FoodNetArchive

Recipes for the million

1891

Page 203 · 2 recipe records 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.
SOAP (TRANSPARENT), To Make. — Cut into thin slices twro ounces of white Windsor soap, put it into a jar, and pour over it half a pint of alcohol, with a small quantity of any vegetable hue ; the latter only to be used if it be desired to colour the soap. Expose the jar to a gentle heat, and when the soap has become thoroughly blended with the spirit, add a few drops of perfume, and pour into small moulds to cool. SODA WATER POWDERS. — Dissolve thirty grains of car- bonate of soda in half a pint of water, then add twenty-five grains of tartaric acid ; stir, and drink at once. One pound of carbonate of soda, and thirteen and a half ounces of tartaric acid will make 256 powders at a cost of about half a crown. In making them up in quantities the soda should be put into blue papers, and the acid in white, after the usual manner of papering up seidlitz powders. SOLDER FOR LEAD. — Lead, two parts; tin, one part. Apply rosin before putting on the solder. SOLDER FOR PEWTER. — Bismuth, three parts; lead, two parts ; tin, one part. SOLDER, FOR SILVER, BRASS, OR IRON.— Melt to- gether five pennyweights of silver and four pennyweights of brass. SOLDER (GOLD). — Pure gold, twelve pennyweights; pure silver, two pennyweights ; copper, four pennyweights. Fuse together. SOLDER (SILVER). — Fuse together nineteen pennyweights of fine silver, one pennyweight of copper, and ten pennyweights of brass. SOLDERING WITH TINFOIL. — Dip a feather in a solution of sal-ammoniac and apply to the surfaces of the metal to be joined ; place a piece of tinfoil between, and put the whole on to an iron plate, sufficiently hot to melt the foil. When cold the surfaces will be found to be firmly united. SOLES (BOILED). — Gut and skin the fish, wash them in clear water, then lay them in salt and water with a little vinegar for two hours. Put them into a stew-pan with an onion, sweet herbs, pepper and salt, cover them with waterSoles (Boiled), and boil gently for eight minutes. When done, strain the liquor, thicken it with white roux, pour the sauce over the fish, and garnish with lemon and horse-radish or sliced cucumber. SOLES (FRIED). — Skin and trim the fish, cut them open, dip in egg and bread crumbs, and fry in boiling lard to a light, but not pale brown. Send to table on a napkin with whole lemonsSoles (Fried). SOLES, To Carve. — When large, strike the fish-slice along the backbone, and serve square slices from the thick part, but the tail end should be served whole ; when small, cut the fish crosswise. SOLES, To Choose. — When fresh the flesh is firm, and the belly has a fine creamy appearance ; when stale they are flabby, and the skin has a bluish tint. SOMNAMBULISM. — If the person habitually walks in his sleep the best course to take is to obtain medical advice ; but where the habit is only occasional the laying of wet cloths all round the bedside will be found efficacious, for when the sleeper rises in the night and essays to walk the room, the sudden contact with the cold cloths will have an awakening effect. SORREL, To Grow. — This pot-herb may be raised from seed in the spring and transplanted ; but it is better to part the off-sets of the root in spring or autumn, and plant them a foot apart.