The Cook and Housekeeper's Complete and Universal Dictionary Part 20

Clean the auricula plants, pick off dead leaves, and sc.r.a.pe away the surface of the mould. Replenish them with some that is fine and fresh, set the pots up to the brim in the mould of a dry bed, and place behind them a reed edging. Cover carnation plants from wet, and defend them from mice and sparrows.----FEBRUARY. Make hotbeds for annual flowers, of the dung reserved for that purpose, and sow them upon a good thickness of mould, laid regularly over the dung. Transplant perennial flowers, and hardy shrubs, Canterbury bells, lilacs, and the like. Break up and new lay the gravel walks. Weed, rake, and clean the borders; and where the box of the edging is decayed, make it up with a fresh plantation.

Sow auricula and polyanthus seeds in boxes, made of rough boards six inches deep, with holes at the bottom to run off the water. Fill the boxes with light mould, scatter the seeds thinly over the surface, sift some more mould over them about a quarter of an inch thick, and place them where they may enjoy the morning sun. Plant out carnations into pots for flowering.----MARCH. Watch the beds of tender flowers, and throw mats over them, supported by hoops, in hard weather. Continue transplanting all the perennial fibrous rooted flowers, such as golden-rods, and sweet-williams. Dig up the earth with a shovel about those which were planted in autumn, and clean the ground between them.

All the pots of flowering plants must now be dressed. Pick off dead leaves, remove the earth at the top, and put fresh instead; then give them a gentle watering, and set them in their places for flowering. Be careful that the roots are not wounded, and repeat the watering once in three days. The third week in March is the time to sow sweet peas, poppies, catchflies, and all the hardy annual plants. The last week is proper for transplanting evergreens, and a showery day should be chosen for the purpose. Hotbeds should now be made, to receive the seedlings of annual flowers raised in the former bed.----APRIL. Tie up to sticks the stalks of tall flowers, cut the sticks about two feet long, thrust them eight inches into the ground, and hide them among the leaves. Clean and rake the ground between them. Take off the slips of auriculas, and plant them out carefully for an increase. Transplant perennial flowers and evergreens, as in the former months; take up the roots of colchichams, and other autumnal bulbous plants. Sow French honeysuckles, wallflowers, and other hardy plants, upon the natural ground, and the more tender sorts on hotbeds. Transplant those sown last month, into the second hotbed. Sow carnations and pinks on the natural ground, and on open borders.----MAY. When the leaves of sowbreads are decayed, take up the roots, and lay them by carefully till the time of planting. Take up the hyacinth roots which have done flowering, and lay them sideways in a bed of dry rich mould, leaving the stems and leaves to die away: this will greatly strengthen the roots. Roll the gravel walks carefully and frequently, and keep the gra.s.s clean mowed. Clean all the borders from weeds, take off the straggling branches from the large flowering plants, and train them up in a handsome shape. Plant out French and African marigolds from the hotbeds, with other autumnals, the last week of this month, choosing a cloudy warm day. Tie up the stalks of carnations, pot the tender annuals, such as balsams and amaranths, and set them in a hotbed frame, till summer is more advanced for planting them in the open ground.----JUNE. Choose the evening of a mild showery day, and plant out into the open ground, the tender annuals. .h.i.therto kept in pots in the hotbed frame. They must be carefully loosened from the sides of the pot, and taken out with all the mould about them; a large hole must be opened for each, to set them upright in it; and when settled in the ground by gentle watering, they must be tied up to sticks. Let pinks, carnations, and sweet-williams, be laid this month for an increase. Let the layers be covered lightly, and gently watered every other day. Spring flowers being now over, and their leaves faded, the roots must be taken up, and laid by for planting again at a proper season. Snow-drops, winter-aconite, and such sorts, are to be thus managed. The hyacinth roots, laid flat in the ground, must now be taken up, and the dead leaves clipped off; and when cleared from the mould, they must be spread upon a mat in an airy room to dry, and laid by for future planting. Tulip roots also must now be taken up, as the leaves decay: anemones and ranunculuses are treated in the same manner. Cut in three or four places, the cups or poles of the carnations that are near blowing, that they may show regularly. At the same time inoculate some of the fine kind of roses.----JULY. Clip box edgings, cut and trim hedges, look over all the borders, clear them from weeds, and stir up the mould between the plants. Roll the gravel frequently, and mow the gra.s.s plats. Inoculate roses and jasmines that require this kind of propagation, and any of the other flowering shrubs. Gather the seeds of flowers intended to be propagated, and lay them upon a shelf in an airy room in the pods. When they are well hardened, tie them up in paper bags, but do not take them out of the pods till they are wanted. Lay pinks and sweet-williams in the earth as formerly, cut down the stalks of those plants which have done flowering, and which are not kept for seed. Tie up with sticks such as are coming into flower, as for the earlier kinds. Sow lupins, larkspurs, and similar sorts, on dry warm borders, to stand the winter, and flower early next year.----AUGUST. Dig up a mellow border, and draw lines at five inches distance, lengthways and across. In the centre of these squares, plant the seedling polyanthuses, one in each square. In the same manner plant out the seedling auriculas. Shade them till they have taken root, and water them once a day. See whether the layers of sweet-williams, carnations, and such like, have taken root; transplant such as are rooted, and give frequent gentle waterings to the others in order to promote it. Cut down the stalks of plants that have done flowering, saving the seed that may be wanted, as it ripens, and water the tender annuals every evening. Sow anemones and ranunculuses, tulip, and narcissus seed. Dig up a border for early tulip roots, and others for hyacinths, anemones, and ranunculuses. Sow annuals to stand through the winter, and s.h.i.+ft auriculas into fresh pots.----SEPTEMBER. During this month, preparation should be made for the next season. Tear up the annuals that have done flowering, and cut down such perennials as are past their beauty. Bring in other perennials from the nursery beds, and plant them with care at regular distances. Take up the box edgings where they have outgrown their proper size, and part and plant them afresh. Plant tulip and other flower roots, slip polyanthuses, and place them in rich shady borders.

