PHILLIPS & COMPY. , TEA MERCHANTS, 8, KING WILLIAM STREET, CITY, LONDON, E. C. , Invariably sell

 THE BEST AND CHEAPEST

 TEAS AND COFFEES IN ENGLAND. 

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 GOOD STRONG USEFUL CONGOU, 2s. 6d. , 2s. 8d. , 2s. 10d. , 3s. , and 3s. 4d. 

 PURE COFFEES, 1s. , 1s. 2d. , 1s. 4d. , 1s. 6d. 

 _A PRICE-CURRENT FREE. _

 Pure Preserving and other Sugars at Market Prices. 

 * * * * *

 ALL GOODS SENT CARRIAGE FREE WITHIN EIGHT MILES OF LONDON. 

Teas and Coffees _Carriage Free_ to all England, if to value of 40s. 

 * * * * *

 PHILLIPS AND COMPANY, TEA MERCHANTS, KING WILLIAM STREET, CITY, LONDON, E. C. 

The Best Food for Children, Invalids, and Others. 

ROBINSON'S PATENT BARLEY, For making superior Barley Water in Fifteen Minutes, has not onlyobtained the Patronage of Her Majesty and the Royal Family, but hasbecome of general use to every class of the community, and isacknowledged to stand unrivalled as an eminently pure, nutritious, andlight Food for Infants and Invalids; much approved for making adelicious Custard Pudding, and excellent for thickening Broths or Soups. 

ROBINSON'S PATENT GROATS, For more than thirty years have been held in constant and increasingpublic estimation, as the purest farina of the Oat, and as the best andmost valuable preparation for making a pure and delicate GRUEL, whichforms a light and nutritious support for the aged, is a popular recipefor colds and influenza, is of general use in the sick chamber, andalternately with the Patent Barley is an excellent Food for Infants andChildren. Prepared only by the Patentees, ROBINSON, BELLVILLE, AND CO. , PURVEYORS TO THE QUEEN, 64, RED LION STREET, HOLBORN, LONDON. 

 * * * * *

EPPS'S COCOA, (Commonly called Epps's Homoeopathic Cocoa), IS DISTINGUISHED FOR ITS

DELICIOUS AROMA, GRATEFUL SMOOTHNESS, AND INVIGORATING POWER;

And to these qualities it is indebted forthe adoption it now obtains as a

BREAKFAST BEVERAGE, * * * * *

DIRECTIONS FOR USE. 

Mix two tea-spoonfuls of the Powder with as much _cold_ Milk as willform a stiff paste; then add, _all at once_, a sufficient quantity of_boiling_ Milk, or Milk and Water in equal portions, to fill a breakfastcup. 

 * * * * *

_1/4-lb. , 1/2-lb. , and 1-lb. Packets, at 1s. 6d. Per lb. _

Sold by Grocers in every part of London, and by Grocers, Confectioners, and Druggists in the Country. 

[Illustration]

 A PLAIN

 COOKERY BOOK

 FOR THE

 WORKING CLASSES. 

 BY

 CHARLES ELMÉ FRANCATELLI, LATE MAÎTRE D'HÔTEL AND CHIEF COOK TO HER MAJESTY THE QUEEN. AUTHOR OF "THE MODERN COOK" AND "THE COOK'S GUIDE. "

 NEW EDITION. 

 LONDON: ROUTLEDGE, WARNE, AND ROUTLEDGE, FARRINGDON STREET. 

 Reprinted from the edition of 1852

 Re-issued 1977 by SCOLAR PRESS 39 Great Russell Street, London WC1

 Reprinted 1978

 ISBN 0 85967 390 1

 Printed in England by Shenval Press, London and Harlow

INTRODUCTION. 

My object in writing this little book is to show you how you may prepareand cook your daily food, so as to obtain from it the greatest amount ofnourishment at the least possible expense; and thus, by skill andeconomy, add, at the same time, to your comfort and to yourcomparatively slender means. The Recipes which it contains will affordsufficient variety, from the simple every-day fare to more tasty dishesfor the birthday, Christmas-day, or other festive occasions. 

In order to carry out my instructions properly, a few utensils will benecessary. Industry, good health, and constant employment, have, in manyinstances, I trust, enabled those whom I now address to lay by a littlesum of money. A portion of this will be well spent in the purchase ofthe following articles:--A cooking-stove, with an oven at the side, orplaced under the grate, which should be so planned as to admit of thefire being open or closed at will; by this contrivance much heat andfuel are economized; there should also be a boiler at the back of thegrate. By this means you would have hot water always ready at hand, theadvantage of which is considerable. Such poor men's cooking-stovesexist, on a large scale, in all modern-built lodging-houses. Also, athree-gallon iron pot with a lid to it, a one-gallon saucepan, atwo-quart ditto, a frying-pan, a gridiron, and a strong tin baking-dish. 

Here is a list of the cost prices at which the above-named articles, aswell as a few others equally necessary, may be obtained of allironmongers:--

 £ _s. _ _d. _

A cooking-stove, 2 ft. 6 in. Wide, with oven only 1 10 0Ditto, with oven and boiler 1 18 0A three-gallon oval boiling pot 0 4 6A one-gallon tin saucepan, and lid 0 2 6A two-quart ditto 0 1 6A potato steamer 0 2 0An oval frying-pan, from 0 0 10A gridiron, from 0 1 0A copper for washing or brewing, twelve gallons 1 10 0A mash-tub, from 0 10 0Two cooling-tubs (or an old wine or beer cask cut in halves, would be cheaper, and answer the same purpose), each 6_s. _ 0 12 0 ------------ £6 12 4 ------------

To those of my readers who, from sickness or other hindrance, have notmoney in store, I would say, strive to lay by a little of your weeklywages to purchase these things, that your families may be well fed, andyour homes made comfortable. 

And now a few words on baking your own bread. I assure you if you wouldadopt this excellent practice, you would not only effect a great savingin your expenditure, but you would also insure a more substantial andwholesome kind of food; it would be free from potato, rice, bean or peaflour, and alum, all of which substances are objectionable in thecomposition of bread. The only utensil required for bread-making wouldbe a tub, or trough, capable of working a bushel or two of flour. Thistub would be useful in brewing, for which you will find in this bookplain and easy directions. 

I have pointed out the necessity of procuring these articles for cookingpurposes, and with the injunction to use great care in keeping themthoroughly clean, I will at once proceed to show you their value in acourse of practical and economical cookery, the soundness and plainnessof which I sincerely hope you will all be enabled to test in your ownhomes. 

COOKERY BOOK. 

No. 1. BOILED BEEF. 

This is an economical dinner, especially where there are many mouths tofeed. Buy a few pounds of either salt brisket, thick or thin flank, orbuttock of beef; these pieces are always to be had at a low rate. Let ussuppose you have bought a piece of salt beef for a Sunday's dinner, weighing about five pounds, at 6-1/2_d. _ per pound, that would come to2_s. _ 8-1/2_d. _; two pounds of common flour, 4_d. _, to be made into suetpudding or dumplings, and say 8-1/2_d. _ for cabbages, parsnips, andpotatoes; altogether 3_s. _ 9_d. _ This would produce a substantial dinnerfor ten persons in family, and would, moreover, as children do notrequire much meat when they have pudding, admit of there being enoughleft to help out the next day's dinner, with potatoes. 

No. 2. HOW TO BOIL BEEF. 

Put the beef into your three or four gallon pot, three parts filled withcold water, and set it on the fire to boil; remove all the scum thatrises to the surface, and then let it boil gently on the hob; when themeat has boiled an hour and is about half done, add the parsnips in anet, and at the end of another half hour put in the cabbages, also in anet. A piece of beef weighing five or six pounds will require about twohours' gentle boiling to cook it thoroughly. The dumplings may, ofcourse, be boiled with the beef, etc. I may here observe that thedumplings and vegetables, with a small quantity of the meat, would beall-sufficient for the children's meal. 

No. 3. ECONOMICAL POT LIQUOR SOUP. 

A thrifty housewife will not require that I should tell her to save theliquor in which the beef has been boiled; I will therefore take it forgranted that the next day she carefully removes the grease, which willhave become set firm on the top of the broth, into her fat pot; thismust be kept to make a pie-crust, or to fry potatoes, or any remains ofvegetables, onions, or fish. The liquor must be tasted, and if it isfound to be too salt, some water must be added to lessen its saltness, and render it palatable. The pot containing the liquor must then beplaced on the fire to boil, and when the scum rises to the surface itshould be removed with a spoon. While the broth is boiling, put as manypiled-up table-spoonfuls of oatmeal as you have pints of liquor into abasin; mix this with cold water into a smooth liquid batter, and thenstir it into the boiling soup; season with some pepper and a good pinchof allspice, and continue stirring the soup with a stick or spoon on thefire for about twenty minutes; you will then be able to serve out aplentiful and nourishing meal to a large family at a cost of not morethan the price of the oatmeal. 

No. 4. POTATO SOUP FOR SIX PERSONS. 

Peel and chop four onions, and put them into a gallon saucepan, with twoounces of dripping fat, or butter, or a bit of fat bacon; add ratherbetter than three quarts of water, and set the whole to boil on the firefor ten minutes; then throw in four pounds of peeled and sliced-uppotatoes, pepper and salt, and with a wooden spoon stir the soup on thefire for about twenty-five minutes, by which time the potatoes will bedone to a pulp, and the soup ready for dinner or breakfast. 

No. 5. PEA SOUP FOR SIX PERSONS. 

Cut up two and a-half pounds of pickled pork, or some pork cuttings, orelse the same quantity of scrag end of neck of mutton, or leg of beef, and put any one of these kinds of meat into a pot with a gallon ofwater, three pints of split or dried peas, previously soaked in coldwater over-night, two carrots, four onions, and a head of celery, allchopped small; season with pepper, but _no_ salt, as the pork, if porkis used, will season the soup sufficiently; set the whole to boil verygently for at least three hours, taking care to skim it occasionally, and do not forget that the peas, etc. , must be stirred from the bottomof the pot now and then; from three to four hours' gentle boiling willsuffice to cook a good mess of this most excellent and satisfying soup. If fresh meat is used for this purpose, salt must be added to season it. Dried mint may be strewn over the soup when eaten. 

No. 6. ONION SOUP FOR SIX PERSONS. 

Chop fine six onions, and fry them in a gallon saucepan with two ouncesof butter or dripping fat, stirring them continuously until they becomeof a very light colour; then add six ounces of flour or oatmeal, andmoisten with three quarts of water; season with pepper and salt, andstir the soup while boiling for twenty minutes, and when done, pour itout into a pan or bowl containing slices of bread. 

No. 7. BROTH MADE FROM BONES FOR SOUP. 

Fresh bones are always to be purchased from butchers at about a farthingper pound; they must be broken up small, and put into a boiling-pot witha quart of water to every pound of bones; and being placed on the fire, the broth must be well skimmed, seasoned with pepper and salt, a fewcarrots, onions, turnips, celery, and thyme, and boiled very gently forsix hours; it is then to be strained off, and put back into the pot, with any bits of meat or gristle which may have fallen from the bones(the bones left are still worth a farthing per pound, and can be sold tothe bone-dealers). Let this broth be thickened with peasemeal oroatmeal, in the proportion of a large table-spoonful to every pint ofbroth, and stirred over the fire while boiling for twenty-five minutes, by which time the soup will be done. It will be apparent to all goodhousewives that, with a little trouble and good management, a savouryand substantial meal may thus be prepared for a mere trifle. 

No. 8. THICK MILK FOR BREAKFAST. 

Milk, buttermilk, or even skim-milk, will serve for this purpose. Toevery pint of milk, mix a piled-up table-spoonful of flour, and stir themixture while boiling on the fire for ten minutes; season with a littlesalt, and eat it with bread or a boiled potato. This kind of food iswell adapted for the breakfast of women and children, and is farpreferable to a sloppy mess of tea, which comes to more money. 

No. 9. OATMEAL PORRIDGE FOR SIX PERSONS. 

To five pints of skim or buttermilk, add a couple of onions choppedfine, and set them to boil on the fire; meanwhile, mix sixtable-spoonfuls of oatmeal with a pint of milk or water very smoothly, pour it into the boiling milk and onions, and stir the porridge on thefire for ten minutes; season with salt to taste. 

No. 10. OX-CHEEK SOUP. 

An ox-cheek is always to be bought cheap; let it be thoroughly washed inseveral waters, place it whole in a three gallon boiling-pot filled upwith water, and set it to boil on the fire; skim it well, season withcarrots, turnips, onions, celery, allspice, pepper, and salt; and allowthe whole to boil very gently by the side of the hob for about threehours and a-half, by which time the ox-cheek, etc. , will be done quitetender; the cheek must then be taken out on to a dish, the meat removedfrom the bone, and after being cut up in pieces, put back into the soupagain. Next mix smoothly twelve ounces of flour with a quart of coldwater, pour this into the soup, and stir the whole on the fire, keepingit boiling for about twenty-five minutes longer; when it will be readyfor dinner. One ox-cheek, properly managed, will, by attending to theforegoing instructions, furnish an ample quantity of substantial andnutritious food, equal to the wants of a large family, for three days'consumption. 

No. 11. SHEEP'S-HEAD BROTH. 

Get the butcher to split the sheep's head into halves, wash these clean, and put them into a boiling-pot with two gallons of water; set this onthe fire to boil, skim it well, add carrots, turnips, onions, leeks, celery, thyme or winter savory, season with pepper and salt; add a pintof Patna rice, or Scotch barley; and all the whole to keep gentlyboiling by the side of the fire for three hours, adding a little waterto make up for the deficiency in quantity occasioned by boiling. 

No. 12. COW-HEEL BROTH. 

Put a couple of cow-heels into a boiling-pot, with a pound of rice, adozen leeks washed free from grit and cut into pieces, and some coarselychopped parsley; fill up with six quarts of water, set the whole to boilon the fire, skim it well, season with thyme, pepper, and salt, andallow the whole to boil very gently on the hob for about two hours. Youwill thus provide a savoury meal at small cost. 

No. 13. BACON AND CABBAGE SOUP. 

When it happens that you have a dinner consisting of bacon and cabbages, you invariably throw away the liquor in which they have been boiled, or, at the best, give it to the pigs, if you possess any; this is wrong, forit is easy to turn it to a better account for your own use, by payingattention to the following instructions, viz. :--Put your piece of baconon to boil in a pot with two gallons (more or less, according to thenumber you have to provide for) of water, when it has boiled up, and hasbeen well skimmed, add the cabbages, kale, greens, or sprouts, whichevermay be used, well washed and split down, and also some parsnips andcarrots; season with pepper, but _no_ salt, as the bacon will season thesoup sufficiently; and when the whole has boiled together very gentlyfor about two hours, take up the bacon surrounded with the cabbage, parsnips, and carrots, leaving a small portion of the vegetables in thesoup, and pour this into a large bowl containing slices of bread; eatthe soup first, and make it a rule that those who eat most soup areentitled to the largest share of bacon. 

No. 14. STEWED LEG OF BEEF. 

Four pounds of leg or shin of beef cost about one shilling; cut thisinto pieces the size of an egg, and fry them of a brown colour with alittle dripping fat, in a good sized saucepan, then shake in a largehandful of flour, add carrots and onions cut up in pieces the same asthe meat, season with pepper and salt, moisten with water enough tocover in the whole, stir the stew on the fire till it boils, and thenset it on the hob to continue boiling very gently for about an hour anda half, and you will then be able to enjoy an excellent dinner. 

No. 15. COCKY LEEKY. 

I hope that at some odd times you may afford yourselves an old hen orcock; and when this occurs, this is the way in which I recommend that itbe cooked, viz. :--First pluck, draw, singe off the hairs, and tie thefowl up in a plump shape; next, put it into a boiling-pot with a gallonof water, and a pound of Patna rice, a dozen leeks cut in pieces, somepeppercorns and salt to season; boil the whole very gently for threehours, and divide the fowl to be eaten with the soup, which will provenot only nourishing but invigorating to the system. 

No. 16. ROAST FOWL AND GRAVY. 

Let us hope that at Christmas, or some other festive season, you mayhave to dress a fowl or turkey for your dinner. On such occasions Iwould recommend the following method:--First, draw the fowl, reservingthe gizzard and liver to be tucked under the wings; truss the fowl withskewers, and tie it to the end of a skein of worsted, which is to befastened to a nail stuck in the chimney-piece, so that the fowl maydangle rather close to the fire, in order to roast it. Baste the fowl, while it is being roasted, with butter, or some kind of grease, and whennearly done, sprinkle it with a little flour and salt, and allow thefowl to attain a bright yellow-brown colour before you take it up. Thenplace it on its dish, and pour some brown gravy over it. 

No. 17. THIS IS THE BROWN GRAVY FOR THE FOWL. 

Chop up an onion, and fry it with a sprig of thyme and a bit of butter, and when it is brown, add a good tea-spoonful of moist sugar and a dropof water, and boil all together on the fire until the water is reduced, and the sugar begins to bake of a dark brown colour. It must then bestirred on the fire for three minutes longer; after which moisten itwith half-a-pint of water, add a little pepper and salt; boil alltogether for five minutes, and strain the gravy over the fowl, etc. 

No. 18. BREAD SAUCE FOR A ROAST FOWL. 

Chop a small onion or shalot fine, and boil it in a pint of milk forfive minutes; then add about ten ounces of crumb of bread, a bit ofbutter, pepper and salt to season; stir the whole on the fire for tenminutes, and eat this bread sauce with roast fowl or turkey. 

No. 19. EGG SAUCE FOR ROAST FOWLS, ETC. 

Boil two or three eggs for about eight minutes; remove the shells, cutup each egg into about ten pieces of equal size, and put them into somebutter-sauce made as follows:--viz. , Knead two ounces of flour with oneounce and-a-half of butter; add half-a-pint of water, pepper and salt toseason, and stir the sauce on the fire until it begins to boil; then mixin the pieces of chopped hard-boiled eggs. 

No. 20. PORK CHOPS, GRILLED OR BROILED. 

Score the rind of each chop by cutting through the rind at distances ofhalf-an-inch apart; season the chops with pepper and salt, and placethem on a clean gridiron over a clear fire to broil; the chops must beturned over every two minutes until they are done; this will take aboutfifteen minutes. The chops are then to be eaten plain, or, ifconvenient, with brown gravy, made as shown in No. 17. 

No. 21. SHARP SAUCE FOR BROILED MEATS. 

Chop fine an onion and a pennyworth of mixed pickles; put these into asaucepan with half-a-gill of vinegar, a tea-spoonful of mustard, a smallbit of butter, a large table-spoonful of bread-raspings, and pepper andsalt to season; boil all together on the fire for at least six minutes;then add a gill of water, and allow the sauce to boil again for tenminutes longer. This sauce will give an appetizing relish to thecoarsest meats or fish when broiled or fried, and also when you areintending to make any cold meat into a hash or stew. In the latter case, the quantity of water and raspings must be doubled. 

No. 22. ROAST VEAL, STUFFED. 

A piece of the shoulder, breast, or chump-end of the loin of veal, isthe cheapest part for you, and whichever of these pieces you may happento buy, should be seasoned with the following stuffing:--To eight ouncesof bruised crumb of bread add four ounces of chopped suet, shalot, thyme, marjoram, and winter savory, all chopped fine; two eggs, pepperand salt to season; mix all these ingredients into a firm compact kindof paste, and use this stuffing to fill a hole or pocket which you willhave cut with a knife in some part of the piece of veal, taking care tofasten it in with a skewer. If you intend roasting the veal, and shouldnot possess what is called a bottle-jack, nor even a Dutch oven, in thatcase the veal should be suspended by, and fastened to, the end of atwisted skein of worsted, made fast at the upper end by tying it to alarge nail driven into the centre of the mantelpiece for that purpose. This contrivance will enable you to roast the veal by dangling it beforeyour fire; the exact time for cooking it must depend upon its weight. Apiece of veal weighing four pounds would require rather more than anhour to cook it thoroughly before your small fire. 

No. 23. VEAL CUTLETS AND BACON. 

