pound of almonds blanched and pounded; give a gentle boil, and run it through a lawn sieve, having just before added a pint of cream and the yolk of one egg.

OBS.

THIS is a very wholesome white soup. Like all soups it must be sent up hot. The addition of some vermicelli would be an improvement. And if not sufficiently strong, some veal gravy may be added.

A PICKLE FOR THE PRESERVATION OF PORK, TONGUES, &c.

TO four gallons of water put a pound of Muscavedo sugar, four ounces of salt petre, six pounds of bay or common salt. Put the whole into a pot, or kettle, and let it boil, taking care to remove the scum as it rises. Take the vessel from the fire when no more scum rises, and let the liquor stand till it become cold: then put the meat, intended to be preserved, into the vessel appropriated for keeping it, and pour upon it the preserving liquor, covering the meat, in which

condition it must be kept. Meat preserved in this manner has been taken out of the pickle after lying in it for the space of ten weeks, and been found as good as if it had not been salted above three days, and at the same time as tender as could be desired. When it is intended to preserve the meat for a very long time, it will be necessary once in two months to boil the pickle over again, skimming off all that rises as before, and throwing in, during the boiling, two ounces of sugar, and half a pound of bay or common salt. The pickle after this second boiling will keep good for twelve months.

OBS.

THIS is an excellent pickle for curing hams, tongues, and beef intended for drying. Observe, when the meat is taken out of the pickle for drying, to wipe it clean and dry, and then to put it into paper bags, to be hung up in a dry place. This pickle is found to be well calculated for those who reside in hot climates.

A VEGETABLE SOUP, WITH MEAT.

MAKE a good stock of beef and veal; then take one onion, two carrots, and two turnips. Cut these into pellets. Put them and the stock into the soup pot, with a small piece of ham and a little butter. That done, add a handful of sorrel, chopped small, and six lettuces well blanched. Boil about an hour. Before its being served up, put in a handful of chervill, chopped small, and let it boil a few minutes. Salt, if required, to the taste.

OBS.

THIS is an excellent soup, and perfectly wholesome. The stock which constitutes its basis, must be good, and clear.

TO RAGOU A CALF'S HEAD.

TAKE half of a calf's head. Bone it. Cut some rashers of ham, and lay them at the bottom of a stew-pan, with two thin slices of veal, three shalots, a clove of garlic, a little spice, and a bundle of sweet herbs. Put in the head

·

with a tea-cupful of gravy.

Stew it down for a

quarter of an hour, then add to it a quart of gravy. Stew it till tender, then strain the gravy from it. Take off the fat, and put a piece of butter in a stew-pan. Melt it, and put to it a spoonful of flour. Mix your gravy with it by degrees, and throw in a glass of white wine, and a few mushrooms, or artichoke bottoms cut in pieces. The sauce must be thick. Put the head in and give it a boil. Season to the taste; and serve it up with the sauce over it.

OBS.

THIS is a very inviting dish for those who are fond of good eating, and who do not live in fear of the gout or scurvy.

A VEGETABLE SOUP, WITH MEAT.

HAVE ready the stock for gravy soup. Put six ounces of butter into a stew-pan, and melt it till it has done hissing. Have ready six onions cut throw them in and shake them well. Boil for five or six minutes, then put in six heads of celery cut small, two handfuls of spinage, two

cabbage lettuces cut, a handful of sorrel, four carrots, and four turnips. Fry them all together, taking care not to burn them. Take a piece of butter and put it into a stew-pan. Melt it, and when it is turned brown, put in by degrees as much flour as will thicken the soup. Stir it well, and add to it the first mentioned gravy stock, Before it boils, put in the fried vegetables, and stew them very gently. If in season, throw in a pint of green pease, and stew altogether until tender. Season well. The soup should be as thick as good cream.

OBS.

THIS dish is only proper for those who do not stand in fear of gouty shoes and a pair of crutches.

MALT WINE.

Take of strong sweet wort sixteen gallons. To every gallon put one pound of lump sugar. Boil for half an hour, and when lukewarm (as when yest is set on) tun it into a barrel, putting to each gallon two pounds of whole raisins, picked from the stalks, four ounces of isinglass, and one