_To make a Cement for China or Glass._—Mix thoroughly two and a half ounces of white of egg with one ounce of finely powdered quicklime, carefully adding an ounce of water and five and a half ounces of plaster of Paris. This cement should be used as soon as made.
_To make Stick-fast Paste._—Dissolve a quarter of a pound of gum arabic in half a pint of water, and carefully mix therewith an ounce of sugar and three ounces of starch. Heat in a water-bath till it becomes clear. Add half a dram of oil of cloves and allow to cool.
_To make Baking-powder._—Mix together ten ounces of bicarbonate of soda, eight ounces of tartaric acid, and a pound of corn-flour, ground-rice, or wheat-flour. Thoroughly mix the powders, pass through a sieve, and store.
It is essential that the several materials used in the preparation of baking-powder shall be separately fire-dried with thoroughness previously to being mixed. The presence of the smallest quantity of dampness renders the mixture quite inoperative. Baking-powder should therefore be carefully stored in air-tight boxes or bins.
_To keep Cut Flowers fresh_, they should be supplied with fresh water every morning, when also a tiny bit of the end of the stem should be cut off and the whole stem gently wiped with a cloth. No leaves should be left on that part of the stem which is under water.
ABSINTHE, 104 Ale, 71-76 ” cup, 117 ” mulled, 122 Anchovy sauce, 47 Angostura bitters, 112 Aniseed cordial, 105
BACON, PICKLE FOR, 28 Badminton, 117 Balm of Molucca, 112 Baking-powder, 150 Beauty water, 96 Beef, spiced, 24 ” tea, 139 ” Welsh, 25 Beer, home-brewed, 71-76 Beetles, to destroy, 153 Benedictine, 115 Biscuits, water, 136 Bishop, 117 Bitters, angostura, 112 ” Hamburgh, 106 ” orange, 115 Boston cooler, 118 Bottling of fruit and vegetables, 63-66 Brandy, cherry, 113 ” cherries, 55 ” cocktail, 118 ” ginger, 114 ” lemon, 114 ” peaches, 56 Brewing, 71-76 Broth, 139, 140 Browning, gush about, 2 Butter, 9-15 ” to pot, 14
CALVES’-FOOT JELLY, 142 Cassis, 113 Catsup, mushroom, 45 ” tomato, 46 ” walnut, 46 Champagne cobbler, 113 ” cup, 118 Chartreuse, 106 Cheese, 16-22 ” Camembert, 21 ” Cheddar, 18 ” cream, 19 ” Gervais, 21 ” Grewelthorp, 20 ” Stilton, 16 ” to pot, 22 Cherries, brandy, 55 Cherry brandy, 113 Churning, 12 Cider, 77-79 ” cup, 118 Cinnamon cordial, 106 Claret cup, 118 ” mulled, 123 Clove cordial, 106 Cobbett, William, on pietistic and other cant, 71-73 Cobbler, champagne, 118 ” Saratoga, 125 ” sherry, 126 Cocktail, brandy, 118 Coffee, 119, 136 Cordials, 102-116 Crambambuli, 120 Cream, 9-15 ” clotted, 11 ” curds, 15 Crême de cacao, 113 ” ” café, 113 ” ” menthe, 114 Crust coffee, 143 Curaçoa, 114 Curry powder, 45 Custard, savoury, 141 Cutlet, mutton, 140