Turn the lye into a granite kettle, slowly add the cold water, stirring with a stick or a wooden spoon. Work most carefully to avoid getting the lye or the lye solution on the hands. When the water is added to the lye, the mixture becomes very hot. Let it stand until it is cool.
Put the fat into a large kettle or dish pan. Heat it until it melts. Then remove it from the fire. Let it cool sufficiently to bear the hands in it. Slowly add the lye solution, stirring constantly. Add the ammonia and continue stirring until the mixture becomes about the consistency of thick cream. Then turn the soap into a wooden box lined with paper or into a granite dripping pan. When the soap becomes firm, cut into pieces of suitable size.
The materials above will make about 8 1/2 pounds of soap.
NOTE.—If desired one small cake of soap may be prepared by each pupil in the classroom. The following recipe may be used:
1 teaspoonful lye 4 teaspoonfuls cold water 2 tablespoonfuls fat 1/8 teaspoonful ammonia
Proceed as directed for the large quantity. Pour the mixture into one cup of a granite muffin pan or into a small pasteboard box.
QUESTIONS
How does unpolished rice differ from polished rice? Explain why the former takes a longer time to cook than the latter (see Polished and Unpolished Rice).
Explain why baked croquettes require a sauce to make them most tasty for serving, while fried croquettes do not.
State at least 3 advantages of baking croquettes rather than frying them. Under what conditions do you think it would be desirable to make soap at home?