The complete art of cookery, exhibited in a plain and easy manner, with directions for marketing; the seasons for meat, poultry, fish, game, etc. and numerous useful family receipts, etc. / by Mrs. Glasse.

  • Glasse, Hannah, 1708-1770.
Date:
1842
Catalogue details

Licence: Public Domain Mark

Credit: The complete art of cookery, exhibited in a plain and easy manner, with directions for marketing; the seasons for meat, poultry, fish, game, etc. and numerous useful family receipts, etc. / by Mrs. Glasse. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    TO MAKE RED SEALING WAX. Take of shell-lac well powdered two pai ls, of re- in and vermilion powdered each one pint; mix icm well together, and melt them over a gentle re; when the ingredients are well mixed, form lera into sticks ; the quantity of vermilion may e reduced without any injury to the sealing wax hen it is not required to he of the brightest red. BLACK SEALING WAX. Proceed as directed for the red wax, but instead ' vermilion use ivory black. GREEN SEALING WAX. Use verdigris powdered, if it is required to be •ry bright; the distilled verdigris is the best. - BLUE SEALING WAX. Use smalt well powdered, or blue verditer. YELLOW SEALING W’AX. Turpeth mineral may be used. SOFT SEALING WAX. Tnlce of bees’ wax one pound, turpentine throe uces, olive oU one ounce ; place them in a pro- r vessel over the fire: let them boil for some time