Many indispositions are caused by food prepared in copper not properly lined; even food allowed to cool in a well-lined pan would be dangerous.
Pans lined with porcelain are excellent, but the trouble with them is, that they crack, and after that cannot be cleaned; something will always remain between the lining and the iron, and spoil every thing cooked in them.
The tin-lined are preferable, on account of being easily cleaned by means of a small birch-broom, washing-soda, and boiling water.
Mix well in a tumbler a yolk of egg and a teaspoonful of sugar; then add a few drops of orange-flower water (_eau de fleur d'oranger_); pour boiling water on the whole, little by little, stirring the while, and drink warm.
The quantity of water is according to taste.
A gill of water to a yolk of egg makes it thick enough.
It makes an excellent drink, to be taken just before retiring, for persons with cough.
Never buy lard ready made if you can help it, but take hog's fat, the part enveloping the kidneys, or leaf lard, and chop it fine, put it in a cast-iron or crockery kettle with a bay-leaf and a stalk of thyme to every two pounds of fat; set on a moderate fire, and as soon as it begins to melt, take the melted part out with a ladle, and put it in a stone jar or pot; be careful not to take any pieces of fat not yet melted. Continue that process till it is all melted.
The dry or hard part that remains at the bottom of the kettle when done is no good.
Lard made thus is as white as snow, and may be kept a long time.
When there is water in lard, it flies all over the fire; in that case, boil it a few minutes with a cover on the pan, and then use.
Take beef suet, the part around the kidneys, or any kind of fat, raw or cooked; remove as much as possible fibres, nerves, thin skin, or bones; chop it fine, put it in a cast-iron or crockery kettle; add to it the fat you may have skimmed from the top of broth, sauces or, gravies. Set the pan on a moderate fire; boil gently for about fifteen minutes, skim it well during the process; take from the fire, let it stand about five minutes, and then strain.
Put it in a stone jar or pot, and keep it in a dry and cool place. Cover the jar when perfectly cold.