You may sometimes have a chance to purchase a few trimmings or cuttingsof veal, or a small piece from the chump end of the loin, which you cancut up in thin slices, and after seasoning them with pepper and salt, and rolling them in flour, they are to be fried in the fat that remainsfrom some slices of bacon which you shall have previously fried; and, after placing the fried veal and bacon in its dish, shake atable-spoonful of flour in the frying-pan; add a few drops of ketchup orvinegar and a gill of water; stir all together on the fire to boil forfive minutes, and pour this sauce over the cutlets. A dish of cutlets ofany kind of meat may be prepared as above. 

No. 24. A PUDDING MADE OF SMALL BIRDS. 

Industrious and intelligent boys who live in the country, are mostlywell up in the cunning art of catching small birds at odd times duringthe winter months. So, my young friends, when you have been so fortunateas to succeed in making a good catch of a couple of dozen of birds, youmust first pluck them free from feathers, cut off their heads and claws, and pick out their gizzards from their sides with the point of a smallknife, and then hand the birds over to your mother, who, by followingthese instructions, will prepare a famous pudding for your dinner orsupper. First, fry the birds whole with a little butter, shalot, parsley, thyme, and winter savory, all chopped small, pepper and salt toseason; and when the birds are half done, shake in a small handful offlour, add rather better than a gill of water, stir the whole on thefire while boiling for ten minutes, and when the stew of birds is nearlycold, pour it all into a good-sized pudding basin, which has beenready-lined with either a suet and flour crust, or else adripping-crust, cover the pudding in with a piece of the paste, andeither bake or boil it for about an hour and-a-half. 

No. 25. BAKED PIG'S HEAD. 

Split the pig's head into halves, sprinkle them with pepper and salt, and lay them with the rind part uppermost upon a bed of sliced onions ina baking dish. Next bruise eight ounces of stale bread-crumb, and mix itwith four ounces of chopped suet, twelve sage leaves chopped fine, pepper and salt to season, and sprinkle this seasoning all over thesurface of the pig's head; add one ounce of butter and a gill of vinegarto the onions, and bake the whole for about an hour and-a-half, bastingthe pig's head occasionally with the liquor. 

No. 26. BAKED GOOSE. 

Pluck and pick out all the stubble feathers thoroughly clean, draw thegoose, cut off the head and neck, and also the feet and wings, whichmust be scalded to enable you to remove the pinion feathers from thewings and the rough skin from the feet; split and scrape the inside ofthe gizzard, and carefully cut out the gall from the liver. Thesegiblets well stewed, as shown in No. 62, will serve to make a pie foranother day's dinner. Next stuff the goose in manner following, viz. :--First put six potatoes to bake in the oven, or even in a Dutchoven; and, while they are being baked, chop six onions with four applesand twelve sage leaves, and fry these in a saucepan with two ounces ofbutter, pepper and salt; when the whole is slightly fried, mix it withthe pulp of the six baked potatoes, and use this very nice stuffing tofill the inside of the goose. The goose being stuffed, place it upon aniron trivet in a baking dish containing peeled potatoes and a fewapples; add half-a-pint of water, pepper and salt, shake some flour overthe goose, and bake it for about an hour and a-half. 

No. 27. BAKED SUCKING PIG. 

Let the pig be stuffed in the same manner as directed for a goose, asshown in the preceding Number; score it all over crosswise, rub somegrease or butter upon it, place it upon a trivet in a dish containingpeeled potatoes and a few sliced onions, season with pepper and salt;add half-a-pint of water, and bake the pig for about two hours, bastingit frequently with its own dripping, or, a bit of butter tied up in apiece of muslin. 

No. 28. BAKED OR ROAST DUCKS. 

These are to be dressed in the same way as directed for dressing geese. 

No. 29. HOW TO MAKE THE MOST OF A PIG, AFTER IT IS KILLED. 

Cottagers sometimes feed a pig for their own consumption, and, therefore, in the hope that many of you may have it in your power to doso, I will give you proper instructions as to the best way to make themost of it. First, when the pig is killed, should the hair or bristlesbe wet, wipe them dry with a wisp of hay or straw, and having laid it onthe ground upon a narrow bed of dry straw three inches in thickness, andlaid some loose straw all over it, set fire to it, and as the upperstraw burns out, lay on another covering of loose straw, and, by thetime this has burnt out, all the hairs of the upper part of the pig willprobably be singed off, if not, burn a little more straw upon theremaining parts; and, on turning the pig over, should it be found thatany of the hairs yet remain, let them be singed off with a lighted wispof straw. Throw a pail of water over the pig, and scrape it clean anddry with an old knife. The next thing to be done, is to insert a stoutstick, pointed at the ends, into the hocks of the hind legs; fasten astrong cord to the stick, and hoist up the pig so as to enable you tostand up and finish your work with ease to yourself. With a sharp kniferip up the belly, and stretch out the flaps with two sticks to enableyou to throw in some water to cleanse the pig's inside, having firstremoved the guts, etc. ; hang up the pluck to cool, and also thechitterlings, and loose fat; and, after thoroughly wiping the pig, letit hang in the draught to become quite cold. You then split the pig inhalves, commencing between the hind quarters; and, when this is done, first cut off the hocks, then the hams, and the head; next cleverlyremove, slicing away, what is called the spare-rib--that is, the leanmeat about the ribs--reaching up about four inches toward the breastpart, and lay the spare-ribs aside to be sold or reserved for your ownuse. The head may be baked as shown in No. 25. The spare-rib may bedressed as in No. 27. 

No. 30. HOW TO CURE HAMS. 

To six pounds of common salt, add four ounces of saltpetre, eight ouncesof treacle, two ounces of salprunella, winter savory, bay-leaves, thyme, marjoram, and a good table-spoonful of allspice, bruise all these thingswell together, and thoroughly rub them over and into the hams, _withvery clean hands_. The rubbing-in must be repeated four or fivesuccessive mornings, and the hams must remain in this pickle for tendays longer. 

No. 31. HOW TO SMOKE HAMS. 

When the hams have been well pickled, as shown in the preceding Number, they must be pressed between boards with heavy stones to render themflat; the hams should remain in press for twenty-four hours; and, at theend of that time, must be well rubbed all over with peasemeal mixed witha little salt; they are then to be smoked in a close shed or in thechimney, burning for that purpose some branches of juniper or any otherwood, and some sawdust. The smoking must last five days. The hams, whensufficiently smoked, must be kept in a cool place. They will not be ripefor cooking before six months after their curing. Remember that a coupleof well-cured hams, kept in reserve for a case of need, will alwaysprove a ready means to realize some twenty-five shillings towards payingthe rent, etc. 

No. 32. HOW TO CURE BACON. 

Mind that your pickling-trough is well scalded out before using it forpickling the bacon. Allow at the rate of four ounces of salt to everypound of meat, and to every ten pounds of salt six ounces of saltpetre, two ounces of salprunella, and eight ounces of sugar; rub the salt, etc. , well into the bacon every morning for twelve successive days; andat the end of that time, let the sides of bacon be pressed betweenboards with heavy stones placed upon them to keep them flat; and at theend of twenty-four hours, rub them over with peasemeal in which therehas been mixed a little salt, and smoke the bacon in the same manner asthe hams; and thus, by timely thriftiness, you will be provided with ameat dinner for a long while. 

No. 33. HOW TO DISPOSE OF THE PIG'S PLUCK. 

See Nos. 72 and 73. 

No. 34. HOW TO MAKE PORK SAUSAGES. 

Take equal parts of fat and lean meat, such as the inferior end of thespare-ribs and some of the loose fat; chop these well together, adding afew sage leaves, a little thyme, pepper and salt, and one or two eggs;when the whole is thoroughly mixed and chopped fine, use a sprinkle offlour on a table or dresser, for the purpose of rolling the sausagesinto shape of the size and form of a man's thumb. These sausages may befried in the ordinary way. 

No. 35. BLACK PUDDINGS. 

When a pig is killed, the blood should be caught in a pan, and a littlesalt must be stirred in with it while yet warm, to prevent itscoagulation or thickening. This will serve to make you some hog'spuddings, excellent things in their way, and for the preparation ofwhich you must attend to the following instructions, viz. :--To everypound of blood, add eight ounces of fat cut up in small squares, twoounces of rice or grits, boiled quite soft in milk; season with pepperand salt, chopped sage, thyme, and winter savory, and some choppedonions boiled soft in a little milk or water; mix all these things welltogether, and use a tin funnel for filling in the cleansed guts with thepreparation, taking care to tie the one end of each piece of gut withstring, to prevent waste. The puddings being thus prepared, tie them inlinks, each pudding measuring about six inches in length, and when allare tied, let them be dropped into a pot containing boiling-water, justtaken off the fire, and allow them to remain in this until they becomeset, or slightly firm; the puddings must then be carefully lifted out, and hung to a nail driven into the wall, to drain them from all excessof moisture; and before they are fried or broiled, they must be slightlyscored with a sharp knife, to prevent them from bursting while they arebeing cooked. 

No. 36. HOW TO MELT DOWN THE SEAM, OR LOOSE FAT. 

Cut up the seam in small pieces, put it into a pot with about a gill ofwater, and set it over a slow fire to melt down, stirring it frequentlywith a spoon to prevent it from burning; and as soon as all is melted, let it be strained off into a jar for use. This will produce what iscalled lard, and will serve for making lard cakes, pie or puddingcrusts, and also for general cooking purposes, instead of butter, etc. 

No. 37. ITALIAN CHEESE. 

This is prepared by chopping up the whole of the pig's pluck, thechitterlings, and a couple of pounds of the fat; mix this in a pan withseasoning composed of chopped sage, thyme, winter savory, allspice, pepper, and salt, and with it fill earthen pots or jars having lids tothem; bake the contents in moderate heat; or if you have no oven of yourown, send them to the baker's. A jar containing two pounds would requireabout an hour and three-quarters' baking. Italian cheese is to be eatencold, spread upon bread. 

No. 38. PIG'S FEET. 

These are to be well salted for about four days, and then boiled inplenty of water for about three hours; they may be eaten either hot orcold. 

No. 39. CURRIED RICE. 

Boil one or more pounds of rice, as directed in No. 92, and drain allthe water from it; slice some onions very thin, and fry them brown witha little butter; then add the boiled rice, a spoonful of curry-powder, and a little salt to season; mix all together. This is excellent withboiled or fried fish. 

No. 40. A PLAIN RICE PUDDING. 

To every quart of milk add six ounces of rice, one ounce of brown sugar, a pinch of allspice, and ditto of salt; put all these in a proper sizedpie-dish, with one ounce of butter, and set the pudding to bake for onehour and-a-half. When the pudding has been in the oven half an hour, stir it round with a fork. 

No. 41. A GROUND RICE PUDDING. 

Ingredients, eight ounces of ground rice, three pints of skim milk, oneounce of butter, four ounces of sugar, a pinch of allspice or bit oflemon-peel, a pinch of salt, and two or three eggs; mix all the aboveingredients (except the eggs) in a saucepan, and stir them on the firetill the batter boils; then beat up the eggs with a fork in a basin, andmix them well into the rice batter, and pour the whole into awell-greased pie-dish, and bake the pudding for an hour. 

No. 42. A BREAD PUDDING FOR A FAMILY. 

Ingredients, a two-pound loaf, two quarts of milk, two ounces of butter, four ounces of sugar, four ounces of plums or currants, three eggs, apiece of lemon-peel chopped, and a spoonful of salt. Divide the loafinto four equal-sized pieces, and soak them in boiling-water for twentyminutes, then squeeze out the water, and put the bread into a saucepanwith the milk, butter, sugar, lemon-peel, and salt, and stir alltogether on the fire till it boils; next add the beaten eggs and thecurrants; pour the pudding into a proper sized greased baking-dish, andbake it for an hour and a-quarter. 

No. 43. A BATTER AND FRUIT PUDDING. 

Ingredients, two quarts of milk, one pound of flour, four eggs, eightounces of sugar, one quart of fruit (either plums, gooseberries, currants, &c. ), one ounce of butter, a good pinch of salt. First, mixthe flour, eggs, sugar, salt, and a pint of the milk, by working alltogether in a basin or pan, with a spoon, and when quite smooth, add theremainder of the milk; work the batter thoroughly, and pour it into alarge pie-dish, greased with the butter; add the fruit, and bake thepudding for an hour and a-quarter. 

No. 44. A TREACLE PUDDING. 

Ingredients, two pounds of flour, twelve ounces of treacle, six ouncesof suet or dripping fat, a quarter of an ounce of baking-powder, a pinchof allspice, a little salt, one pint of milk, or water. Mix the whole ofthe above-named ingredients in a pan, into a firm compact paste; tie itup in a well-greased and floured pudding-cloth; boil the pudding for atleast two hours and a-half, and when done, cut it in slices, and pour alittle sweetened melted butter over it. 

No. 45. APPLE PUDDING. 

Ingredients, one pound and a-half of flour, six ounces of suet choppedfine, two pounds of peeled apples, four ounces of sugar, a little salt, and three gills of water. Mix the flour, suet, and salt with threequarters of a pint of water into a firm paste; roll this out with flourshaken over the table, using a rolling-pin to roll it out; and line agreased cloth, which you have spread in a hollow form within a largebasin, with the rolled-out paste; fill up the hollow part of the pastewith the peeled apples, gather up the sides of the paste in apurse-like form, and twist them firmly together; tie up the pudding inthe cloth, boil it in plenty of boiling water for two hours, and when itis turned out of the cloth on to its dish, cut out a round piece fromthe top, and stir in the sugar. 

No. 46. RICE AND APPLES. 

Ingredients, one pound of rice, twelve apples, two ounces of sugar. Tieup the rice very loose in a pudding-cloth, so as to admit that whileboiling it may have sufficient room to swell out to five times itsoriginal quantity. While the rice is boiling, which will take about onehour, peel the apples, and put them in a saucepan with nearlyhalf-a-pint of water, a bit of butter, lemon-peel, and the sugar, andstew them on the fire till dissolved, stirring them while boiling for afew minutes. When your rice pudding is done and turned out on its dish, pour the apple-sauce over it. This cheap kind of rice pudding may alsobe eaten with all kinds of fruits, prepared in the same manner as hereindirected for apples. 

No. 47. BROWN AND POLSON PUDDING. 

Ingredients, six ounces of Brown and Polson's prepared Indian corn, twoquarts of milk, two ounces of sugar, a bit of cinnamon or lemon-peel, apinch of salt, three eggs. Mix all the above ingredients (except theeggs) in a saucepan, and stir them on the fire till they come to a boil;then add the eggs beat up; mix thoroughly, pour the batter into apie-dish greased with butter, and bake the pudding for one hour. Brownand Polson's prepared Indian corn is a most excellent and economicalarticle of food, equal to arrow-root, and will prove, on trial, to beboth substantial and nutritive, and also easy of digestion to the mostdelicate stomachs. 

No. 48. BROWN AND POLSON FRUIT PUDDING. 

Prepare the pudding batter as indicated in the foregoing Number, andwhen you have poured one-half of it into the greased pie-dish, strewabout two pounds of any kind of fruit upon this, such as gooseberries, currants, plums, cherries, etc. , and then pour the remainder of thebatter all over the fruit. Bake the pudding an hour and a quarter. Peeled apples or pears may be used for the same purpose. 

No. 49. BROWN AND POLSON THICK MILK. 

Ingredients, three ounces of Brown and Polson's prepared Indian corn, one quart of milk, one ounce of sugar, a bit of cinnamon, a pinch ofsalt. Mix all the above-named ingredients together in a saucepan, andstir them constantly while boiling on the fire for ten minutes. Thisthick milk is most excellent for children's breakfast or supper, andwould be found both cheaper and better for their health than a sloppymess of tea. 

No. 50. POTATO PUDDING. 

Ingredients, three pounds of potatoes, two quarts of milk, two ounces ofbutter, two ounces of sugar, a bit of lemon-peel, a good pinch of salt, and three eggs. First, bake the potatoes, if you have means to do so, orlet them be either steamed or boiled; when done, scoop out all theirfloury pulp without waste into a large saucepan, and immediately beat itup vigorously with a large fork or a spoon; then add all the remainderof the above-named ingredients (excepting the eggs), stir the potatobatter carefully on the fire till it comes to a boil, then add thebeaten eggs; pour the batter into a greased pie-dish, and bake thepudding for an hour in your oven, if you have one; if not, send it tothe baker's. 

No. 51. YEAST DUMPLINGS. 

Ingredients, two pounds of flour, a halfpenny worth of yeast, a pinch ofsalt, one pint of milk or water. Put the flour into a pan, with yourfist hollow out a hole in the centre of the flour, place the yeast andsalt at the bottom, then add the milk (which should be lukewarm), andwith your clean hand gradually mix the whole well together, and work thedough perfectly smooth and elastic. The pan containing the dough mustthen be covered over with a cloth, and in the winter must be placed on astool in a corner near the fire, that it may rise, or increase in sizeto nearly double its original quantity. When the dough has risen in asatisfactory manner, which will take about an hour, dip your hand insome flour and work it, or rather knead it together, without allowing itto stick to your hands; divide it into about twelve equal parts; rollthese with flour into balls, and as you turn them out of hand, drop themgently into a pot on the fire, half full of _boiling_ water; allow thewater to boil up once as you drop each dumpling in separately, beforeyou attempt to put in another, in order to prevent the dumplings fromsticking together, as this accident would produce a very unsatisfactoryresult, and spoil your dinner. Yeast dumplings must not boil too fast, as then they might boil out of the pot. They will require abouthalf-an-hour's boiling to cook them; they must be eaten immediately, with a little butter or dripping, and salt or sugar. 

No. 52. NORFOLK DUMPLINGS. 

Ingredients, two pounds of flour, a pint of milk, a good pinch of salt. Let all these ingredients be well mixed in a pan, and after dividing thepaste into twelve equal parts, roll these into balls, drop each of theminto a pot half full of _boiling_ water on the fire, and allow thedumplings to continue boiling rather fast for half-an-hour, at the endof which time they will be done. They should then be eaten while hot, with a little butter or dripping, and either sugar, treacle, or salt. Norfolk dumplings are most excellent things to eke out an insufficientsupply of baked meat for the dinner of a large family of children. 

No. 53. STEWED EELS. 

First skin, gut, and trim away the fins from the eels, and then cut theminto pieces three inches long; put these into a saucepan, add a bit ofbutter, a spoonful of flour, some chopped parsley, pepper and salt, alittle mushroom ketchup, and enough water to cover the pieces of eel;put them on the fire to boil gently for about ten minutes, shaking themround in the saucepan occasionally until they are done. 

No. 54. STEWED OYSTERS. 

Put the oysters, with their liquor and a little water or milk, into asaucepan; add a bit of butter kneaded, that is, well mixed with atable-spoonful of flour; pepper, and a little salt; stir the oystersover the fire until they have gently boiled for about five minutes, andthen pour them into a dish containing some slices of toasted bread. 

No. 55. STEWED MUSCLES, OR MUSSELS. 

Thoroughly wash the muscles, and pull off any weeds there may be hangingto them; next put them in a clean saucepan with a little water, and saltenough to season, and set them on the fire to boil, tossing themoccasionally, until you find that their shells begin to open; they mustthen be taken off the fire, and their liquor poured off into a basin. Next, after removing one of the shells from each muscle, put them backinto the saucepan; add the liquor, a bit of butter, a spoonful offlour, some pepper, chopped parsley, and a little drop of vinegar, tossthe whole over the fire until the muscles have boiled five minutes, andthen you will enjoy a treat for supper. Cockles and whelks are cooked inthe same way. 

No. 56. BAKED BEEF AND POTATOES. 

The cheapest pieces of beef, suitable for baking or roasting, consist ofthe thick part of the ribs, cut from towards the shoulder, the mousebuttock and gravy pieces, and also what is commonly called the chuck ofbeef, which consists of the throat boned and tied up with string in theform of a small round. Whichever piece of beef you may happen to buy, itshould be well sprinkled over with pepper, salt, and flour, and placedupon a small iron trivet in a baking dish containing peeled potatoes andabout half-a-pint of water, and either baked in your own oven or elsesent to the baker's. If you bake your meat in your own oven, rememberthat it must be turned over on the trivet every twenty minutes, and thatyou must be careful to baste it all over now and then with the fat whichruns from it into the dish, using a spoon for that purpose. It would bevery economical if, when you have baked meat for dinner, you were alwaysto make a Yorkshire pudding to be baked under it. There are bakingdishes made with a parting down the middle which just suit this purpose. In this case the potatoes are put in one part and the pudding in theother part. 

