Name: To Clean Knives and Forks
Cuisine: American Southern
Ingredients: undefined wet rotten stone

Original Recipe

Wash them in warm water, and wipe them till quite dry; then touch them lightly over, without smearing the handles, with rotten stone made wet; let it dry on them, and then rub with a clean cloth until they are bright. With this mode of cleaning, one set of knives and forks will serve a family twenty years; they will require the frequent use of a steel to keep them with a keen edge--but must never be put into very hot water, lest the handles be injured. THE END. Footnotes: Footnote 1: Shote being a Provincial term, and not a legitimate English Word, Mrs. R. has taken the liberty of spelling it in a way that conveys the sound of the pronunciation more clearly than shoat, the usual manner of spelling it.

wet rotten stone

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1

Wash them in warm water, and wipe them till quite dry; then touch them lightly over, without smearing the handles, with rotten stone made wet; let it dry on them, and then rub with a clean cloth until they are bright.
2

With this mode of cleaning, one set of knives and forks will serve a family twenty years; they will require the frequent use of a steel to keep them with a keen edge--but must never be put into very hot water, lest the handles be injured.
3

Footnotes: Footnote 1: Shote being a Provincial term, and not a legitimate English Word, Mrs.
4

R. has taken the liberty of spelling it in a way that conveys the sound of the pronunciation more clearly than _shoat_, the usual manner of spelling it.

Original Recipe

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