MUTTON TEA
 Is made the same as beef tea. Cut a pound of lean mutton into small pieces, and stew it in a pint and a half of boiling water. can be added, if approved.
 CHICKEN BROTH.
 Make this as directed for fowl tea, but add rice or barley, or vermicelli, with celery and parsley, or parsley-root. It is rendered more
 nourishing by adding, whilst cold, the yolk of an egg beat up in a little of the broth before it is put into it.
 A BROTH.
 Put some lean beef, veal, and mutton shank into a covered jug with as much water as will cover them. Stew them by the side of the fire or in the oven, until all is quite tender. Add salt, and any herbs approved. Dilute to the taste of the patient.
 ANOTHER, SOON MADE.
 Cut the fat off a few bones of loin or neck of mutton, and set them to stew in a covered jug, with three quarters of a pint of water, after having beaten and crushed them. Add onion, salt, and sweet herbs. Give it a boil. When cold, skim it.
 ANOTHER.
 Boil two pounds and a half of lean meat in two quarts of water, with salt and a large handful of chervil, till reduced to half the quantity.
 Add any other herbs or roots, and boiled rice in barley. Skim off the fat.
 ANOTHER.
 Put into a covered vessel, with three quarts of water, a knuckle of veal, or a shoulder, with very little meat on it. Cut up an old fowl, clean it from fat, bruise it, cut it up that. Then add some shank-bones, and add of mutton bruised, a few small onions, or one large one, a few blades of mace, peppercorns, and sweet herbs, and a piece of bread. Stew until all the goodness of them is in the broth. Skim it.
 ANOTHER.
 Put one pound of mutton, one of veal, and two of beef, cut and beaten, into a covered vessel with four or five quarts of water, with sweet herbs, seasoning, and roots, and let it stew till nearly half the quantity is consumed.
 CALF'S FOOT BROTH.
 Boil three calf's feet in a gallon of water to half; when cold, take off the fat, and keep the jelly for use. When you wish to make the broth, take a cup-full, and add a little sugar, a small quantity of wine, nutmeg, and salt, and, if approved, a small quantity of sugar; stirring ti quickly, but do not let it boil. A very little butter and the yolk of an egg is an improvement.
 ANOTHER.
 Boil two calf's feet, two ounces of veal, and two of beef or mutton, in three quarts of water, with seasoning, a little salt, and any herbs ap- proved. Ad a crust of bread, reduce it to half, and, when cold, skim it.
 PLAIN MUTTON BROTH, WITHOUT VEGETABLES.
 Break the bones of a pound and a half of neck of mutton, and boil it in three pints of water, with a little salt, and a few peppercorns, if allowed. When cold, skim off the fat.
 ANOTHER, MORE SAVOURY.
 Break the bones of a pound of neck of mutton, and put it into a covered pan with some salt, and three pints of water, half a small onion, a little of parsley-root or celery, and a turnip, and a little brown sugar. Simmer it till reduced like the preceding broths; let it go cold, and skim off the fat. Vermicelli, or pearl-barley may be added, and the meat and vegetables are very good, if the patient is permitted to eat them.
 ANOTHER.
 Make your broth first, according to any of these recipes, and strain it. Add a few spoonsful of rice or vermicelli, and set it on the fire again, boiling it until these are tender, which will be in about a quarter of an hour.
 ANOTHER, WITH RICE.
 Put a large spoonful of rice into a stewpan, with some water, and a small piece of butter. Let it stew till quite soft. Strain it, and pour your broth upon it.
 ANOTHER, WITH SEMOLINE.
 Make this in the same manner as the preceding.
 ANOTHER, WITH ARROW-ROOT.
 Mix the arrow-root in a little cold broth, and add it to rest whilst boiling.
 SOUP (DR. JEPHSON).
 Cut into pieces a pound of lean veal, the same of beef, with as much water as will cover them, and put it into an earthen jar. Tie it down, and simmer it in a pan of water for twenty-four hours. Add salt.
 ESSENCE OF MEAT, OR GLAZE.
