RICHES ARE BUT THE BAGGAGE OF FORTUNE.

283

they will take full twelve hours to dry; coriander seed, half an ounce of pow-then put them into a mortar, with one-dered ginger, two drachms of cinnamon, fourth their weight of salt, and pound them and rub them till they are as fine as possible, and put them into a well-stoppered bottle."

1989. Peas Powder.-Pound in a marble mortar half an ounce each of dried mint and sage, a drachm of celery seed, and a quarter of a drachm of cayenne pepper; rub them together through a fine sieve. This gives a very savoury relish to pea soup and to gruel, so that a person partaking of the latter may fancy he is sipping good pea soup. A drachm of allspice, or black pepper, may be pounded with the above as an addition, or instead of the cayenne. 1990. Horseradish Powder. -The time to make this is during November and December: slice the radish the thickness of a shilling, and lay it to dry very gradually in a Dutch oven (a strong heat soon evaporates its flavour); when dry enough, pound it and bottle it. 1991. Curry Powder (a genuine Indian receipt).-Turmeric, coriander, black pepper, four ounces each; fenugreek, three ounces; ginger, two ounces; cummin seed, ground rice, one ounce each; cayenne pepper, cardamums, half an ounce each.

1992. Another Curry Powder. -Coriander, twelve ounces; black pepper, six ounces; turmeric, four ounces and three quarters; cummin seed, three ounces; cayenne, one ounce and a half; ground rice, one ounce; cardamums, half an ounce; cloves, quarter of an ounce. It is best to have the above receipts prepared at a chemist's.

1993. True Indian Curry Powder. Turmeric, four ounces; coriander seeds, eleven ounces; cayenne, half an ounce; black pepper, five ounces; pimento, two ounces; cloves, half an ounce; cinnamon, three ounces; ginger, two ounces; cummin seed, three ounces; shalots, one ounce. All these ingredients should be of a fine quality, and recently ground or powdered.

1994. Curry Powder.-i. Take two ounces of turmeric, six ounces of

six drachms of cayenne pepper, four drachms of black pepper, one drachm of mace and cloves, powdered fine, two drachms of pimento, four drachms of nutmeg, and an ounce and a half of fennel seed; powder finely, mix, dry, and bottle for use. ii. Take of coriander seed and turmeric, each six drachms; black pepper, four drachms; fennel seed and powdered ginger, each two drachms; cayenne pepper, half a drachm: powder finely, mix, dry, and bottle for use.

1995. Oyster Powder.-Open the oysters carefully, so as not to cut them, except in dividing the gristle which adheres to the shells. Put them into a mortar, and when you have got as many as you can conveniently pound at once, add about two drachms of salt to a dozen oysters; pound them, and rub them through the back of a hair sieve, and put them into a mortar again (previously thoroughly dried) with as much flour as will convert them into a paste; roll this paste out several times, and lastly, flour it, and roll it out the thickness of half a crown, and cut it into pieces about one inch square; lay them in a Dutch oven, where they will dry so gently as not to get burned; turn them every half hour, and when they begin to dry, crumble them. They will take about four hours to dry. Pound them, sift them, and put them into dry bottles; cork and seal them. Three dozen of natives require seven ounces and a half of flour to make them into a paste weighing eleven ounces, and when dried, six and a half ounces. To make half a pint of sauce, put one ounce of butter into a stewpan with three drachms of oyster powder, and six tablespoonfuls of milk; set it on a slow fire, stir it till it boils, and season it with salt. As a sauce, it is excellent for fish, fowls, or rump steaks. Sprinkled on bread and butter, it makes a good sandwich.

1996. Anchovy Butter.-Scrape the skin from a dozen fine anchovies,

284

DILIGENCE ALONE IS A GOOD PATRIMONY.

take the flesh from the bones, pound it smooth in a mortar; rub through a hair sieve, put the anchovies into the mortar with three quarters of a pound of fresh butter, a small quantity of cayenne, and a saltspoonful of grated nutmeg and mace; beat together until thoroughly blended. If to serve cold, mould the butter in small shapes, and turn it out. For preservation, press the butter into jars, and keep cool. 1997. Lobster Butter is made in the same manner as anchovy butter. A mixture of anchovy butter and lobster butter is considered excellent.

peel, grated or minced fine,—or boil a small piece with the apples. Many persons are fond of apple sauce with cold pork.

2001. Grill Sauce.-To a quarter of a pint of gravy add half an ounce of butter and a dessertspoonful of flour, well rubbed together; the same of mushroom or walnut ketchup; a teaspoonful of lemon juice; half a teaspoonful of made mustard, and of minced capers; a small quantity of black pepper; a little rind of lemon, grated very thin; a saltspoonful of essence of anchovies, and a little shalot wine, or a very small piece of minced shalot, and a little chili vinegar, or a few grains of cayenne; simmer together for a few minutes: pour a portion of it over the grill, and send up the remainder in a sauce-tureen.

