The Cook and Housekeeper's Complete and Universal Dictionary Part 65

TUSK. Lay the tusk in water the first thing in the morning; after it has lain three or four hours, scale and clean it very well; then shift the water, and let it lie till you want to dress it. If it is large, cut it down the back, and then across; if small, only down the back; put it into cold water, and let it boil gently for about twenty minutes. Send it to table in a napkin, with egg sauce, b.u.t.ter and mustard, and parsnips cut in slices, in a plate.

TWOPENNY. The malt beverage thus denominated, is not formed to keep, and therefore not likely to be brewed by any persons for their own consumption. The following proportions for one barrel, are inserted merely to add to general information in the art of brewing.

_s._ _d._ Malt, a bushel and a half 0 9 0 Hops, one pound 0 1 6 Liquorice root, a pound and a half 0 1 6 Capsic.u.m, a quarter of an ounce 0 0 1 Spanish liquorice, 2 ounces 0 0 2 Treacle, five pounds 0 1 8 ---------- 0 13 11 ----------

_s._ _d._ One barrel of twopenny, paid for at the publican's, 128 quarts, at _4d._ per quart 2 2 8 Brewed at home, coals included 0 15 0 ---------- Clear gain, 1 7 8 ----------

It is sufficient to observe respecting this liquor, that it requires no storing, being frequently brewed one week, and consumed the next. The quant.i.ty of capsic.u.m in one barrel of twopenny, is as much as is commonly contained in two barrels of porter: this readily accounts for the preference given to it by the working cla.s.ses, in cold winter mornings. Twopenny works remarkably quick, and must be carefully attended to, in the barrels.

V.

VACCINE INOCULATION. One of the most important discoveries in the history of animal nature is that of the Cow Pox, which was publicly announced by Dr. Jenner in the year 1798, though it had for ages been known by some of the dairymen in the west of England. This malady appears on the nipples of cows in the form of irregular pustules, and it is now ascertained that persons inoculated with the matter taken from them are thereby rendered incapable of the small pox infection.

Innumerable experiments have been made in different countries, in Asia and America, with nearly the same success; and by a series of facts duly authenticated, in many thousands of instances, it is fully proved that the vaccine inoculation is a milder and safer disease than the inoculated small pox; and while the one has saved its tens of thousands, the other is going on to save its millions. With a view of extending the beneficial effects of the new inoculation to the poor, a new dispensary, called the Vaccine Inst.i.tution, has been established in London, where the operation is performed gratis, and the vaccine matter may be had by those who wish to promote this superior method of inoculation. The practice itself is very simple. Nothing more is necessary than making a small puncture in the skin of the arm, and applying the matter. But as it is of great consequence that the matter be good, and not too old, it is recommended to apply for the a.s.sistance of those who make it a part of their business, as the expense is very trifling.

VARNISH FOR BOOTS. To render boots and shoes impervious to the wet, take a pint of linseed oil, half a pound of mutton suet, six or eight ounces of bees' wax, and a small piece of rosin. Boil all together in a pipkin, and let it cool to milk warm. Then with a hair brush lay it on new boots or shoes; but it is better still to lay it on the leather before the articles are made. The shoes or boots should also be brushed over with it, after they come from the maker. If old boots or shoes are to be varnished, the mixture is to be laid on when the leather is perfectly dry.

VARNISH FOR BRa.s.s. Put into a pint of alcohol, an ounce of turmeric powder, two drams of arnatto, and two drams of saffron. Agitate the mixture during seven days, and filter it into a clean bottle. Now add three ounces of clean seed-lac, and agitate the bottle every day for fourteen days. When the lacquer is used, the pieces of bra.s.s if large are to be first warmed, so as to heat the hand, and the varnish is to be applied with a brush. Smaller pieces may be dipped in the varnish, and then drained by holding them for a minute over the bottle. This varnish, when applied to rails for desks, has a most beautiful appearance, like that of burnished gold.

VARNISH FOR DRAWINGS. Mix together two ounces of spirits of turpentine, and one ounce of Canada balsam. The print is first to be sized with a solution of isingla.s.s water, and dried; the varnish is then to be applied with a camel-hair brush. But for oil paintings, a different composition is prepared. A small piece of white sugar candy is dissolved and mixed with a spoonful of brandy; the whites of eggs are then beaten to a froth, and the clear part is poured off and incorporated with the mixture. The paintings are then brushed over with the varnish, which is easily washed off when they are required to be cleaned again, and on this account it will be far superior to any other kind of varnish for this purpose.