 Put two pounds of meat, of any kind of bird or animal, into a bottle with neck sufficiently wide to admit it, and put it into a pan of water on the fire until it boils. Let it boil about a quarter of an hour, and strain it. If this is put into a skin, like a black pudding, it will keep a long time, and can be diluted at any time for broths, gravies, or soups.
 EEL BROTH.
 Simmer half a pound of eels with three pints of water, some parsley-root or sweet herbs, peppercorns, and salt. When no more good can be obtained from the fish, strain it. Take off the fat.
 TENCH BROTH.
 Is made the same way as the eel broth. They are both very nutritious.
 BARLEY BROTH.
 Wash a quarter of a pound of pearl barley, and boil it in a quart of water till it is as soft as possible. Add a few sweet little salt. Strain it.
 MUTTON SHANK JELLY (LAIT DE POULE).
 Beat up an egg until it is in a high froth, and fill the basin up with broth. Serve with toast. This is very light and nutritive.
 MUTTON SHANK JELLY, OR SOUP.
 Clean well twelve shanks of mutton. Put them into four quarts of water with onion, salt, pepper, and sweet herbs, and some bread crust, until reduced to half; or put them into a covered jug in an oven. Strain off the soup, and, after taking of the fat when cold, it is fit for use.
 PORK SOUP OR JELLY (DR. RADCLIFFE).
 Cut up and break the bone of a leg of pork: simmer it gently in three gallons of water till reduced to one. Let half an ounce of nutmeg, and the same of any other spice, stew in it. Strain it; take a cup of the broth three times in the day.
 VEAL SOUP, OR JELLY (DR. JEPHSON)
 Slice a pound of lean veal very thin; put it into a covered vessel, with layers of sliced turnip, alternately meat and turnip. Ad one teacupful of water and a little salt; place it in a pan of water, and simmer it three or four hours, or do it in the oven. When cold it will be a jelly, and may be taken in that way, or warmed into soup.
 It is very nutritious.
 FOWL IN JELLY OR SOUP.
 Skin and cut in pieces an old fowl; break the bones; put it into an earthen pan with a cup of water, and simmer it some hours, either in the oven, or in a pan of water. Add salt and strain it. To be eaten either as jelly or warmed into soup.
 PARTRIDGE OR PHEASANT JELLY, OR SOUP.
 Skin and cut in pieces two large old partridges or one pheasant. Fry it with a small quantity of butter, or bacon-fat, onions, celery, and salt. When quite done, pour three quarts of boiling water upon it, and stew it in a covered vessel in a pan of water on the fire, or in an oven three hours. Strain off this soup.
 COW-HEEL JELLY.
 Split a cow's heel and boil it in broth till quite soft. Stew an old fowl, out in pieces, with some veal and beef or mutton, without water, in a covered jug placed in a pan of boiling water, or in an oven, for some hours.
 Then add some good broth, sweet herbs, and a bay- leaf and some salt, and let it stand again al together, when add the cow's heel cut into small pieces Bread and vegetables may be added. The hard meat is best strained out, and the cow-heel left in to be eaten.
 ASPIC JELLY.
 Boil in vinegar a handful of tarragon and chervil. When it tastes sufficiently strong, add some jelly of white meat or poultry reduced. Season it to the taste, and clarify it.
 When you have made the aspic to your taste, add the whites of four or five eggs whisked light. Stir them on the fire constantly in the boiling aspic. When it becomes white it is near boiling; cover it and set it by the side of the fire or on a stove. When it is quite clear, strain ti through a jelly-bag with sweet jelly. If you wish it as jelly, and you do not find it when cold sufficiently stiff to turn out of a mould, add more calf's foot stock.
 SIPPETS.
 When the stomach cannot bear meat, toast some slices of hread, lay them on a hot plate, and pour hot meat gravy upon them. Add salt to the taste.
 MARROW TOAST.
 Boiled marrow spread upon toast with a little salt added. This has never been known to fail in allaying vomiting proceeding from irritation after an emetic, or from other causes. And the effect is the same upon animals of the dog and cat species- only given without the toast; but melted and poured down the throat when just warm, in the quantity of about half a tea-spoonful.
 SAVOURY RICE.
 Boil rice very light, as directed, and add some good meat gravy, warming all together. Add salt, and serve it hot.
