PASTILES, for Perfuming Sick Rooms. — Powder and mix gum benzoin, 8 ozs. ; gum storax, 4 ozs. ; franJdncense, 8 ozs. ; fine charcoal, 1 lb. Add tincture of benzoin, 3 ozs. ; essence of ambergris, 1 oz. ; essence of musk, % oz. ; 1 oz. of almond oil, and a ozs. of clear syrup; mix into a stiff paste, and form into pastiles of a conical form, dry in the heat of the sun. PATTIES, to Make. — Raise them of an oval form, and bake them as for custards ; cut some long narrow bits of paste, and bake them on a dust- ing box, but not too round as they are for handles ; fill the patties, when quite hot, with the meat ; set the handles across the patties ; they will look like baskets ; if the walls of the patties have been nicely pinched when they were raised, five will be a dish. PATTIES, to make Fine. Slice turkey, lamb, with the fat, chicken, loin of veal, or sirloin cf beef, parsley, thyme, and lemon-peel shred ; pound it very fine ; season with pepper, and salt ; make a fine puff paste ; roll it into thin square sheets ; put the forcemeat in the middle ; cover dose all around, and set the paste even ; just before they go into the oven, wash them over with the yolk of an egg ; bake 20 minutes in a quick oven ; have ready white gravy, seasoned with pepper, salt, and shalot, and thick- ened with cream or butter. When baked, make a hole in the top of each, and pour in some gravy, but not so as to run out. PATTIES, Common. — Take the kidney part of a very fat loin of veal ; .chop the kidney, veal, and fat, very small all together ; season with mace✪ Patties, Common, pepper, and salt, to your taste ; raise little patties the size of a tea-cup ; fill them with the meat ; put thin fids on them ; bake very crisp. i PAT *97 PEA PATTIES, Fried.— Cat $ lb. of leg of veal very small, with six oysters ; put the liquor of the oysters to the crumb of a penny loaf ; mix with a little salt ; put into a tossing-pan with % lb. of butter ✪ Pea Patties, Fried ; keep stirring for a few minutes over the fire ; make a good puff paste, roll it out, and cut it into little bits the size of a crown piece, various shapes ; put a little of the meat upon them, and a lid to cover; turn up the edges, to keep in the gravy ; fry them in a panful of hog’s lard. PATTIES, like Mince Pies. — Chop the kidney and fat of cold veal, apple, orange, and lemon-peel candied, and fresh currants, a little wine, two or three cloves, a little brandy, and a bit of sugar✪ Patties, like Mince Pies. Bake as before. PATTIES, Savoury. — Take 1 lb. of the cold loin of veal, or cold fowl, either boiled or roasted, and lb. of beef suet ; chop them as small as pos- sible with a little parsley ; season well with nutmeg, pepper, and salt; put them in a tossing-pan, with half a pint of veal gravy ; thicken the gravy with a little flour and butter, and two spoon- fuls of crea✪ Patties, Savourym, and shake them over the fire for two minutes ; fill your patties. PATTIES, Sweet. — Take the meat of a boiled calf’s foot, two large apples, and 1 oz. of candied orange; chop them very small ; grate half a nut- meg ; mix them with the yolk of an egg, a spoonful of French brandy, and % lb. of currants✪ Patties, Sweet ; make a good puff paste, and roll it in different shapes and fill ; they may be baked or fried.

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PASTILES, for Perfuming Sick Rooms. — Powder and mix gum benzoin, 8 ozs. ; gum storax, 4 ozs. ; franJdncense, 8 ozs. ; fine charcoal, 1 lb. Add tincture of benzoin, 3 ozs. ; essence of ambergris, 1 oz. ; essence of musk, % oz. ; 1 oz. of almond oil, and a ozs. of clear syrup; mix into a stiff paste, and form into pastiles of a conical form, dry in the heat of the sun. PATTIES, to Make. — Raise them of an oval form, and bake them as for custards ; cut some long narrow bits of paste, and bake them on a dust- ing box, but not too round as they are for handles ; fill the patties, when quite hot, with the meat ; set the handles across the patties ; they will look like baskets ; if the walls of the patties have been nicely pinched when they were raised, five will be a dish. PATTIES, to make Fine. Slice turkey, lamb, with the fat, chicken, loin of veal, or sirloin cf beef, parsley, thyme, and lemon-peel shred ; pound it very fine ; season with pepper, and salt ; make a fine puff paste ; roll it into thin square sheets ; put the forcemeat in the middle ; cover dose all around, and set the paste even ; just before they go into the oven, wash them over with the yolk of an egg ; bake 20 minutes in a quick oven ; have ready white gravy, seasoned with pepper, salt, and shalot, and thick- ened with cream or butter. When baked, make a hole in the top of each, and pour in some gravy, but not so as to run out. PATTIES, Common. — Take the kidney part of a very fat loin of veal ; .chop the kidney, veal, and fat, very small all together ; season with mace, pepper, and salt, to your taste ; raise little patties the size of a tea-cup ; fill them with the meat ; put thin fids on them ; bake very crisp. i PAT *97 PEA PATTIES, Fried.— Cat $ lb. of leg of veal very small, with six oysters ; put the liquor of the oysters to the crumb of a penny loaf ; mix with a little salt ; put into a tossing-pan with % lb. of butter ; keep stirring for a few minutes over the fire ; make a good puff paste, roll it out, and cut it into little bits the size of a crown piece, various shapes ; put a little of the meat upon them, and a lid to cover; turn up the edges, to keep in the gravy ; fry them in a panful of hog’s lard. PATTIES, like Mince Pies. — Chop the kidney and fat of cold veal, apple, orange, and lemon-peel candied, and fresh currants, a little wine, two or three cloves, a little brandy, and a bit of sugar. Bake as before. PATTIES, Savoury. — Take 1 lb. of the cold loin of veal, or cold fowl, either boiled or roasted, and lb. of beef suet ; chop them as small as pos- sible with a little parsley ; season well with nutmeg, pepper, and salt; put them in a tossing-pan, with half a pint of veal gravy ; thicken the gravy with a little flour and butter, and two spoon- fuls of cream, and shake them over the fire for two minutes ; fill your patties. PATTIES, Sweet. — Take the meat of a boiled calf’s foot, two large apples, and 1 oz. of candied orange; chop them very small ; grate half a nut- meg ; mix them with the yolk of an egg, a spoonful of French brandy, and % lb. of currants ; make a good puff paste, and roll it in different shapes and fill ; they may be baked or fried.

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