Ingredients:

4 teabags of plain black tea

1 liter mineral or distilled water

1 tablespoon Borax powder

250 ml. cold-pressed sesame oil

50 ml. wheat-germ oil

100 grams beeswax optional

1 teaspoon tincture of juniper or rosemary, to lengthen the life of the cream

Equipment:

Chopstick or wooden spoon to put into jar (to keep it from shattering when the hot liquid goes in)
Cheesecloth or a clean, thin sock to strain herbs
1 wooden spoon
1 glass bowl
Double-boiler
Hand mixer, blender, food processor or whisk spatula
Very clean, very dry jar for storage

Directions:

Bring the water to a boil.

Put the teabags and wooden spoon in the jar and pour the boiling water over them. Stir vigorously, remove the spoon and close the jar tight.

Gently melt the beeswax in the glass bowl, over hot water, stirring occasionally.

Add the oils. They will harden up at first; allow them to liquefy.

Reheat the tea but do not boil.

Add the Borax to the hot tea and mix well, making sure it ¡s all dissolved.

Remove the wax/oil mixture from the stove. Very slowly, add the tea to the wax/oil mixture, whisking (or whirring) all the while. Stop mixing when the cream has homogenized.

Stir in the tincture of juniper or rosemary.

Store the cream in your clean, dry jar.

Label it with the contents and the date.

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First:

Cook 1 up Rice

2 Cups Water

1 Teaspoon Salt

Mix together; bring to boil over high heat, stir. Cover tightly, reduce heat, simmer 15 minutes.

Second: To Cooked Rice add:

1 Cups Milk

2 Tablespoons margarine or butter

1 Cup Brown Sugar

3 Eggs [beaten}

1/4 Large Box Raisins

1 Teaspoon Cinnamon

1 Teaspoon Ginger

1 Tablespoon Coconut Extract

1/2 Can [16 oz] Crushed Pineapple

Mix Togather Well! Heat Thoroughly. Place in Over-Proof Caserole Dish. Bake at 375 Degrees for 45 minutes [or until knife inserted in center comes out clean.