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Classic
Cook Books
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page 307
juice being mixed in a bottle, shake it well; wet the spots, and in a few
minutes rub with soft linen till they disappear.
To preserve Irons from Rust.
Melt fresh mutton-suet, smear over the iron with it while hot; then dust it well
with unslacked lime pounded, and tied up in a muslin. Irons so prepared will
keep many months. Use no oil for them at any time, except salad oil; there being
water in all other.
Fire-irons should be kept wrapt in baize, in a dry place, when not used.
Another way.--Beat into three pounds of unsalted hogs' lard, two drams of
camphor sliced thin, till it is dissolved; then take as much black lead as will
make it of the colour of broken steel. Dip a rag into it, and rub it thick on
the stove, and the steel will never rust, even if wet. When it is to be
used, the grease must be washed off with hot water, and the steel be dried
before polishing.
To take Rust out of Steel.
Cover the steel with sweet oil well rubbed on it, and in forty-eight hours use
unslacked lime finely powdered; and rub until all the rust disappears.
To clean the back of the Grate, the inner Hearth, and the fronts of Cast
Iron Stoves.
Boil about a quarter of a pound of the best black lead, with a pint of small
beer, and a bit of soap the size of a walnut. When that is melted, dip a
painter's brush, and wet the grate, having first brushed off all the soot and
dust; then take a hard brush, and rub it till of a beautiful brightness.
Another way to clean Cast Iron, and black Hearths.
Mix black lead and whites of eggs well beaten together; dip a painter's brush,
and wet all over, then rub it bright with a hard brush.
To take the Black of the bright Bars of polished Stoves in a few Minutes.
Rub them well with some of the following mixture on a bit of broad cloth; when
the dirt is removed, wipe them clean, and polish, with glass, not sand-paper.
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