No. 57. YORKSHIRE PUDDING. 

To one pound of flour add three pints of skim milk, two eggs, nutmeg andsalt; mix smoothly, and pour the pudding into the greased dish, and bakeit under the meat, as recommended above. 

No. 58. BAKED SUET PUDDING. 

To one pound of flour add six ounces of chopped suet, three pints ofskim milk, nutmeg and salt; mix thoroughly and smoothly, and bake thepudding in the dish under the meat. 

No. 59. TOAD IN THE HOLE. 

To make this a cheap dinner, you should buy 6_d. _ or 1_s. _ worth of bitsor pieces of any kind of meat, which are to be had cheapest at nightwhen the day's sale is over. The pieces of meat should be firstcarefully overlooked, to ascertain if there be any necessity to pareaway some tainted part, or perhaps a fly-blow, as this, if left on anyone piece of meat, would tend to impart a bad taste to the whole, andspoil the dish. You then rub a little flour, pepper, and salt all overthe meat, and fry it brown with a little butter or fat in thefrying-pan; when done, put it with the fat in which it has been friedinto a baking-dish containing some Yorkshire or suet pudding batter, made as directed at Nos. 57 and 58, and bake the toad-in-the-hole forabout an hour and a half, or else send it to the baker's. 

No. 60. BOILED SHOULDER OF MUTTON WITH ONIONS. 

Put the shoulder of mutton to boil in your two-gallon pot, with ahandful of salt and plenty of water, allow it to boil gently for abouttwo hours, and when done, and placed on its dish, smother it over withthe following sauce:--Chop six or eight large onions, and boil them witha pint of water for twenty minutes, by which time the water must bereduced to half a pint; then add two ounces of butter, a pint of milk, four ounces of flour, pepper, and salt, and stir the sauce whilstboiling for ten minutes. A shoulder of mutton for boiling is all thebetter for its being salted for two or three days previous to its beingcooked. 

No. 61. MEAT PIE. 

Of whatever kind, let the pieces of meat be first fried brown over aquick fire, in a little fat or butter, and seasoned with pepper andsalt; put these into a pie-dish with chopped onions, a few slices ofhalf-cooked potatoes, and enough water just to cover the meat. Cover thedish with a crust, made with two pounds of flour and six ounces ofbutter, or lard, or fat dripping, and just enough water to knead it intoa stiff kind of dough or paste, and then bake it for about an hour anda-half. 

No. 62. GIBLET PIE. 

Giblets of fowls are always to be bought at a low price at mostpoulterers'; when you have a mind to lay out 6_d. _ or 1_s. _ in this way, first scald the necks and feet, to remove the feathers from the head andthe rough skin from the feet; split the gizzard and scrape out thestones, etc. , and the yellow skin therefrom, and when the giblets arethoroughly cleaned, put them into a saucepan with some thyme, wintersavory, chopped onions, pepper and salt, and about a quart of water, andset them on the fire to stew very gently for an hour, by which time theliquor should be boiled down to half that quantity; then add two ouncesof flour and a little mushroom ketchup; stir all together, and put thegiblets into a pie-dish; cover this over with a dripping crust, and bakeit for about an hour and a quarter. 

No. 63. A FISH PIE. 

Cut up any kind of fish into pieces the size of an egg; season thesewith chopped parsley, thyme, a little onion, pepper and salt, and putthem into a pie-dish, with a pint of water, well mixed with threeounces of flour and a little mushroom ketchup; cover the pie with aflour crust, or else with stiff mashed potatoes, and bake it for an hourand a quarter. 

No. 64. POTATO PIE. 

Slice up four onions and boil them in a saucepan with two ounces ofbutter, a quart of water, and pepper and salt, for five minutes; thenadd four pounds of potatoes, peeled and cut in slices; stew the wholeuntil the potatoes are done, and pour them into a pie-dish; cover thiswith stiff mashed potatoes, and bake the pie of a light brown colour. 

No. 65. BACON ROLL-PUDDING. 

Boil a pound of fat bacon for half an hour, and then cut it up into thinslices. Peel six apples and one onion, and cut them in slices. Make twopounds of flour into a stiff dough, roll it out thin; first lay theslices of bacon out all over this, and then upon the slices of baconspread out the slices of apples and the slices of onion; roll up thepaste so as to secure the bacon, etc. , in it; place the bolster puddingin a cloth, tied at each end, and let it boil for two hours in atwo-gallon pot, with plenty of water. 

No. 66. RABBIT PUDDING. 

Skin and wash the rabbit, and cut it up in pieces; fry these brown witha bit of butter, season with chopped onions, parsley, and winter savory, pepper and salt, shake in a good spoonful of flour, moisten with alittle ketchup and a gill of water; toss the saucepan about on the firewhile the pieces of rabbit boil for about ten minutes, and then pour thewhole into a proper sized basin lined with a suet or dripping crust; letthe pudding be covered in with some of the paste, put into abaking-dish half full of hot water, and placed in the oven, to bake foran hour and a-half. 

No. 67. STEWED OX KIDNEY. 

Cut up the kidney in thin slices, fry them brown with a bit of butter orfat in a frying-pan, over a brisk fire, season with chopped parsley, shalot, pepper and salt, shake in a good table-spoonful of flour, add afew drops of vinegar, and nearly half a pint of water; stir the whole onthe fire, while it boils, very gently, for a quarter of an hour; this, with a dish of well-boiled or baked potatoes, will produce a cheap andexcellent dinner sufficient for six persons. 

No. 68. BAKED BULLOCK'S HEART. 

Wash and wipe the heart, cut it into four pieces, season these withpepper and salt, chopped thyme, and bay-leaves, add about two ounces ofdripping, eight onions cut in slices, and four parsnips cut also inslices; let all this be placed in an earthen pot, with a pint of water, and the lid being put on, set the stew in the oven to bake for twohours. 

No. 69. BULLOCK'S HEART STUFFED. 

Chop fine four onions and twelve sage-leaves; put these into a saucepanwith a bit of fat or butter, and fry them for a few minutes on the fire;then add eight ounces of crumb of bread, soaked in milk or water, pepperand salt; stir this stuffing on the fire for a few minutes, add one egg, put the stuffing inside the bullock's heart, place a round of greasedpaper on the stuffing, and fasten it on with four wooden twigs. Next, put the stuffed heart upon an iron trivet in a baking dish, containingpeeled potatoes, two ounces of dripping or butter, and half a pint ofwater; season well with pepper and salt, and while baking let the heartbe frequently basted with the fat from the dish. In case you have nooven, send it to the baker's. 

No. 70. STEWED SHEEP'S TROTTERS. 

Sheep's trotters are sold ready cleaned and very cheap at all tripeshops. When about to cook them, by way of a treat, for supper, orotherwise, let them be put on in two quarts of water and milk, seasonedwith peppercorns, salt, a good sprig of thyme, and a wine-glassful ofvinegar, and set them to boil very gently on the fire for three hours, at least. When the trotters are done quite tender, skim off all thegrease, and boil down the liquor to a pint; then add two ounces offlour, mixed with a gill of milk, some chopped parsley, and one ounce ofbutter; stir all together while boiling on the fire for ten minutes, andpour out into the dish. 

No. 71. BAKED SHEEP'S HEADS. 

Buy a couple of sheep's heads, get the butcher to split them for you, place them in an earthen baking-dish, with two ounces of dripping, somechopped shalots, thyme, bay-leaf, winter savory, pepper and salt, and agood pinch of allspice; moisten with a quart of cider, or water, strew acoating of bread-raspings all over the surface of the heads, and bakethem for two hours. 

No. 72. SHEEP'S PLUCK. 

A sheep's pluck, properly cooked, will furnish a meat dinner enough fortwelve persons, at a very moderate cost. Cut the whole of the pluck, consisting of the heart, liver, lights, etc. , into rather thick slices, and season them well with pepper, salt, allspice, thyme, and wintersavory; grease the bottom of a baking-dish with two ounces of dripping, lay a bed of slices of onions upon this, and then place the slices ofpluck, already seasoned, upon the onions; moisten with water enough toreach half-way up the meat, strew a thick coating of bread-raspings allover the top, and bake the savoury mess for an hour and a-half. 

No. 73. BELGIAN FAGGOTS. 

These may be prepared with sheep's pluck, or even with bullock's liver, and other similar parts of meat; but a pig's pluck is preferable for thepurpose. Chop up the heart, liver, lights, and the fat crow; season wellwith pepper, salt, allspice, thyme, sage, and shalots, and divide thissausage-meat into balls the size of an apple, which must be each securedin shape with a piece of pig's caul fastened with a wooden twig, orskewer, and placed in rows in a tin baking-dish, to be baked for abouthalf an hour in a brisk oven. When the faggots are done, place them onsome well-boiled cabbages, chopped up, in an earthen dish, and havingpoured the grease from the faggots over all, set them in the oven tostew gently for half an hour. 

No. 74. FRIED STEAKS AND ONIONS. 

Season the steaks with pepper and salt, and when done brown on bothsides, without being overdone, place them in a dish before the firewhile you fry some sliced onions in the fat which remains in the pan; assoon as the onions are done, and laid upon the steaks, shake a spoonfulof flour in the pan, add a gill of water and a few drops of vinegar;give this gravy a boil up on the fire, and pour it over the steaks, etc. 

No. 75. STEWED STEAKS. 

Fry the steaks brown over a very brisk fire, without allowing them to behardly half done, and place them in a saucepan with onions, carrots, turnips, and celery, all cut in pieces about the size of a pigeon's egg;season with thyme, pepper, and salt, and two ounces of flour; moistenwith a quart of water, and stir the stew on the fire till it boils, andthen set it by the side of the fire on the hob, to simmer very gentlyfor an hour and a-half. It will then be ready for dinner. 

No. 76. STEWED SAUSAGES. 

First, prick your sausages well all over with a fork, and soak them invery hot water, for two or three minutes, to swell them out; next, rollthem in flour, and fry them brown without overdoing them, as thatrenders them dry, and spoils them. When the sausages are done and put ona plate, fry some slices of bread, and put these on a dish; then put thesausages on the fried bread, and shake a spoonful of flour in the pan;add a pennyworth of chopped mixed pickles, a gill of water, and a littlepepper and salt; give this gravy a boil up, and pour it over thesausages. 

No. 77. PIG'S FRY. 

A pig's fry consists of the heart, liver, lights, and some of thechitterlings; these are to be first cut up in slices, then seasoned withpepper and salt, rolled in a little flour, and fried with some kind ofgrease in the frying-pan. As the pieces are fried, place them on theirdish to keep hot before the fire, and when all is done, throw somechopped onions and sage leaves into the pan, to be fried of a lightcolour; add a very little flour, pepper, and salt, a gill of water, anda few drops of vinegar; boil up this gravy, and pour it over the pig'sfry. 

No. 78. BEEFSTEAKS, PLAIN. 

When you happen to have a clear fire, the steaks may be cooked on agridiron over the fire; the steaks must be turned on the gridiron everytwo or three minutes. This precaution assists very much in rendering themeat more palatable and tender, as it is by this frequent turning overof the meat while broiling, that the juices are not allowed to run offin waste, but are re-absorbed by the meat. When the steaks are cooked, rub them over with a small bit of butter, season with pepper and salt. Alittle chopped shalot sprinkled over steaks, imparts an extra relish. 

No. 79. MUTTON CHOPS, OR STEAKS. 

Mutton chops, properly speaking, are an expensive affair; but what Irecommend you to buy is, the chump end of the loin of mutton, which isalways to be had much cheaper. This weighs about one pound, at 6_d. _, and would cut into about three, or perhaps four steaks or chops; letthese be broiled in the same manner as recommended for beefsteaks. 

No. 80. KIDNEY PUDDING. 

Prepare an ox kidney as shown in No. 67, and use this to fill a goodsized pudding basin, which you shall have previously lined with adripping or suet crust; cover the meat in by placing a rolled-out pieceof the paste on the top, fasten it by pressing the two edges of thepaste together, tie the pudding up in a cloth, and take care to placethe bottom of the pudding-basin downward in the pot in which it is to beboiled. It will take about two hours to boil a good sized pudding ofthis kind; when you take it out of the pot, be very careful not to runthe fork through the crust, and pay great attention how you handle thepudding while removing the cloth, so as not to spill or waste the gravyit contains, as that would go very far towards spoiling the pudding youhave had all the trouble to prepare. 

No. 81. HASHED MEATS. 

I strongly recommend that you never allow yourselves to be persuaded, that cold meat dinners are cheap dinners; just the reverse of thisassumption is the fact. And, let me tell you, that those who make theformer assertion, do so only because they know no better, and as anexcuse for their idleness. I am well aware that in your homes it is nota common every-day occurrence for you to dress a large joint of meat, from which enough would be left for one or more days' dinner; but stillit may, and does sometimes occur, that you have cold meat at yourdisposal, upon which you may exercise your knowledge in domesticeconomy. Besides, some of you who are living close to noblemen andgentlemen's mansions in the country, or otherwise, may perhaps stand achance of now and then receiving a donation of this kind. And wheneveryou have any cold meat, I advise you to cook it up into stews of thevarious kinds described in this work, or else make it into a hash asfollows: First, chop two onions fine, and put them to boil with pepperand salt and a pint of water, in a saucepan for ten minutes, then throwin the meat cut in thin slices, mixed with a little flour; boil alltogether gently for ten minutes longer, and pour the hash into a dishcontaining either some ready boiled potatoes, or else some slices oftoasted bread. 

No. 82. BOILED TRIPE. 

Tripe is not exactly a cheap commodity for food; yet, as you may feeloccasionally inclined to indulge in a treat of this kind, I will giveyou instructions to cook it in the most economical manner. When you haveprocured any given quantity of tripe, cut it up in pieces the size oftwo inches square, put these into a saucepan containing skim milk, ormilk and water, enough to swim the tripe; add some peeled onions, pepper, and salt, and a sprig of thyme, and boil gently for at least anhour; and when the tripe is done, eat it with mustard and some wellboiled potatoes. 

No. 83. BAKED TRIPE. 

Cut the tripe up in pieces, and put it into an earthen pot, with someale, cider, or water, enough to cover it in; add sliced onions, pepper, and salt, and a good pinch of allspice; put the lid on the pot, and setthe tripe in the oven to bake for two hours. 

No. 84. SAUSAGE DUMPLINGS. 

Make one pound of flour and two ounces of dripping, or chopped suet, into a firm paste, by adding just enough water to enable you to kneadthe whole together. Divide this paste into twelve equal parts, roll eachof these out sufficiently large to be able to fold up one of the beefsausages in it, wet the edge of the paste to fasten the sausage securelyin it, and, as you finish off each sausage dumpling, drop it gently intoa large enough saucepan, containing plenty of _boiling_ water, and whenthe whole are finished, allow them to boil gently by the side of thefire for one hour, and then take up the dumplings with a spoon free fromwater, on to a dish, and eat them while they are hot. 

No. 85. SAUSAGE ROLLS. 

Procure a quartern of dough from the baker's, knead this with fourounces of butter, dripping, or chopped suet; divide it into twelve equalparts, and use each piece of paste to enfold a beef sausage in it; placethese rolls on a baking-tin, and bake them in the oven for about twentyminutes or half an hour. 

No. 86. ROAST PORK. 

Let us suppose, or rather hope, that you may sometimes have a leg ofpork to cook for your dinner; it will eat all the better if it is scoredall over by cutting the rind, or rather slitting it crosswise, at shortdistances, with the point of a sharp knife; it is to be well sprinkledall over with salt, and allowed to absorb the seasoning during somehours previously to its being cooked. Prepare some stuffing asfollows:--Chop six onions and twelve sage leaves fine, fry these with abit of butter, pepper, and salt, for five minutes; then add six ouncesof bread soaked in water; stir all together on the fire for fiveminutes, and use this stuffing to fill up a hole or pocket, which youwill make by running the point of a knife down between the rind and theflesh of the joint of pork; secure this by sewing it up, or else fastenit securely in with a small wooden skewer or twig. The joint of pork, sofar prepared, must then be placed upon a trivet in a baking-dishcontaining plenty of peeled potatoes, and, if possible, a few apples forthe children; add half a pint of water, pepper and salt, and if thejoint happens to be a leg, it will require about two hours to bake it. 

No. 87. BUBBLE AND SQUEAK. 

When you happen to have some cold boiled salt beef, cut this up inslices; fry it on both sides, and dish it up round some cabbages or anydressed vegetables ready to hand, which must be chopped up, seasonedwith pepper and salt, and fried. 

No. 88. JUGGED HARE. 

It does sometimes happen that when you are living in the country, in theneighbourhood of considerate gentlefolks who possess game preserves, that they now and then make presents of a hare and a few rabbits to thepoor cottagers in their vicinity. And when you are so fortunate as tohave a hare given to you, this is the way to cook it:--First, cut thehare up into pieces of equal size, then cut up a pound of bacon intosmall squares, and fry these in a saucepan for five minutes; next, addthe pieces of hare, and, stirring them round in the pot with a spoon, fry them brown; add a good handful of flour, some pepper and allspice, carrots and onions, and a sprig of winter savory; moisten the stew withnearly three pints of water, and stir it all together on the fire tillit boils, and then set it on the hob to continue gently simmering forabout an hour and a-half or two hours; the jugged hare will then beready for dinner. 

No. 89. BOILED BACON AND CABBAGES. 

Put a piece of bacon in a pot capable of containing two gallons; let itboil up, and skim it well; then put in some well-washed split cabbages, a few carrots and parsnips also split, and a few peppercorns; when thewhole has boiled gently for about an hour and a-half, throw in a dozenpeeled potatoes, and by the time that these are done, the dinner will beready. And this is the way in which to make the most of this excellentand economical dinner. First, take up the bacon, and having placed it onits dish, garnish it round with the cabbages, carrots, parsnips, andpotatoes, and then add some pieces of crust, or thin slices of bread, tothe liquor in which the bacon-dinner has been cooked, and this willfurnish you with a good wholesome soup with which to satisfy the firstperemptory call of your healthy appetites. 

No. 90. ECONOMICAL VEGETABLE POTTAGE. 

In France, and also in many parts of Europe, the poorer classes but veryseldom taste meat in any form; the chief part of their scanty foodconsists of bread, vegetables, and more especially of their soup, whichis mostly, if not entirely, made of vegetables, or, as is customary onthe southern coasts of France, Italy, and Spain, more generally offish, for making which kinds of soup see Nos. 4, 6, 118, etc. 

The most common as well as the easiest method for making a good mess ofcheap and nutritious soup is the following:--If you are five or six infamily, put a three-gallon pot on the fire rather more than half full ofwater, add four ounces of butter, pepper and salt, and small sprigs ofwinter savory, thyme, and parsley; and when this has boiled, throw inany portion or quantity, as may best suit your convenience, of such ofthe following vegetables as your garden can afford:--Any kind ofcabbages cleaned and split, carrots, turnips, parsnips, broad beans, French beans, peas, broccoli, red cabbages, vegetable marrow, youngpotatoes, a few lettuce, some chervil, and a few sprigs of mint. Allowall this to simmer by the side of the hob for about two hours, and then, after taking up the more considerable portion of the whole vegetables onto a dish, eat one half, or as much as you may require, of the soup withbread in it, and make up your dinner with the whole vegetables and morebread. The remainder will serve for the next day. Let me persuade you, my friends, to try and persevere in adopting this very desirable kind offood, when in your power, for your ordinary fare. I, of course, intendthis remark more particularly for the consideration of such of myreaders as are or may be located in the country, and who may have alittle garden of their own. 

No. 91. HOW TO MAKE A FISH CURRY. 

Slice up six onions fine, and fry them with a little butter or greaseover a slow fire until they become very lightly coloured; then add threeor four green apples in slices, and when these are dissolved, place yourpieces of any kind of fish, which you have previously fried in afrying-pan, on the top of the onions, etc. , sprinkle a spoonful of currypowder all over the fish, put the lid on the saucepan, and set thewhole on the hob of a moderate fire, or in the oven, if you have one, toremain simmering for about half an hour; the curry will then be ready tobe eaten with well-boiled rice. 