Sow the seeds of flower de luce and crown imperial, as also of auriculas and polyanthuses, according to the method before recommended. Part off the roots of flower de luce, piony, and others of a similar kind. In the last week transplant hardy flowering shrubs, and they will be strong the next summer.----OCTOBER. Let all the bulbous roots for spring flowering be put into the ground; narcissus, maragon, tulips, and such ranunculuses and anemones as were not planted sooner. Transplant columbines, monkshood, and all kinds of fibrous rooted perennials. Place under shelter the auriculas and carnations that are in pots. Dig up a dry border, and if not dry enough, dig in some sand, and set in the pots up to the brim. Place the reed fence sloping behind them, and fasten a mat to its top, that may be let down in bad weather. Take off the dead leaves of the auriculas, before they are thus planted. Bring into the garden some fresh flowering shrubs, wherever they may be wanted, and at the end of the month prune some of the hardier kind.----NOVEMBER.

Prepare a good heap of pasture ground, with the turf among it, to rot into mould for the borders. Transplant honeysuckles and spireas, with other hardy flowering shrubs. Rake over the beds of seedling flowers, and strew some peas straw over to keep out the frost. Cut down the stems of perennials which have done flowering, pull up annuals that are spent, and rake and clear the ground. Place hoops over the beds of ranunculuses and anemones, and lay mats or cloths in readiness to draw over them, in case of hard rains or frost. Clean up the borders in all parts of the garden, and take care to destroy not only the weeds, but all kinds of moss. Look over the seeds of those flowers which were gathered in summer, to see that they are dry and sweet; and prepare a border or two for the hardier kind, by digging and cleaning.----DECEMBER. During frost or cold rain, draw the mats and cloths over the ranunculuses; give the anemones a little air in the middle of every tolerable day; and as soon as possible, uncover them all day, but draw on the mats at night. Throw up the earth where flowering shrubs are to be planted in the spring, and turn it once a fortnight. Dig up the borders that are to receive flower roots in the spring, and give them the advantage of a fallow, by throwing up the ground in a ridge. Scatter over it a very little rotten dung from a melon bed, and afterwards turn it twice during the winter.

Examine the flowering shrubs, and prune them. Cut away all the dead wood, shorten luxuriant branches, and if any cross each other, take away one. Leave them so that the air may have a free pa.s.sage between them.

Sift a quarter of an inch of good fresh mould over the roots of perennial flowers, whose stalks have been cut down, and then rake over the borders. This will give the whole an air of culture and good management, which is always pleasing.

