This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Cranberries will keep all winter in a keg of water.
Clean brass kettles before using with salt and vinegar, to avoid being poisoned by the verdigris.
A few drops of oil of lavender here and there through a bookcase will save a library from mould.
To cleanse articles made of white zephyr, rub in flour and magnesia, changing often. Shake off the flour and hang the article in the sun.
Spots in calico or cloth produced by an acid may be restored by touching the spots with spirits of hartshorn. Spots produced by an alkali may be removed by moistening them with vinegar or tartaric acid.
To clean velvet and make it look like new, invert a hot flat-iron, put over it a thickness of wet muslin, lay on this the velvet, wrong side next to the muslin, and brush the velvet gently as it steams, drawing it over the iron.
Lime water and sweet oil well mixed in equal quantities is one of the very best remedies for a burn. Lime and lard, well mixed, are also good.
Rub the iron mould over with sulphuret of potash, then bathe it well in citric acid (lemon juice) and afterwards wash it well in water.
Bathe the stains freely with lemon juice, sprinkle thickly with fine salt, and place in the sun a few hours.
Wet the article and rub on it equal parts of soap and chalk mixed together, then place in the sun until the spots disappear.
Make starch as usual, and add to it one pint of perfectly clear coffee. Strain and add a tiny piece of spermaceti.
The color may be set in doubtful calicoes by dipping them in a strong solution of salt and water before washing.
Take a very thick solution of gum arabic and water, and stir into it plaster of paris until the mixture becomes a viscous paste. Apply it with a brush to the fractured edges and stick them together. In three days the article cannot be broken in the same place. The whiteness of this cement renders it doubly valuable.
Cover with cold water, changing it every week. This makes them ripe and juicy.
A careful cook seldom buys lard; she saves all the skimming from soup, all trimmings from steaks, and the dripping from roasts. Put the dripping to be clarified into a saucepan, set it over a moderate fire until all the fat is melted; then strain into a clean pan, and add to every three pounds of this fat a pint of boiling water and a quar-ter-teaspoonful of baking-soda. Stand over a moderate fire, and boil until the water has evaporated and the fat is clear. Skim, strain through a fine sieve into a tin kettle, and it is ready to use.
Put the milk in a basin or farina boiler, stand it in a pan of boiling water over the fire, and as soon as the milk begins to steam it is scalded.
One pound of granulated sugar and one ounce of vanilla bean. Cut the beans into halves, then into small pieces; put them into a mortar with the sugar, and pound until perfectly fine. Sift through a hair sieve, and keep in glass jars closely corked.
Take the very young tender leaves of the sassafras, spread them out on white paper, and dry in a cool, dry, airy place. When dry, pound in a mortar, press through a hair sieve, and keep in a closely corked bottle.
Put one cup of granulated sugar in an iron or granite saucepan, stir it over the fire until it melts and burns. As soon as it begins to smoke and boil, add one cup of boiling water; let it boil one minute, turn in a bottle, and cork tightly.
Put the desired quantity of sugar and water on to boil; mix with a small portion of cold water the white of one egg, add it to the boiling syrup. Bring to boiling point, skim, and strain.
After boiling candy, turn it on a marble slab or a large meat-plate to cool. When cool, but not cold, grease your hands lightly with olive oil or butter, take the candy in your hands, throw it over a large hook and pull it towards you, and so continue until the candy is creamy. Make the candy move, and not your hands, or you will blister them quickly.
A salamander is a round iron plate, to which is attached a long handle. It is used to brown the surface of dishes that cannot be placed in the oven. Heat it red hot and then pass it over the top of the dish, being careful not to hold it too close, or it will scorch. A very good salamander is made from an ordinary iron fire-shovel.