Cavnuive For Jars.—A good water-proof paper for covering jars used in
preserving, etc., may be made by brushing over the paper with boiled linseed
oil, and suspending it over a line until dry.
To Remove A Ticut Guass StopperR.—Apply a cloth wet in hot water to
the neck of the bottle; or wind a cord around once, and ‘‘saw”’ back and
forth a few times. This will heat and expand the neck of the bottle.
To CLean Kyives.—Cut a good-sized, solid, raw potato in two; dip the
flat surface in powdered brick-dust, and rub the knife-blades; or, use a cork,
or acloth in same way. Stains and rust will disappear.
Grounp Tra.—If tea be ground like coffee, or crushed, immediately before
hot water is: poured upon it, it will yield nearly double the amount of its
exhilarating qualities. .
To FrEesHEN WALNuTs.—When walnuts have been kept until the meat is
too much dried to be good, let them stand in milk and water eight hours,
and dry them, and they will be as fresh as when new.
CLINKERS may be removed from grates and range back, by throwing half a
dozen broken oyster shells into the fire, when the coal is aglow, and covering
them with fresh coal. When red-hot the clinkers become doughy and are
easily removed.
A Fire KinpLer.—Melt together three pounds resin and a quart of tar,
and stir in as much saw-dust and pulverized charcoal as possible✪ Fire Kindler, spread the
mass on a board to cool, and break into lumps the size of a walnut. Light
one with a match, and it burns for some time with a strong blaze.
To CLEAN Sritver.—‘‘ Indexical Soap”’ is the best thing for the purpose in
use, not for every day, but when thorough cleaning is required. It is well,
also, to keep it in a convenient dish, and rub on with a bit of flannel when-
ever a spot appears on the silver.
To Cuean Brass Kerrite.—When much discolored, scour with soap and
ashes, then putin a half pint vinegar and a handful of salt, put on stove,
let come to a boil, take cloth, wash thoroughly, and rinse out with water.
If using every day, the salt and vinegar and rinsing are sufficient.
To Sorren Water.—Hard water is rendered very soft and pure, rivaling
distilled water, by merely boiling a two-ounce vial, say, in a kettle of water.
The carbonate of lime and many impurities will be found adhering to the
bottle. The water boils very much quicker at the same time.
Rust on STEEL IMPLEMENTS OR Kwnives.—Cover the steel with sweet-oil,
rubbing it on well. Let it remain for forty-eight hours, and then, using
finely powdered unslaked lime, rub the steel until all the rust has disap-
peared. .
To PresERVE LAMP CHIMNEYS FROM BREAKING.—Place a cloth in the bot- —
tom of a large pan, fill the pan with cold water, and place new chimney in
it; cover the pan, and let its contents boil gne hour: take from fire, and let
chimney remain in the water until it is cold. |
CEMENT FoR Knire Hanpuies.—Set handle on end, and partly fill cavity
with powdered resin, chopped hair or tow, chalk, whiting, or quicklime;
heat the spike of the knife and force it into its place. Equal parts of sul-.
phur, resin, and brick-dust also make an excellent cement.
Water boiled in galvanized iron becomes poisonous, and cold water passed
through zinc-lined iron pipes should never be used for cooking or drinking.
Hot water for cooking should never be taken from hot-water pipes; take
from cold-water pipes, and keep a supply heated for use in kettles.
(HE KITCHEN. —> 407
TABLE Cover, to be thrown over table after it is set, is best made of calico,
Pink mosquito netting is handsomer, but does nut keep otf dust when the
table is set for next meal immediately after the dishes are washed—the most
eonvenient plan where the dining-room is not used for other purposes.
Vienna Lime.—Vienna lime and alcohol give a beautiful polish to iron
or steel. Select the soft pieces of lime, such as will be easily crushed by
Buckeye cookery
1892Page 249 · 1 recipe record on this page
Presented as published in 1892. 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
Canvasing for Jars.—A good water-proof paper for covering jars used in preserving, etc., may be made by brushing over the paper with boiled linseed oil, and suspending it over a line until dry.
To Remove a Tight Glass Stopper.—Apply a cloth wet in hot water to the neck of the bottle; or wind a cord around once, and "saw" back and forth a few times. This will heat and expand the neck of the bottle.
To Clean Knives.—Cut a good-sized, solid, raw potato in two; dip the flat surface in powdered brick-dust, and rub the knife-blades; or, use a cork, or a cloth in same way. Stains and rust will disappear.
Ground Tea.—If tea be ground like coffee, or crushed, immediately before hot water is poured upon it, it will yield nearly double the amount of its exhilarating qualities. .
To Freshen Walnuts.—When walnuts have been kept until the meat is too much dried to be good, let them stand in milk and water eight hours, and dry them, and they will be as fresh as when new.
CLINKERS may be removed from grates and range back, by throwing half a dozen broken oyster shells into the fire, when the coal is aglow, and covering them with fresh coal. When red-hot the clinkers become doughy and are easily removed.
A Fire KinpLer.—Melt together three pounds resin and a quart of tar, and stir in as much saw-dust and pulverized charcoal as possible, spread the mass on a board to cool, and break into lumps the size of a walnut. Light
one with a match, and it burns for some time with a strong blaze.
To Clean Silver.—"Indexical Soap" is the best thing for the purpose in use, not for every day, but when thorough cleaning is required. It is well, also, to keep it in a convenient dish, and rub on with a bit of flannel whenever a spot appears on the silver.
To Clean Brass Kettle.—When much discolored, scour with soap and ashes, then put in a half pint vinegar and a handful of salt, put on stove, let come to a boil, take cloth, wash thoroughly, and rinse out with water. If using every day, the salt and vinegar and rinsing are sufficient.
To Soften Water.—Hard water is rendered very soft and pure, rivaling distilled water, by merely boiling a two-ounce vial, say, in a kettle of water. The carbonate of lime and many impurities will be found adhering to the bottle. The water boils very much quicker at the same time.
Rust on STEEL IMPLEMENTS OR Kwnives.—Cover the steel with sweet-oil, rubbing it on well. Let it remain for forty-eight hours, and then, using finely powdered unslaked lime, rub the steel until all the rust has disappeared. .
To Preserve Lamp Chimneys from Breaking.—Place a cloth in the bot-
tom of a large pan, fill the pan with cold water, and place new chimney in
it; cover the pan, and let its contents boil gne hour: take from fire, and let chimney remain in the water until it is cold. |
Cement for Knife Handles.—Set handle on end, and partly fill cavity with powdered resin, chopped hair or tow, chalk, whiting, or quicklime; heat the spike of the knife and force it into its place. Equal parts of sulphur, resin, and brick-dust also make an excellent cement.
Water boiled in galvanized iron becomes poisonous, and cold water passed through zinc-lined iron pipes should never be used for cooking or drinking. Hot water for cooking should never be taken from hot-water pipes; take from cold-water pipes, and keep a supply heated for use in kettles.
(HE KITCHEN. —> 407
Table Cover, to be thrown over table after it is set, is best made of calico, Pink mosquito netting is handsomer, but does not keep off dust when the table is set for next meal immediately after the dishes are washed—the most convenient plan where the dining-room is not used for other purposes.
Vienna Lime.—Vienna lime and alcohol give a beautiful polish to iron or steel. Select the soft pieces of lime, such as will be easily crushed by
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