Modern domestic cookery : based on the well-known work of Mrs. Rundell, but including all the recent improvements in the culinary art, founded on principles of economy and practical knowledge, and adapted for private families / by a lady. With illustrative woodcuts.

Date:
1853
Catalogue details

Licence: Public Domain Mark

Credit: Modern domestic cookery : based on the well-known work of Mrs. Rundell, but including all the recent improvements in the culinary art, founded on principles of economy and practical knowledge, and adapted for private families / by a lady. With illustrative woodcuts. 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 clean Carpets.—Take up the carpet, let it be well beaten, then laid down, and brush on both sides with a hand- brush ; turn it the right side upwards, and scour it with ox- gall and soap and water very clean, and dry it with linen cloths. Then lay it on grass, or hang it up to dry. To blacken the fronts of stone Chimney-pieces.—Mix oil- varnish with lamp-black, and a little spirit of turpentine to thin it to the consistency of paint. Wash the stone with soap and water very clean; then sponge it with clear water; and when perfectly dry brush it over twice with this colour, letting it dry between the tunes. The lamp-black must be sifted first. To clean the back of the Grate, the inner Hearth, and the fronts of cast-iron Stoves.—Boil about i lb. of the best black lead with a pint of small-beer and a bit of soap the size of a walnut. When that is melted, dip a painter’s brush, and wet the grate, having first brushed off all the soot and dust; then take .a hard brush and rub it till of a beautiful brightness. Another ivay to clean cast-iron and black Hearths.—Mix black lead and whites of eggs well beaten together; dip a painter’s brush, and wet all over; then rub it bright with a hard brush. To preserve Irons from Rust.—Melt fresh mutton-suet, smear over the iron with it while hot; then dust it well with unslaked lime pounded and tied up in a muslin. Irons so pre- pared will keep many months. Use no oil for them at any time, except salad-oil, there being water in all other. Fire-irons should be kept wrapped in baize, in a dry place, when not used. Another way.—Beat into 3 lbs. of unsalted hog’s-lard 2 drachms of camphor, sliced thin, till it is dissolved ; then take as much black lead as will make it of the colour of broken steel. Dip a rag into it, and rub it thick on the stove, &c., and the steel will never rust, even if wet. When it is to be used, the grease must be washed off with hot water, and the steel be dried before polishing. To take Rust out of Steel.—Cover the steel with sweet oil well rubbed on it, and in 48 hours use unslaked lime finely powdered, to rub until all the rust disappears. To take the black off the bright Bars of polished Stoves in a few minutes.—Hub them well with some of the following