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LARD, TALLOW, SOAP AND CANDLES.
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| Tuesday, March 31, 2009 |
Rendering Lard.
The leaf lard should be rendered by itself, as it does not take so long
as that with the skin on. Cut it up fine and put it in a clean pot with
half a pint of water, stir it frequently and let it boil fast at first,
when the cracklings are light-brown and float on the top, it is nearly
done, and should cook slowly, when done, strain it into your vessels
with a thin cloth put over a colander. If you put lard in stone or
earthen jars, it should be cooled first, as there is danger of their
cracking, white oak firkins with iron hoops, and covers to fit tight,
are good to keep lard, and if taken care of will last for twenty years.
The fat that has the skin on should be cut very fine, taking the skin
off first. It takes longer to boil than leaf lard, and there is more
danger of burning, put a pint of water in the pot.
The skins should be boiled alone, and will do for soap-fat after the
lard is out of them.
Soak the inside fat all night in salt and water; wash it in the morning,
and put it to boil without any water in the pot. It is not so nice as
other lard, and should be strained by itself. It does very well for
frying. Lard keeps well in large tin vessels with tight covers and is
not apt to mould. |
posted by neptunus @ 8:52 PM
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A New Mode of Preparing Chocolate.
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Have a pound of chocolate pulverized, and put in a jar, with the same
quantity of rice flour, and an ounce of arrow-root, put on coals a
quart of milk, when it boils, stir in a heaped table-spoonful of the
above preparation, (dissolved in a tea-cup of water,) keep stirring it
until it boils again, when pour it out, drink it with sugar and cream
to your taste.
This is called by some "Rac-a-haut" chocolate, and is very nice for
delicate persons, as well as those in health. |
| posted by neptunus @ 8:51 PM
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Tea
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Always be sure that the kettle is boiling when you make tea, or the
flavor will not be so good, scald the pot, and allow a tea-spoonful for
each person. Let green tea draw by the fire from two to five minutes.
Black tea should draw ten minutes, and is much more suitable for
delicate persons than green. Persons with weak nerves should never drink
strong tea and coffee. I have known instances of persons being afflicted
with violent attacks of nervous head-ache, that were cured by giving up
the use of tea and coffee altogether, and their general health was also
improved by it. Before pouring out tea, it should be stirred with a
spoon that the strength of each cup may be alike.
Milk is the best drink for children, but if that cannot be had,
sweetened water, with a little milk, will do. |
| posted by neptunus @ 8:51 PM
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Boiling Coffee.
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A large tea-cupful of unground coffee will be sufficient for six
persons, unless they take it very strong, (which is injurious to
health,) grind it, and put it in the tin pot, with half a tea-cup of
cold water, and the white of half an egg; shake it till it is mixed,
then pour boiling water on it, and let it stand close to the fire, and
just come to a boil, stir it, and do not let it boil over, let it keep
at boiling heat five or ten minutes; then take it from the fire, and put
in half a tea-cup of water to settle it, let it stand five minutes, and
pour it off,--if you wish it particularly nice, strain it through a thin
linen cloth, kept for the purpose, keep it by the fire till it goes to
table. If you boil coffee too long, the aromatic flavor flies off. |
| posted by neptunus @ 8:50 PM
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Roasting Coffee.
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Pick out the stones and black grains from the coffee, and if it is
green, let it dry in an oven, or on a stove, then roast it till it is a
light-brown, be careful that it does not burn, as a few burnt grains
will spoil the flavor of the whole.
White coffee need not be dried before roasting, and will do in less
time. Two pounds is a good quantity to roast for a small family. The
whites of one or two eggs, well beaten, and stirred in the coffee when
half cold, and well mixed through it, are sufficient to clear two
pounds, and is the most economical way of using eggs. It will answer
either for summer or winter. Some persons save egg shells for clearing
coffee. Many persons use coffee roasters,--but some old experienced
housekeepers think that the fine flavor flies off more than when done in
a dutch-oven, and constantly stirred.
If you are careful, it can be done very well in the dripping-pan of a
stove. Let the coffee get quite cold, and put it away either in a
canister or tight box, and keep it in a dry place. Coffee may be roasted
in a dripping-pan in a brick oven. After the bread is taken out, there
will be heat sufficient, put about two pounds in a pan, stir it a few
times--it will roast gradually, and if not sufficiently brown, finish in
a stove or before the fire. If you have a large family, by using several
pans, six pounds of coffee can thus be roasted, and but little time
spent on it. |
| posted by neptunus @ 8:50 PM
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Privacy Policy
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| Monday, March 9, 2009 |
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| posted by neptunus @ 2:17 AM
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