Opodeldoc.
Put a pint of rectified spirits of wine in a bottle, with 1 oz. camphor, and 6 oz. soft soap; shake it three times a day for three days, and it is ready.
Elder Ointment.
Melt 3 lbs. of mutton suet in 1 pint of olive oil, and boil in it 4 lbs. weight of elder flowers, full blown, till nearly crisp; then strain, and press out the ointment.—Another: take 4 oz. each, of the inner bark of the elder tree, and the leaves, boil them in 2 pints of linseed oil, and 6 oz. of white wax. Press it through a strainer.
A Carrot Poultice.
Boil washed carrots, and pound them to a pulp with a wooden pestle; add an equal quantity of wheaten meal, and 2 table-spoonsful yeast, and wet it with beer or porter. Let it stand before the fire to ferment. Thesoftpart to be made into a poultice with lard.
An Excellent Bitter.
Cut ½ oz. of gentian in thin slices into a stone jar, with the same quantity of fresh orange peel and sliced ginger. Pour over them 1 quart of boiling water, and let it stand ten hours. Strain it, add a gill of sherry, and bottle it. For a weak stomach, a wine-glassful the first thing in the morning will create an appetite.
For Weak Eyes.
(Dr. Bailey's.)
Boil 2 quarts of water, and stir into it ¼ oz. camphor, pounded in a mortar with a bitter almond, 1 oz. bolalmanack, and ½ oz. copperas; when cold, bottle it. Bathe the eyes often.—Or: dissolve in spring water, 10 grains of white vitriol, and 10 grains of sugar of lead. Wash the eyes four or five times a day.—Or: boil in spring water five minutes, ¼ oz. white copperas and ¼ oz. of commonsalt. Put a drop in the eye with a feather the last thing at night. The bottle to be markedpoison.—Another, and very good: put 10 drops of laudanum and 6 drops of goulard into a ¼ pint of elderflower water: bathe the eyes with it.
For the Tooth-ache.
Each of the following remedieshavebeen known to alleviate suffering. Turn up a wine-glass, put a little powdered alum on the round part, rub it to a paste with sweet spirits of nitre, and apply it directly to the cavity of the tooth, if there be one, if not, on the gum round it. Repeat this often.—Or: mix 2 drachms of alum, in impalpable powder, and 2 drachms of nitrous spirits of ether.—Or: 2 drachms of alum powdered very fine, with 7 drachms of nitrous spirits of ether.—Or: a drop of ether and of laudanum on cotton: this will also relieve theear-ache.—Or: 1 oz. tincture of myrrh, 1 oz. tincture of gumlac, ½ oz. tincture of bark: mix the two last, shake well, add the myrrh by degrees, and shake well together. 1 table-spoonful to 2 of hot water; wash the mouth frequently, holding it in for some time.—For an intermitting pain in the Teeth: boil ½ oz. bark, grossly powdered, in a pint of cold water, till it wastes to a pint; then strain through muslin and bottle it. When the teeth are free from pain, put 2 table-spoonsful of laudanum, then gargle and wash the mouth well with it. Repeat it several times in the day.
Peppermint Water.
Pour 5 drops of oil of peppermint on a lump of sugar. Put the sugar into a ½ pint phial, with a tea-spoonful of brandy, and fill up with water.
Soda Water.
To 40 grains of carbonate of soda, add 30 grains of tartaric acid in small crystals. Fill a soda bottle with spring water, put the mixture in, and cork it instantly, with a well fitting cork.
Medicinal Imperial.
Useful in the Spring, or in slight Fevers, or Colds.
Pour 3 quarts of boiling water over 1½ oz. of cream of tartar, 1 oz. Epsom salts, ¾ lb. lump sugar, the peel of 3 lemons, and the juice of 1; cover close half an hour, then boil up, skim and strain it through thin muslin, into decanters.—A wine-glassful before breakfast.
Lime Water.
Mix 4 oz. quick lime in 6 pints of soft water, and let it stand covered an hour; then pour off the liquid.
Seidlitz Powders.
Put into one tumbler, 2 drachms of Rochelle salts, and 2 scruples of carbonate of soda; into another tumbler put 2 scruples of tartaric acid, fill each tumbler rather more than a quarter part, then pour the two together.—Or: mix carefully 2 drachms of sulphate of magnesia in fine powder, with 2 scruples of bicarbonate of soda, and mark the packet No. 1; in another packet, marked No. 2, put 40 grains of tartaric acid in fine powder. Mix in two different tumblers, each a quarter part filled with water, and drink in a state of effervescence.