VARNISH FOR FANS. To make a varnish for fans and cases, dissolve two ounces of gum-mastic, eight ounces of gum-sandaric, in a quart of alcohol, and then add four ounces of Venice turpentine.

VARNISH FOR FIGURES. Fuse in a crucible half an ounce of tin, with the same quant.i.ty of bis.m.u.th. When melted, add half an ounce of mercury; and when perfectly combined, take the mixture from the fire and cool it.

This substance, mixed with the white of an egg, forms a very beautiful varnish for plaster figures.

VARNISH FOR FURNITURE. This is made of white wax melted in the oil of petrolium. A light coat of this mixture is laid on the wood with a badger's brush, while a little warm, and the oil will speedily evaporate. A coat of wax will be left behind, which should afterwards be polished with a woollen cloth.

VARNISH FOR HATS. The sh.e.l.l of the hat having been prepared, dyed, and formed in the usual manner, is to be stiffened, when perfectly dry, with the following composition, worked upon the inner surface. One pound of gum kino, eight ounces of gum elemi, three pounds of gum olibanum, three pounds of gum copal, two pounds of gum juniper, one pound of gum ladanum, one pound of gum mastic, ten pounds of sh.e.l.l lac, and eight ounces of frankincense. These are pounded small and mixed together; three gallons of alcohol are then placed in an earthen vessel to receive the pounded gums, and the vessel is then to be frequently agitated. When the gums are sufficiently dissolved by this process, a pint of liquid ammonia is added to the mixture, with an ounce of oil of lavender, and a pound of gum myrrh and gum opoponax, dissolved in three pints of spirit of wine. The whole of the ingredients being perfectly incorporated and free from lumps, const.i.tute the patent water-proof mixture with which the sh.e.l.l of the hat is stiffened. When the sh.e.l.l has been dyed, shaped, and rendered perfectly dry, its inner surface and the under side of the brim are varnished with this composition by means of a brush. The hat is then placed in a warm drying-room until it becomes hard. This process is repeated several times, taking care that the varnish does not penetrate through the sh.e.l.l, so as to appear on the outside. To allow the perspiration of the head to evaporate, small holes are to be pierced through the crown of the hat from the inside outward; and the nap of silk, beaver, or other fur, is to be laid on by the finisher in the usual way. That on the under side of the brim, which has been prepared as above, is to be attached with copal varnish.

VARNISH FOR PAINTINGS. Mix six ounces of pure mastic gum with the same quant.i.ty of pounded gla.s.s, and introduce the compound into a bottle containing a pint of oil of turpentine. Now add half an ounce of camphor bruised in a mortar. When the mastic is dissolved, put in an ounce of Venice turpentine, and agitate the whole till the turpentine is perfectly dissolved. When the varnish is to be applied to oil paintings, it must be gently poured from the gla.s.s sediment, or filtered through a muslin.

VARNISH FOR PALING. A varnish for any kind of coa.r.s.e wood work is made of tar ground up with Spanish brown, to the consistence of common paint, and then spread on the wood with a large brush as soon as made, to prevent its growing too stiff and hard. The colour may be changed by mixing a little white lead, whiting, or ivory black, with the Spanish brown. For pales and weather boards this varnish is superior to paint, and much cheaper than what is commonly used for that purpose. It is an excellent preventive against wet and weather, and if laid on smooth wood it will have a good gloss.

VARNISH FOR SILKS. To one quart of cold-drawn linseed oil, add half an ounce of litharge. Boil them for half an hour, and then add half an ounce of copal varnish. While the ingredients are heating in a copper vessel, put in one ounce of rosin, and a few drops of neatsfoot oil, stirring the whole together with a knife. When cool, it is ready for use. This varnish will set, or keep its place on the silk in four hours, the silk may then be turned and varnished on the other side.