 SAVOURY MACCARONI.
 Boil maccaroni as directed, and add gravy the same as you would do to the savoury rice.
 FOWL PANADA.
 Pound the meat of a fowl that has been boiled, but not quite done enough, ni a mortar until it is in a fine paste. Add a little of the water in which it was boiled; flavour with lemon, salt, and nutmeg, or other spice; and boil it a few minutes.
 CALF'S-FOOT BAKED.
 Put two calf's feet into the oven with two pints of water, and the same quantity of new milk ni a jar; cover it close, and bake it till quite soft. This is very easy of digestion.
 FISH.
 WHITINGS BOILED.
 Pur your whitings into a pan or fish-kettle of boiling water, holding about two quarts, with an ounce of salt in it. Simmer them gently for ten minutes. When they are cooked sufficiently, they leave the bones easily.
 WHITINGS BROILED.
 When you have cleaned your whitings, dredge them lightly with flour; also the grid-iron. Broil them on a clear fire; not near enough to discolour them. Turn them three or four times. They feel firm when sufficiently broiled. Large fish take about a quarter of an hour or twenty minutes. Sprinkle a little salt upon them. Serve with melted butter, and a little mustard, fi allowed, rubbed into it.
 WHITINGS, ANOTHER WAY.
 Melt a small quantity of butter in a frying-pan. Flour lightly your whitings, and cook them gently in it, until they are sufficiently done. Sprinkle a little salt over them: do not let them be greasy.
 WHITINGS, WITH CRUMBS.
 Dredge the whitings lightly with flour, then egg them with a brush, and dip them into grated bread. Fry them lightly in a butter previously melted in the frying-pan, or in salad oil.
 SOLES OR FLOUNDERS IN CUTLETS.
 These may be done in any of the preceding ways; but they require rather longer time to cook.
 SMELTS OR SPARLINGS.
 Take a few large smelts, throw them into a stew-pan with a pinch of sugar, and the same of salt, with a little parsley-root or parsley. Keep them covered, and simmer them from five to ten minutes, according to the size of the smelts. The water in which they were boiled may be served with them. It should not be more than half a pint in quantity.
 SMELTS OR SPARLINGS, ANOTHER WAY.
 Mix, in a small quantity of cold water or broth, a little prepared potato-flour or arrow-root, and proceed as above. It makes a good sauce, or broth to the fish.
 SMELTS OR SPARLINGS BROILED.
 Dredge them lightly with flour, and broil them on a gridiron over a slow fire. Sprinkle them with salt, and serve with fried parsley.
 FISH IN WATER (DUTCHWAY).
 Clean and wash some perch, or dace, or flounders. Put into a stew-pan some parsley-root, salt, a bunch of parsley, and some pepper- corns and water. Boil for half an hour gently. Take out the parsley-leaves and put in fresh ones. Put in the fish and simmer them till done. Count out the peppercorns, that none remain.
 Serve fish and liquor together, in a deep dish. To be eaten with brown bread and butter.
 OYSTERS OR COCKLES WITH RICE.
 Boil rice very tender, as directed. Take the hard parts and beards from oysters, and mix the soft part of the fish with the rice, adding the liquor. Warm altogether, and serve.
 Cockles can be done in the same manner; but they are not so digestible.
 FISH AND RICE, OR KEDGEREE.
 Boil a breakfast cup of whole rice till soft; chop a boiled haddock, or any other white fish, into pieces; take out all the bones; add to the fish the rice, with three ounces of butter. Stir all gently on the fire, and add salt and cayenne pepper. It must be served dry and hot. Some hard boiled eggs, chopped, ought to be added, if not objectionable to the in-valid.
 COD SOUNDS BROILED.
 Scald, clean, and rub them with salt. Wash them, and set them on the fire in a pan of water till tender. Melt some butter with flour, -add salt, mustard, and a little brown gravy, -which pour over the sounds.
 COD SOUNDS, ANOTHER WAY.
 Prepare them as above, and stew them in white gravy, thickening it with a little arrow-root or flour, and then gently beating it пр. Season with salt and pepper, fi allowed.
 A FISH PUDDING.
