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American cookbook, 1850
Page 94
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To Keep a Stove, as Bright as a Coachbody, by two Applications a Year.Make a weak allum water, and mix your "British Lustre" with it, perhaps two tea spoons to a gill of allum water--let the stove be cold, brush it with the mixture, then take a dry brush and dry lustre, and rub the stove till it is perfectly dry. Brandy Peaches. Peal the peaches, and throw them in cold water to prevent their turning dark. Boil them in sweetened water, (say 1/2 lb. of sugar to two quarts of water.) until they prick tender - have them well drained - then make the syrup 1/2 lb of sugar to 1 lb of fruit - boil the syrup about 20 minutes - add 1 pint of brandy, to 1 quart of syrup, and seal them up -
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To Keep a Stove, as Bright as a Coachbody, by two Applications a Year.Make a weak allum water, and mix your "British Lustre" with it, perhaps two tea spoons to a gill of allum water--let the stove be cold, brush it with the mixture, then take a dry brush and dry lustre, and rub the stove till it is perfectly dry. Brandy Peaches. Peal the peaches, and throw them in cold water to prevent their turning dark. Boil them in sweetened water, (say 1/2 lb. of sugar to two quarts of water.) until they prick tender - have them well drained - then make the syrup 1/2 lb of sugar to 1 lb of fruit - boil the syrup about 20 minutes - add 1 pint of brandy, to 1 quart of syrup, and seal them up -
Szathmary Culinary Manuscripts and Cookbooks
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