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The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette
by Montefiore, Judith Cohen, Lady · Page 107 of 130 · 45,436 words
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more than lard, beat up with rose-water, which is heating and irritating to the skin. * * * * * PASTE FOR RENDERING THE SKIN SUPPLE AND SMOOTH (AN ENGLISH RECEIPT). Mix half a pound of mutton or goose fat well boiled down and beaten up well with two eggs, previously whisked with a glass of rose-water; add a table-spoonful of honey, and as much oatmeal as will make it into a paste. Constant use of this paste will keep the skin delicately soft and smooth. * * * * * TO REMOVE TAN. Cut a cucumber into pieces after having peeled it, and let the juice drain from it for twelve hours, pour it off, and add to it an equal quantity of orange flower-water, with a small piece of camphor dissolved in a wine-glass of soft water, bottle the mixture, and wash the parts that have been exposed to the sun two or three times in the twenty-four hours. * * * * * EAU DE COLOGNE. Mix together one ounce of essence of bergamot, the same quantity of essence of lemon, lavender, and orange flower-water, two ounces of rosemary and honey-water, with one pint of spirits of wine; let the mixture stand a fortnight, after which put it into a glass retort, the body of which immerse in boiling water contained in a vessel placed over a lamp (a coffee lamp will answer the purpose), while the beak of the retort is introduced into a large decanter; keep the water boiling while the mixture distils into the decanter, which should be covered with cold wet cloths, in this manner excellent Eau de Cologne may be obtained at a very small expense. * * * * * TRANSPARENT SOAP. Put into a bottle, windsor soap in shavings, half fill it with spirits of wine, set it near the fire till the soap is dissolved, when, pour it into moulds to cool. * * * * * MILK OF ROSES. Put into a bottle one pint of rose-water, one ounce of oil of almonds; shake well together, then add
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