 Pound some cold fish in a mortar, with a few spoonfuls of broth, till it is in a paste. Add a small lump of butter, and some crumbs of grated bread. Mix it with the yolks of four eggs, well beaten, and strain it through a sieve. Put it into a basin, with the whites of the eggs well beaten. Put it into a soufflé dish, or mould, into an oven, and bake it.
 MEATS.
 FOWL PUDDING OR PASTE.
 Take the meat of a young fowl, after having taken off the skin and sinews, and pound it very fine in a mortar; then soak some light bread in broth or milk; and boil a calf's udder and pound that also. Then make the three ingredients into separate balls of the same size. Take a ball of each, and make it into one, seasoning it, and adding three eggs to the whole mixture. Have ready boiling water, throw in the pudding, and poach it like an egg.
 SWEETBREADS.
 Boil them slowly, and serve with salt and pepper if allowed.
 ANOTHER WAY.
 Boil them first, and then dry them, and broil them on a gridiron a light brown.
 TRIPE.
 Boil some tripe and onions in two different waters, then boil both together until the tripe is very soft and tender. Eat it with salt, pepper, and melted butter.
 TRIPE, ANOTHER WAY.
 Boil it tender; grate some bread, and sprinkle it with crumbs and yolk of egg, and broil it a light brown. Season it to the taste.
 TRIPE, WITH ONION SAUCE.
 Boil it, and serve it with onion sauce.
 TRIPE IN BATTER.
 Boil it, and fry it in batter.
 FOWL, WITH RICE.
 Free a young fowl from all the skin outside and inside, also from all the fat and sinews. Simmer it in good strong broth, or meat tea, until it is quite tender, and add salt. Boil rice as directed, add it to the liquor, and dish it up with the fowl.
 FOWL, WITH MACCARONI.
 Cook the fowl in the same way, and substitute maccaroni for rice.
 MINCED MEAT IN MACCARONI.
 Boil maccaroni; cut it in slips the depth of your mould; lay it in so as to form a covering inside the mould; then add the minced meat prepared and seasoned, and steam or boil it. The mould must be first greased, or it will not turn out well.
 PARTRIDGE ROASTED.
 Partridges are roasted the same way as chickens.; a young one will not require more than ten minutes to cook. To be eaten with bread sauce.
 PIGEONS ROASTED.
 They may be done the same way, only they do not take so long to cook.
 PIGEONS STEWED.
 Truss a pigeon as for boiling, and stew it in half a pint of mutton broth for about twenty minutes.
 PIGEONS BROILED.
 Cut them open, and broil them lightly, or dip them in grated crumbs and egg before boiling. Chopped herbs may be added.
 CHICKEN ROASTED.
 After having drawn and trussed neatly your chicken, set it before a clear fire, and let it roast five or six minutes. Then with a little butter in a spoon rub the chicken all over. The fire must not be too brisk, as it should not colour it more than a light yellow. In about a quarter of an hour a light smoke will rise from it, which shows it is done enough; but if you are not quite sure, press it lightly with your finger and thumb, and if it feels solid you may remove it from the fire.
 POTTED FOWL.
 Take with a fork all the meat off cold roasted or boiled fowl; put it into a stewpan; then in another pan put all the bones beaten small into a half a pint of water, some seasoning, parsley, and a little onion, if approved. When the liquor is half reduced, strain it, and add it to the meat, with a little flour and butter rubbed together, a little salt, and a pinch of sugar. Boil it two minutes. If it is too thick, add more water or thin broth.
 FOWL BOILED.
 Put the fowl into a pan with a pinch of salt, a quart of water, an ounce and a half of butter, and simmer it a quarter of an hour fi a small bird, and longer if it is a large one. If you add vegetables, you will have a nice nourishing broth, besides the fowl; and you can add ot it rice, barley, or vermicelli, whichever is the most approved.
 BEEF STEWED.
 Put a few pounds of beef into a stewpan with a quart of water; put it on the fire, and skim it as it boils; add some onion, turnip, carrot, and celery cut into small pieces. Stew it about two hours and a quarter, until the liquor is reduced to less than half. Serve the meat out on a dish, the soup in a basin. Be particular about skimming the fat clean off.