FLOWER POTS. As flowers and plants should enjoy a free circulation of air to make them grow well, sitting rooms are not very well adapted to the purpose, unless they could be frequently ventilated by opening the doors and windows. In every severe frost or damp weather, moderate fires should be made in the rooms where the plants are placed, and the shutters closed at night. Placing saucers under the pots, and pouring water continually into them, is highly improper: it should be poured on the mould, that it may filter through it, and thereby refresh the fibres of the plant. Many kinds of annuals, sown in March and the beginning of April, may be transplanted into pots about the end of May, and should be frequently watered till they have taken root. If transplanted in the summer season, the evening is the proper time, and care must be taken not to break the fibres of the root. When the plants are attacked by any kind of crawling insects, the evil may be prevented by keeping the saucers full of water, so as to form a river round the pot, and rubbing some oil round the side. Oil is fatal to most kinds of insects, and but few of them can endure it.

FLOWER SEEDS. When the seeds begin to ripen they should be supported with sticks, to prevent their being scattered by the wind; and in wet weather they should be removed to a dry place, and rubbed out when convenient. August is in general the proper time for gathering flower seeds, but many kinds will ripen much sooner. To ascertain whether the seed be fully ripe, put a little of it into water: if it be come to maturity, it will sink to the bottom, and if not it will swim upon the surface. To preserve them for vegetation, it is only necessary to wrap the seed up in cartridge paper, pasted down and varnished over with gum, or the white of an egg. Some kinds of seeds are best enclosed in sealing wax.

FLUMMERY. Steep in cold water, for a day and a night, three large handfuls of very fine white oatmeal. Pour it off clear, add as much more water, and let it stand the same time. Strain it through a fine hair sieve, and boil it till it is as thick as hasty pudding, stirring it well all the time. When first strained, put to it one large spoonful of white sugar, and two of orange flower water. Pour it into shallow dishes, and serve it up with wine, cider, and milk; or it will be very good with cream and sugar.

FOMENTATIONS. Boil two ounces each of camomile flowers, and the tops of wormwood, in two quarts of water. Pour off the liquor, put it on the fire again, dip in a piece of flannel, and apply it to the part as hot as the patient can bear it. When it grows cold, heat it up again, dip in another piece of flannel, apply it as the first, and continue changing them as often as they get cool, taking care not to let the air get to the part affected when the flannel is changed.--To relieve the toothache, pain in the face, or any other acute pain, the following anodyne fomentation may be applied. Take two ounces of white poppy heads, and half an ounce of elder flowers, and boil them in three pints of water, till it is reduced one third. Strain off the liquor, and foment the part affected.