No. 92. THIS IS THE WAY TO BOIL RICE. 

I recommend you to buy Patna rice, as it is the cheapest; it is best tosoak it in water over-night, as it then requires less time to boil it, and moreover, when soaked, the rice becomes lighter, from the fact thatthe grains separate more readily while boiling. Put the rice on to boilin plenty of cold water, stirring it from the bottom of the saucepanoccasionally while it is boiling fast; when the grains separate at theends, and thus appear to form the letter X, the rice will be done; itrequires about half an hour's gentle boiling. When the rice is done, drain it in a colander, and place it before the fire, stirring it nowand then with a fork. 

No. 93. RICE DUMPLINGS. 

Boil one pound of rice as directed in the foregoing Number, and whenthoroughly drained free from excess of moisture, knead the rice with aspoon in a basin into a smooth, compact kind of paste, and use this tocover some peeled apples with in the same way as you would make anordinary apple dumpling. In order the better to enable you to handle therice-paste with ease, I recommend that each time previously to shapingone of the dumplings, you should first dip your clean hands in coldwater. Let the dumplings, when finished, be tied up in small cloths, andboiled in plenty of hot water for about three-quarters of an hour. Thecloths used for these dumplings must be greased. 

No. 94. PLUM OR CURRANT DOUGH PUDDING. 

Ingredients, two pounds of dough from the baker's, four ounces of plumsor currants, a pinch of allspice, ditto of salt, a gill of milk. Mix allthe above ingredients together in a pan; tie up the pudding in awell-greased pudding-cloth, and place it in a pot containing _boiling_water, and allow it to continue boiling for two hours; at the end ofthis time the pudding will be done, and may be turned out on its dish. 

No. 95. CHRISTMAS PLUM PUDDING. 

Ingredients, two pounds of flour, twelve ounces of raisins, twelveounces of currants, twelve ounces of peeled and chopped apples, onepound of chopped suet, twelve ounces of sugar, four eggs, one pint anda-half of milk or beer, one ounce of salt, half an ounce of groundallspice. Boil the pudding four hours. First, put the flour, suet, andall the fruit in a large pan; mix these well together, and having made adeep hole in the middle thereof with your fist, add the salt, sugar, andallspice, and half a pint of the milk, or beer, to dissolve them; next, add the four eggs, and the remaining pint of milk, or beer; mix allvigorously together with the hand, tie up the pudding in a well-greasedand floured cloth, boil it for at least four hours, taking care that thewater boils before the pudding is put into the pot to boil. When done, turn the pudding out on its dish, and, if you can afford it, pour overit the following sauce:--

No. 96. SWEET PUDDING SAUCE. 

Ingredients, two ounces of common flour, ditto of butter, ditto ofsugar, chopped lemon-peel, half a gill of any kind of spirits, and halfa pint of water. First mix the flour, butter, and sugar in a smallsaucepan by kneading the ingredients well together with a wooden spoon, then add the water, spirits, and lemon-peel; stir the sauce on the firetill it comes to a boil, and then pour it all over the pudding. 

No. 97. JAM PUDDING. 

Ingredients, one pound of flour, six ounces of suet, half a pint ofwater, a pinch of salt, one pound of any kind of common jam, at 7_d. _Mix the flour, suet, water, and salt into a firm, compact kind of paste;roll this out with a rolling-pin, sprinkling some flour on the table toprevent the paste from sticking to either; fold up the paste, and rollit out again; repeat the rolling-out and folding three times; thisoperation will make the paste lighter. Next, roll out the paste one footlong by eighteen inches wide, spread the jam all over this, roll up thepudding in the form of a bolster, roll it up in a well-greased andfloured cloth, tie it up tightly at both ends; put the pudding into apot of _boiling_ water, and boil it for nearly two hours; when done, turn out carefully on to its dish, without breaking the crust. 

No. 98. RHUBARB PIE. 

A bundle of rhubarb, one pound of flour, six ounces of butter, or lard, or dripping, half a pint of water, a pinch of salt, ditto ofbaking-powder, eight ounces of moist sugar. First, cut up the rhubarb inpieces about an inch long, wash them in plenty of water, and drain themin a colander, or sieve. Next, place the flour in a pan, or on thetable, make a hollow in the middle with your fist, place the salt andthe baking-powder in it, pour in the water to dissolve them, then addthe butter; mix all together by working the ingredients with the fingersof both hands, until the whole has become a firm, smooth, compact kindof paste. You now put the cleaned rhubarb into a pie-dish, with thesugar and a gill of water, roll out the paste to the exact size of thedish, and after wetting the edges of the dish all round, place therolled-out paste upon it, and by pressing the thumb of the right handall round the upper part of the edge, the paste will be effectuallyfastened on, so as to prevent the juice from running out at the sides; asmall hole the size of a sixpence must be made at the top of the pie, for ventilation, or otherwise the pie would burst. Bake the pie for anhour and a quarter. 

No. 99. FRUIT PIES IN GENERAL. 

All kinds of fruit pies are made as shown in the foregoing Number. 

No. 100. A CHEAP KIND OF MINCE-MEAT. 

Ingredients, eight ounces of stoned raisins, eight ounces of washed anddried currants, one pound of tripe, one pound of apples, one pound ofchopped suet, four ounces of shred candied peel, one pound of moistsugar, one ounce of allspice, the juice and the chopped rind of threelemons, half a gill of rum. First chop the raisins, currants, apples, and the tripe all together, or separately, until well mixed; then placethese in a pan, add the remainder of the ingredients, mix themthoroughly until well incorporated with each other; put the mince-meatinto a clean dry stone jar, tie some thick paper, or a piece of bladderover the top, and keep it in a cool place till wanted for use. 

No. 101. MINCE-PIE PASTE. 

Ingredients, one pound of flour, eight ounces of butter or lard, threegills of water, half an ounce of salt, a tea-spoonful of baking-powder. Place the flour on the table, hollow out a hole or well in the centrewith your fist, place the salt and baking-powder in this, add the waterand the butter, work all together lightly with the fingers, withoutpositively absorbing or entirely uniting the butter with the flour, but, on the contrary, keeping the butter in distinct pieces here andthere; then roll up the paste in the form of a ball of dough, spread itout on the floured table, and, with a rolling-pin, roll it out to theextent of eighteen inches in length, by eight inches wide; then fold thepaste in three equal folds, roll it out the reverse way, fold it upagain as before, and after repeating the rolling out and folding up athird time, the paste will be ready for use. 

No. 102. TO MAKE A MINCE-PIE. 

Having prepared the paste according to the directions given in theforegoing Number, divide it in two equal parts, roll these out eitherround or square, place one of the flats on a tin baking-dish, wet allround the edge of the paste, spread some of the mince-meat about half aninch thick all over the paste to within an inch of its edge, then coverall in by laying the other flat of paste evenly upon the whole, pressall round the edge of the pie with your thumb to secure the mince-meatfrom running out at the sides, score the pie neatly over the surface, inthe form of reversed strokes, and bake it for an hour. 

No. 103. JAM TART. 

Prepare some paste, as in No. 101, and use this to make a jam tart, asdirected for making a mince-pie, using any kind of common jam, insteadof mince-meat, for the purpose. 

No. 104. BAKED APPLE DUMPLINGS. 

Ingredients, one pound of flour, four ounces of chopped suet, half apint of water, a pinch of salt, eight or ten large apples peeled. Withthe above ingredients prepare some suet paste, as directed in No. 97;divide the paste into about eight equal parts, first make these intoballs with the hand, and then roll them out with a rolling-pin to thesize of a large saucer, envelop an apple in each flat of paste, and, wetting the edges with water, gather them round in a purse-like form, and twist the ends tightly together to fasten them securely. Thedumplings, thus formed, must be placed on the twisted end, at equaldistances of three inches apart from each other, upon a tin baking-dish, and baked in the oven for about three-quarters of an hour. 

No. 105. PANCAKES FOR SHROVE TUESDAY. 

Ingredients, twelve ounces of flour, three eggs, one pint of milk, atea-spoonful of salt, a little grated nutmeg, and chopped lemon-peel. First, put the flour into a basin, hollow out the centre, add the salt, nutmeg, lemon-peel, and a drop of milk, to dissolve them; then break inthe eggs, work all together, with a spoon, into a smooth soft paste, addthe remainder of the milk, and work the whole vigorously until it formsa smooth liquid batter. Next, set a frying-pan on the fire, and, as soonas it gets hot, wipe it out clean with a cloth, then run about atea-spoonful of lard all over the bottom of the hot frying-pan, pour inhalf a small tea-cupful of the batter, place the pan over the fire, and, in about a minute or so, the pancake will have become set sufficientlyfirm to enable you to turn it over in the frying-pan, in order that itmay be baked on the other side also; the pancake done on both sides, turn it out on its dish, and sprinkle a little sugar over it: proceed touse up the remaining batter in the same manner. 

No. 106. RAISINET--A PRESERVE FOR WINTER. 

Ingredients, twelve pounds of fruit, consisting of peeled apples, pears, plums, and blackberries, in equal proportion; six pounds of raw sugar, at 4-1/2_d. _ per pound; one quart of water. Bake three hours in a slackor slow oven. First, prepare the fruit, and put it in mixed layers ofplums, pears, berries, apples, alternating each other, in stone jars. Next, put the six pounds of sugar in a clean saucepan, with the quart ofwater, and stir it with a spoon on the fire till it comes to a gentleboil; remove the dirty scum from the surface of the sugar; and, afterallowing it to boil for ten minutes, pour it in equal proportions intothe jar or jars containing the fruits, and place them in a moderate heatto bake slowly for three hours at least. When boiling the sugar for thispurpose, remember that it is most prudent to use a saucepan capable ofcontaining double the quantity, as sugar is very liable to boil over andwaste. When the fruit is nearly dissolved, the raisinet will be done; itmust then be removed to a cool place until it has become thoroughly coldand partially set firm; the jars should then be tied down with thickpaper, or bladder, and kept in the cellar for winter use, either formaking puddings or tarts, or for spreading on bread for the children. 

No. 107. CURRANT JAM. 

Ingredients, twelve pounds of picked currants, either red, black, orwhite, or, if agreeable, mixed; eight pounds of raw sugar, three pintsof water. If you could borrow what is called a preserving-pan from aneighbour, it would suit the purpose better than a pot; but, failing thepreserving-pan, put the eight pounds of sugar in a four-gallon iron pot, with the three pints of water; stir these on the fire till the sugarboils; remove the scum from the surface, and, when it has boiled forabout ten minutes, add the currants, and keep stirring the jam, while itboils for half an hour; and then, if it presents the appearance of beingrather thick, and the currants partly dissolved, it will be ready topour into stone jars, which, after being allowed to cool all night, areto be tied down with paper, and kept in a cold place for winter's use. All kinds of seed fruit can be prepared in the same manner, as well asall kinds of plums. 

No. 108. HOW TO PRESERVE RHUBARB. 

Free the rhubarb from leaves, cut it up in inch lengths, wash and drainit in a sieve or colander. Next, put the rhubarb into a sufficientlylarge pot, or preserving-pan, with a little water--say a pint of waterto ten pounds of rhubarb, and put this on the fire, with the lid on, toboil until dissolved to a pulp, stirring it occasionally; as soon as allthe rhubarb is dissolved, add six pounds of moist sugar, and stir thewhole continuously on the fire while boiling fast, until reduced to arather stiff paste or marmalade--this will require about half an hour'sboiling; the preserve or jam must then be immediately put into jars, orgallipots, and, when cold, is to be covered with stiff paper, and tiedround with string. Keep the jam in a cold place, for use. 

No. 109. HOW TO MAKE GOOSEBERRY JAM. 

Pick ten pounds of ripe gooseberries, put them in a covered pot, with apint of water, and set them on the fire to boil to a pulp, stirring themfrequently, and, when they are thoroughly dissolved, add six pounds ofsugar, and stir the whole continuously while boiling on the fire, untilthe jam is reduced to a rather stiff paste; it must then be poured intogallipots, and, when cold, is to be covered with paper, and tied roundwith string. 

No. 110. BAKED PEARS. 

Put the pears, standing up side by side in rows, with their stalksuppermost, in an earthenware baking dish; add a sprinkle of moistsugar, a few cloves, and a pint of cider or water, and bake them untilthey are done. The time for cooking them depends upon their size andkind. 

No. 111. BAKED APPLES. 

Put the apples on a baking-dish, with a sprinkle of sugar, and a drop ofcider or water, and set them in the oven to bake. Baked apples or pears, with bread, form a cheap, wholesome, and proper kind of supper forchildren. 

No. 112. TO MAKE ELDER WINE. 

Ingredients, two gallons of elderberries, two quarts of damsons, eightpounds of raw sugar, at 4-1/2_d. _ per pound, two gallons of water, twoounces of ginger, one ounce of cloves, and half a pint of fresh yeast. To make this quantity of elder wine, you must have a copper, a tub, alarge canvas or loose flannel bag, and a five-gallon barrel. First, crush the elderberries and damsons thoroughly in the pot or copper inwhich they are to be boiled; then add the water, and keep stirring alltogether as it boils, until the fruit is well dissolved; then use awooden bowl or a basin to pour the whole into a loose flannel bag, steadily fixed across two stout sticks, resting safely on two chairs, or, if you have one, a large coarse sieve instead. When all the liquorhas passed through into the tub, put the dregs back into the copper, tobe boiled up with a couple of quarts of water, and then to be strainedto the other liquor. The next part of the process is to put the whole ofthe elderberry juice back into the clean pot or copper, with the sugar, and the spice, well bruised with a hammer; stir all together, on thefire, and allow the wine to boil gently for half an hour, then pour itinto the clean tub to cool; the half-pint of yeast must then be added, and thoroughly mixed by stirring. At the end of two days, skim off theyeast which, by that time, will have risen to the surface. The elderwine must now be put into the barrel, and kept in the cellar with thebung-hole left open for a fortnight; at the end of this time, a stiffbrown paper should be pasted over the bung-hole, and after standing fora month or six weeks, the wine will be ready for use. To be obliged tobuy all the ingredients for making elder wine, would render it a matterof great difficulty--perhaps, in some cases, an impossibility; but, remember, that when living in the country, where in some partselderberries grow in the hedge-rows, you may have them for the troubleof gathering them, in which case the elder wine would be cheaper, andmore easily within your means. 

No. 113. VEGETABLE PORRIDGE. 

Scrape and peel the following vegetables:--six carrots, six turnips, sixonions, three heads of celery, and three parsnips; slice up all thesevery thinly, and put them into a two-gallon pot, with four ounces ofbutter, a handful of parsley, ditto of chervil, and a good sprig ofthyme, and fill up with water or pot liquor, if you happen to have any;season with pepper and salt, and put the whole to boil very gently onthe fire for two hours; at the end of this time the vegetables will bedone to a pulp, and the whole must be rubbed through a colander with awooden spoon, and afterwards put back into the pot and stirred over thefire, to make it hot for dinner. 

No. 114. PUMPKIN PORRIDGE. 

I am aware that pumpkins are not generally grown in this country as anarticle of food for the poorer classes, and more is the pity, for theyrequire but little trouble to rear, and yield an abundance of nutritiousand cooling food, at a small cost; the chief reason for the shortsupply is, I imagine, the want of knowledge for turning the pumpkin togood account as an article of food. I am now about to supply easyinstruction to convey that knowledge to whomsoever may stand in need ofit. Peel and slice up as much pumpkin as will produce about eight ouncesfor each person, and put this into a boiling pot, with two ounces ofbutter, and a quart of water; set the whole to boil very gently on thefire, until the pumpkin is reduced to a pulp, and then add half-a-pintof buttermilk, or skim milk, to every person who is to partake of theporridge. You then stir the porridge over the fire for about fifteenminutes longer, taking care that it does not boil over; season with saltand a little nutmeg, and eat it with toasted bread for breakfast, or anyother meal. 

No. 115. RICE-MILK FOR SIX PERSONS. 

Put one pound of Patna rice into a boiling pot with two ounces ofbutter, two quarts of water, a small bit of cinnamon or lemon-peel, anda little salt; put the lid on, and set the rice to boil very gentlyindeed close to the hob, until the rice is done quite soft; this willtake about one hour and a quarter; then add three pints of skim milk, and after having stirred the rice-milk over the fire for ten minuteslonger, it may be sweetened with a little honey or sugar, and willproduce an excellent breakfast for at least six persons. 

No. 116. KNUCKLE OF VEAL AND RICE. 

A small knuckle, or scrag-end of neck of veal, is sometimes to bepurchased very cheap; I will therefore suppose that you may, once in away, provide such a thing, and this is the way you should cook it to thebest advantage. Put the knuckle of veal into a boiling pot, with a poundof bacon, two pounds of rice, six onions, three carrots cut in pieces, some peppercorns, and salt in moderation on account of the bacon; addthree or four quarts of water, and set the whole to stew very gentlyover a moderate fire for about three hours. This will produce a goodsubstantial dinner for at least ten persons. 

No. 117. IRISH STEW. 

Inferior parts of any kind of meat make a good Irish stew. Let the meatbe cut in pieces the size of an egg, well rubbed all over with pepperand salt, and placed in a good-sized pot or saucepan; add peeled onionsin the proportion of six to the pound of meat, and enough water just tocover in the whole. Next, set the stew on the fire to boil very gentlyfor an hour and a-half, then add such quantity of peeled and splitpotatoes as you may think will suffice for the number of persons aboutto dine off the stew, and put the whole back on the fire to boil brisklyuntil the potatoes are thoroughly done soft; the Irish stew will then beready to eat. 

No. 118. FISH SOUP. 

Cod-fish cuttings, Dutch plaice, skate, dabs, haddocks, cod's-heads, cod's-tails, or any fresh-water fish you may happen to catch whenfishing, conger eels cut in slices, and almost any kind of fish whichmay come within reach of your means, are all more or less fit for makinga good mess of soup for a meal. First, chop fine some onions, and putthem into a pot with enough water to furnish about half a pint for eachperson to be provided for, and set this on the fire to boil for tenminutes; then add your pieces of fish, of about four ounces each; seasonwith thyme, pepper, and salt, and boil the soup for about fifteenminutes longer, when it will be ready for dinner. Some well-boiledpotatoes will prove a welcome addition to this soup. 

_Note. _--This kind of fish soup will prove the more advantageous nearthe sea-coast, where inferior kinds of fish are always very cheap. 

No. 119. SOUSED MACKEREL. 

When mackerel are to be bought at six for a shilling, this kind of fishforms a cheap dinner. On such occasions, the mackerel must be placedheads and tails in an earthen dish or pan, seasoned with chopped onions, black pepper, a pinch of allspice, and salt; add sufficient vinegar andwater in equal proportions to cover the fish. Bake in your own oven, ifyou possess one, or send them to the baker's. 

_Note. _--Herrings, sprats, or any other cheap fish, are soused in thesame manner. 

No. 120. A DINNER OF RED HERRINGS. 

The cheaper sort of red herrings are always too salty, and unpleasantlystrong-flavoured, and are therefore an indifferent kind of food, unlessdue precaution is taken to soak them in water for an hour before theyare cooked. First, soak the red herrings in water for an hour; wipe, andsplit them down the back; toast or broil them on both sides for two orthree minutes, and having placed them on a dish, put a bit of butter andsome chopped onion upon each herring; pour a little vinegar over all, and this will make a cheap and savoury dish to be eaten with well-boiledpotatoes. 

No. 121. TO FRY FISH. 

For this purpose you must have some kind of fat. Either lard, butter, ordripping fat, would be excellent; but they must be bought, and cost alittle money. True; but then, if you can afford yourselves a bit ofmeat occasionally, by dint of good thrift you should save the fat fromthe boiled meat, or the dripping from your baked meats, and thus furnishyourselves with fat for frying your fish twice a-week; and let me tellyou that by introducing fish as an occasional part of your daily food, your health, as well as your pockets, would feel the benefit of such asystem of economy. Suppose, then, that you have bought some cheap kindof fish, such as herrings, large flounders, plaice, small soles, or anyother small or flat fish. First of all, let the fish be washed and wipeddry, and rubbed all over with a little flour. Next, put about two ouncesof fat, free from water, in a frying-pan on the fire, and, as soon as itis hot, put the fish in to fry, one or two at a time, according to theirsize, as, unless they have room enough in the frying-pan they do not frywell; this must be carefully attended to, and when the fish is a littlebrowned on one side, turn it over with a tin fish-slice, that it may befried on the other side also; and, as soon as done, place the fried fishon a dish and then fry the others. When all your fish are fried, withwhat fat remains in the pan fry some onions, and place them round thefish, and, by way of adding an extra relish to your meal, just throw afew table-spoonfuls of vinegar, some pepper and salt, into thefrying-pan, give it a boil up, and pour this round the fish. 