Medicines to keep in the House.
VARIOUS RECEIPTS.
Eau de Cologne.
Into2 quarts spirits of wine, at 36, put 2 drachms essence of bergamot, the same of essence of cedrat (a superior kind of bergamot), 2 drachms essence of citron, 1 oz. essence of rosemary, and a ¼ drachm of the essence of neroly (an oil produced from the flowers of the Seville orange tree); let it stand 24 hours, then strain through brown paper, and bottle it.
Lavender Water.
Into 1 pint of spirits of wine put 1 oz. oil of lavender, ½ a drachm essence of ambergris, ½ a drachm essence of bergamot. Keep it three months.—Or: 8 oz. spirits of wine, 1 drachm oil of lavender, 10 drops of ambergris, and 20 drops of essence of bergamot.
Milk of Roses.
Thirty grains of salt of tartar, pulverised, 2 oz. oil of almonds, 6 oz. of rose water; mix the two first, then the rose water by degrees.—Or: 2 oz. of sweet almonds in a paste, 40 drops oil of lavender, and 40 oz. rose water.—Or: 1 oz. oil of almonds, 1 pint rose water, and 10 drops of oil of tartar.
Henry's Aromatic Vinegar.
Camphor, 2 drachms; oil of cloves, ½ a drachm; oil of lavender, 1 drachm; oil of rosemary, 1 drachm; and a ½ oz. of the best white wine vinegar; macerate for ten days, then strain it through paper.
Wash for the Skin.
An infusion of horse-radish in milk, or the fresh juice of house leek, are both good.—Honey water, very thick, is good in frosty weather.—Also, a wash made of 4 oz. potash, 4 oz. rose water, and 2 oz. lemon juice, mixed with 2 quarts of water; pour 2 table-spoonsful in a bason of water.
Pomade Divine.
Put ½ lb. of beef marrow into an earthen vessel, fill it with spring water, and change that every day for ten days, drain it off, put a pint of rose water to it, let it stand 24 hours; take the marrow out, drain and wipe it thoroughly dry in a thin cloth, beat it to a fine powder, add 1 oz. of benjamin, the same of storax, cypress nuts, florence, cinnamon, nutmeg, and ½ oz. of cloves: mix all these together first, then mix up with the marrow, and put into a pewter vessel with a close-fitting lid; put this vessel into a copper of boiling water, and boil it three hours, having boiling water to replenish the copper, so that the pewter vessel may be covered with water all the time. In three hours pour the mixture through fine muslin into pots, and, when cold, cover close with paper.
Lip Salve, very good.
Two oz. white wax, 2 oz. of unsalted lard, ½ oz. spermaceti, 1 oz. oil sweet almonds, 2 drachms balsam of Peru, a lump of sugar, and 2 drachms of alkali root; simmer together, then strain through muslin.
Pomatum.
Mix ½ lb. fresh lard with 4 oz. marrow, and beat them with a shilling bottle of essence of lemon.
Cold Cream.
To ½ a pint of rose water add ½ a pint of oil of almonds, 1 oz. virgin wax, and 1 oz. spermaceti; melt over a slow fire, and beat them together till quite cold.—Or: melt ½ lb. hog's lard in a bason over steam; add ¾ pint rose water,and ½ a wine-glassful of oil of almonds; stir together with care till of a proper consistency.
For Chapped Hands.
Mix ⅓ pint double distilled rose water, ½ oz. oil of almonds and 7 grains salt of tartar.—Or: yolks of 3 eggs, 3 table-spoonsful honey, 4 table-spoonsful brandy, and 4 sweet almonds, pounded.—Or: dissolve a tea-spoonful of pulverised borax in a tea-cupful of boiling soft water, add a tea-spoonful of honey, and mix well together. After washing, wipe the hands very dry, and put the mixture on with a feather.—Oil of Almondsor spermaceti rubbed on at night are soft and healing.
Almond Paste for the Hands.
To 1 lb. stale bread grated, ½ lb. bitter almonds (blanched and pounded), ¼ lb. honey, and 3 table-spoonsful of oil of almonds. Beat well together and keep it in jars with bladders tied over. As you use it add more honey and oil, if it requires moisture.
Tooth Powder.
