142 CUTLERY. 



Curry-powder, where it is mixed in any quantity to keep, 

 is usually in the following proportions : To an ounce each 

 of black pepper, mustard, and ginger, one half-ounce only 

 of cayenne, and three ounces of turmeric, with a quarter of 

 an ounce of cinnamon and a quarter of an ounce of cumin, 

 three ounces of coriander seed, and half an ounce of carda- 

 mon seed. Each ingredient should be thoroughly dried, re- 

 duced to a powder, carefully sifted, well mixed, and closely 

 stoppered in a clean bottle and kept in a dry place. 



CUSTARD. Break off about an inch and a half from a 

 vanilla bean, put it in a quart of milk, and let it boil in a 

 porcelain-lined kettle, or in a tin pudding-pail set into hot 

 water. Take it off and remove the bit of bean. When the 

 milk has cooled, stir in ten well-beaten eggs, and one even 

 cup of loaf-sugar. , Strain the whole through a coarse sieve, 

 and pour it into a tin pudding-pail, which set into a pot of 

 boiling water, and let it boil for fifteen minutes. Take it out 

 in china cups and grate nutmeg over each cup, or, if you 

 please, mount them with whipped cream. 



If you boil the milk in a porcelain-lined kettle, cover it 

 when you put it over the fire, and have the kettle well rubbed 

 before putting the milk in, as milk is, without care, very 

 easily scorched and burnt. 



CUTLERY. Steel should be kept as dry as possible, yet 

 dry furnace-heat often splits the handles. 



To remove rust, rub the knives well with mutton-suet or 

 fowl's grease, and let it remain a day or two, when rub dry 

 with unslacked lime finely powdered, or with emery, applied 

 either with a cork or soft wood. 



Clean cutlery with powdered Bristol brick on a board, 

 rubbing with a cork wet occasionally in a vessel of soft water. 

 Wipe dry with wash-leather, and clear with a clean knife- 

 cloth. 



