No. 62—APPLE DRINK. Quantity for 1 Quart. 1½ lbs. of sweet-sour apples ¾ qt. of water ¾ pt. of white wine 1 tbsp. of lemon juice ⅛ lb. of sugar Preparation: Clean away the bud-end of the apples, cut the fruit into pieces and boil slowly in the ¾ quart of water until quite soft; after cooking, rub through a thin cloth, add the white wine, sugar and lemon juice. Serve this beverage either hot or cold. No. 63—WATER WITH LEMON JUICE. Quantity for 1 Quart. 1 qt. of water Rind of 1 lemon 1 cupful of sugar 4 tbsps. of sherry wine Preparation: Put the thinly pared rind of a lemon into boiling water and cover. When cold, pass through a sieve and mix into it the sugar and sherry. _The following Recipe belongs under Chapter 8 and its an omission from page 152:_ [Transcriber’s Note: The recipe “No. 61—SALMON STEAK” has been moved to the specified location.] CHAPTER 26. MISCELLANEOUS. Treatment of Burns. Meat Carving. Carving of Poultry in the Kitchen. Time Required for Broiling, or for Frying in a Pan with Butter, Fat or Both, Small Cuts of Meat. Time Required for Meats on the Stove or in the Oven. Roasting. Roasting in the Pan Frying. Broiling. Roasting in the Oven. Flour. Yeast. Table of Comparison. TREATMENT OF BURNS. Since it often happens that you burn yourself while cooking and baking, I shall give some methods of treating the wounds. There are various kinds of burns: 1. When the surface is burned and a burning pain sets in, make cold water applications or compresses of raw grated potatoes or lime water. 2. When the burn causes swelling and blisters, put on cotton batting dipped in olive oil or the following mixture: equal parts of lime water and linseed oil and a little thymol. Shake it well before using. 3. When the heat has destroyed the lower skin and the epidermis rises in large blisters filled with a dark, bloody fluid. When the patient has fever and nervous symptoms. 4. When the skin is completely destroyed and black, and the patient has fever. As a remedy for the last two cases use a mixture of carbolic acid and water and apply it with cotton batting. For healing use white vaseline, 20 grams; provence oil, 10 grams; glycerine, 50 grams; mix well and spread on the wounds. MEAT CARVING. In order to carve meat properly it is necessary to know something about the anatomy of meat, muscles, tendons and the skeleton. The simplest carving is on meat without bones, as beef steak and roast meat. Hold the meat with a large fork and cut across the grain or fiber in not too thin slices. The knife must be held a little on the slant. Fricandeau of veal or fillet both have all the fibers running in the same direction, so find out how they run and cut against the grain or across the fiber.