ARTIFICIAL OYSTERS.—Grate green corn in a dish; to one pint of this add one egg well beaten, small teacup of flour, half a cup of butter, salt and pepper; mix well together and fry them brown.
PASTE THAT WILL NOT SOUR.—Dissolve one-half of an ounce of Alum in a pint of boiling water, add an equal weight of Flour, made smooth in a little cold water, and a few drops of Oil of Cloves, and let the whole come to a boil. Put it into glass or ointment jars. It will keep for months.
ESSENCES are made with one ounce of any given oil added to one pint of Alcohol. Peppermint is colored with Tincture Turmeric, Cinnamon with Tincture Red Saunders, Wintergreen with Tincture Kino.
TINCTURES are made with one ounce of Gum, Root, or Bark, etc., dried, to each pint of proof spirits and let it stand one week and filter.
OLEOMARGARINE MANUFACTURE.—The process by which suet is converted into the substance called oleamargarine is as follows: The crude suet after first being washed in cold water is "rendered," melted, and then drawn off into movable tanks. The hard substance is subjected to a hydraulic pressure of 350 tons, and the oil extracted. The butter is made from the oil thus obtained, while the hard substance remaining is disposed of as stearine. The oil, being carried off into churns, is mixed with milk and from three to five per cent of dairy butter. It is then drawn off in a consistent form, and cooled with broken ice. The latter is soon removed, and the butter worked up with a small portion of salt. When this is done the article is ready for packing and consumption.
SILVER PLATING FLUID.—Take one ounce Precipitate Silver to one-half ounce Cyanite of Potash and one-fourth ounce of Hyposulphate of Soda. Put all in a quart of water, add a little Whiting, and shake before using. Apply with a soft rag. Put up in ounce bottles, and retail for 25 cents. The secret is worth $100 to an agent to sell to families.
MUCILAGE FOR LABELS.—Dextrine two ounces, Glycerine one drachm, Alcohol one ounce, water six ounces.
FIG CANDY.—Take one pound of Sugar and one pint of Water, set over a slow fire. When done add a few drops of Vinegar and a lump of Butter, and pour into a pan in which Figs are laid.
RAISIN CANDY.—Can be made in the same manner, substituting stoned raisins for the Figs. Common Molasses Candy is very nice with any kind of nuts added.
PEPPERMINT, ROSE, or HOARHOUND CANDY.—These may be made as Lemon Candy. Flavor with Essence of Rose, or Peppermint, or finely powdered Hoarhound. Pour it out in a buttered paper, placed in a square tin pan.