Throw red pepper pods or a few bits of charcoal into the pan they are cooking in.
Source: The White House Cookbook, F.L. GilletteFiled under Remedy | Tags: cabbage, charcoal, dodr, ham, odour, pepper, pepper pods, red pepper, smell, whitehouse | Comment (0)
All mutton and ham fat should be melted and strained into a large stone pot. The practice of throwing lumps of fat into a pot, and waiting till there are several pounds before trying them out, is a disgusting one, as often such a receptacle is alive with maggots. Try out the fat, and strain as carefully as you would lard or beef drippings, and it is then always ready for use. If concentrated lye or potash, which comes in little tins, is used, directions will be found on the tins. Otherwise allow a pound of stone potash to every pound of grease. Twelve pounds of each will make a barrel of soft soap.
Crack the potash in small pieces. Put in a large kettle with two gallons of water, and boil till dissolved. Then add the grease, and, when melted, pour all into a tight barrel. Fill it up with boiling water, and for a week, stir daily for five or ten minutes. It will gradually become like jelly.
Source: The Easiest Way in Housekeeping and Cooking, H. CampbellFiled under Remedy | Tags: campbell, fat, grease, ham, lye, mutton, potash, soap, soft soap | Comment (0)