, walnut leaves, and plenty of lavender, and at the end of the rose season add them' to the rose leaves with the spices following : — ioz. Storax. ioz. Gum Benzoine. Cloves. Cinnamon. 41b. Orris Root (broken small but not powdered). ioz. Sandal Wood. iogrs. Musk. ioz. Marshal Powder. ioz. Sal Prunella. Bruise the gums a little and add them to the rose leaves, when ready, mixing all together. Of course, the quantity of the gums and spices depends on the quantity of rose leaves. This recipe is for a large jar of roses. Miss A. Hobill. Pot Pourri (3). i lb. Rose Leaves, i lb. Lavender Flowers. 41b. Bay Leaves. A few Lime Flowers. Balm of Gilead.