1998. Liver Sauce for Fish.Boil the liver of the fish, and pound it in a mortar with a little flour, stir it into some broth, or some of the liquor the fish was boiled in, or melted butter, parsley, and a few grains of cayenne, a little essence of anchovy, soy, or 2002. Tomata, or Love Apple ketchup; give it a boil up, and rub it Sauce.-Twelve tomatas, ripe and through a sieve: you may add a little red; take off the stalk; cut in halves; lemon juice, or lemon cut in dice. squeeze enough to get all the water and 1999. Sauce for Fish.-Twenty-seeds out; put them in a stewpan with four anchovies, chopped; ten shalots; a capsicum, and two or three tabletwo ounces of horseradish, scraped; spoonfuls of beef gravy; set on a slow four blades of mace; one lemon, sliced; stove till properly melted; rub them twelve cloves; one quarter of an ounce through a tamis into a clean stewpan; of black pepper, whole; one gill of the add a little white pepper and salt, and let anchovy liquor; one quart of best vine- them simmer a few minutes.-French gar; one quart of water. Let the whole cooks add an onion or shalot, a clove or simmer on the fire, in a covered sauce-two, or a little tarragon vinegar. pan, until reduced to one quart, strain, and bottle for use. If required for long keeping, add a quarter of an ounce of cayenne pepper.

2000. Apple Sauce.-Pare and core three good-sized baking apples, put them into a well-tinned pint saucepan, with two tablespoonfuls of cold water; cover the saucepan close, and set it on a trivet over a slow fire a couple of hours before dinner,-some apples will take a long time stewing, others will be ready in a quarter of an hour. When the apples are done enough pour off the water, let them stand a few minutes to get dry; then beat them up with a fork, with a bit of butter about as big as a nutmeg, and a teaspoonful of powdered sugar: some persons add lemon

2003. Beef Gravy Sauce (Or Brown Sauce for Ragout, Game, Poultry, Fish, &c.)—If you want gravy, furnish a thick and well-tinned stewpan with a thin slice of fat ham or bacon, or an ounce of butter, and a middling-sized onion; on this lay a pound of nice juicy gravy beef (as the object in making gravy is to extract the nutritious qualities of the meat, it must be beaten so as to reduce the containing vessels, and scored to render the surface more susceptible to the action of the water); cover the stewpan, set it on a slow fire; when the meat begins to brown, turn it about, and let it get slightly browned (but take care it is not at all burnt): then pour in a pint and a half of boiling water, set the pan on the fire;-when

C

PATIENCE AND PERSEVERANCE ACCOMPLISH WONDERS.

285

butter as big as an egg; when it is melted, stir into it a tablespoonful of fine flour, and half a pint of the broth of the beef; add a tablespoonful of vinegar, one of mushroom ketchup, or port wine, or both, and a teaspoonful of made mustard; simmer together till it is as thick as you wish, put in the parsley and pickles to get warm, and pour it over the beef, or send it up in a sauce-tureen. This is excellent for

stewed or boiled beef.

it boils, carefully catch the scum, and
then put in a crust of bread toasted
brown (don't burn it); a sprig of winter
savoury, or lemon thyme and parsley,
a roll of thin-cut lemon peel, a dozen
berries of allspice, and a dozen of black
pepper; cover the stewpan close, let it
stew very gently for about two hours,
then strain it through a sieve into a
basin. If you wish to thicken it, set a
clean stewpan over a slow fire, with
about an ounce of butter in it; when
it is melted, dredge into it (by degrees) 2006. Sage and Onion, or
as much flour as will dry it up, stir- Goose Stuffing Sauce.-Chop very
ring them intimately; when thoroughly fine an ounce of onion and half an
mixed, pour in a little of the gravy,- ounce of green sage leaves, put them
stir it well together, and add the re- into a stewpan with four spoonfuls of
mainder by degrees; set it over the fire, water, simmer gently for ten minutes,
let it simmer gently for fifteen or twenty then put in a teaspoonful of pepper
minutes longer, and skim off the fat, &c., and salt, and one ounce of fine bread-
as it rises; when it is about as thick as crumbs; mix well together; then pour
cream, squeeze it through a tamis or to it a quarter of a pint of broth, or
fine sieve, and you will have a fine rich gravy, or melted butter; stir well to-
brown sauce, at a very moderate ex-gether, and simmer it a few minutes
pense, and without much trouble. Ob- longer. This is a very relishing sauce
serve-If you wish to make it still more for roast pork, poultry, geese or ducks,
relishing, for Poultry, you may pound or green peas.
the liver with a piece of butter, rub it
through a sieve, and stir it into the
sauce when you put in the thicken-
ing.

2004. Chutney.-One pound of
salt, one pound of mustard seed, one
pound of stoned raisins, one pound of
brown sugar, twelve ounces of garlic,
six ounces of cayenne pepper, two quarts
of unripe gooseberries, two quarts of
best vinegar. The mustard seed gently
dried and bruised; the sugar made into
a syrup with a pint of the vinegar; the
gooseberries dried and boiled in a quart
of the vinegar; the garlic to be well
bruised in a mortar. When cold, gra-
dually mix the whole in a large mortar,
and with the remaining vinegar tho-
roughly amalgamate them. To be tied
down close. The longer it is kept the
better it will become.

