World Famous Recipes

HOMEMADE VINEGAR

For pineapple vinegar, cover the parings and some of
the fruit, if you wish, with water. A stone crock or glass jar is the
best receptacle for this purpose. Add sugar or sirup, according to the
condition of the fruit, and set in the sun where it can ferment
thoroughly. Skim frequently to remove all impurities, and when as acid
as desired, strain and bottle. Gooseberry vinegar is made by crushing
gooseberries not quite ripe, covering with cold water (three quarts of
water to two of fruit) and allowing it to stand for two days. Press and
strain. Allow a pint of sugar and half a yeast cake to each gallon of
the liquid. Set in the sun, and when the fluid has worked clear, strain
and leave in a warm place until as sharp as desired. A cloth should be
tied over the top of the jar to keep out insects and dust.

Famous Recipes

STUFFED ONIONS, STEAMED

Peel eight large onions and boil for ten
minutes, and salt them slightly. Remove them from the fire, drain quite
dry, push about half the insides out; chop the parts taken out very
small, together with a little sausage meat; add one teacupful of
breadcrumbs, one egg, and salt and pepper to taste. Put this mixture
into the cavity in the onions, piling a little on the top and bottom so
that none shall be left. Arrange them in a deep pan. Put them in a
steamer over a saucepan of water and steam for one hour and a half. Put
the pan in the oven to brown the tops of the onions, adding one
breakfast cupful of butter to prevent burning. Arrange them tastefully
on a dish, and serve hot.

Famous Recipes

CHAPTER II.

Jewish Recipes

The Hair.

Jewish Recipes

All stimulating lotions are injurious to the hair; it should be cut
every two months: to clean it, there is nothing better than an egg
beaten up to a froth, to be rubbed in the hair, and afterwards washed
off with elder flower-water; but clear soft water answers every
purpose of cleanliness, and is far better for the hair than is usually
imagined.

Jewish Recipes

One tea-spoonful of honey, one of spirits of wine, one of rosemary,
mixed in half a pint of rose-water, or elder flower-water, and the
same quantity of soft water, forms an excellent lotion for keeping the
hair clean and glossy.

Jewish Recipes

A fine pomatum is made by melting down equal quantities of mutton suet
and marrow, uncooked, and adding a little sweet oil to make it of a
proper consistency, to which any perfume may be added. If essence of
rosemary is the perfume used, it will be found to promote the growth
of the hair. Rum and oil of almonds will be of use for the same
purpose. A warm cloth to rub the hair after brushing imparts a fine
shiny smoothness.

Jewish Recipes

As a bandoline to make the hair set close, the following will be found
useful and cheap: take a cupful of linseed, pour over it sufficient
boiling water to over, let it stand some hours, and then pour over
three table spoonsful of rose-water; stir the seeds well about, and
strain it off into a bottle and it will be ready for use; or take a
tea-spoonful of gum arabic with a little Irish moss, boil them in half
a pint of water till half is boiled away; strain and perfume.

Jewish Recipes

To remove superfluous hairs, the following receipt will be found
effectual, although requiring time and perseverance: mix one ounce of
finely powdered pumice-stone with one ounce of powdered quick-lime,
and rub the mixture on the part from which the hair is to be removed,
twice in twenty-four hours; this will destroy the hair, and is an
innocent application. In the East, a depilatory is in use, which
we subjoin, but which requires great care in employing, as the
ingredients are likely to injure the skin if applied too frequently,
or suffered to remain on too long: mix with one ounce of quick-lime,
one ounce of orpiment; put the powder in a bottle with a glass
stopper; when required for use, mix it into a paste with barley-water;
apply this over the part, and let it remain some minutes, then gently
take it off with a silver knife, and the hairs will be found perfectly
removed; the part should then be fomented to prevent any of the powder
being absorbed by the skin, and a little sweet oil or cold cream
should be wiped over the surface with a feather.

Jewish Recipes

Famous Recipes

Pudding Recipes

SUET PUDDING. MRS. WILDBAHN.

One cup of suet (chopped fine), one cup molasses, one cup raisins

(seeded), one cup sweet milk, three cups flour, one large teaspoon

soda, a little salt; mix, and steam three and one-half to four hours.

Serve with drawn butter sauce.

Diabetic Recipe Blog

Brown butter in a skillet and stir in a teaspoonful of flour, forming a
smooth paste. Add one cup of hot soup stock, stirring constantly. While
boiling put into this a handful of raisins, handful of blanched almonds,
pounded, half a lemon, sliced thin, a few cloves, a pinch of cinnamon,
and a little horseradish. Fine for roast beef.

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