while doing. The proportion of water must be small. This is much ordered, with toast, for the breakfast of weak persons, abroad. Ground Rice Milk. Boil one spoonful of ground rice, rubbed down smooth, with three half pints of milk, a bit of cinnamon, lemon-peel, and nutmeg. Sweeten when nearly done. Sago. To prevent the earthy taste, soak it in cold water an hour; pour that off, and wash it well; then add more, and simmer gently till the berries are clear, with lemon-peel and spice, if approved. Add wine and sugar, and boil all up together. Sago Milk. Cleanse as above, and boil it slowly, and wholly with new milk. It swells so much, that a small quantity will be sufficient for a quart, and when done it will be diminished to about a pint. It requires no sugar or flavouring. Asses' Milk Far surpasses any imitation of it that can be made. It should be milked into a glass that is kept warm by being in a basin of hot water. The fixed air that it contains gives some people a pain in the stomach. At first a tea spoonful of rum may be taken with it, but should only be put in the moment it is to be swallowed. Artificial Asses' Milk Boil together a quart of water, a quart of new milk, an ounce of white sugar candy, half an ounce of eringo root, and half an ounce of conserve of roses, till half be wasted. This is astringent; therefore proportion the doses to the effect, and the quantity to what will be used while sweet. Water Gruel. Put a large spoonful of oatmeal by degrees into a pint of water, and when smooth, boil it. Another way.-Rub smooth a large spoonful of oatmeal, with two of water, and pour it into a pint of water boiling on the fire; stir it well, and boil it quick; but take care it does not boil over. In a quarter of an hour strain it off; and add salt and a bit of butter when eaten. Stir until the butter be incorporated. Barley Gruel. Wash four ounces of pearl barley, boil it in two quarts of water and a stick of cinnamon, till reduced to a quart; strain, and return it into the sauce-pan with sugar, and three quarters of a pint of port wine Heat up, and use as wanted. A refreshing drink in a Fever. Put a little tea-sage, two sprigs of balm, and a little wood-sorrel, into a stone jug, having first washed and dried them; peel thin a smali lemon, and clear from the white; slice it, and put a bit of the peel in ; then pour in three pints of boiling water, sweeten, and cover it close. Another drink.--Wash extremely well an ounce of pearl barley; shift it twice, then put to it three pints of water, an ounce of sweet almonds beaten fine, and a bit of lemon-peel; boil till you have a smooth liquor, then put in a little syrup of lemons and capillaire. A most pleasant Drink. Put a tea-cupful of cranberries into a cup of wa ter, and mash them. In the meantime boil two quarts of water with one large spoonful of oatmeal, and a bit of lemon-peel; then add the cranberries, and as much fine Lisbon sugar as shall leave a smart flavour of the fruit ; and a quarter of a pint of sherty, or less, as may be proper: boil all half an hour, and strain off. Soft and fine Draught for those who are weak and have a Cough. Beat a fresh laid egg, and mix it with a quarter of a pint of new milk warmed, a large spoonful of capillaire, the same of rose-water, and a little nutmeg Scraped. Do not warm it after the egg is put in.Take it the first and last thing. Toast and Water. Toast slowly a thin piece of bread till extremely. brown and hard, but not the least black; then plunge it into a jug of cold water, and cover it over an hour before used. This is of particular use in weak bowels. It should be of a fine brown colour before drinking it. White-wine Whey. Put half a pint of new milk on the fire; the moment it boils up, pour in as much sound raisin wine as will completely turn it, and it looks clear; let it boil up, then set the sauce-pan aside till the curd subsides, and do not stir it. Pour the whey off, and add to it half a pint of boiling water, and a bit of white sugar. Thus you will have a whey perfectly cleared of milky particles and as weak as you choose 14 make it FINIS palates GAME, directions for dressing GIBLETS, to stew 33 GROUSE, to roast GUINEA and Pea-Fow] 34 GRAVY, to keep a week, to dress clear, brown, or Cullis for fowl; veal to make mutton eat like venison; for fish 35 36 58 78 BUTTER, to clarify for potted things ib 103 94 HALIBUT, to dress HADDOCK, to dry HERRINGS, to dress; fried; broiled baked to melt BECHAMEL, or white sauce EREAD, CAKES, &c. 189 to 213 HOG'S HEAD, to make excellent COD, head and shoulders; crimp sounds, boiled; do. to look like chickens; do. broiled; do. ragout salt, to dress CRAB hot; dressed, cold CALF'S HEAD, to boil to hash; fricasseed to collar; mock turtle CALF'S LIVER, 14 15 meat of ears, to force puddings, white lard HOUSE-LAMB STEAKS, brown 68 46 JELLY, of rig's feet and ears savoury, for cold pies to cover cold fish KITCHEN PEPPER, 50 LOBSTERS, to pot; stewed; Luttered 74 LAMB, leg; fore-quarter; breast 55 59 *97 103 sweetbread; kidney CHINA CHILO, CHICKENS, frieassee of; to pull; to roast; currie of, 21 curvil CRUST, raised, for meat pies, fowls, &c, with cucumbers 67 114 CUSTARDS, lemon, almond, &c. 141 steaks; cutlets, with spinach; head and hinge sweetbreads LAMB-STONES, fricasseed nice dish of LARKS, and other small birds MACKAREL, boiled, EELS, spitchcork, fried 18 MEATS, to choose 77 17 |