| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Make, Your, Own |
1 |
Servings |
INGREDIENTS
| 11 |
c |
Melted strained fat |
| 5 |
c |
Cold water |
| 1 |
cn |
Lye |
| 1/2 |
c |
Liquid ammonia |
| 1/2 |
c |
Powdered borax |
| 1/3 |
c |
Sugar |
| 4 |
ts |
Oil of sassafras |
INSTRUCTIONS
Put fat in enamel pan or stone jar. Pour water into another stone jar. Add
lye to water, then add ammonia, borax and sugar. With a wooden stick, stir
mixture until it cools to warm. When cool, pour into fat, stirring
constantly while pouring slowly. Add sassafras and stir until thick and
creamy, about 15 minutes. Place in cold place. Let stand 36 hours. Cut into
squares. Let stand 1 week before using.
Posted to recipelu-digest Volume 01 Number 238 by "Diane Geary"
<diane@keyway.net> on Nov 10, 1997
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”