ammoniac, resin or other
flux, the solder is then applied, being melted on and smoothed over by
a tinned soldering iron.
* * * * *
[Illustration: COOKERY RECIPES]
COOKERY RECIPES
ALE TO MULL.--Take a pint of good strong ale, and pour it into a
saucepan with three cloves and a little nutmeg; sugar to your taste.
Set it over the fire, and when it boils take it off to cool. Beat up
the yolks of four eggs exceedingly well; mix them first with a little
cold ale, then add them to the warm ale, and pour it in and out of the
pan several times. Set it over a slow fire, beat it a little, take it
off again; do this three times until it is hot, then serve it with dry
toast.
ALE, SPICED.--Is made hot, sweetened with sugar and spiced with grated
nutmeg, and a hot toast is served in it. This is the wassail drink.
BEEF TEA.--Cut a pound of fleshy beef in thin slices; simmer with
a quart of water twenty minutes, after it has once boiled and been
skimmed. Season if approved.
BEEF TEA.--To one pound of lean beef add one and one-half tumblers
of cold water; cut the beef in small pieces, cover, and let it boil
slowly for ten minutes, and add a little salt after it is boiled.
Excellent.
BEEF TEA.--Cut lean, tender beef into small pieces, put them into a
bottle, cork and set in a pot of cold water, then put on the stove and
boil for one hour. Season to taste.
BLACK CURRANT CORDIAL.--To every four quarts of black currants, picked
from the stems and lightly bruised, add one gallon of the best whisky;
let it remain four months, shaking the jar occasionally, then drain
off the liquor and strain.
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