Home

Main Menu

Polls

You like Chocolate?
 

Login Form




How to have Beautiful Eyes PDF Print E-mail

 

Beautiful eyes are the gift of nature; but even those of the greatest beauty may owe something to the toilet, while those of an indifferent kind are very susceptible of improvement. We entirely discountenance any tampering with the eye itself, with a view to giving it luster or brightness. The sight has often been injured by the use of belladonna, preparations of the calabar bean, eyebright, and other substances having a strong effect on the eyes. But without touching the eye itself, it is possible to give the effect of brightness, softness, etc., by means of the eyelids and eyelashes. Made-up eyes are by no means desirable, and to many are singularly displeasing; but the same may be said of made-up faces generally. Some ladies are, however, persuaded that it adds to their charms to give the eyes a long, almond shape—after the Egyptian type—while very many are persuaded that the eye is not seen to advantage unless its apparent size is increased by the darkening of the lids. Both these effects are produced by kohl, a black powder, which may be procured at the chemist's, and is mixed with rose-water and applied with a camel's-hair brush.

To Cure Weak Eyes—It is well to have on the toilet table a remedy for inflamed eyes. Spermaceti ointment is simple and well adapted for the purpose. Apply at night, and wash off with rose-water in the morning. Golden ointment will serve a like purpose. Or, there is a simple lotion made by dissolving a very small piece of alum and a piece of lump sugar of the same size in a quart of water. Put the ingredients into water cold and let them simmer. Bathe the eyes frequently with it. Sties in the eyes are irritating and disfiguring. Foment with warm water; at night apply a bread and milk poultice. When a white head forms, prick it with a fine needle. Should the inflammation be obstinate, a little citerine ointment may be applied, care being taken that it does not get into the eye, and an aperient should be tried.

Read more...
 
About Jams, Jellies & Preserves PDF Print E-mail

The less sugar you use the greater the flavor impact of the fruit.If honey is used there will be a flavor change and the jellies/jams must be cooked longer. If you use artificial sweeteners use only the Cyclamate type to avoid bitterness and follow the manufacturer's instructions. Cooked down jellies in which the juice is extracted by the open kettle method contain 60% fruit versus commercial products [pressure cooked to extract more juice but pectin destroying] with only 45% Jelly: has great clarity from dripping the cooked fruit through a cloth before adding sugar and finishing.

Jams, Butter and Pastes: are whole fruit purees of increasing density.

Marmalades, Preserves and Conserves: are bits of fruit in a heavy syrup.

High Pectin Fruits: Apples, Crabapples, Quinces, Red Currants,Gooseberries, Plums and Cranberries. These need no additional pectin.If you get syrupy jelly you used too much sugar or did not cook the juice long enough after adding the sugar.

Read more...
 
Ambrosial Jam PDF Print E-mail

8  peaches, peeled

3 large oranges

1  pulp of 1 med. cantaloupe

1  lemon

1  (8 1/2 oz.) can crushed

1  pineapple

1  sugar

 

Chop all ingredients fine.  Put oranges through food chopper. Combine

all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let

stand overnight.

Next morning, gently cook mixture 1 hour, stirring frequently. Pour

into hot jars and seal.  Makes 8 pints.

 

 
Peanut Butter and Chocolate Truffles PDF Print E-mail

 

1 C peanut butter chips

3/4 C butter

1/2 cup cocoa

1 can (14 oz) sweetened condensed milk

1 tablespoon vanilla

Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts

 

Makes about 3 dozen truffles

Process:

In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. Store, covered in refrigerator

 

 
Chocolate Truffles PDF Print E-mail


Ingredients:
½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar
Process:
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.
Makes about 3 dozen truffles
 
Banner