pi ess quite flat. Ihe jiaper will now be as it was before hut the ends will be pointed. Fold these two pointed ends in, so a.s to make the paper square or oblong. Then raise up tl.e side-flap.s, Zch e cwineis, and a neat little square bo.\ will be the resuft. They can be made any size, and used for anything. Pickle for Meat.— Forty-eight units salt, 8 of saltnetre f o .spiff <ind rub all over occasionally. It should be ready salt and diied, it will keep for months in a dry climate. The nickle may be used again, but must be boiled up, and some more Water for tonW'uL*^^** added. A few sliced and squeezed limes improve it nf ^*"ts of Salt, 8 each ot saltpetre and sugar, some savoury lierbs, two cloves of garlic, and f 'i peiipercorns ground. Rub into a iisket of beef for eiglit days morning and evening for a quarter of d ti'c bones roll, and stew gently in stock until glazl “'ider a heavy weight. Udieii cold, trim and 18. Spice Salt Twm units each pow’dered nutmeg and cloves. pepper and chillies. Mix 2 units of this for the cW^^ ^ ^ icaspoonful in a dish is enough. Useful 19. Stuffing for Ducks or Goose.— Two units pulped apiiles, of pulped onions, sage to flavour, 6 units mashed potatoes, pepper, salt, 2 units egg to rind. > t > 20. Treacle from Goor. — To every unit of gooi- add 1 of cold water. 1 ut on the fire with some white of egg well whisked, stir constantly till it boils, skim it, and when quite thick it should be reduced at least to one-half, set to cool. Strain and put into bottles. Very good. I \ inegars are very useful for cooking, and may e made by steeping herbs, mint, &c., in vinegar for several days. 1 he proportion is 3 units of leaves to 20 of l inegar. 'I'he following IS excellent : In 30 units of vinegar steep for fourteen days 5 cloves, r ® of garhek, 1 lime in slices (the thick-skinned kind), a small handful of thyme and savoury, also, if possible, tarragon, and 1 green chillie. Decant and bottle. Housekeeper and Cook 361 22. Yeast.— One handful hops gently stewed in 60 units water for two hours. Strain. When cool, stir in 4 units flour and 1 brown sugar✪ Yeast. Fill bottles half full of the mixture. Cork, and tie down with string. Shake three times a day for two or three days, according to heat of weather. It should open with a pop, and toam. This lias to he kept up in apostolic succession— a little ot Uie oUl veast added to the new decoction hastening fermentation. In cold weather this yeast remains good for ten days, but its goodness is easily gauged by the way it opens. One botUe of this yeast is amply sufficient for three pounds of flour, which should make a quartern loaf. It must be mixed over night in proportnms ot 1 unit of yeast, one of flour, 2 of lukewarm water, about ot brown sugar, and salt to taste, to a batter as thick as cream. Cover to keep out dust, and set in a warm place. Next morning it should be like a sponge. Add flour till it is too stiff to work with a spoon. Knead well, then put back to the basin. Cover and keep warm. In about two hours it should have risen enough. Make into cottage loaves and bake. Index Abscessks, 177. Accounts, 7, 19, 37. Almond biscuits, 328. Adelaide sandwiches, 277. Advice to mistresses, 1. Advice to cook, 227. Afternoon teas, 48. Ajwain water, 183. Almond wafers, 328. Alum, use of, 84, 97. Alum whey, 183. Anchovy biscuits, 277.

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pi ess quite flat. Ihe jiaper will now be as it was before hut the ends will be pointed. Fold these two pointed ends in, so a.s to make the paper square or oblong. Then raise up tl.e side-flap.s, Zch e cwineis, and a neat little square bo.\ will be the resuft. They can be made any size, and used for anything. Pickle for Meat.— Forty-eight units salt, 8 of saltnetre f o .spiff <ind rub all over occasionally. It should be ready salt and diied, it will keep for months in a dry climate. The nickle may be used again, but must be boiled up, and some more Water for tonW'uL*^^** added. A few sliced and squeezed limes improve it nf ^*"ts of Salt, 8 each ot saltpetre and sugar, some savoury lierbs, two cloves of garlic, and f 'i peiipercorns ground. Rub into a iisket of beef for eiglit days morning and evening for a quarter of d ti'c bones roll, and stew gently in stock until glazl “'ider a heavy weight. Udieii cold, trim and 18. Spice Salt Twm units each pow’dered nutmeg and cloves. pepper and chillies. Mix 2 units of this for the cW^^ ^ ^ icaspoonful in a dish is enough. Useful 19. Stuffing for Ducks or Goose.— Two units pulped apiiles, of pulped onions, sage to flavour, 6 units mashed potatoes, pepper, salt, 2 units egg to rind. > t > 20. Treacle from Goor. — To every unit of gooi- add 1 of cold water. 1 ut on the fire with some white of egg well whisked, stir constantly till it boils, skim it, and when quite thick it should be reduced at least to one-half, set to cool. Strain and put into bottles. Very good. I \ inegars are very useful for cooking, and may e made by steeping herbs, mint, &c., in vinegar for several days. 1 he proportion is 3 units of leaves to 20 of l inegar. 'I'he following IS excellent : In 30 units of vinegar steep for fourteen days 5 cloves, r ® of garhek, 1 lime in slices (the thick-skinned kind), a small handful of thyme and savoury, also, if possible, tarragon, and 1 green chillie. Decant and bottle. Housekeeper and Cook 361 22. Yeast.— One handful hops gently stewed in 60 units water for two hours. Strain. When cool, stir in 4 units flour and 1 brown sugar. Fill bottles half full of the mixture. Cork, and tie down with string. Shake three times a day for two or three days, according to heat of weather. It should open with a pop, and toam. This lias to he kept up in apostolic succession— a little ot Uie oUl veast added to the new decoction hastening fermentation. In cold weather this yeast remains good for ten days, but its goodness is easily gauged by the way it opens. One botUe of this yeast is amply sufficient for three pounds of flour, which should make a quartern loaf. It must be mixed over night in proportnms ot 1 unit of yeast, one of flour, 2 of lukewarm water, about ot brown sugar, and salt to taste, to a batter as thick as cream. Cover to keep out dust, and set in a warm place. Next morning it should be like a sponge. Add flour till it is too stiff to work with a spoon. Knead well, then put back to the basin. Cover and keep warm. In about two hours it should have risen enough. Make into cottage loaves and bake. Index Abscessks, 177. Accounts, 7, 19, 37. Almond biscuits, 328. Adelaide sandwiches, 277. Advice to mistresses, 1. Advice to cook, 227. Afternoon teas, 48. Ajwain water, 183. Almond wafers, 328. Alum, use of, 84, 97. Alum whey, 183. Anchovy biscuits, 277.

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