Cassell's dictionary of cookery

six titter ones which have been blanched and chopped fine. Roll out half a pound of good puft'-paste to the thickness of half an inch, spread the mixture upon it, and stamp it out in fancy shapes, such as rings, diamonds, hearts, ice. Bake the morceaux on a buttered tin in a well-heated oven, and let them get cold before they are used. Time to bake, about a quarter of an hour. Probable cost, 1 s. Petticoat Tails (wt Tails, Petticoat). Pewter, Vessels of. — There are three kinds of pewter in common use, called " platemetal," "triple," and "ley." Plate-metal is said to be formed of 112 parts of tin, six or seven of antimony, and a small portion of brass or copper to harden it. It is the best kind, and used for making dishes. The sort termed triple is used for alehouse pots, and is composed of lead and tin, with a little brass. The ley pewter, used for wine and spirit measures, has more lead. Lead being a cheaper article than tin, it is the interest of the manufacturer to employ as much as he can of the former metal ; and, consequently, pewter is apt to con- .tain too much of it. Pewter Vessels, To Clean.— Pewter vessels may be cleaned by means of silversand and water, or with a solution of potash or of soda to remove grease. Pheasant. — The pheasant, almost more than any other bird, requires to be hung as long as it possibly can be with safety. When this is done, the flesh acquires a delicious flavour, peculiar to itself ; when it is not done, the flesh is tough and flavourless. The length of time that the bird should be kept depends, of coiu'se, upon the state of the weather. In cold, frosty weather three weeks may be safely permitted ; in warm, damp weather four or five days will probably be foimd suflicient. As a general rule, the bird is ready for the spit when it begins to smell slightly, and to change colour; certainly it should never be cooked until the blood begins to drop from the bill. The hen pheasant is more delicate in flavour than the cock. The old bii'ds may be known by the length and sharpness of the spurs, which in the young ones are shoii and round. Young pheasants are, of course, to be preferred. These birds are in season from October to February, Pheasant (a la Bonne Femme) .— Pick, draw, and singe a well-himg pheasant, and put it into a buttered stewpan with three ounces of good beef diipping, and six ounces of ham, fat and lean together, cut into inch squares. Fry over a gentle fire until the pheasant is equally and lightly browned all over, then add a table- spoonful of chutnee, and three or four large Spanish onions cut into thin slices. Cover the saucepan closely, and simmer gently until the pheasant is done enough, and the onions are quite soft. Put the bird on a hot dish. Beat the onions over the fire for eight or ten minutes, season with pepper and salt, and put them round the bird. Serve immediately. Time, about an hour to stew the pheasant. Probable cost of pheasants, 3s. when in full season. Pheasant (a la Suinte Alliance). An epi-