Bol ammoniac, gum mastic, red coral, and myrrh, of each an equal quantity finely powdered.—Another: 3 oz. camphor, 1 oz. powdered cinchona bark, 1 oz. prepared charcoal, and sufficient spirits of wine to dissolve the camphor. Mix thoroughly, and pass through a fine sieve.—The mixture of chalk and camphor is very good for preserving as well as cleansing teeth.
Curling Fluid.
Melt a bit of bees-wax, about the size of a filbert kernel, slowly, in 1 oz. of oil of almonds, and then add a drop or two of ottar of rose.
To clean Carpets.
Mix ox gall and water; rub the carpet with a flannel dipped into the mixture, then with a linen cloth. Sometimes carpets shrink after being wetted, therefore fasten them to the floor.
To clean Silk Dresses.
The dress must be taken to pieces. Take out all grease spots, with spirits of turpentine; rub the silk over, with a sponge dipped in an equal quantity of honey, and soft soap, with spirits of wine, sufficient to make it nearly liquid. When well cleaned, dip the silk in cold spring-water, hang it up to dry; when nearly cold, smooth it on the wrong side, with a cool iron.—Or: make some strong salt and water, in the proportion of a handful of salt to a bucket of cold water, lay in the breadths of silk, do not rub, but occasionally lift them up and down singly, for three days, rinse the silk in cold spring-water, hang it up to dry, and when nearly dry, smooth it out; iron it on the wrong side with a cool iron.
To take Grease out of Silk or Stuff.
Moisten ½ lb. fuller's earth with water, dry it before the fire, then pound, sift, and mix it with 2 oz. starch (beaten and sifted), ½ the white of an egg, ¼ pint camphorated spirits, and of turpentine; mix well, and bottle it. Spread it over the spot: if too dry moisten with soft water.
To remove Grease from Satin, Silk, Muslin, Drawing-paper, and other things.
Drop pure water upon the spot, and scrape on it caked magnesia, until it is saturated with the powder. When dry brush it off, and the grease, in most cases, will be removed. Some findsodato answer.
To clean Blond.
Soap it well, with curd soap, in lukewarm water, and let it lie all night; then wash it out, rinse in cold water, made blue, fold in a cloth, and iron it, with a cool iron.
To Wash Silk Stockings.
Put them into lukewarm water to cover them, soap the feet well, and rub that part which is soiled, with smelt blue; lay them smooth in the water, strew some bluebetween the folds, and let them lie all night; be careful in washing to rub them well, as the blue is hard to come out: the second lather must be of equal heat, but not quite so blue. Cut bear is used to tinge them pink.
To clean Floor Cloths.
Sweep, then rub the floor cloth with a damp flannel, then with milk or milk and water, and polish with a clean dry cloth. This is better than wax.
To clean Stone Stairs.
Boil in 2 quarts of water ½ pint of size, the same of stone blue, 2 table-spoonsful of whitening, and 2 cakes of pipe-maker's clay. Wet a flannel with this, wash the stones with it, and when dry, rub with a clean flannel and brush.
To take Oil from Stone or Boards.
To a strong ley of pearl-ashes, add some unslacked lime, let it settle, pour it off clear; lower it with water, and scour the grease spots; but it must be done quickly.
To get a Stopper out of a Decanter.
Drop a few drops of spirits of wine on it, and it will soon come out.
To take Rust from Steel.
Rub well with sweet oil, and two days after, rub with unslacked lime till the rust disappears.
To clean Steel Stoves and Fire Irons.
Rub with a piece of flannel dipped in oil, then in emery powder; polish with a leather and rotten stone.
To clean Paint.
Put a very little pearl-ash or soda into the water, to soften it, then wash the paint with a flannel and soft soap; wash the soap off, and wipe dry with clean linen cloths.
To clean Papered Walls.
The very best method is to rub with stale bread. Cut the crust off very thick, and wipe straight down from the top, then go to the top again, and so on.
To clean Tin Covers.
They should be wiped dry after being used, to prevent their becoming rusty. Mix a little fine whitening with sweet oil, and rub well, wipe this off clean, then polish with a leather and dry whitening.
To clean Copper Utensils.
If the kitchen be damp, or very hot, the coppers will turn black. Rub brick dust over, then a flannel dipped in oil; polish with leather and rotten stone.
Marking Ink.