No. 122. SALT FISH WITH PARSNIPS. 

Salt fish must always be well soaked in plenty of cold water the wholeof the night before it is required for the following day's dinner. Thesalt fish must be put on to boil in plenty of cold water, without anysalt, and when thoroughly done, should be well-drained free from anywater, and placed on a dish with plenty of well-boiled parsnips. Somesauce may be poured over the fish, which is to be made as follows:viz. --Mix two ounces of butter with three ounces of flour, pepper andsalt, a small glassful of vinegar, and a good half-pint of water. Stirthis on the fire till it boils. A few hard-boiled eggs, chopped up andmixed in this sauce, would render the dish more acceptable. 

No. 123. BAKED FISH. 

Wash and wipe the fish, and lay it, heads and tails, in a baking-dish, the bottom of which has been spread all over with a little butter ordripping, add a little vinegar and water, and, when procurable, somemushroom ketchup. Season with chopped onions and parsley, shake plentyof raspings of bread all over the top of the fish, and bake it in youroven, or send it to the baker's. 

No. 124. BAKED COD'S HEAD. 

First, make some stuffing with one pound of bruised crumb of bread, mixed with six ounces of chopped suet, two eggs, chopped parsley, onionsand thyme, and seasoned with pepper and salt. Put this stuffing insidethe cod's head, and place it in a baking-dish with two ounces of butter, a gill of vinegar, and a pint and a half of water. Spread a little ofthe butter all over the cod's head, and then a thick coating ofbread-raspings all over it; bake it for an hour in the oven. A fewoysters would be an improvement. 

No. 125. BOUILLABAISSE SOUP. 

Put the following ingredients into a saucepan to boil on the fire:--fouronions and six tomatoes, or red love-apples, cut in thin slices, somethyme and winter savory, a little salad-oil, a wine-glassful of vinegar, pepper and salt, and a pint of water to each person. When the soup hasboiled fifteen minutes, throw in your fish, cut in pieces or slices, and, as soon as the fish is done, eat the soup with some crusts ofbread or toast in it. All kinds of fish suit this purpose. 

No. 126. TO BOIL FISH. 

Put the fish on in sufficient water to cover it, add a small handful ofsalt, and, providing that the fish is not larger than mackerel, soles, or whiting, it will be cooked by the time that the water boils. Yet itis always best to try whether it requires to boil a little longer, asunderdone fish is unwholesome. Boiled fish requires some kind of sauce. Try the following, viz:--

No. 127. PARSLEY SAUCE. 

Chop a handful of parsley and mix it in a stewpan with two ounces ofbutter, two ounces of flour, pepper and salt; moisten with half a pintof water and a table-spoonful of vinegar. Stir the parsley-sauce on thefire till it boils, and then pour it over the fish, drained free fromwater, on its dish. 

No. 128. ANCHOVY SAUCE. 

Mix two ounces of butter with two ounces of flour, in a saucepan. Add aspoonful of essence of anchovy, and half a pint of water. Stir the sauceon the fire till it boils. 

No. 129. BAKED SKATE. 

Chop three onions, and fry them of a light-brown colour in two ounces ofbutter, then add half a pint of vinegar, pepper and salt, and allow thewhole to boil on the fire for five minutes. Put the skate in a bakingdish, pour the sauce over it, and also just enough water to reach to itssurface. Strew a thick coating of bread-raspings on the fish, and bakeit for an hour and a half at rather moderate heat. 

No. 130. HOW TO BREW YOUR OWN BEER. 

The first preparatory step towards brewing is to gather your necessaryplant together in proper working order, and thoroughly clean. Your plantor utensils must consist of the following articles, viz. :--Athirty-gallon copper, two cooling-tubs capable of holding each aboutthirty gallons; a mash-tub of sufficient size to contain fifty-fourgallons, and another tub of smaller size, called an underback; a bucketor pail, a wooden hand-bowl, a large wooden funnel, a mash-stirrer, fourscraped long stout sticks, a good-sized loose-wrought wicker basket forstraining the beer, and another small bowl-shaped wicker basket, calleda tapwaist, to fasten inside the mash-tub on to the inner end of thespigot and faucet, to keep back the grains when the wort is being runoff out of the mash-tub. You will also require some beer barrels, acouple of brass or metal cocks, some vent-pegs, and some bungs. I do notpretend to assert that the whole of the foregoing articles arepositively indispensable for brewing your own beer. I merely enumeratewhat is most proper to be used; leaving the manner and means ofreplacing such of these articles as may be out of your reach very muchto your intelligence in contriving to use such as you possess, or canborrow from a neighbour, instead. Spring water, from its hardness, isunfit for brewing; fresh fallen rain water, caught in clean tubs, orwater fetched from a brook or river, are best adapted for brewing; as, from the fact of their being free from all calcareous admixture, theirconsequent softness gives them the greater power to extract all thegoodness and strength from the malt and hops. 

In order to ensure having good wholesome beer, it is necessary tocalculate your brewing at the rate of two bushels of malt and two poundsof hops to fifty-four gallons of water; these proportions, wellmanaged, will produce three kilderkins of good beer. I recommend thatyou should use malt and hops of the best quality only; as theirplentiful yield of beneficial substance fully compensates for theirsomewhat higher price. A thin shell, well filled up plump with theinterior flour, and easily bitten asunder, is a sure test of goodquality in malt; superior hops are known by their light greenish-yellowtinge of colour, and also by their bright, dry, yet somewhat gummy feelto the touch, without their having any tendency to clamminess. The daybefore brewing, let all your tackle be well scrubbed and rinsed clean, the copper wiped out, and all your tubs and barrels half filled withcold water, to soak for a few hours, so as to guard against any chanceof leakage, and afterwards emptied, and set to dry in the open air, weather permitting; or otherwise, before the fire. Fasten the tapwaistinside the mash-tub to the inner end of the faucet and spigot, takingcare to place the mash-tub in an elevated position, resting upon twobenches or stools. Early in the dawn of morning, light the fire underyour copper, filled with water over-night, and, as soon as it boils, with it fill the mash-tub rather more than three-parts full; and as soonas the first heat of the water has subsided, and you find that you areable to bear your fingers drawn slowly through it without experiencingpain, you must then throw in the malt, stirring it about for ten minutesor so; then lay some sticks across the mash-tub, and cover it with sacksor blankets, and allow it to steep for three hours. At the end of thethree hours, let off the wort from the mash-tub into the underback-tub, which has been previously placed under the spigot and faucet ready toreceive it; pouring the first that runs out back into the mash, untilthe wort runs free from grains, etc. ; now put the hops into theunderback-tub and let the wort run out upon them. Your copper havingbeen refilled, and boiled again while the mash is in progress, you mustnow pour sufficient boiling water into the grains left in the mash-tubto make up your quantity of fifty-four gallons; and when this secondmashing shall have also stood some two hours, let it be drawn off, andafterwards mixed with the first batch of wort, and boil the whole at twoseparate boilings, with the hops equally divided; each lot to be allowedto boil for an hour and a-half after it has commenced boiling. The beeris now to be strained through the loose wicker basket into your coolingtubs and pans; the more you have of these the better the beer, from itscooling quickly. And when the beer has cooled to the degree of waterwhich has stood in the house in summer-time for some hours, let it allbe poured into your two or three largest tubs, keeping back a couple orthree quarts in a pan, with which to mix a pint of good yeast and atable-spoonful of common salt; stir this mixture well together, keep itin rather a warm part of the house, and in the course of half an hour orso, it will work up to the top of the basin or pan. This worked beermust now be equally divided between the two or three tubs containing thebulk of the beer, and is to be well mixed in by ladling it about with awooden hand-bowl for a couple of minutes. This done, cover over the beerwith sacks or blankets stretched upon sticks across the tubs, and leavethem in this state for forty-eight hours. The next thing to be seen tois to get your barrels placed in proper order and position for beingfilled; and to this end attend strictly to the following directions, viz. :--First, skim off the scum, which is yeast, from the top or surfaceof the tubs, and next, draw off the beer through the spigot, and withthe wooden funnel placed in the bung-hole, proceed to fill up thebarrels not quite full; and, remember, that if a few hops are put intoeach before filling in the beer, it will keep all the better. Reservesome of the beer with which to fill up the barrels as they throw up theyeast while the beer is working; and when the yeast begins to fall, laythe bungs upon the bung-holes, and at the end of ten days or afortnight, hammer the bungs in tight, and keep the vent-pegs tight also. In about two months' time after the beer has been brewed, it will be ina fit condition for drinking. 

No. 131. HOW TO BAKE YOUR OWN BREAD. 

Put a bushel of flour into a trough, or a large pan; with your fist makea deep hole in the centre thereof; put a pint of good fresh yeast intothis hollow; add thereto two quarts of warm water, and work in withthese as much of the flour as will serve to make a soft smooth kind ofbatter. Strew this over with just enough flour to hide it; then cover upthe trough with its lid, or with a blanket to keep all warm, and whenthe leaven has risen sufficiently to cause the flour to crack all overits surface, throw in a handful of salt, work all together; add justenough lukewarm soft water to enable you to work the whole into a firm, compact dough, and after having kneaded this with your fists until itbecomes stiff and comparatively tough, shake a little flour over it, andagain cover it in with a blanket to keep it warm, in order to assist itsfermentation. If properly managed, the fermentation will be accomplishedin rather less than half an hour. Meanwhile that the bread is being thusfar prepared, you will have heated your oven to a satisfactory degree ofheat, with a sufficient quantity of dry, small wood faggots; and whenall the wood is burnt, sweep out the oven clean and free from all ashes. Divide your dough into four-pound loaves, knead them into round shapes, making a hole at the top with your thumb, and immediately put them outof hand into the oven to bake, closing the oven-door upon them. In abouttwo hours' time they will be thoroughly baked, and are then to be takenout of the oven, and allowed to become quite cold before they are putaway in the cupboard. 

No. 132. YORKSHIRE PIE-CLATES FOR TEA. 

Ingredients, one pound of flour, two ounces of grocer's currants, threegills of milk, and a pinch of baking-powder. Mix the above ingredientstogether in a pan into a firm, smooth, compact paste. Divide this intoeight equal parts, roll each into a ball with the hand previously dippedin flour, then roll them out with a rolling-pin, with a little flourshaken on the table to prevent the paste from sticking, to the size of atea-saucer, and bake the pie-clates upon a griddle-iron fixed over aclear fire to the upper bar of the grate. In about two or three minutes'time they will be done on the underside; they must then be turned overthat they may be also baked on the other side, then taken off thegriddle-iron, placed on a plate, and a little butter spread upon each asthey are done out of hand. 

No. 133. HARD BISCUITS. 

Ingredients, one pound of flour, half a pint of hot milk, a tea-spoonfulof salt, a pinch of baking-powder; bake them a quarter of an hour. Mixthe above ingredients into a firm paste, well kneaded until it becomesquite tough; then let the paste rest covered over with a cloth for halfan hour, after which it is to be divided into eight equal parts, rolledout to the size of tea-saucers, placed upon baking-tins, pricked allover with a fork, and baked in a brisk oven for about fifteen minutes. 

No. 134. GINGERBREAD NUTS. 

Ingredients, one pound of flour, half a pint of treacle, two ounces ofbutter, half an ounce of ground ginger, a pinch of allspice, atea-spoonful of carbonate of soda, and a pinch of salt. Mix all theabove ingredients into a firm, well-kneaded stiff paste, divide thisinto about twenty-four parts, roll these into shape like walnuts, placethem upon greased baking-tins at distances of two inches apart from eachother, and bake the gingerbread nuts in a rather brisk oven for aboutfifteen minutes. 

No. 135. HOW TO STEAM POTATOES. 

Peel the potatoes thinly, wash them clean, put them in the steamer, over_boiling_ water, which must be kept briskly boiling until the potatoesare thoroughly done, the length of time depending very much on theirsize. I am aware that it is not in the power of all to possess apotato-steamer, although one may be purchased at Adams & Son's, in theHaymarket, for a few shillings; and therefore I will give youinstructions how to boil potatoes. 

No. 136. HOW TO BOIL POTATOES. 

Wash the potatoes clean, and put them on to boil in a saucepan, withcold water just enough to cover them; place the saucepan on the hob, close to the fire, and allow them to remain in that position for aquarter of an hour, by which time the water will have gradually reachedto the boiling point; the saucepan should now be allowed to boil untilthe potatoes are done through, and then pour off the water; put the lidon again with a cloth on the top, place the saucepan close to the firefor about five minutes, and when you turn them out on their dish youwill find that you have a well-boiled, mealy potato before you. 

No. 137. BAKED OR ROASTED POTATOES. 

You do not require that I should tell you that when you have no oven youcan easily roast your potatoes by placing them on the hobs, bars, andunder the fire-grate; and if you are attentive to their being wellroasted, by turning them about now and then, so that they may be doneall over alike, you need not be deprived of a baked potato for the wantof an oven. When the potatoes are roasted, slightly squeeze eachseparately in a cloth, to make them mealy, then split them open; seasonthem with a bit of butter, or dripping, a little bit of chopped shalot, pepper, and salt, and this will afford you a nice relish for supper. 

No. 138. HOW TO FRY POTATOES. 

Peel, split, and cut the potatoes into slices of _equal_ thickness, saythe thickness of two penny pieces; and as they are cut out of hand, letthem be dropped into a pan of cold water. When about to fry thepotatoes, first drain them on a clean cloth, and dab them all over, inorder to absorb all moisture; while this has been going on, you willhave made some kind of fat (entirely free from water or gravy, such aslard, for instance) very hot in a frying-pan, and into this drop yourprepared potatoes, only a good handful at a time; as, if you attempt tofry too many at once, instead of being crisp, as they should be, thepotatoes will fry flabby, and consequently will be unappetising. As soonas the first lot is fried in a satisfactory manner, drain them from thefat with a skimmer, or spoon, and then fry the remainder; and when allare fried, shake a little salt over them. 

No. 139. HOW TO FRY POTATOES AN EASIER WAY. 

When it happens that you have some cold boiled potatoes, this is the wayto fry them:--First cut the potatoes in thick slices, and fry them in afrying-pan with butter or dripping, just enough to season them, and asthey fry, lift or scrape them from the bottom of the pan with an ironspoon, to prevent them from sticking to the bottom and burning, which, by imparting a bitter taste, would spoil them; when all are fried of avery light brown colour, season with pepper and salt. 

No. 140. HOW TO MASH POTATOES. 

Either steam or boil the potatoes, as indicated in Nos. 135 and 136, andimmediately after they are done, while steaming hot, put the potatoesinto a clean saucepan, and break or mash them by stirring themvigorously with a fork; when all are broken smooth and mealy, add alittle _hot_ milk, with a bit of butter, pepper, and salt; work thewhole well together for a few minutes, and eat the mashed potatoes whilehot. 

No. 141. BAKED MASHED POTATOES. 

Prepare the mashed potatoes as shown in the preceding Number, put themin a dish, smooth them over with a knife, put some bits of butter on thetop, and set them before the fire, turning them occasionally to brownthem equally all round. 

No. 142. MASHED POTATOES WITH LING. 

Ling is a kind of dried salt fish; it is cheaper than the ordinary sortof salted codfish. It should be washed and well soaked in plenty oftepid water for six hours before it is boiled in cold water; when takenout of the pot it should be divided into large flakes, mixed with mashedpotatoes, and baked in a dish, as directed in the preceding Number. 

No. 143. HOW TO STEW POTATOES. 

First boil the potatoes, and then put a little butter, a chopped onion, half a pint of milk, or water, pepper and salt to season; boil this forten minutes, then add the potatoes, previously cooked; boil all togetherfor ten minutes, and dish them up. 

No. 144. BUTTERED PARSNIPS. 

Scrape or peel the parsnips, and boil them in hot water till they aredone quite tender, then drain off all the water, add a bit of butter, some chopped parsley, pepper and salt; shake them together on the fireuntil all is well mixed. 

No. 145. BUTTERED SWEDISH TURNIPS. 

Swedish turnips are mostly given as food to cattle; true, but there isno good reason why they should not be considered as excellent food forman, for they are sweeter, and yield more substance than the ordinaryturnips; let them be peeled, boiled in plenty of water, and when done, mashed with a little milk, butter, pepper, and salt. 

No. 146. HOW TO COOK SPINACH. 

Pick it thoroughly, wash the spinach, boil it in plenty of hot waterwith salt in it, and when it is done, drain it free from all moisture, chop it up, put it in a saucepan with butter, pepper, and salt; stir alltogether on the fire for five minutes. 

No. 147. FRIED CABBAGE AND BACON. 

First, boil the cabbage, and when done and drained free from water, chopit up. Next fry some rashers of bacon, and when done, lay them on aplate before the fire; put the chopped cabbage in the frying-pan, andfry it with the fat from the bacon, then put this on a dish with therashers upon it. 

No. 148. PEAS AND BACON. 

Shave off any brown rancid part from the bacon, and put it on to boil inplenty of cold water; when it is nearly done put in the peas with a goodbunch of mint, and let all boil together until the peas are done soft;then dish up the peas round the bacon. 

No. 149. BAKED OR ROASTED ONIONS. 

Do not peel the onions, but put them in their natural state to roast onthe hobs, turning them round to the fire occasionally, in order thatthey may be equally roasted all over and through; when they are welldone, remove the outer skin, split them open, add a bit of butter, pepper and salt, and a few drops of vinegar. 

No. 150. HOW TO COOK BROAD BEANS. 

Boil the beans in hot water with a bunch of winter savory and some salt, and when done and drained, put them into a saucepan with the choppedsavory, butter, a pinch of flour, pepper and salt, and toss all togetherfor a few minutes over the fire. 

No. 151. HOW TO COOK FRENCH BEANS. 

String the beans and boil them in hot water with salt; when done anddrained, put them into a saucepan, with butter, a pinch of flour, chopped parsley, pepper and salt, and stir them gently on the fire fortwo or three minutes. 

No. 152. HOW TO COOK VEGETABLE MARROW. 

This is a cheap and excellent vegetable; let them be peeled, split them, and remove the seedy part; boil them in hot water with salt, and whendone, eat them with a bit of butter, pepper, and salt. 

No. 153. WHITE HARICOT BEANS. 

In France, haricot beans form a principal part in the staple articles offood for the working-classes, and indeed for the entire population; itis much to be desired that some effectual means should be adopted, forthe purpose of introducing and encouraging the use of this mostexcellent vegetable among the people of England as a general article ofdaily food, more especially in the winter. If this desideratum could beaccomplished, its beneficial result would go far to assist in renderingus in a measure independent of the potato crop, which, of late years, has proved so uncertain. I am aware that haricot beans, as well aslentils, as at present imported and retailed as a mere luxury to such aspossess cooks who know how to dress them, might lead to the rejection ofmy proposal that they should, or could, be adopted as food by thepeople; but I see no reason why haricot beans should not be imported tothis country in such quantities as would enable the importers to retailthem at a somewhat similar low price as that in which they are sold atin France. In that case, they would become cheap enough to come withinthe reach of the poorest. And under the impression that this wish ofmine may be eventually realized, I will here give you instructions howto cook haricot beans to the greatest advantage. 

No. 154. HOW TO DRESS HARICOT BEANS. 

Put a quart of white haricot beans in plenty of cold water in a pan inorder that they may soak through the night; the next day drain off thewater in which they have soaked, and put them into a pot with threequarts of _cold_ water, a little grease or butter, some pepper and salt, and set them on the fire to boil _very gently_ until they are thoroughlydone; this will take about two hours' gentle boiling; when done, theharicot beans are to be drained free from excess of moisture, and putinto a saucepan with chopped parsley, butter, pepper and salt; stir thewhole carefully on the fire for five minutes, and serve them for dinnerwith or without meat as may best suit your means. 