VARNISH FOR STRAW HATS. For straw or chip hats, put half an ounce of black sealing-wax powdered into two ounces of spirits of wine or turpentine, and place it near the fire till the wax is dissolved. If the hat has lost its colour or turned brown, it may first be brushed over with writing ink, and well dried. The varnish is then to be laid on warm with a soft brush, in the sun or before the fire, and it will give it a new gloss which will resist the wet.

VARNISH FOR TINWARE. Put three ounces of seed-lac, two drams of dragon's blood, and one ounce of turmeric powder, into a pint of well-rectified spirits. Let the whole remain for fourteen days, but during that time, agitate the bottle once a day at least. When properly combined, strain the liquid through a piece of muslin. This varnish is called lacquer; it is brushed over tinware to give it a resemblance to bra.s.s.

VARNISH FOR WOOD. The composition which is the best adapted to preserve wood from the decay occasioned both by the wet and the dry rot, is as follows. Melt twelve ounces of rosin in an iron kettle, and when melted, add eight ounces of roll brimstone. When both are in a liquid state, pour in three gallons of train oil. Heat the whole slowly, gradually adding four ounces of bees' wax in small pieces, and keep the mixture stirring. As soon as the solid ingredients are dissolved, add as much Spanish brown, red or yellow ochre, ground fine with some of the oil, as will give the whole a deep shade. Lay on this varnish as hot and thin as possible; and some days after the first coat becomes dry, give a second.

This will preserve planks and other wood for ages.

VEAL. In purchasing this article, the following things should be observed. The flesh of a bull calf is the firmest, but not so white. The fillet of the cow calf is generally preferred for the udder. The whitest meat is not the most juicy, having been made so by frequent bleeding, and giving the calf some whiting to lick. Choose that meat which has the kidney well covered with fat, thick and white. If the b.l.o.o.d.y vein in the shoulder look blue, or of a bright red, it is newly killed; but any other colour shows it stale. The other parts should be dry and white: if clammy or spotted, the meat is stale and bad. The kidney turns first in the loin, and the suet will not then be firm. This should carefully be attended to, if the joint is to be kept a little time. The first part that turns bad in a leg of veal, is where the udder is skewered back: of course the skewer should be taken out, and both that and the part under it wiped every day. It will then keep good three or four days in hot weather. Take care also to cut out the pipe that runs along the chine of a loin of veal, the same as in beef, to hinder it from tainting. The skirt of the breast of veal is likewise to be taken off, and the inside of the breast wiped and sc.r.a.ped, and sprinkled with a little salt.

VEAL BLANQUETS. Cut thin slices off a fillet of veal roasted. Put some b.u.t.ter into a stewpan, with an onion chopped small; fry them till they begin to brown, then dust in some flour, and add some gravy, and a f.a.ggot of sweet herbs, seasoned with pepper, salt, and mace; let this simmer till you have the flavour of the herbs, then put in your veal; beat up the yolks of two eggs in a little cream, and grated nutmeg, some chopped parsley, and a little lemon peel shred fine. Keep it stirring one way till it is smooth, and of a good thickness: squeeze in a little juice of orange, and dish it up. Garnish with orange and barberries.

VEAL BROTH. To make a very nourishing veal broth, take off the knuckle of a leg or shoulder of veal, with very little meat to it, and put it into a stewpot, with three quarts of water. Add an old fowl, four shank-bones of mutton extremely well soaked and bruised, three blades of mace, ten peppercorns, an onion, and a large slice of bread. Cover it close, boil it up once, and skim it carefully. Simmer it four hours as slowly as possible, strain and take off the fat, and flavour it with a little salt.--Another way. Take a scrag of veal, of about three pounds; put it into a clean saucepan, with a tea-spoonful of salt; when it boils, sc.u.m it clean; put in a spoonful of ground rice, some mace, a f.a.ggot of herbs, and let it boil gently for near two hours, or till you have about two quarts: send it to table with your veal in the middle, toasted bread, and parsley and b.u.t.ter in a boat.

