ROUX (BROWN), for Thickening Sauces. — Melt some butter,
squeeze out the butter-milk, and mix enough flour with it to form a thin
paste ; fry it in a stew-pan on a very slow fire, and then put it again over
very red ashes, till a nice colour is obtained. When of a light brown put it
into an earthen pan for future use. It keeps a long time. Care must be
taken not to let the flour burn, otherwise the sauce will become spotted
with black, and have a bitter taste. The colour must be obtained only by
very slow degrees.
ROUX (WHITE), for Thickening Sauces. — Melt a good lump of
butter in a stew-pan, drain, and squeeze out the butter-milk, then powder it
over with flour, enough to make a thin paste ; keep it on the fire for a
quarter of an hour, taking care not to let it colour, and pour it into an
earthen pan ready for use.
23
170
RUM PUNCH. — Rub a quarter of a pound of loaf sugar over a
large lemon until it has absorbed all the yellow part of the skin ; then put
the sugar into a punchbowl ; add the juice of the lemon (free from pips),
and mix the two well together. Pour thereon a pint of boiling water ; stir,
and add half a pint of rum, half a pint of brandy, and half a teaspoonful
of nutmeg✪ RUM PUNCH. Mix, and the punch will be ready to serve. To ensure success
it is necessary to thoroughly incorporate the ingredients, and to diligently
attend to the process of mixing.
RUST, To Keep Iron and Steel Goods Free from. — Dissolve half an
ounce of camphor in a pound of hog’s lard, take off the scum, and mix as
much black lead as will impart an iron colour. Rub the mixture over the
goods, let it remain on for twenty-four hours, then wipe it off with a clean
rag. The articles will keep in good condition for some months. In ex-
porting machinery it should be kept thickly coated with the mixture during
the voyage.
Polished steel may also be kept from rust by the use of pure paraffin
wax, which should be warmed, rubbed on, and then wiped off with a woollen
rag.
White lead, tallow, and linseed oil, mixed to a thick paint, is likewise
used for the same purpose.
RUST, To Preserve Bright Grates from. — Make a strong paste of
fresh lime and water, and with a fine brush smear it as thickly as possible
over all the polished surface. By this simple means all the grates and
fire-irons of an unoccupied house may be kept for months free from harm.
RUST, To Remove. — Add one part of muriatic acid to four parts
of water and plunge the rusty article into the bath so formed. Leave it to
soak for twenty-four hours, then rub it well with a scrubbing brush. Wash
it several times in plain water, dry it before a fire, and polish with oil and
emery powder or emery cloth.
Or, cover the iron or steel well with sweet oil, and let it remain for a
couple of days ; then use unslacked lime, finely powdered, and rub it until
all the rust disappears.
SAGE, To Cultivate. — Sage may be raised from slips of the young
shoots in April or May; but most successfully in May or June, by the
young side shoots of the year, slipped or cut off about five or six inches
long, divesting them of their under leaves, planting them down to the top
leaves, ten or twelve inches apart, and giving them at once a good supply
of water.
Page 189 · 1 recipe record on this page
Presented as published in 1891. 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
ROUX (BROWN), for Thickening Sauces. — Melt some butter, squeeze out the butter-milk, and mix enough flour with it to form a thin paste ; fry it in a stew-pan on a very slow fire, and then put it again over very red ashes, till a nice colour is obtained. When of a light brown put it into an earthen pan for future use. It keeps a long time. Care must be taken not to let the flour burn, otherwise the sauce will become spotted with black, and have a bitter taste. The colour must be obtained only by very slow degrees.
ROUX (WHITE), for Thickening Sauces. — Melt a good lump of butter in a stew-pan, drain, and squeeze out the butter-milk, then powder it over with flour, enough to make a thin paste ; keep it on the fire for a quarter of an hour, taking care not to let it colour, and pour it into an earthen pan ready for use.
RUM PUNCH. — Rub a quarter of a pound of loaf sugar over a large lemon until it has absorbed all the yellow part of the skin ; then put the sugar into a punchbowl ; add the juice of the lemon (free from pips), and mix the two well together. Pour thereon a pint of boiling water ; stir, and add half a pint of rum, half a pint of brandy, and half a teaspoonful of nutmeg. Mix, and the punch will be ready to serve. To ensure success it is necessary to thoroughly incorporate the ingredients, and to diligently attend to the process of mixing.
RUST, To Keep Iron and Steel Goods Free from. — Dissolve half an ounce of camphor in a pound of hog’s lard, take off the scum, and mix as much black lead as will impart an iron colour. Rub the mixture over the goods, let it remain on for twenty-four hours, then wipe it off with a clean rag. The articles will keep in good condition for some months. In exporting machinery it should be kept thickly coated with the mixture during the voyage.
Polished steel may also be kept from rust by the use of pure paraffin wax, which should be warmed, rubbed on, and then wiped off with a woollen rag.
White lead, tallow, and linseed oil, mixed to a thick paint, is likewise used for the same purpose.
RUST, To Preserve Bright Grates from. — Make a strong paste of fresh lime and water, and with a fine brush smear it as thickly as possible over all the polished surface. By this simple means all the grates and fire-irons of an unoccupied house may be kept for months free from harm.
RUST, To Remove. — Add one part of muriatic acid to four parts of water and plunge the rusty article into the bath so formed. Leave it to soak for twenty-four hours, then rub it well with a scrubbing brush. Wash it several times in plain water, dry it before a fire, and polish with oil and emery powder or emery cloth.
Or, cover the iron or steel well with sweet oil, and let it remain for a couple of days ; then use unslacked lime, finely powdered, and rub it until all the rust disappears.
SAGE, To Cultivate. — Sage may be raised from slips of the young shoots in April or May; but most successfully in May or June, by the young side shoots of the year, slipped or cut off about five or six inches long, divesting them of their under leaves, planting them down to the top leaves, ten or twelve inches apart, and giving them at once a good supply of water.
Records on this page
RUM PUNCH