Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

that has a pungent smell. Vinegar and lemon juice are invaluable aids in the business of “tendering” tough meats. Beefsteak, covered for some hours with vinegar or lemon juice, and olive oil, is made eatable by the action of the acid upon the fibers which are further “suppled” by the oil. Vinegar put into the water in which a fowl or mutton is boiled will serve the same purpose, and a dash of vinegar in boiling fish removes the strong oily taste that would otherwise cling to it. Powdered alum stirred into turbid water—an even tablespoonful to four gallons—will cause a precipitate and a settlement. The clear water may be drawn off cautiously and used for washing and even for drinking, having no perceptible taste of the alum. A bag of powdered charcoal sunk in a pork barrel will keep the brine sweet through the winter, without blackening it or the meat. Javelle water, invaluable for removing mildew and rust-stains, may be made at home in the following manner: Place four pounds of bicarbonate of soda in a large granite or porcelain-lined can, and pour over it four quarts of hot water. Stir with a stick until the soda has dissolved, add a pound of chloride of lime and stir until this also has dissolved. Allow the liquid to cool in the pan, strain the clear portion through thin cloths into wide-mouthed bottles or jugs and cork tightly for use. The part that contains the sediment may also be bottled and used for cleaning sinks, kitchen tables, etc. An excellent detersive for cleansing and sweetening a kitchen sink is washing soda. Dissolve a couple of handfuls in hot water and when boiling hot pour down the drain. To prevent oil-lamps from smoking or giving forth a disagreeable odor, boil the wicks in vinegar, then dry in the sun. CARVING The present mode of serving meats after the manner of the table d’hôte—the carving done in the kitchen, and the results placed upon the platter to be served to the guests by butler or waiter—has in large measure done away with