FOOD. In the early ages of the world, mankind were chiefly supported by berries, roots, and such other vegetables as the earth produced of itself, according to the original grant of the great Proprietor of all things. In later ages, especially after the flood, this grant was enlarged; and man had recourse to animals, as well as to vegetables artificially raised for their support, while the art of preparing food has been brought to the highest degree of perfection. Vegetables are however, with a few exceptions, more difficult of digestion than animal food; but a due proportion of both, with the addition of acids, is the most conducive to health, as well as agreeable to the palate. Animal as well as vegetable food may be rendered unwholesome by being kept too long; and when offensive to the senses, they become alike injurious to health. Diseased animals, and such as die of themselves, ought never to be eaten. Such as are fed grossly, stalled cattle and pigs, without any exercise, do not afford food so nouris.h.i.+ng or wholesome as others. Salt meat is not so easily digested as fresh provisions, and has a tendency to produce putrid diseases, especially the scurvy. If vegetables and milk were more used, there would be less scurvy, and fewer inflammatory fevers. Our food ought neither to be too moist, nor too dry. Liquid food relaxes and renders the body feeble: hence those who live much on tea, and other watery diet, generally become weak, and unable to digest solid food. They are also liable to hysterics, with a train of other nervous affections. But if the food be too dry, it disposes the body to inflammatory disorders, and is equally to be avoided. Families would do well to prepare their own diet and drink, as much as possible, in order to render it good and wholesome. Bread in particular is so necessary a part of daily food, that too much care cannot be taken to see that it be made of sound grain duly prepared, and kept from all unwholesome ingredients. Those who make bread for sale, seek rather to please the eye than to promote health. The best bread is that which is neither too coa.r.s.e nor too fine, well fermented, and made of wheat flour, or wheat and rye mixed together. Good fermented liquors, neither too weak nor too strong, are to be preferred. If too weak, they require to be drunk soon, and then they produce wind and flatulencies in the stomach. If kept too long, they turn sour, and then become unwholesome. On the other hand, strong liquor, by hurting the digestion, tends to weaken and relax: it also keeps up a constant fever, which exhausts the spirits, inflames the blood, and disposes the body to numberless diseases. Beer, cider, and other family liquors, should be of such strength as to keep till they are ripe, and then they should be used. Persons of a weak and relaxed habit should avoid every thing hard of digestion: their diet requires to be light and nouris.h.i.+ng, and they should take sufficient exercise in the open air. Those who abound with blood, should abstain from rich wines and highly nouris.h.i.+ng food, and live chiefly on vegetables. Corpulent persons ought frequently to use radish, garlic, or such things as promote perspiration. Their drink should be tea, coffee, or the like; they ought also to take much exercise, and but little sleep. Those who are of a thin habit, should follow the opposite course. Such as are troubled with sour risings in the stomach, should live chiefly on animal food; and those who are afflicted with hot risings and heartburn, should have a diet of acid vegetables. Persons of low spirits, and subject to nervous disorders, should avoid all flatulent food, whatever is hard of digestion, or apt to turn sour on the stomach. Their diet should be light, cool, and of an opening nature; not only suited to the age and const.i.tution, but also to the manner of life. A sedentary person should live more sparingly than one who labours hard without doors, and those who are afflicted with any particular disease ought to avoid such aliment as has a tendency to increase it. Those afflicted with the gravel ought to avoid every thing astringent; and the s...o...b..tic of every description, salted or smoked provisions. In the first period of life, the food should be light, but nouris.h.i.+ng, and frequently taken. For infants in particular, it ought to be adapted to their age, and the strength of their digestive powers. No food whatever that has been prepared for many hours should be given them, especially after being warmed up; for it creates flatulence, heartburn, and a variety of other disorders. Sudden changes from liquid to solid food should be avoided, as well as a multiplicity of different kinds; and all stimulating dishes and heating liquors, prepared for adults, should be carefully withheld from children. The common but indecent practice of introducing chewed victuals into their mouth, is equally disgusting and unwholesome. Solid food is most proper for the state of manhood, but it ought not to be too uniform. Nature has provided a great variety for the use of man, and given him an appet.i.te suited to that variety: the constant use of one kind of food therefore is not good for the const.i.tution, though any great or sudden change in diet ought as well to be avoided. The change should be gradual, as any sudden transition from a low to a rich and luxurious mode of living, may endanger health, and even life itself. The diet suited to the last period of life, when nature is on the decline, approaches nearly to that of the first: it should be light and nouris.h.i.+ng, and more frequently taken than in vigorous age. Old people are generally afflicted with wind, giddiness, and headachs, which are frequently occasioned by fasting too long, and even many sudden deaths arise from the same cause. The stomach therefore should never be allowed in any case to be too long empty, but especially in the decline of life.

Proper attention to diet is of the utmost importance, not only to the preservation of health, but in the cure of many diseases, which may be effected by diet only. Its effects indeed are not always so quick as those of medicine, but they are generally more lasting, and are obtained with greater ease and certainty. Temperance and exercise are the two best physicians in the world; and if they were duly regarded, there would be little occasion for any other.

FOOD FOR BIRDS. An excellent food for linnets, canaries, and other singing birds, may be prepared in the following manner. Knead together one pound of split peas ground to flour, half a pound each of coa.r.s.e sugar and fine grated bread, two ounces of unsalted b.u.t.ter, and the yolks of two eggs. Brown the paste gently in a fryingpan, and when cold mix with it two ounces of mace seed, and two pounds of bruised hemp seed, separated from the husk. This paste given to birds in small quant.i.ties will preserve them in health, and prompt them to sing every month in the year.

FORCEMEAT. This article, whether in the form of stuffing b.a.l.l.s, or for patties, makes a considerable part of good cooking, by the flavour it imparts to whatsoever dish it may be added. Yet at many tables, where every thing else is well done, it is common to find very bad stuffing.

Exact rules for the quant.i.ty cannot easily be given; but the following observations may be useful, and habit will soon give knowledge in mixing it to the taste. The selection of ingredients should of course be made, according to what they are wanted for, observing that of the most pungent, the smallest quant.i.ty should be used. No one flavour should greatly preponderate; yet if several dishes be served the same day, there should be a marked variety in the taste of the forcemeat, as well as of the gravies. It should be consistent enough to cut with a knife, but neither dry nor heavy. The following are the articles of which forcemeat may be made, without giving it any striking flavour. Cold fowl or veal, sc.r.a.ped ham, fat bacon, beef suet, crumbs of bread, salt, white pepper, parsley, nutmeg, yolk and white of eggs well beaten to bind the mixture. To these, any of the following may be added, to vary the taste, and give it a higher relish. Oysters, anchovy, taragon, savoury, pennyroyal, knotted marjoram, thyme, basil, yolks of hard eggs, cayenne, garlic, shalot, chives, Jamaica pepper in fine powder, or two or three cloves.

