[57.] Substitute for Milk and Cream in Tea or Coffee.
Beat the white of a fresh egg in a bowl, and turn on to it gradually boiling tea or coffee. It is difficult to distinguish the taste from rich cream.
[58.] To Cure Butter.
Take two parts of the best common salt, one part of sugar and one of saltpetre, blend the whole well together. Mix one ounce of this composition well with every sixteen ounces of the butter. Close it up tight in kegs, cover it with an oiled paper, and let it remain untouched for a month. Butter cured in this manner is very nice, and will keep good eight or nine months, if not exposed to the air.
[59.] To make salt Butter Fresh.
Put four pounds of salt butter into a churn, with four quarts of new milk and a small portion of annatto. Churn them together, take out the butter in the course of an hour, and treat it like fresh butter, working in the usual quantity of salt; a little white sugar improves it. This is said to be equal to fresh butter in every respect. The salt may be got out of a small quantity at a time, by working it over in fresh water, changing the water several times.
[60.] To take Rankness from a small quantity of Butter.
Take a quantity that is to be made use of, put it into a bowl filled with boiling water with a little saleratus in it, let it remain until cold, then take it off carefully and work it over with a little salt. By this method it is separated from the grosser particles.
[61.] Windsor Soap.
To make this celebrated soap for shaving and washing the hands, nothing more is necessary than to slice the best white soap as thin as possible and melt it over a slow fire. When melted take it up, when lukewarm scent it with the oil of caraway or any other oil that is more agreeable, then turn it into moulds and let it remain in a dry situation several days. It will then be fit for use.