Take and wash one pound of green spinach thoroughly in water, then squeeze it through a piece of muslin until per- fectly dry, then put six spoonfuls of cold water in it, and let it stand, then remove it to a very small bowl, and gradually cook six hours. Empty the water gradually, be careful not to disturb the bottom, and do this until you find a thick green spinach coloring. Put a little bit of soda as big as a large pin's head and dissolve well, and put this in a small bottle, and it will keep for a fortnight or three weeks. Essence of Lemon. Take one lemon, apply one piece of lump sugar on the rind, and keep on rubbing this until you get the side of the sugar perfectly yellow. Then take a knife and grate off the colored sugar on to a piece of paper. This is impregnated with the oil of the lemon. Then apply the sugar again until you have gone all round the lemon. Have ready a bottle with a large neck, so as to pass a knife or a teaspoon in easy access to the sugar. Into this bottle pour the colored sugar and cork well until required. Every time you buy a lemon do the same thing, then you will always have pure essence of lemon ready for your cakes, STANDARD COOKERY. 393 puddings, etc., in fact for anything you want to flavor with essence of lemon. This is the purest essence of lemon that can be bought. ORANGE ESSENCE is secured by exactly the same process as that for lemons. It is not necessary to buy oranges or lemons for the purpose, as the fruit is not spoilt and can be used for desert, if desired. Essence of Vanilla. Buy two pods of vanilla from your grocer or confectioner, roll these in a piece of paper, so as to dry perfectly, then take twelve pieces of lump sugar, break the two pods of vanilla into it, place all in a mortar, and pound well for a quar- ter of an hour, or until thoroughly fine; then rub this through a very fine sieve, and you obtain a very fine vanilla pow- der. To this add one pound of icing sugar, mix this all together well. Take an ordinary jar and at the bottom place two whole pods of vanilla, and pour the pounded mixture on top. Cork well and use when required. A jar of vanilla made in this way can be kept for a year. When used up, pound the old vanilla pods and repeat the process as above, always tak- ing care to put two fresh pods of vanilla at the bottom of the jar. Then you have a pure vanilla. The vanilla usually sold is not, in many cases, vanilla at all. To Make Spice Salt, Otherwise Sel-a-picer. Take two ounces of allspice, pure, mix up with one pound of salt, and put in a jar to keep dry. This salt is used for sea- soning sausages, or any kind of meat pies, liver, etc. It will give you a salt which you will recognize as different in color from what you generally buy, and you will certainly note the difference in flavor. Take a quarter of a pound of very dry fine table-salt, six small red chili, and rub well with your fingers until you have got the whole of the pepper out of them ; then pass through a very fine sieve and bottle up. Use this instead of cayenne, or any other name of that kind on the market. You can make this for five cents, but you could not buy it for seventy-five cents. This is called " SOYER'S SALT," and is unapproachable for excellence. Soyer's All-Spice.

AI-modernized reading of the original text

Take and wash one pound of green spinach thoroughly in water, then squeeze it through a piece of muslin until perfectly dry, then put six spoonfuls of cold water in it, and let it stand, then remove it to a very small bowl, and gradually cook six hours. Empty the water gradually, be careful not to disturb the bottom, and do this until you find a thick green spinach coloring. Put a little bit of soda as big as a large pin's head and dissolve well, and put this in a small bottle, and it will keep for a fortnight or three weeks. Essence of Lemon. Take one lemon, apply one piece of lump sugar on the rind, and keep on rubbing this until you get the side of the sugar perfectly yellow. Then take a knife and grate off the colored sugar on to a piece of paper. This is impregnated with the oil of the lemon. Then apply the sugar again until you have gone all round the lemon. Have ready a bottle with a large neck, so as to pass a knife or a teaspoon in easy access to the sugar. Into this bottle pour the colored sugar and cork well until required. Every time you buy a lemon do the same thing, then you will always have pure essence of lemon ready for your cakes, puddings, etc., in fact for anything you want to flavor with essence of lemon. This is the purest essence of lemon that can be bought. ORANGE ESSENCE is secured by exactly the same process as that for lemons. It is not necessary to buy oranges or lemons for the purpose, as the fruit is not spoilt and can be used for desert, if desired. Essence of Vanilla. Buy two pods of vanilla from your grocer or confectioner, roll these in a piece of paper, so as to dry perfectly, then take twelve pieces of lump sugar, break the two pods of vanilla into it, place all in a mortar, and pound well for a quarter of an hour, or until thoroughly fine; then rub this through a very fine sieve, and you obtain a very fine vanilla powder. To this add one pound of icing sugar, mix this all together well. Take an ordinary jar and at the bottom place two whole pods of vanilla, and pour the pounded mixture on top. Cork well and use when required. A jar of vanilla made in this way can be kept for a year. When used up, pound the old vanilla pods and repeat the process as above, always taking care to put two fresh pods of vanilla at the bottom of the jar. Then you have a pure vanilla. The vanilla usually sold is not, in many cases, vanilla at all. To Make Spice Salt, Otherwise Sel-a-picer. Take two ounces of allspice, pure, mix up with one pound of salt, and put in a jar to keep dry. This salt is used for seasoning sausages, or any kind of meat pies, liver, etc. It will give you a salt which you will recognize as different in color from what you generally buy, and you will certainly note the difference in flavor. Take a quarter of a pound of very dry fine table-salt, six small red chili, and rub well with your fingers until you have got the whole of the pepper out of them ; then pass through a very fine sieve and bottle up. Use this instead of cayenne, or any other name of that kind on the market. You can make this for five cents, but you could not buy it for seventy-five cents. This is called " SOYER'S SALT," and is unapproachable for excellence. Soyer's All-Spice.

Soyer's standard cookery