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Convenient Measures

Originally Published:
Jubilee Cook Book, 1887
Original Images:
 

Wheat flour, one pound is one quart.
Butter, when soft, one pound is one quart.
Granulated sugar, one pound and one ounce is one quart.
Brown sugar, one pound and two ounces is one quart.
Ten average sized eggs are one pound.
Four large tablespoonfuls make one-half a gill.
Sixteen large tablespoonfuls make one-half a pint.
A common sized tumbler holds one half a pint.
Twenty-five drops are equal to one teaspoonful.

In calculating for company allow one quart of oysters to every three persons for soup. One gallon of ice cream to every twenty persons. Five chickens or a ten pound turkey boiled and minced and fifteen heads of celery for chicken salad for fifty persons. For twenty guests, four dozen biscuits.



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To Get Rid of Black Ants

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Contributed by: MRS. A. BELL
 

Get five cents worth of tartar emetic, mix in an old saucer with sugar and water and place it where the ants trouble you. In twenty-four hours every ant will have left the premises. The same dish of tartar emetic answers as well the second year as the first; as the water dries add more.



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Furniture Polish

Originally Published:
Jubilee Cook Book, 1887
Original Images:
Contributed by: MRS. FRANK MORRIS
 

Half a gallon of raw linseed oil, one pint of turpentine, half a pint of aqua ammonia, half a pint of benzine, half a pint of alcohol, one and one-half pints of cider vinegar.



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To Preserve Eggs

Originally Published:
Jubilee Cook Book, 1887
Original Images:
Contributed by: A. BELL
 

Fourteen quarts of unslacked lime, two tablespoons each of salt, cream tartar and salt petre. Stir two or three times and let stand twenty-four hours before using. Dip off as close as you can without roiling, then add four quarts of lime, the same amount of other ingredients as above, let settle and use as above directed. After which begin anew.

This is a valuable recipe.

The liquor is dipped off into the crock in which you wish to pack your eggs.



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Pastilles---For Deodorizing Rooms

Originally Published:
Jubilee Cook Book, 1887
Original Images:
Contributed by: M. S. KNOWLTON.
 

Two ounces of willow charcoal, one-quarter ounce of pulverized benzoine, one-quarter ounce of Cascarilla, one ounce of pulverized nitre, one pinch of myrrh, one-fourth ounce of benzoic acid, one-half ounce of mixed oils (lemon, geranium, cinnamon, orange, lavender, neroli, citronella, burgamot, clove, sandalwood, rosemary, and bitter almond.) Dissolve enough gum tragacanth to mix with the ingredients and to make a paste the consistency of putty. Mould with the fingers into little cones the size of a thimble and set away to dry. Light with a match when ready for use and let smoke.

Equal parts of powdered alum and salt placed in the cavity of an aching tooth will give relief immediately.

A cloth wrung out of very hot water and frequently renewed, applied to the part affected will prevent or remove discoloration from a bruise.



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To Make a Rose Scent Jar

Originally Published:
Jubilee Cook Book, 1887
Original Images:
 

Gather the rose petals in the morning. Let them stand in a cool place, tossed up lightly, for one hour to dry off, then put in layers with salt sprinkled between them, into a large covered dish. You can add to this for several mornings till you have stock enough; from one pint to one quart. Stir every morning and let the whole stand ten days. Then transfer it to a glass fruit jar, in the bottom of which you have placed two ounces of coarsely ground allspice, and as much broken up stick cinnamon. This may stand six weeks closely covered, when it is ready for the permanent jar, which may be as pretty as your means can purchase. Have ready one ounce each of allspice, cloves, cinnamon and mace, all coarsely ground, one ounce of bruised orris root, two ounces of lavender flowers, and a small quantity of any other sweet scented dried flowers.



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Pot Pourri

Originally Published:
Jubilee Cook Book, 1887
Original Images:
Contributed by: MRS. M. W. HARRINGTON
 

One-half pound of dried rose leaves, one-half pound of dried lavender, one-fourth pound of crushed orris, one ounce each of broken cloves, cinnamon and allspice.



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Rose Sachet Powder

Originally Published:
Jubilee Cook Book, 1887
Original Images:
Contributed by: MRS. M. W. HARRINGTON
 

One-half pound of rose leaves, one-fourth pound of ground sandalwood, one-eighth ounce of Attar of roses.



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Afternoon Coffee

Originally Published:
Jubilee Cook Book, 1887
Original Images:
 

An afternoon coffee may be elaborate or simple, as one may wish. It is admissible to serve only coffee and thin slices of bread and butter, folded together, or rolled, and cakes, various kinds mixed in the basket, or even coffee and cake if you choose, or you may serve ice cream and cake, and the coffee last. Have some friend invite your guests, a few at a time, into the refreshment room where they may be served by the waiters soon after they have greeted the hostess and her attendants.



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Menu For a Plain Lunch

Originally Published:
Jubilee Cook Book, 1887
Original Images:
Contributed by: MRS. JENNINGS, DETROIT, MICH.
 

First course, oysters, raw, and crackers. Second, bouillon served in cups. Third, French lamb chops with French peas in centre of the platter, Saratoga potatoes, rolls, pickles and coffee. Fourth, chicken salad and thin slices of bread and butter. Fifth, ice cream, canned pineapple and Angel food. Sixth, fruit.



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