lake the gizzard and clean it ; put It and
the liver in the pinion ; turn the points
on the back, and tie a string over the
tops of the legs to keep them in their
place. If to be roasted, put a skewer in
the first joint of the pinion, bring the
middle of the leg close to it ; put the
skewer through the middle of the leg,
and through the body : — put a skewer
in the small of the leg, and through the
sidesman and one through the skin of
the feet. Cut off the nails of the feet.
FOWL, the Best for the
Winter. — Cochins are the only birds
to lay all the winter ; and by their will-
ingness to sit almost at any time in the
summer, you may get pullets which will
lay late in the autumn,
FOWL SOUP.— Cut up two
fowls and some nice ham in small
pieces, with sliced onions and celery ;
fry them in butter till brown ; then boil
them in water, thicken with fresh
cream, and season with pepper, salt,
and mace✪ Fowl Soup. Boil all together ; and
before serving add port wine.
FOXGLOVE INFUSION.—
Foxglove leaves, 1 dr. ; boiling water,
% pint ; tincture of cinnamon, 1 fluid
oz. Infuse the leaves in the water for
five hours, strain, and add the tincture.
A dessert spoonful twice a day. Valu-
able in water of the chest, and palpita-
tion of the heart. See Robinson's
Family Herbal.
FRAGRANT ODOUR, to
Diffuse a. — A few drops of oil of
sandal wood dropped on a hot shovel,
will diffuse a most agreeable balsamic
perfume through the room.
FRECKLES.— Take 1 oz. of
lemon-juice, a quarter of a drachm of
powdered borax, and half a drachm of
sugar ; mix, let them stand a few days
in a glass bottle, then rub it on the
hands and face occasionally. Or,
mix two-teas poonfuls of muriatic acid
with 2 ozs. of spirits of wine ; and 1
pint of distilled water. Or, 2 drs. of
muriatic acid in 1 pint of water, and a
teaspoonful of spirits oflavender. Apply
with a camel hair pencil, or linen.—
Or, horse-radish steeped in sour milk
for 12 hours, and a drop or two of tinc-
ture of myrrh. Wash two or three
times per day.
FRK
FR3
185
FREEZING MIXTURES.—
If ice cannot be obtained, water may be
cooled to the freezing point by the fol-
lowing mixtures : — sal ammoniac, 5
pans ; nitre, 5 parts ; glauber salts, 8
parts ; water, 16 parts. Or, nitrate
of ammonia, 1 part ; carbonate of soda,
1 part ; water, 1 part. Or mix 1
part of muriate of ammonia, or sal-am-
moniac powder, with 2 parts of nitrate
of potash, or saltpetre : — this forms one
powder. The powder to be mixed with
it is formed of barilla, or the best Scotch
soda, powdered. This must be kept in
a cool place, well corked, as must the
first powder. For use put an equal
quantity of these two powders into the
ice-pail, and pour on them as much
cold spring water as will dissolve them.
FRENCH BEANS, for
Winter Use. — Put into boiling
water for a minute, then into cold,
drain, and dry them. Put at the bottom
of a large earthen vessel, a two inch
layer of salt, then a layer of beans✪ French Beans for Winter Use, and
so proceed till it is filled, the top layer
always to be salt. Cover well. When
you take out, fill the vacancy with salt.
In cooking, soak them all the previous
night, and add a little carbonate of
soda. See page 44.
Consult me
1902Page 225 · 2 recipe records on this page
Presented as published in 1902. 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
lake the gizzard and clean it ; put It and the liver in the pinion ; turn the points on the back, and tie a string over the tops of the legs to keep them in their place. If to be roasted, put a skewer in the first joint of the pinion, bring the middle of the leg close to it ; put the skewer through the middle of the leg, and through the body : — put a skewer in the small of the leg, and through the sidesman and one through the skin of the feet. Cut off the nails of the feet.
FOWL, the Best for the Winter. — Cochins are the only birds to lay all the winter ; and by their willingness to sit almost at any time in the summer, you may get pullets which will lay late in the autumn,
FOWL SOUP.— Cut up two fowls and some nice ham in small pieces, with sliced onions and celery ; fry them in butter till brown ; then boil them in water, thicken with fresh cream, and season with pepper, salt, and mace. Boil all together ; and before serving add port wine.
FOXGLOVE INFUSION.— Foxglove leaves, 1 dr. ; boiling water, % pint ; tincture of cinnamon, 1 fluid oz. Infuse the leaves in the water for five hours, strain, and add the tincture. A dessert spoonful twice a day. Valuable in water of the chest, and palpitation of the heart. See Robinson's Family Herbal.
FRAGRANT ODOUR, to
Diffuse a. — A few drops of oil of sandal wood dropped on a hot shovel, will diffuse a most agreeable balsamic perfume through the room.
FRECKLES.— Take 1 oz. of lemon-juice, a quarter of a drachm of powdered borax, and half a drachm of sugar ; mix, let them stand a few days in a glass bottle, then rub it on the
hands and face occasionally. Or,
mix two teaspoonfuls of muriatic acid with 2 ozs. of spirits of wine ; and 1
pint of distilled water. Or, 2 drs. of
muriatic acid in 1 pint of water, and a teaspoonful of spirits oflavender. Apply with a camel hair pencil, or linen.— Or, horse-radish steeped in sour milk for 12 hours, and a drop or two of tincture of myrrh. Wash two or three times per day.
FREEZING MIXTURES.— If ice cannot be obtained, water may be cooled to the freezing point by the following mixtures : — sal ammoniac, 5 pans ; nitre, 5 parts ; glauber salts, 8
parts ; water, 16 parts. Or, nitrate
of ammonia, 1 part ; carbonate of soda,
1 part ; water, 1 part. Or mix 1
part of muriate of ammonia, or sal-ammoniac powder, with 2 parts of nitrate of potash, or saltpetre : — this forms one powder. The powder to be mixed with it is formed of barilla, or the best Scotch soda, powdered. This must be kept in a cool place, well corked, as must the first powder. For use put an equal quantity of these two powders into the ice-pail, and pour on them as much cold spring water as will dissolve them.
FRENCH BEANS, for Winter Use. — Put into boiling water for a minute, then into cold, drain, and dry them. Put at the bottom of a large earthen vessel, a two inch layer of salt, then a layer of beans, and so proceed till it is filled, the top layer always to be salt. Cover well. When you take out, fill the vacancy with salt. In cooking, soak them all the previous night, and add a little carbonate of soda. See page 44.
Records on this page
Fowl SoupFrench Beans for Winter Use