Mix 5 scruples of silver caustic, 2 drachms of gum arabic, 1 scruple of sap gum, in 1 oz. distilled water, in a glass bottle. Thewashto use previously; ½ oz. of soda subcarbonate in 2 oz. distilled water.
Ink.
Infuse in a gallon of rain or soft water, ¾ lb. of blue galls, bruised; stir every day, for three weeks. Add 4 oz. green copperas, 4 oz. logwood chips, 6 oz. gum arabic, and a wine-glassful of brandy.—Or: put 1½ oz. nut galls pounded, 1 oz. gum arabic, 1 oz. copperas into 1½ pint of rain water: shake every day for a fortnight, and it is ready.
Blacking for Shoes.
Boil 6 oz. ivory black, 1 oz. bees-wax, and 1 oz. mutton suet, in 3 pints of water till melted and mixed.—Or: 1 quart vinegar, 6 oz. treacle, 2 oz. ivory black, and the yolks of 2 eggs, well beaten. Boil together till well mixed, keep it covered close.—Or: mix into a pint of small beer, 4 oz. ivory black, 3 oz. coarse sugar and a table-spoonful sweet oil.
Pot Pourri.
Mix together one handful of orange flowers, of sweet marjoram, lemon thyme, lavender flowers, clove pinks, rosemary, of myrtle flowers, 2 of stock flowers, 2 of damask roses, ½ a handful of mint, and the rinds of 2 lemons, dried and pounded; lay some bay salt at the bottom of your jar, then a layer of the mixture, till the jar is full.
To Thicken the Hair.
Simmer ½ lb. of the best lard in a tea-cupful of olive oil half an hour, scumming all the time: add 9 drops of any scent. Rub it in three times a week.
To Destroy Bugs.
Corrosive sublimate, in spirits of wine, poured into crevices, or put on with a feather; it should be repeated as often as necessary. A deadly poison.
Paste.
Mix a very small portion of white lead in paste which is to be used about books, drawings, &c., &c. This will keep away the worm which is so destructive.Poison.
COOKERY FOR THE POOR.
I haveselected such receipts as appear to be the most profitable to adopt; and the insertion of these will accomplish nearly all that I can hope to effect under the above head, for we all know that a supply of food alone can avert the misery of hunger, and that if there were a thousand differentsystemsfor feeding the poor by the means of voluntary aid, the success of each system must depend on the practical efforts made in its application.
Some persons object to making soups, &c., for the poor, on the ground that poor people are not so well satisfied with this mode of relief as they would be if the materials were given them to dispose of in their own way. This objection is just in some cases, but not so in all; because, as respects domestic management, there are two distinct classes among the poor, the one having learned arts of economy while faring well, and the other being ignorant of those arts from never having had enough means to encourage them to make such things their study.
It is true that the old-fashioned English cottagers, that class so fast falling into decay, are by no means wanting in the knowledge of housekeeping and of cooking in an economical manner. Not only does their labour in the fields produce fertility, bring the richest harvests, and cause those appearances on the face of the country which make it admired as one of the most beautiful in the world; but the habitations of the labourers themselves, their neat cottages, and their gardens so abounding at once with the useful and the elegant; these have always been regarded as one complete feature, and that not the least important, in the landscape of England. And, if we look at the interior of these dwellings, we there find every thing corresponding with what we have remarked without. Where the father, after having done a hard day's work for his master, will continue, in the evening, to toil upon his own smallplot of ground for a couple of hours, and where the children are bred up to respect the edges of the borders, the twigs of the shrubs, and the stems of the flowers, and to be industrious and even delighted in such things, it is natural that the mother should take the same pains with all that belongs to the inside of the dwelling. And, accordingly, those who have occasionally visited the poor of the rural districts of England, must have observed, that if they are often deficient in the means of living well, they are, as often, patterns of cleanliness, and as anxious to make a respectable appearance with their scanty furniture, to polish their half dozen pewter platters, to scrub their plain table or dresser, to keep clean and to set in order their few cups and saucers of china-ware, as their betters are to make a display of the greatest luxuries of life. These excellent habits of the people are so fixed, that we see a portion of them still clinging to those labourers, perhaps the most of all to be commiserated, who are employed in the factories of the north of England.