VEAL A LA CREME. Take the best end of a loin of veal, joint it, and cut a little of the suet from the kidney. Make it lie flat, then cut a place in the middle of the upper part about three inches deep and six inches long, take the piece out and chop it, add a little beef suet or beef marrow, parsley, thyme, green truffles, mushrooms, shalots, lemon peel chopped fine, and season it with pepper, salt, and a little beaten allspice. Put all together into a marble mortar, add the yolks of two eggs, and a little French bread soaked in cream. Pound the ingredients well, fill the cavity with the forcemeat, and cover it with a piece of veal caul. Then tie it down close, cover the whole with a large piece of caul, and roast it gently. When to be served up, take off the large caul, let it colour a little, glaze it lightly, and put under it a white sauce. A fillet of veal may be done in the same way, instead of using plain stuffing for it.

VEAL CAKE. Boil six or eight eggs hard; cut the yolks in two, and lay some of the pieces in the bottom of the pot. Shake in a little chopped parsley, some slices of veal and ham, and then eggs again; shaking in after each, some chopped parsley, with pepper and salt, till the pot is full. Then put in water enough to cover it, and lay on it about an ounce of b.u.t.ter: tie it over with a double paper, and bake it about an hour.

Then press it close together with a spoon, and let it stand till cold.

The cake may be put into a small mould, and then it will turn out beautifully for a supper or side dish.

VEAL COLLOPS. Cut long thin collops, beat them well, and lay on them a bit of thin bacon of the same size. Spread forcemeat over, seasoned high, and also a little garlic and cayenne. Roll them up tight, about the size of two fingers, but not more than two or three inches long.

Fasten each firmly with a small skewer, smear them over with egg, fry them of a fine brown, and pour a rich brown gravy over.--To dress collops quickly in another way, cut them as thin as paper, and in small bits, with a very sharp knife. Throw the skin and any odd bits of veal into a little water, with a dust of pepper and salt. Set them on the fire while the collops are preparing and beating, and dip them into a seasoning of herbs, bread, pepper, salt, and a sc.r.a.pe of nutmeg, having first wetted them with egg. Then put a bit of b.u.t.ter into a fryingpan, and give the collops a very quick fry; for as they are so thin, two minutes will do them on both sides. Put them into a hot dish before the fire, strain and thicken the gravy, give it a boil in the fryingpan, and pour it over the collops. The addition of a little ketchup will be an improvement.--Another way is to fry the collops in b.u.t.ter, seasoned only with salt and pepper. Then simmer them in gravy, either white or brown, with bits of bacon served with them. If white, add lemon peel and mace, and a little cream.

VEAL CUTLETS. Cut the veal into thin slices, dip them in the yolks of egg, strew them over with grated bread and nutmeg, sweet herbs and parsley, and lemon peel minced fine, and fry them with b.u.t.ter. When the meat is done, lay it on a dish before the fire. Put a little water into the pan, stir it round and let it boil; add a little b.u.t.ter rolled in flour, and a little lemon juice, and pour it over the cutlets. Or fry them without the bread and herbs, boil a little flour and water in the pan with a sprig of thyme, and pour it on the cutlets, but take out the thyme before the dish is sent to table.

VEAL GRAVY. Make it as for cullis; but leave out the spices, herbs, and flour. It should be drawn very slowly; and if for white dishes, the meat should not be browned.

VEAL LARDED. Take off the under bone of a neck of veal, and leave only a part of the long bones on. Trim it neatly, lard and roast it gently with a veal caul over it. Ten minutes before it is done, take off the caul, and let the veal be of a very light colour. When it is to be served up, put under it some sorrel sauce, celery heads, or asparagus tops, or serve it with mushroom sauce.

VEAL OLIVES. Cut some long thin collops, beat them, lay them on thin slices of fat bacon, and over these a layer of forcemeat highly seasoned, with some shred shalot and cayenne. Roll them tight, about the size of two fingers, but not more than two or three inches long. Fasten them round with a small skewer, rub egg over them, and fry them of a light brown. Serve with brown gravy, in which boil some mushrooms pickled or fresh, and garnish with fried b.a.l.l.s.

VEAL OLIVE PIE. Having prepared the veal olives, lay them round and round the dish, making them highest in the middle. Fill it nearly up with water, and cover it with paste. When baked, mix some gravy, cream, and flour, and pour it hot into the pie.

VEAL PATTIES. Mince some veal that is not quite done, with a little parsley, lemon peel, a dust of salt and nutmeg. Add a spoonful of cream, gravy sufficient to moisten the meat, and a little sc.r.a.ped ham. This mixture is not to be warmed till the patties are baked.