WHITE CERATE. Take four ounces of olive oil, half an ounce of spermaceti, and four ounces of white wax. Put them into an earthen pipkin, and stir the mixture with a stick till it is quite cold.
WHITE GRAVY. Boil in a quart of water a pound and a half of veal, from the knuckle or scrag end of the neck. Add a small onion, a bunch of sweet herbs, a blade of mace, a little whole pepper and salt. After an hour's simmering over the fire, strain off the gravy, and it is ready for use.
WHITE GRAVY FOR SOUPS. To a few slices of lean ham, add a knuckle of veal cut in pieces, some turnips, parsnips, leeks, onions, and celery. Put them all into a stewpan with two quarts of water, and let it simmer till the meat is nearly tender, without allowing it to colour. Add to this half as much clear beef gravy, and boil it an hour, skimming off the fat very clean. Strain it, and set it by for use.
WHITE HERRINGS. If good, their gills are of a fine red, and the eyes bright; as is likewise the whole fish, which must be stiff and firm. Having scaled, drawn, and cleaned them, dust them with flour, and fry them of a light brown. Plain or melted butter for sauce.
WHITE LEAD. White oxide of lead is often adulterated by the carbonate of lime. To detect this pour four drams of pure acetous acid, over a dram of the suspected oxide. This will dissolve both oxide and chalk; but if a few drops of a solution of oxalic acid be now poured in, a very abundant white precipitate of oxalate of lime will take place.
WHITE PAINT. An excellent substitute for white oil paint may be made of fresh curds bruised fine, and kneaded with an equal quantity of slacked lime. The mixture is to be well stirred, without any water, and it will produce an excellent white paint for inside work. As it dries very quickly, it should be used as soon as made; and if two coats be laid on, it may afterwards be polished with a woollen cloth till it becomes as bright as varnish. If applied to places exposed to moisture, the painting should be rubbed over with the yolk of an egg, which will render it as durable as the best of oil painting. No kind of painting can be so cheap; and as it dries speedily, two coats of it may be laid on in a day and polished, and no offensive smell will arise from it.
WHITE POT. The antient way of making a white pot is to put the yolks of four or five eggs well beaten to a pint of cream, adding some pulps of apples, sugar, spices, and sippets of white bread. It may be baked either in a dish, or in a crust.—Another way. Beat eight eggs, leaving out four whites, with a little rose water; strain them to two quarts of new milk, and a small nutmeg grated, and sugar to your taste; cut a French roll in thin slices, and lay in the bottom of a soup dish (after buttering it) then pour over your milk and eggs, and bake it in a slow oven.
WHITE PUDDINGS. Pour two pints and a half of scalding hot milk upon half a pound of Naples biscuits, or bread; let it stand uncovered, and when well soaked, bruise the bread very fine. Add half a pound of almonds well beaten with orange-flower water, three quarters of a pound of sugar, a pound of beef suet or marrow shred fine, a quarter of an ounce of salt, ten yolks of eggs and five whites. Mix the whole thoroughly together, and put it into the skins well prepared, filling them but half full, and tying them at proper distances like sausages. The skins must be carefully cleaned, and laid in rose water some hours before they are used. Currants may be used instead of almonds, if preferred.
WHITE HOG'S PUDDINGS. When the skins have been well soaked and cleaned, rinse and soak them all night in rose water, and put into them the following preparation. Mix half a pound of blanched almonds cut into seven or eight parts, with a pound of grated bread, two pounds of marrow or rich suet, a pound of currants, some beaten cinnamon, cloves, mace, and nutmeg; a quart of cream, the yolks of six and whites of two eggs, a little orange-flower water, a little fine Lisbon sugar, and some lemon peel and citron sliced, and half fill the skins. To know whether it be sweet enough, warm a little in a panikin. Much care must be taken in boiling, to prevent the puddings from bursting. Prick them with a small fork as they rise, and boil them in milk and water. Lay them in a table cloth till cold.
WHITE ONION SAUCE. Peel half a dozen white Spanish onions, cut them in half, and lay them in a pan of spring water for a quarter of an hour. Boil them an hour, or till quite tender, drain them well on a hair sieve, and then chop and bruise them fine. Put them into a clean saucepan with flour and butter, half a tea-spoonful of salt, and some cream or good milk. Stir it till it boils, rub the whole through a sieve, adding milk or cream to make it of a proper thickness. This is the usual sauce for boiled rabbits, mutton, or tripe; but there requires plenty of it.