No. 155. HARICOT BEANS, ANOTHER WAY. 

When the haricot beans have been boiled as shown in the precedingNumber, chop fine a couple of onions, and fry them in a saucepan with abit of butter, then add the haricot beans, pepper and salt; stir alltogether and serve them out to your family. 

No. 156. A SALAD OF HARICOT BEANS. 

Well-boiled haricot beans, cold, are made into an excellent salad, asfollows:--Put the haricot beans into a bowl, season with choppedparsley, green onions, salad oil, vinegar, pepper and salt, and slicesof beet-root. Mix thoroughly. 

No. 157. LENTILS. 

Lentils are a species of vetches much in use in France as a staplearticle of food in the winter; there are two sorts, those denominated"_à la reine_, " a small brown flat-looking seed, while the other sort issomewhat larger--of the size of small peas, and flat; both sorts areequally nutritious, and are to be treated in exactly the same way asherein indicated for cooking haricot beans. 

These, as well as haricot beans, may be boiled with a piece of bacon. 

No. 158. A RELISH FOR SUPPER. 

Prepare some oysters, as shown in No. 54, and when poured upon the toastin their dish, strew all over their surface equal quantities of breadraspings and grated cheese; hold a red-hot shovel over the top until itbecomes slightly coloured, and eat this little delicacy while hot. 

No. 159. HOW TO MAKE AN OMELET. 

Break three or four eggs into a basin, add a little chopped shalot, andparsley, pepper, and salt; put an ounce of butter in a frying-pan on thefire, and as soon as the butter begins to fry, beat up the eggs, etc. , with a fork for two minutes; immediately pour the whole into thefrying-pan, and put it on the fire, stirring the eggs with an iron spoonas they become set and the omelet appears nearly done; fold all togetherin the form of a bolster, and turn it out on to its dish. 

No. 160. FRIED EGGS AND BACON. 

First, fry the rashers of bacon, and then break the eggs into thefrying-pan without disturbing the yolks, and as soon as these are justset, or half-done, slip them out on to the rashers of bacon which youhave already placed in a dish. 

No. 161. BUTTERED EGGS. 

Fry half an ounce of butter in a frying-pan, then break three or foureggs into this; season with chopped parsley, pepper and salt, and againset the pan on the fire for two minutes. At the end of this time theeggs will be sufficiently set to enable you to slip them gently out ofthe pan upon a plate; and to finish cooking the eggs, it will benecessary to place them or hold them in front of the fire for a coupleof minutes longer. 

No. 162. EGGS WITH BROWN BUTTER. 

Cook the eggs as directed in the foregoing Number, and when you haveslipped them out on to a dish, put a piece of butter into thefrying-pan, and stir it on the fire until it becomes quite brown (_notburnt_); then add two table-spoonfuls of vinegar, pepper, and salt; boilfor two minutes, and pour this over the eggs. 

No. 163. EGGS STEWED WITH CHEESE. 

Fry three eggs in a pan with one ounce of butter, seasoned with pepperand salt, and when the eggs are just set firm at the bottom of the pan, slip them off on to a dish, cover them all over with some very thinslices of cheese, set the dish before the fire to melt the cheese, andthen eat this cheap little tit-bit with some toast. 

No. 164. HOW TO MAKE A WELSH RAREBIT. 

First, make a round of hot toast, butter it, and cover it with thinslices of cheese; put it before the fire until the cheese is melted, then season with mustard, pepper, and salt, and eat the rarebit whilehot. 

No. 165. EGG-HOT. 

Put a pint of beer on the fire to warm, break an egg into a jug, add atable-spoonful of sugar and some grated nutmeg or ginger; beat alltogether with a fork for three minutes; then add a drop of the beer, stir well together, and pour the remainder of the hot beer to this, andcontinue pouring the egg-hot out of the warming-pot into the jug for twominutes, when it will be well mixed and ready to drink. 

No. 166. GINGER-POP. 

Put a _very clean_ pot containing a gallon of water to boil on the fire, and as soon as it begins to boil, add twelve ounces of brown sugar, andone ounce of bruised ginger, and two ounces of cream of tartar; stirwell together; pour the whole into an earthen pan, cover it over with acloth, and let the mash remain in this state until it has become quitecold; then stir in half a gill of fresh yeast; stir all well togetheruntil thoroughly mixed, cover the pan over with a cloth, and leave theginger-beer in a cool place to work up; this will take from six to eighthours; the scum which has risen to the top must then be carefullyremoved with a spoon without disturbing the brightness of the beer; itis then to be carefully poured off bright into a jug with a spout, toenable you easily to pour it into the bottles. These must be immediatelycorked down tight, tied across the corks with string, and put away, lying down in the cellar. The ginger-pop will be fit to drink in aboutfour days after it has been bottled. 

No. 167. PLUM BROTH. 

Boil one quart of any kind of red plums in three pints of water with apiece of cinnamon and four ounces of brown sugar until the plums areentirely dissolved; then rub the whole through a sieve or colander, andgive it to the children to eat with bread. 

No. 168. PLUM PORRIDGE, COLD. 

Boil a quart of red plums in a pint of water, with a bit of cinnamon andfour ounces of sugar, until dissolved to a pulp; then rub the wholethrough a sieve or colander into a large basin, and when this is quitecold, mix in with it about a quart of good milk, and give it to thechildren to eat with bread for either breakfast or supper. 

No. 169. STEWED PRUNES OR PRUENS. 

Purchase the cheaper kind of small prunes sold at 4_d. _ per lb. ; putthem into a saucepan with a pint of water, a bit of lemon-peel, and twoounces of sugar, and allow them to simmer and stew very gently for abouthalf an hour, and then let them become nearly cold. Boil some rice in acloth, as directed in No. 92, and when done and turned out on its dish, pour the prunes over it for the children's dinner. Once in a way, thischeap and wholesome meal would prove a great treat. 

No. 170. A SUMMER SALAD. 

Rinse and well shake off all moisture from a couple of cos lettuce, cutthem up into a bowl or basin, add a few roughly-chopped green onions, half a gill of cream, a table-spoonful of vinegar, pepper and salt totaste. Mix all together. 

No. 171. A BACON SALAD. 

Having prepared any kind of salad you may happen to have, such asendive, corn salad, lettuce, celery, mustard and cress, seasoned withbeet-root, onions, or shalot; let the salad be cut up into a bowl orbasin ready for seasoning in the following manner:--Cut eight ounces offat bacon into small square pieces the size of a cob-nut, fry these in afrying-pan, and as soon as they are done, pour the whole upon the salad;add two table-spoonfuls of vinegar, pepper and salt to taste. Mixthoroughly. 

No. 172. A PLAIN SALAD. 

Cos lettuce cut up in a bowl or basin, seasoned with chopped green mintand green onions, a spoonful of moist sugar, vinegar, pepper and salt. Mix thoroughly. 

No. 173. CELERY CRAB SALAD. 

First thoroughly wash and wipe clean, and then cut a stick of celeryinto a basin; add two ounces of any kind of cheese sliced very thinly, season with a good tea spoonful of made mustard, a table-spoonful ofsalad oil, ditto of vinegar, with pepper and salt. Mix thoroughly. 

No. 174. HOW TO MIX MUSTARD. 

Put half an ounce of mustard into a tea-cup, or a small basin, add alittle salt; mix thoroughly with just enough boiling water to work thewhole into a smooth compact soft paste. 

COOKERY AND DIET FOR THE SICK ROOM. 

No. 175. BEEF TEA. 

Chop up a pound of lean beef, and put it on to boil in a saucepan with aquart of water, stirring it on the fire occasionally while it boilsrather fast, for at least half an hour; at the end of this time the beeftea will have become reduced to a pint; season with salt to taste, strain it through a clean bit of muslin or rag, and give a tea-cupful ofit with dry toast to the patient. 

No. 176. MUTTON BROTH. 

Chop a pound of scrag end of neck of mutton into small pieces, and putit into a saucepan, with two ounces of barley, and rather better than aquart of water; set the broth to boil gently on the fire, skim it well, season with a little salt, thyme, parsley, and a couple of turnips; thewhole to continue gently boiling on the side of the hob for an hour anda-half; at the end of this time serve some of the broth strained througha clean rag into a basin; or, if the patient is allowed it, serve thebroth with some of the barley and pieces of the meat in it. 

No. 177. CHICKEN BROTH. 

Draw, singe, and cut a chicken into four quarters; wash these, put theminto a clean saucepan with a quart of water, and set the broth to boilon the fire; skim it well, season with two ounces of sago, a small sprigof thyme and parsley, and a little salt. Allow the broth to boil verygently for an hour, and then serve some of it with the sago in a cup, and, if allowed, give the patient the chicken separately. 

No. 178. A CHEAPER KIND OF CHICKEN BROTH. 

In large towns it is easy to purchase sixpenny-worth of fowls' necks, gizzards, and feet, which, prepared as indicated in the foregoingNumber, make excellent broth at a fourth part of the cost occasioned byusing a fowl for the same purpose. 

No. 179. VEAL AND RICE BROTH. 

Cut up one pound and a-half of knuckle of veal, and put it on to boil ina saucepan with a quart of water, four ounces of rice, a small sprig ofthyme, and a little parsley; season with a few peppercorns and a littlesalt; boil very gently for two hours. 

No. 180. MEAT PANADA FOR INVALIDS AND INFANTS. 

First, roast whatever kind of meat is intended to be made into panada, and, while it is yet hot, chop up all the lean thereof as fine aspossible, and put this with all the gravy that has run from the meat onthe plate into a small saucepan with an equal quantity of crumb of breadpreviously soaked in hot water; season with a little salt (and, ifallowed, pepper), stir all together on the fire for ten minutes, andgive it in small quantities at a time. This kind of meat panada is welladapted as a nutritious and easily-digested kind of food for old peoplewho have lost the power of mastication, and also for very youngchildren. 

No. 181. HOW TO PREPARE SAGO FOR INVALIDS. 

Put a large table-spoonful of sago into a small saucepan with half apint of hot water, four lumps of sugar, and, if possible, a small glassof port wine; stir the whole on the fire for a quarter of an hour, andserve it in a tea-cup. 

No. 182. HOW TO PREPARE TAPIOCA. 

This may be prepared in the same manner as sago; It may also be boiledin beef tea, mutton broth, or chicken broth, and should be stirred whileboiling. 

Arrow-root is to be prepared exactly after the directions given for thepreparation of sago and tapioca. 

No. 183. HOW TO MAKE GRUEL. 

Mix a table-spoonful of Robinson's prepared groats or grits with atea-cupful of cold water, pour this into a saucepan containing a pint ofhot water, and stir it on the fire while it boils for ten minutes;strain the gruel through a sieve or colander into a basin, sweeten totaste, add a spoonful of any kind of spirits, or else season the gruelwith salt and a bit of butter. 

No. 184. BROWN AND POLSON GRUEL. 

Brown and Polson's excellent preparation of Indian corn is to bepurchased of all grocers throughout the kingdom. Mix a dessert-spoonfulof the prepared Indian corn with a wine-glassful of cold water, and pourthis into a small saucepan containing half a pint of hot water; stir onthe fire for ten minutes, sweeten with moist sugar, flavour with nutmegor a spoonful of spirits. 

No. 185. GRUEL MADE WITH OATMEAL. 

In the absence of groats, oatmeal furnishes the means of makingexcellent gruel. Mix two table-spoonfuls of oatmeal with a gill of coldwater; pour this into a saucepan containing a pint of hot water, stirthe gruel on the fire while it boils very gently for about a quarter ofan hour, then sweeten with moist sugar, or, if preferred, the gruel maybe eaten with a little salt and a bit of butter. 

No. 186. HOW TO MAKE CAUDLE. 

Mix four ounces of prepared groats or oatmeal with half a pint of coldale in a basin, pour this into a saucepan containing a quart of boilingale, or beer, add a few whole allspice, and a little cinnamon, stir thecaudle on the fire for about half an hour, and then strain it into abasin or jug; add a glass of any kind of spirits, and sugar to taste. 

No. 187. RICE GRUEL, A REMEDY FOR RELAXED BOWELS. 

Boil very gently eight ounces of rice in a quart of water for about anhour in a saucepan covered with its lid, and placed on the side of thehob; the rice must be so thoroughly done as to present the appearance ofthe grains being entirely dissolved; a bit of orange-peel or cinnamonshould be boiled with the rice, and when quite soft, the gruel is to besweetened with loaf sugar, and a table-spoonful of brandy added. 

No. 188. HOW TO PREPARE ARROW-ROOT. 

Mix a piled-up dessert-spoonful of arrow-root with half a gill of coldwater, and pour this into a small saucepan containing nearly half a pintof boiling water, four lumps of sugar, and a glass of wine; stir thearrow-root while it is boiling on the fire for a few minutes, and thengive it to the patient. 

Observe that it is essential to perfection in the preparation ofarrow-root, and, indeed, of all farinaceous kinds of food, that thewhole of the ingredients used in the preparation should be boiledtogether. 

No. 189. HOW TO MAKE GRUEL WITH PEARL BARLEY. 

Put four ounces of pearl barley in a saucepan with two quarts of coldwater and a small stick of cinnamon, and set the whole to boil verygently by the side of the fire (partly covered with the lid) for twohours; then add the sugar and the wine, boil all together a few minuteslonger, and then strain the gruel through a colander into a jug, to bekept in a cool place until required for use; when it can be warmed up insmall quantities. 

As this kind of gruel is a powerful cordial, it is to be borne in mindthat it should never be administered unless ordered by a medical man. 

No. 190. COW-HEEL BROTH. 

Put a cow-heel into a saucepan with three quarts of water, and set it toboil on the fire; skim it well, season with a few peppercorns, a sprigof thyme and parsley, and a dessert-spoonful of salt; boil gently fortwo hours; at the end of this time the broth will be reduced to half itsoriginal quantity; skim off all the grease, and serve the broth with theglutinous part of the heel in it. This kind of broth is bothstrengthening and healing to the stomach. 

No. 191. HOW TO MAKE CALF'S-FEET JELLY. 

Boil two calf's feet in two quarts of water very gently for at least twohours; at the end of this time the liquid will be boiled down to onehalf of its original quantity; it is then to be strained into a pan, and left to cool till the next day. Scrape and wash off all grease, daba clean cloth all over the surface to absorb any remaining grease, putthe calf's-foot stock or broth into a very clean saucepan, add threeounces of lump sugar, a bit of lemon-peel, the juice of a lemon, alittle bruised cinnamon, and half a pint of white wine; boil alltogether for ten minutes, skim, strain through a doubled piece of muslininto a basin; set the jelly in a very cold place to cool and becomefirm. 

No. 192. HOW TO MAKE ICELAND-MOSS JELLY. 

Iceland moss is to be had of all chemists. Put four ounces of Icelandmoss to boil in one quart of water, stirring it the whole time it is onthe fire; and when it has boiled about three-quarters of an hour, addtwo ounces of lump sugar and a glass of white wine; strain the jellythrough a piece of muslin into a basin, and when it is set firm andcold, let it be given to the patient. This kind of jelly is mostbeneficial in cases of severe colds, catarrhs, and all pulmonarydiseases of the lungs and chest. 

No. 193. HOW TO MAKE BLANCMANGE. 

Scald, skin, wash, and thoroughly bruise one ounce of sweet almonds witha rolling-pin on a table; put this into a basin with one ounce of lumpsugar, and three gills of cold water, and allow the whole to stand andsteep for three hours. Next, boil one ounce of shred isinglass, orgelatine, in a gill of water, by stirring it on the fire, while boiling, for ten minutes; pour this to the milk of almonds; strain all through amuslin into a basin, and when the blancmange has become stiff and cold, let it be given to the patient in cases of fevers, or extreme delicacy. 

No. 194. HOW TO MAKE SICK-DIET JELLY. 

Take of sago, tapioca, eringo root, and hartshorn shavings, of each oneounce; and boil the whole in three pints of water until reduced to onepint, stirring all the time; then strain the jelly through a muslin intoa basin, and set it aside to become cold. A table-spoonful of this jellymay be given at a time, mixed in broth, milk, chocolate, cocoa, or tea. It is considered to be very strengthening. 

No. 195. HOW TO PREPARE ISINGLASS JELLY. 

Put one ounce and a-half of isinglass, with two ounces of lump sugar andhalf a pint of water, into a small stewpan, and stir the whole on thefire while it boils gently for ten minutes; then remove the jelly fromthe fire, add the juice of three oranges, and the thin pared rind of oneorange; stir well together for five minutes, strain through a muslininto a basin, and set the jelly in a cold place to become stiff. 

No. 196. HOW TO MAKE GROUND-RICE MILK. 

Put a pint of milk with a bit of cinnamon to boil, mix a largetable-spoonful of ground rice quite smooth with a tea-cupful of milk, pour this into the boiling milk, stirring quickly all the time in orderto render it smooth; add sugar to sweeten, and stir the ground-rice milkon the fire while boiling for ten minutes. Remember, that whenever youare stirring any kind of sauce, gruel, porridge, or thick milk, etc. , onthe fire, it is most essential that you should bear with some weight onthe edge of the bowl of the spoon to prevent whatever is being stirredfrom burning at the bottom of the saucepan, as such an accident wouldinfallibly spoil the gruel, etc. 

No. 197. HOW TO MAKE A SMALL BATTER-PUDDING. 

Beat up in a basin an egg with a large table-spoonful of flour, and agrain of salt; add, by degrees, a tea-cupful of milk, working alltogether vigorously; pour this batter into a ready greased inside of atea-cup, just large enough to hold it; sprinkle a little flour on thetop, place a small square clean rag on it, and then, with the spread-outfingers of the right hand, catch up both cloth and tea-cup, holding themup in order to enable you to gather up the ends of the rag tight in yourleft hand, while with a piece of string held in the right hand, you tieup the pudding securely, and put it on to boil, in boiling water, for agood half-hour; at the end of this time the pudding will be done, andshould be eaten immediately with sugar, and a few drops of wine, ifallowed and procurable. 

No. 198. HOW TO MAKE A TEA-CUP BREAD-PUDDING. 

Bruise a piece of stale crumb of bread the size of an egg, in a basin, add four lumps of sugar and a very little grated nutmeg, pour half agill of boiling milk upon these, stir all well together until the sugaris melted, then add an egg, beat up the whole thoroughly until wellmixed; pour the mixture into a buttered tea-cup, tie it up in a smallcloth as directed in the preceding Number, boil the pudding for twentyminutes, at least, and, as soon as done, turn it out on a plate. This, or any similar light kind of pudding, constitutes safe food for the mostdelicate. 

No. 199. HOW TO MAKE A TAPIOCA PUDDING. 

Put two table-spoonfuls of tapioca into a basin with four lumps ofsugar, a grain of salt, and a lump of sugar rubbed on the rind of alemon; pour a gill of boiling milk over these ingredients and cover themup with a saucer to steep for ten minutes, then add one egg; beat up alltogether, and boil the pudding in a buttered tea-cup tied up in acloth, for nearly half an hour. 

No. 200. HOW TO MAKE AN ARROW-ROOT PUDDING. 

Mix a large dessert-spoonful of arrow-root with the same quantity ofbruised sugar, and a tea-cupful of milk, in a small clean saucepan; stirthis on the fire until it boils, and keep on stirring it, off the fire, for five minutes, until the heat has subsided; then add an egg, beat upand thoroughly mix it into the batter, and then boil the pudding asshown in the preceding Numbers. 

No. 201. HOW TO MAKE A SAGO PUDDING. 

Soak two table-spoonfuls of pearl sago with a tea-spoonful of hot milk, in a covered basin, for a quarter of an hour; then add a very littlegrated nutmeg or lemon-peel, sugar to sweeten, and an egg; beat up alltogether until thoroughly mixed, and then boil the pudding in a butteredbasin or tea-cup, as directed in preceding cases. 

No. 202. HOW TO MAKE A GROUND-RICE PUDDING. 

Mix a large table-spoonful of ground rice with half a pint of milk, sixlumps of sugar, and a very little nutmeg; stir this in a saucepan on thefire until it has boiled for five minutes; then mix in an egg, and boilthe pudding for twenty-five minutes. 

No. 203. BROWN AND POLSON TEA-CUP PUDDING FOR INFANTS. 