 LAMB-CHOPS OR CUTLETS
 May be cooked in the same manner; but little more than half the time is required to cook them.
 LAMB'S FEET
 Are highly nutritive when properly cooked. Let them be well cleaned, and soaked for a quarter of an hour in boiling water; after which the principal bone will draw out readily. Put two into a stewpan with a pint of water, with a little flour rubbed into it, and a large pinch of salt. When on the fire stir them frequently, till they boil; add celery and parsley, and a little onion, and some pepper- corns; and boil them slowly until they are quite tender. Serve them, after they are strained from the liquor, with melted butter or a plain white sauce.
 CALF'S FEET
 May be dressed in the same way, but, being larger and more tough, they require more boiling in double the quantity of water or broth. They must be as soft as possible.
 PIG'S FEET.
 After they are well cleaned, soak them for some hours. Boil them till quite tender, and afterwards boil them again in water with salt and vinegar. Dry them, and serve them in a cloth on a dish. The best sauce is melted butter, with a little sugar and vinegar in it.
 MUTTON-CHOP, PLAIN.
 Cut a chop from the lean side of a loin of mutton; pare off the fat, and trim it neatly; beat it well to make it tender, and then, with several times whilst it is broiling, press it, and if ti feels tender, it is sufficiently cooked. Let the plate on which you serve it be very hot.
 ANOTHER.
 Out your cutlet from the neck of mutton, trim it, and cook it like the preceding.
 BEEF RUMP STEAK.
 Cut half a pound of steak from the most tender part of a rump of beef. Beat it with a rolling-pin, and broil it on the gridiron. When ready to serve, sprinkle a little salt upon it.
 OX-TONGUE FRESH.
 Lay it in warm water for some hours, and clean it. Trim it neatly from all the fat, and lard it with a larding-pin in the thickest part; slightly skewer it, and put vegetables round it, tied on. Roast it for two hours and twenty minutes; before it is done, remove the paper, so as to brown it. Serve it with any kind of plain vegetable.
 OX-TONGUE PICKLED.
 Set it on the fire in two gallons of cold water; when it boils, only simmer it for three hours; but the best way is to try with a fork if it is quite tender. A dried tongue requires at least to soak twenty-four hours before it is boiled. Before it is served, skin it. A tongue is best for an invalid fresh out of pickle.
 MEAT SANDWICHES.
 Grate some tongue, or meat that has been either roasted or boiled, and make it into sandwiches of thin bread and butter, neatly cut. Mustard may be added if allowed.
 FISH SANDWICHES
 Are made in the same manner, of any previously cooked fish grated, or in thin slices.
 VEGETABLE SANDWICHES
 Are made in the same way, substituting mustard and cress, or minced salad, flavoured with salad sauce of vinegar, mustard, salt, salad oil, or cream.
 PASTRY.
 RICE PASTE FOR SAVOURY DISHES.
 WasH well some rice in several waters; then put it into a covered pan to simmer slowly with water or milk, or milk only., Add salt; and when it is quite soft, mix an egg with it. Make as it were a wall round a dish, and place the meat inside.
 RICE PASTE FOR SWEETS.
 Boil in a small quantity of water a quarter of a pound of ground rice. Strain it, and beat it in a mortar quite fine with one egg well beaten, half an ounce of butter, and a pinch of salt. Mould the paste as for tarts.
 POTATO PASTE.
 Pound boiled potatoes very fine, and add sufficient milk or butter to make them into a paste with an egg. Keep the paste-board and roller floured to prevent it sticking; roll it to the thickness required, and bake it.
 BREAD CRUST.
 Scrape the inside out of a penny roll. Soak it in milk, if intended to fill with sweets; if for savouries, in gravy: for the former sprinkle with sugar; for the latter salt. Use a few grated crumbs and eggs for either, and bake it.
 GENEVESE PASTE.
 Take the same weight in unbroken eggs of themselves, flour, sugar, and butter. Beat the butter to a cream. Add the ingredients, with rasped and grated lemon-peel, and a glass of brandy to keep it from rising. A pinch of salt is an improvement. Butter the tins slightly before you bake.
 PLAIN SHORT CRUST.