2005. Wow Wow Sauce.--Chop parsley leaves fine; take two or three pickled cucumbers, or walnuts, and divide into small squares, and set them by in readiness; put into a saucepan

2007. Garnishes.-Parsley is the most universal garnish for all kinds of cold meat, poultry, fish, butter, cheese, and so forth. Horseradish is the garnish for roast beef, and for fish in general; for the latter, slices of lemon are sometimes laid alternately with the horseradish.

Slices of lemon for boiled fowl, turkey, and fish, and for roast veal and calf's head.

Carrot in slices for boiled beef, hot or

cold.

Barberries, fresh or preserved, for game.

Red beet-root sliced for cold meat, boiled beef, and salt fish.

Fried smelts as garnish for turbot. Fried sausages or forcemeat balls are placed round turkey, capon, or fowl. Lobster coral and parsley round boiled fish.

Fennel for mackarel and salmon, either fresh or pickled.

Currant jelly for game, also for custard or bread pudding.

DO A LITTLE WELL, AND YOU DO MUCH.

2013. French Polishes. - i. NAPHTHA POLISH. Shellac, three pounds; wood naphtha, three quarts. Dissolve. Cost: shellac, 6d. to 8d. per pound; naphtha, 1s. 2d. per pint. ii. SPIRIT POLISH. Shellac, two pounds; powdered mastic and sandarac, of each one ounce; copal varnish, half a pint; spirits of wine, one gallon. Digest in the cold till dissolved. Cost: shellac, 6d. to 8d. per pound; mastic, 1s. per ounce; sandarac, 1d. per ounce; copal varnish, 2s. 6d. per pint; rectified spirit, 2s. 6d. per pint.

287

ing is required; the mode of making being otherwise precisely the same.

2018. LIQUID BLACKING.-i. Ivory black and treacle, of each, one pound; sweet oil and oil of vitriol, of each, a quarter of a pound. Put the first three together until the oil is perfectly mixed or "killed," then add the oil of vitriol, diluted with three times its weight of water, and after standing three hours add one quart of water or sour beer. ii. In larger quantity it may be made as follows: Ivory black, three cwt.;_molasses or treacle, two cwt. ; linseed oil, three gallons; oil of vitriol, twenty pounds; water, eighty gallons. Mix as above directed.

2019. PASTE BLACKING.-i. Ivory

2014. French Polish for Boots and Shoes.-Mix together two pints of the best vinegar and one pint of soft water; stir into it a quarter of a pound of glue, broken up, half a pound of log-black, two pounds; treacle, one pound; wood chips, a quarter of an ounce of olive oil and oil of vitriol, of each, a finely powdered indigo, a quarter of an quarter of a pound. Mix as before, ounce of the best soft soap, and a quar- adding only sufficient water to form into ter of an ounce of isinglass. Put the a paste. ii. In larger quantity: Ivory mixture over the fire, and let it boil for black, three cwt.; common treacle, two ten minutes or more. Then strain the cwt. ; linseed oil and vinegar bottoms, liquid, and bottle and cork it: when cold of each, three gallons; oil of vitriol, it is fit for use. Apply it with a clean twenty-eight pounds; water, a sufficient quantity. Cost: ivory black, 1s. per pound; treacle, 3d. per pound; linseed oil, 6d. per pint; sweet oil, 1s. per pint. Note.-The ivory black must be very finely ground for liquid blacking, otherwise it settles rapidly. The oil of vitriol is powerfully corrosive when undiluted, but uniting with the lime of the ivory black, it is partly neutralized, and does not injure the leather, whilst it much improves the quality of the blacking.

sponge.

2015. To Polish Enamelled Leather. Two pints of the best cream, one pint of linseed oil; make them each lukewarm, and then mix them well together. Having previously cleaned the shoe, &c., from dirt, rub it over with a sponge dipped in the mixture: then rub it with a soft dry cloth until a brilliant polish is produced.

2016. Boots and Shoes should be cleaned frequently, whether they are worn or not, and should never be left in a damp place, nor be put too near to the fire to dry. In cleaning them, be careful to brush the dirt from the seams, and not to scrape it with a knife, or you will cut the stitches. Let the hard brush do its work thoroughly well, and the polish will be all the brighter.

2020. BEST BLACKING FOR BOOTS AND SHOES.-Ivory black, one and a half ounce; treacle, one and a half ounce; sperm oil, three drachms; strong oil of vitriol, three drachms; common vinegar, half a pint. Mix the ivory black, treacle, and vinegar together, then mix the sperm oil and oil of vitriol separately, and add them to the other mixture.

2017. Blacking.-Blacking is now generally made with ivory black, treacle, 2021. Waterproofing for linseed, or sweet oil, and oil of vitriol. Boots and Shoes.-Linseed oil, one The proportions vary in the different pint; oil of turpentine, or camphine, a directions, and a variable quantity of quarter of a pint; yellow wax, a quarwater is added, as paste or liquid black-ter of a pound; Burgundy pitch, a