Mix a good dessert-spoonful of Brown and Polson's corn-flour with half apint of milk, six lumps of sugar, a grain of salt, and a very littlegrated orange-peel; stir these on the fire to boil for five minutes, then add one egg, beat up until well mixed; pour this batter into abuttered tea-cup, tie it up in a small cloth, boil it for twenty-fiveminutes, and serve it while hot. 

MEDICINAL, HERBACEOUS, AND OTHER DRINKS FOR INVALIDS, ETC. 

No. 204. BRAN TEA: A REMEDY FOR COLDS, ETC. 

Boil a large handful of bran in a quart of water for ten minutes, thenstrain off the water into a jug, sweeten it with one ounce of gum arabicand a good spoonful of honey; stir all well together, and give this kindof drink in all cases of affections of the chest, such as colds, catarrhs, consumption, etc. , and also for the measles. 

No. 205. ORANGEADE, OR ORANGE DRINK. 

Peel off the rind of one orange very thinly without any of the whitepith, and put the rind into a jug, pare off all the white pith fromthree oranges so as to lay the pulp of the fruit quite bare, cut them inslices, take out all the seeds, or, as they are more generally termed, the pips, as their bitterness would render the drink unpalatable; addone ounce of sugar, or honey, pour a quart of boiling water to these, cover up the jug, and allow the orangeade to stand and steep until quitecold; it may then be given to the patient. This is a cooling beverage, and may be safely given in cases of fever. 

No. 206. HOW TO MAKE LEMONADE. 

Proceed in all particulars as directed for making orangeade, using, forthe purpose, lemons instead of oranges. 

No. 207. APPLE-WATER DRINK. 

Slice up thinly three or four apples without peeling them, and boilthem in a very clean saucepan with a quart of water and a little sugaruntil the slices of apples are become soft; the apple water must then bestrained through a piece of clean muslin, or rag, into a jug. Thispleasant beverage should be drunk when cold; it is considered beneficialin aiding to allay scorbutic eruptions. 

No. 208. HOW TO MAKE A SOOTHING DRINK FOR COUGHS. 

Take of marsh-mallow roots and of liquorice roots each one ounce; oflinseed, half an ounce; shave the roots very thinly; put them and thelinseed into a clean earthen pot with one quart of hot water, cover withthe lid, and set the whole on the hob of the fire to simmer for half anhour or more; then strain the drink into a clean jug, sweeten withhoney, and when it has become quite cold, let it be given in smallquantities several times in the course of the day. This mucilaginousbeverage is most beneficial in relieving persons who are suffering fromcold on the chest, and also those who are afflicted with gravel, etc. 

No. 209. LINSEED TEA. 

Put a table-spoonful of linseed into a clean earthen pot or pipkin witha quart of water, and a little orange or lemon rind; boil this gentlyfor about ten minutes, and then strain it through muslin into a jug;sweeten with honey or sugar, add the juice of a lemon, stir alltogether, and give this beverage to allay irritation of the chest andlungs--in the latter case, the lemon juice had better be omitted. Linseed tea in its purest form is an excellent accessory in aiding torelieve such as are afflicted with gout, gravel, etc. 

No. 210. CAMOMILE TEA. 

Put about thirty flowers into a jug, pour a pint of boiling water uponthem, cover up the tea, and when it has stood about ten minutes, pour itoff from the flowers into another jug; sweeten with sugar or honey;drink a tea-cupful of it fasting in the morning to strengthen thedigestive organs, and restore the liver to healthier action. Atea-cupful of camomile tea, in which is stirred a large dessert-spoonfulof moist sugar, and a little grated ginger, is an excellent thing toadminister to aged people a couple of hours before their dinner. 

No. 211. BALM AND BURRAGE TEA. 

These, as well as all other medicinal herbs, may easily be cultivated ina corner of your garden, when you are so fortunate as to live in acottage of your own in the country; they are also to be obtained fromall herbalists in large towns. Take of balm and burrage a small handfuleach, put this into a jug, pour in upon the herbs a quart of boilingwater, allow the tea to stand for ten minutes, and then strain it offinto another jug, and let it become cold. This cooling drink isrecommended as a beverage for persons whose system has become heatedfrom any cause. 

No. 212. SAGE OR MARYGOLD TEA. 

Put a dozen sage leaves into a tea-pot, pour boiling water upon them, and, after allowing the tea to stand for five or ten minutes, it may bedrunk with sugar and milk, in the same way and instead of the cheaperkinds of teas, which are sold for foreign teas, but which are too oftencomposed of some kind of leaf more or less resembling the real plant, without any of its genuine fragrance, and are, from their spurious andalmost poisonous nature, calculated to produce evil to all who consumethem, besides the drawback of their being expensive articles. 

Teas made from sage leaves, dried mint, marygolds, and moreparticularly the leaf of the black currant tree, form a very pleasant aswell as wholesome kind of beverage; and, if used in equal proportions, would be found to answer very well as a most satisfactory substitute forbad and expensive tea. 

No. 213. HOW TO STEW RED CABBAGES. 

The use of the red cabbage in this country is confined to its beingpickled almost raw, and eaten in that detestable and injurious state, whereby its anti-scorbutic powers are annulled. 

The red cabbage, when merely boiled with bacon, or with a little butterand salt, is both nutritious and beneficial in a medicinal point ofview, inasmuch as that it possesses great virtue in all scorbutic anddartrous affections. On the Continent it is customary to administer itin such cases in the form of a syrup, and also in a gelatinized state. The red cabbage, stewed in the following manner, will be found a verytasty dish:--Slice up the red cabbage rather thin, wash it well, drainit, and then put it into a saucepan with a little dripping or butter, agill of vinegar, pepper and salt; put the lid on, and set the cabbage tostew slowly on the hob, stirring it occasionally from the bottom toprevent it from burning; about an hour's gentle stewing will suffice tocook it thoroughly. All kinds of cabbage or kail are anti-scorbuticagents. 

No. 214. HOW TO MAKE TOAST WATER. 

Toast a piece of bread thoroughly browned to its centre without being_burnt_, put it into a jug, pour boiling water upon it, cover over andallow it to stand and steep until it has cooled; it will then be fit todrink. 

No. 215. HOW TO MAKE BARLEY WATER. 

Boil one ounce of barley in a quart of water for twenty minutes; strainthrough muslin into a jug containing a bit of orange or lemon peel. 

No. 216. HOW TO MAKE RICE WATER. 

To six ounces of rice add two quarts of water, and two ounces ofValentia raisins; boil these very gently for about half an hour, orrather more; strain off the water into a jug, add about twotable-spoonfuls of brandy. Rice water, prepared as above, is recommendedin cases of dysentery and diarrhoea. 

No. 217. HOW TO MAKE TREACLE POSSET. 

Sweeten a pint of milk with four table-spoonfuls of treacle, boil thisfor ten minutes; strain it through a rag; drink it while hot, and go tobed well covered with blankets; and your cold will be all the less andyou the better for it. 

No. 218. HOW TO MAKE WHITE WINE WHEY. 

Put a pint of milk into a very clean saucepan or skillet, to boil on thefire; then add half a gill of any kind of white wine; allow the milk toboil up, then pour it into a basin, and allow it to stand in a coolplace, that the curd may fall to the bottom of the basin; then pour offthe whey--which is excellent as an agent to remove a severe cough orcold. 

No. 219. HOW TO MAKE A CORDIAL FOR COLDS. 

First, prepare a quart of the juice of black currants, by bruising andboiling them for twenty minutes, and then straining off the juice withgreat pressure through a sieve into a basin. Next, boil four ounces oflinseed in a quart of water until reduced to one-third of its originalquantity, taking care that it does not boil fast, and, when done, strainthe liquid into a very clean saucepan; add the currant juice, two poundsof moist sugar, and half an ounce of citric acid, or one pint of lemonjuice; boil all together until reduced to a thick syrup--that is, whenit begins to run rather thick from the spoon without resembling treacle;as soon as the syrup has reached this stage, remove it from the fire, and pour it into a jug to become quite cold. This syrup will keep goodfor any length of time, if bottled and corked down tight, and kept in acool place. A tea-spoonful taken occasionally will soon relieve the mosttroublesome cough. 

This cordial may also be prepared in winter, using for the purpose blackcurrant jam, or preserved black currant juice, instead of the juice offresh-gathered currants. 

No. 220. HOW TO MAKE A STRINGENT GARGLE. 

Put the following ingredients into a very clean earthen pipkin:--Twentysage leaves, a handful of red rose leaves, and a pint of water; boilthese for twenty minutes, then add a gill of vinegar, and twotable-spoonfuls of honey; boil again for ten minutes, and strain thegargle through a muslin rag, to be used when cold. 

No. 221. A SIMPLE REMEDY AGAINST WIND ON THE STOMACH. 

A few drops (say four) of essence of peppermint on a lump of sugar. 

No. 222. A CURE FOR A HARD DRY COUGH. 

Take of each one table-spoonful--spermaceti grated, honey, andpeppermint water; mix all together with the yolks of two eggs in agallipot. A tea-spoonful to be taken on the tongue, and allowed to beswallowed slowly as it dissolves. 

No. 223. A COOLING DRINK. 

To half an ounce of cream of tartar, add one ounce of loaf sugar, and abit of orange or lemon peel; put these into a jug, pour upon them aquart of boiling water; stir all together, and allow the beverage tobecome cold. 

No. 224. HOP TEA. 

Pour a quart of boiling water upon half an ounce of hops, cover thisover, and allow the infusion to stand for fifteen minutes; the tea mustthen be strained of into another jug. A small tea-cupful may be drunkfasting in the morning, which will create an appetite, and alsostrengthen the digestive organs. 

No. 225. LIME-FLOWER TEA. 

To half an ounce of lime-flowers, placed in a tea-pot or jug, pour apint of boiling water, and when the infusion has stood for ten minutes, sweeten with honey or sugar, and drink the tea hot, to assuage the painsin the stomach and chest, arising from indigestion. This beverage mayalso be successfully administered in attacks of hysteria. 

No. 226. HYSSOP TEA: A REMEDY FOR WORMS. 

To a quarter of an ounce of dried hyssop flowers, pour one pint ofboiling water; allow the tea to infuse for ten minutes, pour it off, sweeten with honey, and take a wine-glassful three times in the courseof the day; this will prove an effectual cure when children are troubledwith worms. 

No. 227. ICELAND-MOSS JELLY. 

Boil four ounces of Iceland moss in one quart of water very slowly forone hour, then add the juice of two lemons and a bit of rind, fourounces of sugar, and a gill of sherry; boil up, and remove the scum fromthe surface; strain the jelly through a muslin bag into a basin, and setit aside to become cold; in which state it may be eaten, but it is farmore efficacious in its beneficial results when taken warm. The use ofIceland moss jelly is strongly recommended in cases of consumption, andin the treatment of severe colds, catarrhs, and all phlegmatic diseasesof the chest. 

No. 228. ANTISPASMODIC TEA. 

Infuse two-pennyworth of hay saffron (sold at all chemists') in a gillof boiling water in a tea-cup for ten minutes; add a dessert-spoonful ofbrandy, and sugar to sweeten, and drink the tea hot. This powerful yetharmless remedy will quickly relieve you from spasmodic pains occasionedby indigestion. 

No. 229. DANDELION TEA. 

Infuse one ounce of dandelion in a jug with a pint of boiling water forfifteen minutes; sweeten with brown sugar or honey, and drink severaltea-cupfuls during the day. The use of this tea is recommended as a saferemedy in all bilious affections; it is also an excellent beverage forpersons afflicted with dropsy. 

No. 230. REFRESHING DRINK FOR SORE THROAT ATTENDED WITH FEVER. 

Boil two ounces of barberries with half an ounce of violets in a quartof water for ten minutes; sweeten with honey, strain off into a jug, anddrink several glasses during the day. 

No. 231. A CURE FOR SPRAINS. 

Bruise thoroughly a handful of sage-leaves, and boil them in a gill ofvinegar for ten minutes, or until reduced to half the original quantity;apply this in a folded rag to the part affected, and tie it on securelywith a bandage. 

No. 232. A CURE FOR CHILBLAINS. 

The pulp of a baked turnip beat up in a tea-cup with a table-spoonfulof salad oil, ditto of mustard, and ditto of scraped horse-radish; applythis mixture to the chilblains, and tie it on with a piece of rag. 

No. 233. A CURE FOR BURNS OR SCALDS. 

Thoroughly bruise a raw onion and a potato into a pulp, by scraping orbeating them with a rolling-pin; mix this pulp with a goodtable-spoonful of salad oil, and apply it to the naked burn or scald;secure it on the part with a linen bandage. 

No. 234. A CURE FOR COLD IN THE HEAD. 

Thirty drops of camphorated sal volatile in a small wine-glassful of hotwater, taken several times in the course of the day. 

No. 235. A CURE FOR THE STING OF WASPS OR BEES. 

Bruise the leaf of the poppy, and apply it to the part affected. 

No. 236. A CURE FOR TOOTHACHE. 

Roll a small bit of cotton wadding into a ball the size of a pea, dipthis in a very few drops of camphorated chloroform, and with it fill thehollow part of the decayed tooth. 

No. 237. HOW TO MAKE COFFEE. 

Mix one ounce of ground coffee in a clean pot with a pint of cold water, stir this on the fire till it boils, then throw in a very little morecold water, and after allowing the coffee to boil up twice more, set itaside to settle, and become clear and bright. The dregs saved from twicemaking, added to half the quantity of fresh coffee, will do for thechildren. It is best to make your coffee over-night, as it has thenplenty of time to settle. If, as I recommend, you grind your coffee athome, you will find Nye's machines very good. 

No. 238. HOW TO PREPARE COCOA NIBS. 

Boil gently two ounces of cocoa nibs in three pints of water for twohours and a-half, without allowing it to reduce more than one-third;that is, the three pints should be boiled down to one quart. Whensufficiently boiled, strain the cocoa from the nibs, mix it with equalproportions of milk, and sweeten with sugar. Two ounces of cocoa nibscost a penny three-farthings, one quart of skim milk twopence (in thecountry one penny), two ounces of moist sugar three-farthings; thus, forabout fourpence halfpenny, you may prepare sufficient cocoa for thebreakfasts of four persons. This would be much wholesomer and cheaperthan tea. To be sure, it would take some trouble and care to prepare it, and this should be attended to over-night. 

ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR. 

I am well aware, from my own experience, that the charitable custom ofdistributing wholesome and nutritious soup to poor families living inthe immediate neighbourhood of noblemen and gentlemen's mansions in thecountry, already exists to a great extent; yet, it is certainlydesirable that this excellent practice should become more generallyadopted, especially during the winter months, when their scanty means ofsubsistence but insufficiently yield them food adequate in quantity tosustain the powers of life in a condition equal to their hard labour. Toafford the industrious well-deserving poor a little assistance in thisway, would call forth their gratitude to the givers, and confer ablessing on the needy. The want of knowing how to properly prepare thekind of soup best adapted to the purpose has, no doubt, in a greatmeasure, militated against its being more generally bestowed throughoutthe kingdom; and it is in order to supply that deficient knowledge, thatI have determined on giving easy instructions for its preparation. 

No. 239. HOW TO PREPARE A LARGE QUANTITY OF GOOD SOUP FOR THE POOR. 

It is customary with most large families, while living in the country, to kill at least some portion of the meat consumed in their households;and without supposing for a moment that any portion of this is everwasted, I may be allowed to suggest that certain parts, such as sheep'sheads, plucks, shanks, and scrag-ends, might very well be spared towardsmaking a good mess of soup for the poor. The bones left from cookedjoints, first baked in a brisk oven for a quarter of an hour, andafterwards boiled in a large copper of water for six hours, wouldreadily prepare a gelatinized foundation broth for the soup; the bones, when sufficiently boiled, to be taken out. And thus, supposing that yourcopper is already part filled with the broth made from bones (all thegrease having been removed from the surface), add any meat you may have, cut up in pieces of about four ounces weight, garnish plentifully withcarrots, celery, onions, some thyme, and ground allspice, well-soakedsplit peas, barley, or rice; and, as the soup boils up, skim it welloccasionally, season moderately with salt, and after about four hours'gentle and continuous boiling, the soup will be ready for distribution. It was the custom in families where I have lived as cook, to allow apint of this soup, served out with the pieces of meat in it, to as manyas the recipients' families numbered; and the soup was made fordistribution twice every week during winter. 

No. 240. ANOTHER METHOD FOR MAKING ECONOMICAL SOUP. 

In households where large joints of salt beef, or pork, are cookedalmost daily for the family, the liquor in which they have been boiledshould be saved, all grease removed therefrom, and put into the copperwith a plentiful supply of carrots, parsnips, celery, and onions, allcut in small pieces, the whole boiled and well skimmed till thevegetables are done; the soup is then to be thickened with eitheroatmeal, peasemeal, or Indian corn meal, seasoned with pepper and groundallspice, and stirred continuously until it boils up again; it must thenbe skimmed, and the best pieces of meat selected from the stock-potshould be kept in careful reserve, to be added to the soup, and allowedto boil therein for half an hour longer. 

No. 241. HOW TO MAKE FISH SOUP IN LARGE QUANTITIES FOR DISTRIBUTION TOTHE POOR. 

This kind of soup, it will be easily understood, is applicable only onthe sea-coast, and wherever fish is to be had very cheap. Chop fine adozen onions, some thyme, and winter savory, and put these into acopper, or some large pot, with about six gallons of water, one pound ofbutter, pepper and salt enough to season; allow the whole to boil forten minutes, then thicken the broth with about four pounds of oatmeal, peasemeal, or flour; stir the soup continuously until it boils, and thenthrow in about fifteen pounds of fish cut up in one-pound size pieces, and also some chopped parsley; boil all together until the fish is done, and then serve out the soup to the recipients. All kinds of fish, exceptsprats, herrings, and pilchards, are equally well adapted for makingfish soup, but codfish, cod's heads, skate, eels, etc. , and allglutinous fish, suit the purpose best. 

INDEX. 

