ce
Sugar vinegar
Honey vinegar
Syrup of vinegar
Aromatic vinegar
Vinegar of the four thieves
Lavender water
Hungarian water
To prepare cosmetic soap for washing the hands
Cologne water
Soft pomatum
To make soap
To make starch
To dry herbs
To clean silver utensils
To make blacking
To clean knives and forks

SOUPS

ASPARAGUS SOUP.

Take four large bunches of asparagus, scrape it nicely, cut off one inch
of the tops, and lay them in water, chop the stalks and put them on the
fire with a piece of bacon, a large onion cut up, and pepper and salt;
add two quarts of water, boil them till the stalks are quite soft, then
pulp them through a sieve, and strain the water to it, which must be put
back in the pot; put into it a chicken cut up, with the tops of
asparagus which had been laid by, boil it until these last articles are
sufficiently done, thicken with flour, butter and milk, and serve it up.

* * * * *

BEEF SOUP.

Take the hind shin of beef, cut off all the flesh off the leg-bone,
which must be taken away entirely, or the soup will be greasy. Wash the
meat clean and lay it in a pot, sprinkle over it one small
table-spoonful of pounded black pepper, and two of salt; three onions
the size of a hen's egg, cut small, six small carrots scraped and cut
up, two small turnips pared and cut into dice; pour on three quarts of
water, cover the pot close, and keep it gently and steadily boiling five
hours, which will leave about three pints of clear soup; do not let the
pot boil over, but take off the scum carefully, as it rises. When it has
boiled four hours, put in a small bundle of thyme and parsley, and a
pint of celery cut small, or a tea-spoonful of celery seed pounded.
These latter ingredients would lose their delicate flavour if boiled too
much. Just before you take it up, brown it in the following manner: put
a small table-spoonful of nice brown sugar into an iron skillet, set it
on the fire and stir it till it melts and looks very dark, pour into it
a ladle full of the soup, a little at a time; stirring it all the while.
Strain this browning and mix it well with the soup; take out the bundle
of thyme and parsley, put the nicest pieces of meat in your tureen, and
pour on the soup and vegetables; put in some toasted bread cut in dice,
and serve it up.

* * * * *

GRAVY SOUP