But the condition of the other class is very different. Some of these have never, from their earliest infancy, been accustomed to any of those scenes in which, though there be difficulties, there are circumstances to excite perseverance, and to reward painstaking. These are born in absolute want; their experience under the roof of their parents has been but a course of destitution; and they go forth into the world rather as fugitives from misery than as seekers to be more prosperous. If they obtain employment, their labour is perhaps repaid by wages barely sufficient to keep them alive; destitute of the means of practising anything like household management, never having known what it is to have a home, worthy to be so called, for a single day, it is scarcely possible for them to obtain that knowledge, simple as it is, which is required to contrive the various modes of making much out of a little. Besides, if the poor people existing in this condition were ever so inclined to do well, there are the strongest inducements held out to them to mismanage their small stock of means; they are continually standing in need of some temporary sustenance; and, who can wonder if thus bereft of all power toprovideor toeconomise, they yield to destruction, and suffer themselves to be allured by theglare of the gin-palace, or the revelry of the pot-house! It is one of the signs of misery with such persons, that they are little acquainted with the art of cookery. Here and there may be found a poor woman who has become skilful by serving in the kitchens of other persons: but this is only an exception, and too rare to be of account.
In almost every family there are, occasionally, things which may be spared from its consumption, to be converted, by an experienced cook, into palatable and nourishing food for poor people, but which, if given to them in the shape of fragments, they would be totally ignorant how to make use of. Such, for instance, as bones with very little meat on them, trimmings of meat, of poultry, &c., some cooked, some uncooked, crusts of bread, and pieces of dripping; yet these, with a little pepper, salt, and flour to thicken, may, by careful cooking and scumming, be made to produce an excellent meal for a family of children.—Few servants are unwilling to take the trouble of helping their poor fellow creatures, and, if the head of every family would give as much as she can spare to the poor who live immediately in her own neighbourhood, more general good would be done than ladies can reasonably hope to do by subscribing their money to "societies," which, though they may have been established by the best-intentioned persons, and for the kindest of purposes, can never be so beneficial in their effects as that charity which one individual bestows on another. The relief which is doled out by a "Society" is accompanied by very imperfect, if any, inquiries into the particular circumstances of the persons relieved; by no expressions of sympathy, by no encouraging promises for the future, to cheer the heart of the anxious mother as she bends her way homeward with her kettle of soup: the soup which has been obtained by presenting a ticket is apportioned to the little hungry creatures, without their being reminded who it is that has so kindly provided for them, and after it is eaten there is no more thought about the source whence it came than about the hunger which it has removed. The private mode of charity is superior to the public in every way. There are great advantages arising from the former which the latter can never procure. Not only must the attentions of a known individual be the mostgratefully appreciated by a poor man and woman, but the child which has often gone to bed satisfied and happy, after a supper provided by some good neighbour, cannot be expected to grow up without some of those feelings of personal respect and attachment for its benefactor, which, while they prevent the contrast of riches with poverty from becoming odious, are the strongest assurances of union between him who claims a property in the soil and him whose labour makes that property of value. Self-interest and humanity are not the least at variance in this matter; the same course of policy is dictated to both. It may seem glorious to be advertised throughout Europe, and to be read of in newspapers, as a large subscriber to a public Institution; but the benefits which are confined to a single parish are the more lasting from being local, and the fame of the distributor, though bounded in distance, is all the more deserved, the longer kept alive and cherished, and, consequently, the better worth endeavouring to obtain.
The soup I would recommend for poor people, should be made of the shin, or any coarse parts of beef, shanks and scrags of mutton, also trimmings of any fresh meat or poultry. 1 pound of meat to every pint of soup (that is, every three ½ pints of water), and then all the meat should not be boiled to rags, but some be left to eat. There should be a sufficient quantity of turnips, carrots, onions and herbs; also pepper and salt; and dumplings, of either white or brown flour, would be a good addition. A quart of soup, made in this way, with about ½ lb. of meat, and a dumpling for each person, would be a good dinner for a poor man, his wife and children; and such a one as a lady who has a kitchen at her command, may often regale them with. Less meat will do where there is pot-liquor. The liquor of all boiled meat should be saved, in a clean pan, and made the next day into soup. That of a leg of mutton will require but little meat in addition, to make good soup. The liquor of any fresh meat, of boiled pork, if the latter be not very salt, will make good peas soup, without any meat.—Soak a quart of peas all night, in soft water, or pot-liquor, and, if the former, some bones or pieces of meat; a small piece of pork would be very good. Put in 2 onions, cut up, a head of celery, abunch of sweet herbs, and what salt and pepper you think it requires. Let it boil, and then simmer gentlyby the sidefull three hours, or longer if the peas be not done; stir the peas up from the bottom now and then. When you have neither meat nor pot-liquor, mix 2 or 3 oz. of dripping with an equal quantity of oatmeal, and stir it, by degrees, into the soup, or boil in it some dumplings of flour and suet.