Anchovy Sauce, 64

Antispasmodic Tea, 97

Apples, baked, 57

Apple Dumplings, baked, 53

Apple Pudding, 30

Apple-water Drink, 90

Arrow-root, how to prepare, 84

Arrow-root Pudding, 89

Bacon and Cabbages, boiled, 47

Bacon and Cabbage Soup, 18

Bacon, how to cure, 26

Bacon Roll-pudding, 38

Balm and Burrage Tea, 92

Barley Water, 93

Batter and Fruit Pudding, 30

Batter-pudding, how to make a small, 87

Beef and Potatoes, baked, 35

Beef, boiled, 13

Beef, how to boil, 13

Beefsteaks, plain, 42

Beef Tea, 81

Beer, how to brew your own, 65

Belgian Faggots, 41

Biscuits, hard, 69

Black Puddings, 27

Blancmange, how to make, 86

Bouillabaisse Soup, 63

Bran Tea, a Remedy for colds, etc. , 90

Bread, how to bake your own, 68

Bread Pudding, for a family, 29

Bread-pudding, how to make a tea-cup, 88

Bread Sauce, for a Roast Fowl, 20

Broad Beans, how to cook, 74

Broth made from bones for Soup, 16

Brown and Polson Fruit Pudding, 32

Brown and Polson Pudding, 31

Brown and Polson Tea-cup Pudding for infants, 89

Brown and Polson Thick Milk, 32

Bullock's Heart, baked, 39

Bullock's Heart, stuffed, 39

Bubble and Squeak, 46

Burns or Scalds, a Cure for, 98

Cabbage and Bacon, fried, 73

Calf's-feet Jelly, how to make, 85

Camomile Tea, 91

Caudle, how to make, 84

Cheese, Italian, 28

Chicken Broth, 82

Chicken Broth, cheap, 82

Chilblains, a Cure for, 97

Christmas Plum Pudding, 50

Cocky Leeky, 19

Cocoa Nibs, how to prepare, 99

Cod's Head, baked, 63

Coffee, how to make, 98

Cold in the Head, a Cure for, 98

Colds, how to make a cordial for, 94

COOKERY AND DIET FOR THE SICK-ROOM, 81

Cough, a Cure for a hard dry, 95

Cow-heel Broth, 18, 85

Currant Jam, 55

Dandelion Tea, 97

Drink, a cooling, 95

Ducks, baked or roast, 24

Dumplings, Norfolk, 33

Dumplings, Yeast, 33

ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR, 99

Economical Pot Liquor Soup, 14

Eels, stewed, 34

Egg-hot, 78

Eggs and Bacon, fried, 77

Eggs, buttered, 77

Egg Sauce for Roast Fowls, etc. , 20

Eggs stewed with Cheese, 78

Eggs with Brown Butter, 77

Elder Wine, how to make, 57

Fish, baked, 63

Fish Curry, how to make a, 48

Fish Pie, 37

Fish, salt, with Parsnips, 62

Fish Soup, 60

Fish Soup, how to make large quantities for distribution to the poor, 101

Fish, to boil, 64

Fish, to fry, 61

French Beans, how to cook, 74

Fruit Pies in general, 52

Gargle, how to make a stringent, 95

Giblet Pie, 37

Gingerbread Nuts, 70

Ginger-pop, 78

Goose, baked, 23

Gooseberry Jam, how to make, 56

Gravy, brown, for Roast Fowls, etc. , 20

Ground-rice Milk, how to make, 87

Ground-rice Pudding, 89

Gruel, Brown and Polson, 83

Gruel, how to make, 83

Gruel, how to make with Pearl Barley, 85

Gruel made with Oatmeal, 84

Hams, how to cure, 25

Hams, how to smoke, 26

Hare, jugged, 46

Haricot Beans, a Salad of, 76

Haricot Beans, how to dress, 75, 76

Haricot Beans, white, 75

Hashed Meats, 43

Herrings, red, a dinner of, 61

Hop Tea, 96

Hyssop Tea, a Remedy for Worms, 96

Iceland-moss Jelly, 86, 96

Irish Stew, 60

Isinglass Jelly, how to prepare, 87

Jam Pudding, 51

Jam Tart, 53

Kidney Pudding, 43

Leg of Beef, stewed, 18

Lemonade, how to make, 90

Lentils, 76

Lime-flower Tea, 96

Linseed Tea, 91

Mackerel, soused, 61

Meat Panada for Invalids and Infants, 82

Meat Pie, 37

MEDICINAL, HERBACEOUS, AND OTHER DRINKS FOR INVALIDS, ETC. , 90

Milk, thick for breakfast, 16

Mince-meat, a cheap kind of, 52

Mince-pie, how to make a, 53

Mince-pie Paste, 52

Muscles, or Mussels, stewed, 34

Mustard, how to mix, 81

Mutton Broth, 81

Mutton Chops, or Steaks, 43

Mutton, Shoulder of, boiled, and Onions, 36

Oatmeal Porridge for Six Persons, 16

Omelet, how to make an, 77

Onions, baked or roasted, 74

Onion Soup for Six Persons, 15

Orangeade, or Orange Drink, 90

Ox-cheek Soup, 17

Ox Kidney, stewed, 39

Oysters, stewed, 34

Pancakes for Shrove Tuesday, 54

Parsley Sauce, 64

Parsnips, buttered, 73

Pears, baked, 56

Peas and Bacon, 74

Pea Soup for Six Persons, 15

Pig's Feet, 28

Pig's Fry, 42

Pig's Head, baked, 23

Pig, how to make the most of, after it is killed, 24

Pig's Pluck, how to dispose of, 27

Pig, Sucking, baked, 24

Plum Broth, 79

Plum or Currant Dough Pudding, 50

Plum Porridge, cold, 79

Pork Chops, grilled or boiled, 20

Pork, roast, 45

Potatoes, baked or roasted, 71

Potatoes, baked, mashed, 72

Potatoes, how to boil, 70

Potatoes, how to fry, 71

Potatoes, how to mash, 72

Potatoes, how to steam, 70

Potatoes, how to stew, 72

Potatoes, mashed with Ling, 72

Potato Pie, 38

Potato Pudding, 32

Potato Soup for Six Persons, 14

Prunes, or Pruens, stewed, 79

Pudding, baked Suet, 36

Pudding made of small Birds, 22

Pudding, Yorkshire, 35

Pumpkin Porridge, 58

Rabbit Pudding, 38

Raisinet, a Preserve for Winter, 54

Red Cabbages, how to stew, 93

Rhubarb, how to preserve, 56

Rhubarb Pie, 51

Rice and Apples, 31

Rice, curried, 28

Rice Dumplings, 49

Rice Gruel, a Remedy for Relaxed Bowels, 84

Rice-milk for Six Persons, 59

Rice Pudding, a Ground, 29

Rice Pudding, a Plain, 29

Rice, the way to boil, 49

Rice Water, 94

Roast Fowl and Gravy, 19

Sage or Marygold Tea, 92

Sago for Invalids, how to prepare, 83

Sago Pudding, 89

Salad, a Bacon, 80

Salad, a Plain, 80

Salad, a Summer, 80

Salad, Celery Crab, 80

Sauce for Sweet Puddings, 50

Sausage Dumplings, 45

Sausages, Pork, how to make, 27

Sausage Rolls, 45

Sausages, stewed, 42

Seam, or Loose Fat, how to melt down, 28

Sharp Sauce for Broiled Meats, 21

Sheep's-head Broth, 17

Sheep's Heads, baked, 40

Sheep's Pluck, 40

Sheep's Trotters, stewed, 40

Sick-diet Jelly, how to make, 87

Skate, baked, 64

Soothing Drink for Coughs, 91

Sore Throat attended with Fever, refreshing Drink for, 97

Soup for the Poor, how to prepare a large quantity of good, 100, 101

Spinach, how to cook, 73

Sprains, a Cure for, 97

Steaks, fried, and Onions, 41

Steaks, stewed, 41

Sting of Wasps or Bees, a Cure for, 98

Supper, a Relish for, 76

Swedish Turnips, buttered, 73

Tapioca, how to prepare, 83

Tapioca Pudding, 88

Toad in the Hole, 36

Toast Water, 93

Toothache, a Cure for, 98

Treacle Posset, 94

Treacle Pudding, 30

Tripe, baked, 45

Tripe, boiled, 44

Veal and Rice Broth, 82

Veal Cutlets and Bacon, 22

Veal, Knuckle of, and Rice, 59

Veal, roast, stuffed, 21

Vegetable Marrow, how to cook, 74

Vegetable Porridge, 58

Vegetable Pottage, economical, 47

Welsh Rarebit, how to make a, 78

White Wine Whey, 94

Wind on the Stomach, a simple Remedy against, 95

Yorkshire Pie-clates for Tea, 69

THE END. 

Thomas Harrild, Printer, Shoe Lane, Fleet Street, London. 

[Illustration]

TO THE FACULTY. 

J. & J. COLMAN'S

GENUINE MUSTARD. 

The Lancet, by its resumed inquiries upon the subject of adulterations, has again called attention of the Public to a variety of articles ofdaily use. 

To Mustard great prominence has been given, from the fact thatthirty-three samples were examined. The Report states that _four_ onlywere found to be _genuine_: of which, _two_ samples were of themanufacture of J. And J. COLMAN, being respectively "Colman's GenuineLondon Mustard, Warranted Pure, " and "Colman's Brown Mustard, WarrantedPure. "

We also learn that manufactured Mustard extends from the _pure_ and_genuine_ to the _injurious combination_ exposed in _The Lancet_ (see27th Sample examined); to which disclosure the attention of Medical Menis invited (whether practising privately or in Hospitals andInfirmaries) when prescribing Mustard as a remedial agent. The fact isalso equally important to the Vendor and his customer, the Public. 

And further, as to _quality_--_The Lancet_, in substance, reports that_genuine Mustard_ will be as _varied_ in strength, pungency, andflavour, as are the known differences between the finest and mostinferior qualities of seed; it results, then, that _genuine_ does notnecessarily imply high quality. 

J. And J. COLMAN submit, that in their _Pure Mustards_ nothing thatknown skill and improved machinery can obtain from finest seed remainsunsecured, and, whether for prompt and specific _medical_ effects, or asa table condiment, these Mustards are equally valuable. 

J. And J. COLMAN offer to the Public not only "Genuine" and "Pure"Mustard in the highest perfection, but also their other varieties ofMustard Condiments, known as "Double Superfine, " "Superfine, " "Fine, "etc. , in which delicacy, flavour, and strength will be found inagreeable combination. These Mustards may be obtained of any Grocer, Chemist, or Italian Warehouseman in the kingdom; and when sold in tinsor packets, J. And J. COLMAN's _trade mark_, the "Bull's Head, " is aguarantee upon which the Public may rely. 

J. & J. COLMAN, 26, Cannon Street, London, E. C. 

 CONSUMPTION IN ALL ITS STAGES, Coughs, Whooping Cough, Asthma, Bronchitis, Fever, Ague, Diphtheria, Hysteria, Rheumatism, Diarrhoea, Spasms, Colic, Renal and Uterine Diseases, are immediately relieved by a dose of

 =CHLORODYNE. =

 (_Trade Mark. _)

Discovered and named by DR. J. COLLIS BROWNE, M. R. C. S. L. , Ex-ArmyMedical Staff. 

The question asked by invalids, families, and households is, What is thebest medicine to give in the above diseases, and what to have alwaysready? Medical testimony, the reply of thousands of sufferers andinvalids, is confirmatory of the invaluable relief afforded by thisremedy above all others. 

CHLORODYNE is a liquid taken in drops according to age. It invariablyrelieves pain of whatever kind; creates a calm, refreshing sleep; allaysirritation of the nervous system when all other remedies fail; leavingno bad effects, like opium or laudanum, and can be taken when none othercan be tolerated. Its value in saving life in infancy is not easilyestimated; a few drops will subdue the irritation of Teething, preventand arrest Convulsions, cure Whooping Cough, Spasms, and Flatus at once. 

Among invalids it allays the pain of Neuralgia, Rheumatism, Gout, etc. It soothes the weary achings of Consumption, relieves the Soreness ofthe Chest, Cough, and Expectoration; and cures all Chest Affections, such as Asthma, Bronchitis, Palpitation, etc. It checks Diarrhoea, Alvine Discharges, or Spasms, and Colics of the Intestines, etc. 

The extensive demand for this remedy, known as Dr. J. COLLIS BROWNE'SCHLORODYNE, by the Medical Profession, Hospitals, Dispensaries--Civil, Military, and Naval--and Families especially, guarantees that thisstatement of its extreme importance and value is a _bona fide_ one, andworthy the attention of all. 

EXTRACTS OF MEDICAL OPINIONS. 

From W. VESALIUS PETTIGREW, M. D. --"I have no hesitation in stating thatI have never met with any medicine so efficacious as an anti-spasmodicand sedative. I have used it in Consumption, Asthma, Diarrhoea, andother diseases, and am most perfectly satisfied with the results. "

From DR. M'MILMAN, of New Galloway, Scotland. --"I consider it the mostvaluable medicine known. "

G. HAYWARD, Esq. , Surgeon, Stow-on-ye-Wold. --"I am now using Dr. J. Collis Browne's Chlorodyne with marvellous good effects in allayinginveterate sickness in pregnancy. "

DR. M'GRIGOR CROFT, late Army Staff, says:--"It is a most valuablemedicine. "

J. C. BAKER, Esq. , M. D. , Bideford. --"It is without doubt the mostvaluable and certain anodyne we have. "

DR. GIBBON, Army Medical Staff, Calcutta. --"Two doses completely curedme of Diarrhoea. "

From G. V. RIDOUT, Esq. , Surgeon, Egham. --"As an astringent in severeDiarrhoea, and an anti-spasmodic in Colic, with Cramps in the Abdomen, the relief is instantaneous. As a sedative in Neuralgia and Tic-Doloreuxits effects were very remarkable. In Uterine Affections I have found itextremely valuable. "

CAUTION. --Beware of Spurious Compounds or Imitations of "Chlorodyne. "Dr. Browne placed the Recipe for making "Chlorodyne" in the hands of Mr. Davenport ONLY; consequently, there can be no other Manufacturer. Thegenuine bears the words, "Dr. J. Collis Browne's Chlorodyne, " on theGovernment Stamp of each Bottle. --Sold only in Bottles at 2_s. _ 9_d. _, and 4_s. _ 6_d. _, by the Sole Agent and Manufacturer, J. T. DAVENPORT, 33, GREAT RUSSELL STREET, BLOOMSBURY SQUARE, LONDON. 

BE CAREFUL WHAT YOU EAT. 

BORWICK'S is _the_ BAKING POWDER recommended by Dr. Hassall (Analyst tothe _Lancet_, Author of "Adulterations Detected, " etc. ) It was the_first_, and is the _best_ Baking Powder--often imitated, but neverequalled. Its merits are too well known to require any _puffing_ by theProprietor. Warranted free from alum, found in most of the worthlessimitations. Try it once, and you will never use the trash made frominexpensive materials, and recommended by unprincipled shopkeepers, because they realize a larger profit by the sale. As you value yourhealth, insist upon having BORWICK's Baking Powder only. 

Sold retail by most Druggists, Grocers, and Oilmen, in 1d. , 2d. , 4d. , and 6d. Packets, and 1s. Boxes. Wholesale by G. BORWICK, 21, LittleMoorfields, E. C. 

LIFE FOR THE CONSUMPTIVE. 

One Tablespoonful of the PATENT OZONIZED COD LIVER OIL, three times aday, conveys artificially to the lungs of the Consumptive and delicate, the vital properties of Oxygen without the effort of inhalation, and hasthe wonderful effect of reducing the pulse while it strengthens thesystem. The highest Medical authorities pronounce it the nearestapproach to a specific for Consumption yet discovered--in fact, it willrestore to health when all other remedies fail. See _Lancet_, March 9th, 1861. 

Sold by all Chemists, in 2s. 6d. , 4s. 9d. , and 9s. Bottles. Wholesale byG. BORWICK, Sole Licensee, 21, Little Moorfields, London. 

FRAMPTON'S PILL OF HEALTH. 

This excellent FAMILY PILL is a Medicine of long-tried efficacy forpurifying the blood, and correcting all Disorders of the Stomach andBowels. Two or three doses will convince the afflicted of its salutaryeffects. The stomach will speedily regain its strength; a healthy actionof the liver, bowels, and kidneys will rapidly take place; and renewedhealth will be the quick result of taking this medicine, according tothe directions accompanying each box. 

PERSONS OF A FULL HABIT, who are subject to headache, giddiness, drowsiness, and singing in the ears, arising from too great a flow ofblood to the head, should never be without them, as many dangeroussymptoms will be entirely carried off by their timely use; and forelderly people, where an occasional aperient is required, nothing can bebetter adapted. 

For FEMALES these Pills are truly excellent, removing all obstructions, the distressing headache so prevalent with the sex, depression ofspirits, dulness of sight, nervous affections, blotches, pimples, andsallowness of the skin, and give a healthy juvenile bloom to thecomplexion. 

Sold by all medicine vendors. Observe the name of "THOMAS PROUT, 229, Strand, London, " on the Government Stamp. Price 1s. 1-1/2d. And 2s 9d. Per box. 

BLAIR'S GOUT AND RHEUMATIC PILLS. 

Price 1s. 1-1/2d. And 2s. 9d. Per box. 

This preparation is one of the benefits which the Science of modernChemistry has conferred upon mankind; for during the first twenty yearsof the present century to speak of a cure for the Gout was considered aromance; but now the efficacy and safety of this Medicine is so fullydemonstrated, by unsolicited testimonials from persons in every rank oflife, that public opinion proclaims this as one of the most importantdiscoveries of the present age. 

These Pills require no restraint of diet or confinement, during theiruse, and are certain to prevent the disease attacking any vital part. 

Sold by all medicine vendors. Observe "THOMAS PROUT, 229, Strand, London, " on the Government Stamp. 

SILVER MEDAL, FIRST-CLASS, PARIS, 1855. 

[Illustration]

S. NYE AND Co. 's PATENT MACHINES, OF VARIOUS SIZES, For Mincing Meat, Vegetables, etc. ; for making Sausages, Mince-meat, Force-meat, Potted-meat, and various dishes for Families, Hotel-keepers, Confectioners, Butchers, and also for Hospitals, Lunatic Asylums, andall large Establishments. 

Price £1. 10s. , £2. 2s. , £3. 3s. , and £7. 7s. 

SMALL MINCER OR MASTICATOR, TO ASSIST DIGESTION Price 30s. 

79, WARDOUR STREET, LONDON. 

[Illustration]

S. NYE'S IMPROVED MILLS, For Coffee, Pepper, Spice, Rice, etc. , ARE THE BEST AND MOST CONVENIENT MADE. 

Price 8s. , 10s. , and 14s. Each. 

79, WARDOUR STREET, LONDON. 

COUGHS, ASTHMA, AND INCIPIENT CONSUMPTION ARE EFFECTUALLY CURED BY

KEATING'S COUGH LOZENGES, Judged by the IMMENSE DEMAND, this UNIVERSAL REMEDY now stands the firstin public favour and confidence; this result has been acquired by thetest of fifty years' experience. These Lozenges may be found on sale inevery British Colony, and throughout India and China they have beenhighly esteemed wherever introduced. For COUGHS, ASTHMA, and allaffections of the Throat and Chest, they are the most agreeable andefficacious remedy. 

Prepared and Sold in Boxes, 1s. 1-1/2d. , and Tins, 2s. 9d. , 4s. 6d. , and10s. 6d. Each, by THOMAS KEATING, Chemist, etc. , 79, St. Paul'sChurchyard, London. Retail by all Druggists and Patent Medicine Vendorsin the World. 

KEATING'S PALE NEWFOUNDLAND COD LIVER OIL. 

PERFECTLY PURE, NEARLY TASTELESS, and FREE FROM ADULTERATIONS OF ANYKIND, having been analyzed, reported on, and recommended by ProfessorsTAYLOR and THOMSON, of Guy's and St. Thomas's Hospitals, and also quiterecently examined by Dr. EDWIN PAYNE, who, in the words of the late Dr. PEREIRA, say, that "The finest oil is that most devoid of _colour_, _odour_, and _flavour_, " characters this will be found to possess in ahigh degree. 

Half-pints 1s. 6d. , Pints 2s. 6d. , Quarts 4s. 6d. , and Five-pint Bottles10s. 6d. , Imperial Measure. 79, St. Paul's Churchyard, London. 

BROWN & POLSON'S

PATENT CORN FLOUR

Being first of the kind manufactured in the United Kingdom and France, it is in both Countries not only

THE ORIGINAL, but is indisputably the Only article of the kind, which by its ownmerit, and the simple publicity of its uses, has been adopted by thebest families as an invariable table delicacy. It is prepared by aprocess to which long experience has given the greatest perfection, andfrom grain carefully selected from the choicest European crops; theseadvantages are so appreciable, that its quality has by comparison beenpreferred to all others, and

THE LANCET, in a notice given July 24, 1858, states, "=This is superior to anythingof the kind known="--an opinion indisputably confirmed by scientifictests and public appreciation. 

THE ILLUSTRATED LONDON NEWS, AND

THE LEISURE HOUR, have given most interesting notices accompanied by engravings, explanatory of the process of manufacture; and Dr. LANKESTER, F. R. S. , F. L. S. , speaks of it in the highest terms of praise in his Lectures atthe South Kensington Museum, on "Food. "--(Hardwicke, Piccadilly, pp. 71-80. )

 * * * * *

Families by writing on their orders . .. _packets' Brown and Polson_, andrefusing to receive any but the packages which bear BROWN and POLSON'Sname in full and Trade Mark, would discourage the fraudulent means bywhich the substitution of inferior kinds are encouraged. 

Many Grocers, Chemists, etc. , who supply the best quality, in preferenceto best profit articles, sell none but BROWN and POLSON'S. 

[Illustration]

My object in writing this little book is to show you how you may prepareand cook your daily food, so as to obtain from it the greatest amount ofnourishment at the least possible expense; and thus, by skill andeconomy, add, at the same time, to your comfort and to yourcomparatively slender means. The Recipes which it contains will affordsufficient variety, from the simple every-day fare to more tasty dishesfor the birthday, Christmas-day, or other festive occasions. 

To those of my readers who, from sickness or other hindrance, have notmoney in store, I would say, strive to lay by a little of your weeklywages . .. That your families may be well fed, and your homes madecomfortable.