Spinach custard and pot pourri

Right at the back of my ninety year old cookery book is a selection of odds and ends which could not be fitted anywhere else, or maybe were forgotten about. Maybe some pages fell to the floor and were tidied away and discovered under a dictionary too late to put into the appropriate section.

‘We forgot spinach custard! – and preserving leaves! Oh my goodness, chestnut stuffing and forcemeat balls and sage and onion stuffing – they should be in the Christmas dinner in December section! Pot pourri! Bath salts! And we must include instructions on how to cook a rasher of bacon!’

There seems no order in these left over miscellanies, it’s all seemingly random. There between eggs poached and porridge are the instructions on how to frost windows and a recipe for home-made furniture polish. Just in case you need to know either – here is what you do:

Frosting a window:  ordinary Epsom salts dissolved in warm beer is a very effective way of frosting a window. Paint on the mixture while still warm. The beer will evaporate  as the mixture dries and the result will be a frosting effect.

A home-made furniture polish: Mix up a gill of linseed oil, a gill of turpentine, and a gill of vinegar. This can be kept in a bottle and used in the usual way.

Can you imagine to clean the window to get rid of the beer and Epsom salts frosting? When the recipe for the polish was written, I’m sure linseed oil and turps would have been common and everyday items; I would have to go out and buy them… I might as well buy furniture polish!

By the way, if you don’t know how to cook a rasher of bacon:

Remove the rind and either grill or fry the bacon (the first method is preferable) It will only take a few minutes, the exact time depending on the thickness of the rashers; but when the fat is semi-transparent they are ready. If frying them, warm the pan and put in the rashers. No fat is required.
Fried apples with bacon make a pleasant change for breakfast.

TO FRY APPLES: peel and core, cut into rings, then fry until lightly browned and tender.


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