FORCEMEAT b.a.l.l.s. To make fine forcemeat b.a.l.l.s for fish soups, or stewed fish, beat together the flesh and soft parts of a lobster, half an anchovy, a large piece of boiled celery, the yolk of a hard egg, a little cayenne, mace, salt, and white pepper. Add two table-spoonfuls of bread crumbs, one of oyster liquor, two ounces of warmed b.u.t.ter, and two eggs well beaten. Make the whole into b.a.l.l.s, and fry them in b.u.t.ter, of a fine brown.

FORCEMEAT FOR FOWLS. Shred a little ham or gammon, some cold veal or fowl, beef suet, parsley, a small quant.i.ty of onion, and a very little lemon peel. Add salt, nutmeg, or pounded mace, bread crumbs, and either white pepper or cayenne. Pound it all together in a mortar, and bind it with one or two eggs beaten and strained. The same stuffing will do for meat, or for patties. For fowls, it is usually put between the skin and the flesh.

FORCEMEAT FOR GOOSE. Chop very fine about two ounces of onion, and an ounce of green sage. Add four ounces of bread crumbs, the yolk and white of an egg, a little pepper and salt; and if approved, a minced apple.

This will do for either goose or duck stuffing.

FORCEMEAT FOR HARE. Chop up the liver, with an anchovy, some fat bacon, a little suet, some sweet herbs, and an onion. Add salt, pepper, nutmeg, crumbs of bread, and an egg to bind all together.

FORCEMEAT FOR SAVOURY PIES. The same as for fowls, only subst.i.tuting fat or bacon, instead of suet. If the pie be of rabbit or fowls, the livers mixed with fat and lean pork, instead of bacon, will make an excellent stuffing. The seasoning is to be the same as for fowls or meat.

FORCEMEAT FOR TURKEY. The same stuffing will do for boiled or roast turkey as for veal, or to make it more relis.h.i.+ng, add a little grated ham or tongue, an anchovy, or the soft part of a dozen oysters. Pork sausage meat is sometimes used to stuff turkies or fowls, or fried, and sent up as garnish.

FORCEMEAT FOR TURTLE. A pound of fine fresh suet, one ounce of cold veal or chicken, chopped fine; crumbs of bread, a little shalot or onion, white pepper, salt, nutmeg, mace, pennyroyal, parsley, and lemon thyme, finely shred. Beat as many fresh eggs, yolks and whites separately, as will make the above ingredients into a moist paste. Roll it into small b.a.l.l.s, and boil them in fresh lard, putting them in just as it boils up.

When of a light brown take them out, and drain them before the fire. If the suet be moist or stale, a great many more eggs will be necessary.

b.a.l.l.s made in this way are remarkably light; but being greasy, some people prefer them with less suet and eggs.

FORCEMEAT FOR VEAL. Sc.r.a.pe two ounces of undressed lean veal, free from skin and sinews; two ounces of beef or veal suet, and two of bread crumbs. Chop fine two drams of parsley, one of lemon peel, one of sweet herbs, one of onion, and add half a dram of mace or allspice reduced to a fine powder. Pound all together in a mortar, break into it the yolk and white of an egg, rub it all up well together, and season it with a little pepper and salt. This may be made more savoury, by the addition of cold boiled tongue, anchovy, shalot, cayenne, or curry powder.

FOREHAND OF PORK. Cut out the bone, sprinkle the inside with salt, pepper, and dried sage. Roll the pork tight, and tie it up; warm a little b.u.t.ter to baste it, and then flour it. Roast it by a hanging jack, and about two hours will do it.

FOREQUARTER OF LAMB. Roast it either whole, or in separate parts. If left to be cold, chopped parsley should be sprinkled over it. The neck and breast together are called a scoven.

FOWLS. In purchasing fowls for dressing, it is necessary to see that they are fresh and good. If a c.o.c.k bird is young, his spurs will be short; but be careful to observe that they have not been cut or pared, which is a trick too often practised. If fresh, the vent will be close and dark. Pullets are best just before they begin to lay, and yet are full of egg. If hens are old, their combs and legs will be rough: if young, they will be smooth. A good capon has a thick belly and a large rump: there is a particular fat at his breast, and the comb is very pale. Black-legged fowls being moist, are best for roasting.