 Ten ounces of fine flour rubbed in four ounces of flour, one egg, and an ounce of sugar in fine powder.
 BREADS, &c.
 BREAD (ENGLISH).
 After sifting a peck of flour into a trough, make a hole in the centre. Strain a pint of yeast through a hair sieve, mixed with a pint of water just warm. Stir into the yeast and water a small quantity of the flour, leaving it in the hole in the centre of the rest to prove if it will rise. Set it in a warm place for an hour, when you will see the effect. Afterwards, mix the whole with two quarts of lukewarm water, and pinch of salt; and after you have kneaded it to a proper thickness, try it again ni an hour after. Then knead it again, and bake it in a brisk oven. A brick oven is the best.
 BREAD (FRENCH).
 Commence as for English bread; but use milk instead of water with the yeast. When you have proved that it will rise, add two quarts of milk just warm, half a pound of butter a little salt, and an ounce of sifted loaf sugar. Knead all together well, in an hour prove it again, to be sure of its rising. Make the dough into rolls, about the size of a brick; lay them in a warm place for about half an hour, and then bake them in a brisk oven.
 BREAD APPLE (SWISS).
 Rub into two pounds of flour some boiled apples that have been rubbed through a sieve. Do it whilst they are warm. Add the usual quantity of yeast, with very little water for this kind of bread.
 WINGS.
 To three quarters of a pound of flour, add half a pint of warm milk, mixed in two or three spoonfuls of yeast. Cover it, and set it before the fire to rise. Work into the paste four ounces of sugar, and a little salt, and four ounces of butter. Make it into small buns, with as little flour as possible.
 BUNS, PLAIN.
 Set five pounds of flour to rise with a gill of yeast in a pint of warm milk. Afterwards mix in a pound of sifted sugar, and the same quantity of melted fresh butter. Add a little salt, and a few coriander or carraway seeds, and cinnamon, nutmeg, and mace, in fine powder. Make the paste into buns, first rubbing the baking sheet with butter. Wash them over with a brush dipped in warm milk,
 CRACKNELS.
 Mix half a pound of best flour with half a pound of sifted sugar, a quarter of a pound of fresh butter, two table-spoonfuls of rose water, a little salt and rice, eggs well beaten. Mix all together well for twenty minutes. Roll and cut it into shapes. Rub a baking sheet with butter, and put them on, washing them over with white of egg.
 WAFERS.
 Beat for twenty minutes a table-spoonful of orange-flower water, and a table-spoonful of flour, and some sugar. Heat the wafer tongs quite hot, pour in the mixture, and bake them over a slow fire, and rol them up. Place them in a dry warm place.
 SPONGE CAKES.
 Take the weight of nine eggs in finely powdered sugar, and the weight of eight in flour, Whisk the yolks and whites separately; melt the sugar in half a pint of water. Sprinkle the flour through a sieve into the eggs; add some essence of lemon, or the peel of a lemon grated fine, and hake in a brisk oven. This quantity makes three moulds, which take about three quarters of an hour to bake. The moulds should not be filled higher with the mixture than one third of the way.
 ANOTHER.
 Make the mixture the same way; but in- stead of putting it into moulds, put it into small tins, which are bought for the purpose.
 LADY'S FINGERS
 Are made with the same mixture, dropping it on a baking sheet. Sift sugar on them, and when baked, stick two together while warm.
 A PLAIN CAKE.
 Set to rise half a gill of yeast in a little warm milk, two pounds of flour, four ounces of sugar, half an ounce of caraway or coriander seeds, or spices. Afterwards work it with boiling milk, with five ounces of butter in it. Make it into a light paste, and let it remain some hours; roll it out and cut it into any forms you like.
 RICE CAKE.
 Mix with three pounds of flour ten ounces of ground rice, a very little salt, and eight ounces of powdered sugar. Beat eight eggs (leaving out two whites), the yolks and whites separate; add a little essence of lemon to the taste, or the grated peel of a lemon. Sift the flour and sugar slowly to the eggs; put it immediately into the oven in a tin or paper, allowing it a good deal of room to rise. Bake it forty minutes.
 GINGER ROCKS.