In houses where a brick oven is heated once a week or oftener, for bread, it would give little additional trouble to bake a dish of some sort or other for a poor family. Soup may be made in this way: first put the meat on the fire in just enough water to cover it; when it boils, take off the scum, pour off the water, put the meat into an earthen pan, with 3 carrots cut up, a turnip, 2 onions, pepper and salt, and stale dry crusts of bread; pour over boiling water, in the proportion of a gallon to 2 lbs. meat, and let it bake three hours. Shanks of mutton, cowheels, ox and sheep's head, may be cooked in this way, but the two latter must be parboiled, to cleanse them; and will require four or five hours' baking. The soup made of ox head is not so nourishing as that of shin of beef. If there be room in the oven, a plain pudding may be baked as follows. Pour boiling skim milk over stale pieces of bread, and cover with a plate or dish. When it has soaked up the milk, beat the bread, dust in a little flour, add sugar, an egg or two, or shred suet, or pieces of dripping, and more milk if required; butter a brown pan, pour in the pudding, and bake it three-quarters of an hour.—Or: a batter pudding, made with two eggs, a quart of milk; or if eggs be scarce, leave them out, and use dripping; rub it into the flour, with a little salt, mix this by degrees with some milk into a batter and bake it. A batter pudding of this kind, rather thick, is very good with pieces of meat baked in it; in the proportion of 1 lb. solid meat, to a batter made with 1 quart of milk. Pickled pork, not very salt, makes a very good pudding. A plain rice pudding, without egg or butter, made with skim milk, and suet or dripping, is excellent food for children. But rice costs something, and my object is to point out to young housekeepers how they can best assist the poor without injury to their own purses; and, therefore, I do noturge the use of barley, rice, sugar, currants, &c. &c. They do not, of themselves, produce much nourishment; sufficient, perhaps, for children, and for persons who do not labour, but for hard working people, the object is to provide as much animal food as possible; therefore, when money is laid out, it ought to be for meat.
Puddings with suet approach very nearly to meat. A thick crust, with a slice of bacon or pork in it, and boiled, makes a good pudding.
Hasty pudding, made with skim milk, in the proportion of 1 quart to 3 table-spoonsful of flour, would be a good supper for children, and the cost not worth consideration, to any lady who has a dairy.
Buttermilkpuddings, too, are cheap and easily made.
Milkis of great value to the poor.
Where there is a garden well stocked with vegetables, a meal for poor people may often be prepared, at little expense, by cooking cabbages, lettuces, turnips or carrots, &c. &c. in the water which has been saved from boiling meat, or thin broth. The vegetables, stewed slowly till tender, with or without a small piece of meat, and the gravy seasoned and thickened, will be much more nourishing, as well as palatable, than plain boiled.
To dress Cabbages, Lettuces, Brocoli and Cauliflower.
Put ½ lb. bacon or pork, in slices, at the bottom of a stew-pan, upon them a large cabbage, or two small ones, in quarters; a small bunch of herbs, some pepper and salt, the same quantity of bacon or pork on the top, and a quart of water or pot liquor; let it simmer till the cabbage is quite tender.
Another: wash a large cabbage or lettuce, open the leaves, and put between them little pieces of bacon or pork, and any fragments of fresh meat cut up; tie up the cabbage securely, and stew it till tender in a very little broth or water, with a little butter rolled in flour, and some seasonings. A little meat will go a great way in making this a palatable dish. Turnips, carrots, and potatoes, either raw, or such as have been cooked the day before, may bejust warmed up, or stewed till tender in a little weak broth, thickened with flour, and seasoned with salt and pepper, and then, poured with the gravy on slices of bread in a tureen, they will be good food for children.
In "Cobbett'sCottage Economy" there will be found a variety of receipts for cooking Indian corn meal.
THE END.
from clouted cream,
Cucumbers, to stew,
Eels, to stew,
to hash,
Ox cheek, to bake,
orange,
plums, to preserve,
to ragout,
maître d'hotel,
barley sugar,
to boil,