Recipes for the million

WAX, To Whiten. — Put the wax into a saucepan of water and let it melt. Then, having previously prepared a thin board of hard wood, dip it first in warm water to prevent the wax sticking to it, and afterwards into the pot of wax and water. Upon its removal it will be coated with a thin layer of wax ; loosen this with a knife and slide it off. Dip as before, and so on until all the wax is removed from the water. Spread these thin sheets upon a white cloth, and stand them in the heat of the sun to bleach ; afterwards melt, and form into cakes. Another method is the following Melt the wax in hot water and press it through a strainer of fine linen ; pour it into a shallow mould, and when it has hardened expose it to the air, sprinkling it frequently with water, and turning it from time to time until it becomes quite white. WEANING BRASH. — With this complaint the infant is griped, purged, and sometimes sick ; the stools are slimy and green coloured. If taken in time it is easy to cure, but if allowed to go on it becomes difficult to subdue, and the child is in danger of wasting away. Give a teaspoonful of castor oil in a little warm milk, and when this has worked give a warm bath for ten minutes, and wrap the child in flannel. Also give three or four drops of sal volatile in a tablespoonful of water three times a day, and if the purging becomes very watery give a teaspoonful of pure vinegar twice a day. Keep the child to the breast until health is restored, then feed on milk and rice boiled in water. WEDDING CAKES. — Blanch one pound of sweet almonds and cut them lengthwise into very thin slices, add one pound of citron, one pound of candied lemon, and one pound of candied orange. Now take four pounds of fresh butter, work it with the hand into a cream, and add two pounds of loaf sugar ; beat the two briskly together for a quarter of an hour ; whisk the whites of thirty-two fresh eggs to a very strong froth, and add it to the butter and sugar ; then beat the yolks for half an hour and mix with the other ingredients. Next take four pounds of best white flour, a quarter of a pound of mace pounded and sifted fine, and the same quantity of nutmegs. Mix the whole well together, gradually adding half a pint of brandy, four pounds of currants, and the almonds. Place in a well-buttered hoop or tin successive layers of cake and sweetmeats, and put into a nice hot oven. After it has risen and acquired a good colour cover it with greased paper, and bake for about three hours. WEDDING CAKES, Almond Paste for. — Pulp one pound of Jordan almonds very fine with rose water, then whisk the whites of three fine eggs to a strong froth. Mix the whole lightly together, gradually adding one pound of powdered loaf sugar. When the cake is baked sufficiently take it out of the oven, lay on the paste, and put it back into the oven to brown. WEDDING CAKES, Saccharine Icing for. — Well mix two pounds of double refined sugar with two ounces of fine starch, and sift it through a gauze sieve ; now beat the whites of five eggs for half an hour, adding very gradually the mixture of sugar and starch. After the whole is well mixed, beat it for half an hour longer. As soon as the almond paste is brown remove the cake from the oven and at once pour on to it the sugar icing, spreading it evenly with a knife. It will harden by the time the cake is cold.