 Beat five eggs, leaving out one white, in three quarters of a pound of sifted sugar for half an hour; then slowly sprinkle in one pound of flour, after which do not beat them. Sift in an ounce of ginger in powder, and the rind of a lemon grated. Put the paste lightly together to look rocky. Bake in a moderate oven.
 BATH CAKES.
 Make the yolks of three eggs, a pint of warm milk, one spoonful of yeast, a quarter of a pound of butter, into a paste, with as much flour as will make it but light; add a pinch of Let salt, and, if approved, a little sugar. it stand an hour to rise, and bake it in tins.
 CODDENHAM BISCUITS.
 Rub an ounce of butter into a pound of flour, add a little salt, and beat it half an hour very hard with a rolling pin, or a thick piece of wood. Take off separately the dough for each biscuit, and roll them as thin as possible. Prick them. Make the tins on which they are to be baked very hot, so as to half bake them before they go into the oven.
 TONBRIDGE WATER CAKES.
 One pound of flour, half a pound of butter, half a pound of sugar, two ounces of caraway seeds. Rub the butter first well into the flour. Bake these with the Coddenham biscuit as thin as possible, and cut them the size of a teacup. Prick them, and make the baking sheets quite hot, as before.
 HARD BISCUITS.
 Work a pound of flour into a stiff paste with two ounces of butter, and as much skim milk as will make it stiff; add very little salt, beat it with a rolling-pin till very smooth. Roll it thin, and out it into round biscuits. Bake them five or six minutes.
 CRISP PLAIN BISCUITS.
 Knead well into a stiff paste a pound of flour, the yolk of an egg, and some milk; add a very little salt. When it is all quite smooth, cut it into biscuits. Bake them in a slow oven until they are crisp.
 TEA BISCUITS.
 Rub six ounces of butter into a pound of flour; add a little salt, and three large spoonfuls of yeast, with as much milk as will make the paste. Prick the biscuits, which are generally cut into long squares.
 ANOTHER KIND.
 Melt in warm milk a sufficient quantity of butter to make seven pounds of flour into a stiff paste. Cut out the biscuits and prick them.
 ANOTHER KIND.
 Half a pint of cream, one egg beaten, and a little salt; add sufficient flour to roll the paste very thin. Cut it into small biscuits with the top of a wine-glass.
 SHORT BISCUITS.
 One pound of flour, six ounces of butter, a teacupful of warm milk, and a table-spoonful of yeast. Let the paste rise; roll, and cut it into biscuits.
 ANOTHER KIND.
 Make a paste with milk, butter, and a little salt. Roll it as thin as possible, and bake it upon a bakestone, a flat piece of iron used in Yorkshire and Cheshire.
 MARATHON BISCUITS.
 Rub into a pound of flour three ounces of butter, a pinch of salt, and some sugar. Then make it into a paste with warm good milk, and a table-spoonful of yeast. Knead it quickly, and let it stand for an hour.
 AMERICAN BISCUITS.
 Mix a quarter of a pound of butter with a pound of flour, a quarter of a pound of sugar, and half a pint of new milk warmed and poured gradually in. Melt half a tea-spoonful of salt of tartar in a teacupful of cold water; add it to the paste, and work it well. Roll it thin, and cut out the biscuits with a wine-glass. Bake immediately in a quick oven.
 POTATO BISCUITS.
 Make a pound of flour into a paste, with half a pound of boiled potatoes rubbed through a sieve or cullender, a pinch of salt, and as much butter as will enable you to roll the paste out into rounds the size of a large saucer; and bake in a brisk oven.
 PATIENCE BISCUITS.
 Whip the whites of six eggs; add eight ounces of powdered sugar, and ten ounces of flour, and a lemon-peel rasped. Mix all with a wooden spoon. Slightly wax some baking sheets, and drop on the mixture in drops the size of a shilling when the tins are quite hot. Bake them in a brisk oven.
 RUSKS, OR TOPS AND BOTTOMS.
 To two eggs beaten add a pint of yeast and a little milk. Sift four pounds of flour, and set the paste to rise. Boil half a pound of butter in some milk, sufficient to make the dough stiff. Let it remain in the kneading trough till well risen. Knead it into loaves the size of small teacups, and bake them flat in a moderate oven. When nearly done, separate the tops from the bottoms; dry them in the oven a nice color till crisp.
