Estimated Nutrition (whole recipe, rough)
Counts 5 of 10 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Spirit | not in our table | 0 |
| Cider | not in our table | 0 |
| Sassafras | not in our table | 0 |
| Camphor | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cupful of walnuts chopped
- two cupfuls of white sugar
- one-half cupful of cold water
- one-fourth pound of white castile soap
- four ounces of aqua ammonia
- one ounce of ether
- one ounce of alco- hol
- one quart of water until dissolved
- four quarts more of water
- one pint of raw linseed oil
- two ounces of spirits of wine
- eight ounces of hest cider vinegar
- one ounce of hutter of antimony
- one pint of water
- one ounce of ammonia
- two pints of water
- one-half ounce of salicylic acid
- one pound of white sugar
- one gallon of water
- a square of coarse white flannel over a pitcher
- an ounce of ammonia
- an ounce of oil of sassafras
- an ounce of spirits of camphor
- an ounce of hartshorn
- one pailful of boiling grease
- six pailfuls of strong lye
- five pailfuls of warm water
- one side
- one drachm of pul- verized borax
Directions
One cupful of walnuts chopped, two cupfuls of white sugar, one-half cupful of cold water; boil sugar and water without stirring, until it spins to a thread or hairs; flavor with vanilla. Set into cold water, and stir quickly until white. Then stir in the meats, and make into balls. Mrs. K. L. Ken yon.
MEMORANDA. 297
298 MEMORANDA.
MEMORANDA.
300 MBIMORANDA.
A King of shreds and patches.
— Shakespeabe.
MISCELLANEOUS.
A great many valuable receipts and useful hints will be found in this department. They come from the storehouses of our grandmothers, who found them in years of experience ; as well as from the young, on the frontiers of progress, who are constantly bringing in new ideas to make " smooth the rough places."
One-fourth pound of white castile soap, four ounces of aqua ammonia, one ounce of ether, one ounce of alco- hol ; cut the soap in small bits and boil in one quart of water until dissolved ; when cold, add four quarts more of water and the other ingredients. This is especially good for cleaning dress goods, men's clothing, spots on carpets, etc.
One pailful of boiling grease, six pailfuls of strong lye, five pailfuls of warm water ; stir well every day for one week, and your soft soap is made.
Rub your zinc with kerosene. A little on a soft rag will make it look nicely.
Use vinegar and water to clean the mica windows of your coal stove.
302 THE GOOD CHEER COOK BOOK.
A sure method to put out fire in pipes or chimneys : Wring an old piece of carpet out of cold water ; roll round the stove pipe where it goes into the chimney; keep wetting (two or three times) and it will put the fire out.
French method of making fowl tender : After the fowl is stuffed and ready for the oven, roll it in a large sheet of soft paper; tie up closely with string; place in the oven one hour or half an hour, according to size ; when it is thoroughly heated through, remove the paper and roast the fowl.
When you boil a ham do not boil it too long, but give it an hour in the oven after taking it from the pot It improves the flavor very much.
You can buy '* Fruit Coloring " that will add greatly to fancy dishes, and it is perfectly harmless.
Little wire baskets are now sold to fry oysters, croquetts, etc., in.
A ricer is one of the necessar}^ kitchen utensils of the age. Buy one and you will never regret it.
If you buy a double boiler you will wonder how you ever kept house without it.
Wipe off your carpets occasionally with ammonia and water. It brightens them up, and drives away moths.
Oxalic acid, dissolved in hot water, will clean paint from windows.
THE GOOD CHEER COOK BOOK. 303
Stone jars that have become unfit for use from any cause, can be purified by filling with fresh earth and allowing it to remain two or three weeks.
Cotton batting is impervious to all life germs. Draw it carefully over a full jar of preserved fruit and it will prevent mould and fermentation.
Red and black ants may be eflFectually driven away by using Persian Insect Powder, sprinkled wherever they intrude.
A few trays of charcoal set in a damp cellar, will make the air pure and sweet, and if placed in a damp cellar where milk is kept, there will be no danger of the milk becoming tainted.
By placing a dish containing a good-sized lump of unslacked lime in a refrigerator the moisture will be absorbed, so removing all danger from mould.
Vinegar is better than ice for keeping fish. By putting a little vinegar on the fish it will keep per- fectly well even in hot weather. Fish is often improved in flavor under this treatment.
To keep stockings from fading: Let them soak in hot salt and water until water is cold. Thoroughly rinse.
To keep ice for a sick room : Tie a square of coarse white flannel over a pitcher, leaving a cup-shaped depression of the flannel in the pitcher. Put broken ice in the flannel and cover it tightly with a thicker
304 THE GOOD CHEER COOK BOOK.
flannel. The ice will keep all night, and the water may be poured off as wanted.
A little pulverized charcoal will often sweeten a fowl that does not smell exactly sweet and yet is not bad. An onion placed in a fowl will do the same.
When you bake a fruit pie, wet a strip of white mus- lin and pin around the edge of the plate when you put it in the oven and it will not boil over.
When you wish a fine handkerchief to look like new after it is washed, wash it and while wet spread it out on a large pane of window glass ; when dry, it will fall off and need no ironing.
Powdered alum will keep stove polish from burning off. Put in a little when you mix the polish.
To chop suet : Sprinkle flour over it while chopping and it will not adhere to the knife. Freeze it in the winter and you will have no trouble.
Mend lamps with melted alum. It is better than plaster of Paris.
Take a strip of muslin ; hem it ; sew buttons on one side and fasten your collars and cuffs on when you hang them out to dry after washing.
Half an ounce of ammonia, one of chloroform, half an ounce of oil of sassafras, one drachm of pul- verized borax. Mix and shake well. Then add one
THE GOOD CHEER COOK BOOK. 305
gallon of deodorized gasoline. This makes cleansing fluid.
One pint of raw linseed oil, two ounces of spirits of wine, eight ounces of hest cider vinegar, one ounce of hutter of antimony, half an ounce of spirits of camphor, half an ounce of hartshorn. Rub on with old cotton flannel, and dry with the same. This is good furniture polish.
Silver polish : One pint of water, sixteen ounces of Paris white, one ounce of ammonia.
Tin polish : Sixteen ounces of pumice stone, four- teen ounces of muriatic acid, two pints of water.
Mirrors should not be hung where the sun shines upon tliem. It ruins them in a short time.
When you use gem tins and have not dough enougli to All every mold, All the others with water.
Heat is a perfect disinfectant. If you have a pan, broiler, or any kitchen utensil that smells of fish, onions, etc., place the utensil in a hot oven for a few minutes alter washing it and all odor will disappear.
To can fruit by use of salicylic acid : One-half ounce of salicylic acid ; one pound of white sugar ; one gallon of water. Mix acid and sugar together and dissolve with water. Put fruit in can or jar until full; then pour over the liquid, let settle one hour; then, if needed to cover fruit, pour over more licjuid and cover closely from the air.