Recipes for the million

PIKE (BAKED) . — Put into a saucepan a few herbs, bread crumbs, oysters, two or three anchovies, the yolks of three or four eggs, half a pint of cream, mace, pepper, and salt ; stir till it thickens ; then cut a hole in the fish, as near the throat as possible, put in the stuffing, and sew it up. Put little dabs of butter all over the fish, and bake it in a moderate oven. Serve with sauce of gravy, butter, and anchovy. PIKE (ROAST). — Scale and gut a large pike, and stuff it with bread crumbs, beef suet, thyme, savory, parsley, nutmeg, mace, and salt, mixed with raw eggs. Lard the fish with eel and bacon, put two laths on each side of the pike, and hang it before the fire to roast. Baste with butter beaten up with two or three anchovies. Garnish with lemon, and serve with butter. PIKE, To Carve. — Split up the back and belly, and cut each slice gently downwards. By this means fewer bones will be served. PILES (EXTERNAL), To Relieve. — Apply extract of lead to the part, and keep the bowels open gently with occasional doses of lenitive electuary. PILES (INTERNAL), Cure for. — To one ounce of Ethiop’s mineral add four ounces of treacle. One teaspoonful three times a day — the first thing in the morning, an hour before dinner, and the last thing at night ; to be well mixed each time it is taken. PILES, Ointment for the.— Hog’s lard, four ounces; powdered galls, one ounce ; laudanum, half an ounce ; and spirits of camphor, two drams. Mix, and apply at bed-time. PINKS, To Cultivate. — See Carnations. PIPER. — This fish is not nearly so popular as it deserves to be, for it is superior to most others. It is best when red, and should be used very fresh. It may be sent to table either baked or filleted in precisely the same way as soles or whiting, accompanied with white, sharp sauce or with maître d'hôtel. PIPER (BAKED).— Empty and clean the fish, then make a good stuffing in the following manner : — Two handfuls of bread crumbs, the same quantity of beef suet well chopped, parsley, and a little thyme chopped very fine, two whole eggs, a little cream, a small bit of butter, salt, cayenne pepper, and a very little mixed spice ; mix well and put it into the belly of the fish, sew it up, and fasten the tail of the fish to the mouth with a skewer ; rub the fish all over with a brush dipped in egg ; sprinkle with salt and bread crumbs, and baste with clarified butter ; put it into a very hot oven, in order to give it a good colour. When done, drain, and serve with Dutch sauce. PLAICE OR FLOUNDERS (FRIED).— Sprinkle the plaice or flounders with salt, let them lie for twenty-four hours, then wash and wipe them dry. Brush them over with egg, dip them in bread crumbs ; make some lard boiling hot in a frying-pan, and stir in two tablespoonfuls of vinegar ; lay the fish in, and fry them a nice brown colour, drain them on a cloth, and serve on a folded napkin, garnished with fried parsley. Send to table with anchovy sauce. Time, five minutes. PLANTS (FROZEN), To Revive. — Should plants accidentally become frozen in the green-house, render the house as dark as possible, then thaw them with cold water. This will save many of the plants which would die if watered in the light.