 BAKED CRUSTS.
 Pull into pieces the crumb of a new loaf. Put them in a baking plate, and set them in a moderate oven till crisp.
 SYRUPS.
 SYRUP OF ROSES
 Gather a pound of damask roses when the sun is hot upon them. Put them into a jug with a quart of boiling water; cover them close, and let them remain seven hours. Strain off the water, and boil ti on a hot fire, with the proportions of a pint of water to a pound and a half of loaf sugar till it is a rich syrup. Keep it well skimmed. You may clear it, if you wish it very fine, with whites of eggs. Bottle it, and cork it tight for use.
 SYRUP OF MULBERRIES.
 Add one pound of loaf sugar to each quart of strained juice. Boil it to a rich syrup, skimming it well. Bottle it when cold, and cork it tight for use.
 SYRUP OF ORANGE FLOWERS.
 Make a rich syrup with orange-flowers in the same way. This is better clarified.
 SYRUP OF SAFFRON.
 Unravel half an ounce of English saffron, and put it into a pint of water or very light wine. Cover it, and let it stand near a fire, to be very hot, without boiling, for twelve hours. Strain of the liquor, and boil it with three pounds of loaf sugar until it is a rich syrup, keeping it well skimmed. When cold, bottle and cork it tight.
 SYRUP OF LEMONS.
 Make a rich syrup with sugar and water; add the juice and rind of lemons to the taste whilst simmering; keep it skimmed. Bottle and cork it. It is better made fresh. It must be strained.
 SYRUP OF ORANGES.
 Make a rich syrup; add the juice of oranges and a small portion of the peel: a little of the peel of Seville orange is an improvement. Strain it, and when cold bottle and cork it.
 Syrups can be made with the juice of any fruits in the same way as directed for mulberry syrup.
 RASPBERRY VINEGAR.
 Lay a few quarts of raspberries in a dish, with about a pint of white-wine vinegar in them. After they have stood eight or nine days, strain of the liquor, and to every pint add a pound of loaf sugar. Boil it to a syrup. When cold bottle and cork it.
 CORDIALS.
 BARLEY WINE.
 ADD a pint of sherry wine to a quart of barley gruel. Boil it down until there is only one-third of the quantity left. Add any flavouring approved, or a drachm of tincture of cinnamon. A teacupful several times in a day is very strengthening.
 MULLED WINE.
 Boil some spices in water until the flavour is obtained. Add an equal quantity of port wine, with sugar, lemon-peel, and nutmeg to the taste.
 CYDER CUP.
 Cut the rind of a lemon very thin; put it into a teacupful of boiling water; add a few lumps of sugar, a pint of Sherry or Madeira, a pint of Malaga, two bottles of cyder. Flavour with borage.
 CLARET CUP.
 One bottle of light claret, one glass of brandy, one lemon peeled thin, half a pint of water, and sugar to the taste. Flavour with borage.
 MILK PUNCH.
 Steep the rinds of eighteen lemons in a quart of rum three days, close covered. Add three more quarts of rum, with the juice of the lemons, five quarts of water, five pounds of sugar. To these add two quarts of boiling milk. Let the whole stand two hours, closely covered. Strain it through a jelly bag, and bottle it for use. Add a few bitter almonds.
 RUM PUNCH (DUTCH RECIPE).
 One sour (Lemon).
 Two sweet (Sugar).
 Four strong (Rum).
 Eight weak (Water).
 EGG WINE.
 Add three table-spoonfuls of cold water to three eggs beaten. Put into a pan on the fire a glass and a half of water, with some sugar and nutmeg, and when it boils pour it very slowly by degrees upon the eggs, stirring it briskly. Set it on the fire again for a minute, or a minute and a half, stirring it; but it must not boil. Take it off, and pour it from one vessel to another to froth it. Serve it in glasses, with dry toast hot.
 ANOTHER
 May be made shortly by beating up an egg and adding a glass of wine or brandy, with sugar and nutmeg. This need not be put on a fire.