FRECKLES. The cosmetics generally recommended for improving the skin and bloom of the face are highly pernicious, and ought by no means to be employed. Temperance in diet and exercise, with frequent was.h.i.+ng and bathing, are the best means of preserving a healthful countenance. But those who desire to soften and improve the skin, may use an infusion of horseradish in milk, or the expressed juice of houseleek mixed with cream, which will be useful and inoffensive. Freckles on the face, or small discolourations on other parts of the skin, are const.i.tutional in some cases; and in others, they are occasioned by the action of the sun upon the part, and frequent exposures to the morning air. For dispersing them, take four ounces of lemon juice, one dram of powdered borax, and two drams of sugar: mix them together, and let them stand a few days in a gla.s.s bottle till the liquid is fit for use, and then rub it on the face. But for chaps and flaws in the skin, occasioned by cold, rub on a little plain unscented pomatum at bed-time, and let it remain till morning. Or, which is much better, anoint the face with honey water, made to the consistence of cream, which will form a kind of varnish on the skin, and protect it from the effects of cold.

FRENCH BEANS. String, and cut them into four parts; if smaller, they look so much the better. Lay them in salt and water; and when the water boils, put them in with some salt. As soon as they are done, serve them immediately, to preserve their colour. Or when half done, drain off the water, and add two spoonfuls of broth strained. In finis.h.i.+ng them, put in a little cream, with flour and b.u.t.ter.

FRENCH BREAD. With a quarter of a peck of fine flour, mix the yolks of three and the whites of two eggs, beaten and strained; a little salt, half a pint of good yeast that is not bitter, and as much lukewarm milk as will work it into a thin light dough. Stir it about, but do not knead it. Divide the dough into three parts, put them into wooden dishes, set them to rise, then turn them out into the oven, which must be quick, and rasp the bread when done.

FRENCH DUMPLINGS. Grate a penny loaf, add half a pound of currants, three quarters of a pound of beef suet finely shred, and half a grated nutmeg. Beat up the yolks of three eggs with three spoonfuls of cream, as much white wine, and a little sugar. Mix all together, work it up into a paste, make it into dumplings of a convenient size, and tie them up in cloths. Put them into boiling water, and let them boil three quarters of an hour.

FRENCH PIE. Lay a puff paste round the edge of the dish, and put in either slices of veal, rabbits or chickens jointed; with forcemeat b.a.l.l.s, sweetbreads cut in pieces, artichoke bottoms, and a few truffles.

FRENCH PORRIDGE. Stir together some oatmeal and water, and pour off the latter. Put fresh in, stir it well, and let it stand till the next day.

Strain it through a fine sieve, and boil the water, which must be small in quant.i.ty, adding some milk while it is doing. With the addition of toast, this is much in request abroad, for the breakfast of weakly persons.

FRENCH PUDDING. Grate six ounces of brown bread, and shred half a pound of suet. Add four eggs well beaten, half a pound of currants picked and washed, a quarter of a pound of sugar, and a little nutmeg. Mix all together, tie the pudding up close in a cloth, and boil it two hours.

Serve it up with a sauce of melted b.u.t.ter, a little sugar and sweet wine.

FRENCH ROLLS. Rub one ounce of b.u.t.ter into a pound of flour; mix one egg beaten, a little yeast that is not bitter, and as much milk as will make the dough tolerably stiff. Beat it well, but do not knead it: let it rise, and bake it on tins.

FRENCH SALAD. Mince up three anchovies, a shalot, and some parsley. Put them into a bowl with two table-spoonfuls of vinegar, one of oil, and a little salt and mustard. When well mixed, add by degrees some cold roast or boiled meat in very thin slices: put in a few at a time, not exceeding two or three inches long. Shake them in the seasoning, and then put more: cover the bowl close, and let the salad be prepared three hours before it is to be eaten. Garnish with parsley, and a few slices of the fat.

FRICANDEAU OF BEEF. Take a nice piece of lean beef; lard it with bacon seasoned with pepper, salt, cloves, mace, and allspice. Put it into a stewpan with a pint of broth, a gla.s.s of white wine, a bundle of parsley, all sorts of sweet herbs, a clove of garlic, a shalot or two, four cloves, pepper and salt. When the meat is become tender, cover it close. Skim the sauce well, strain it, set it on the fire, and let it boil till reduced to a glaze. Glaze the larded side with this, and serve the meat on sorrel sauce.