IXSTlUVTInNS FOR COOKING. 159 



boiled in, and a tablespoonful of ketchup. Let it boil ; then stir in half a 

 wineglass of wine if you like. 



SAVOURY JELLY FOR COLD MEAT. Boil lean beef or veal till tender. If 



vou have any beef or veal bones, crack and boil them with the meat (they 



should be boiled longer than the meat,) together with a little salt pork, 



t herbs, and pepper and salt. When boiled sufficiently, take it off, 



: n it, and let remain till the next day ; then skim off the fat, take up 



the jelly, and scrape off the dregs that adhere to the bottom of it ; put in 



the whites and shells of several eggs, several blades of mace, a little win.' 



and lemon juice ; set it on the fire, stir it well till it boils, then strain it 



till clear through a jelly 1 



CIIK KKN SALAD. Boil a chicken that weighs not more than a pound 

 and a half. When very tender take it up, cut it in small strips, and 

 make the following sauce, and turn over it : Boil four eggs three minutes ; 

 then take them out of the shells, mash and mix them with a couple of 

 tablespoonsful of olive oil or melted butter, two-thirds of a tumbler of vin- 

 egar, a teaspoonful of mixed mustard, a teaspoonf ul of salt, a little pepper, 

 and essence of celery if you have it if not, it can be dispensed with. 



APPLE AND CRANBERRY SAUCE. Pare and quarter the apples if not 

 tart, stew them in cider if tart enough, stew them in water. When 

 . ed soft, put in a small piece of butter, and sweeten it to the taste with 

 sugar. Another way, which is very good, is to boil the apples, without 

 paring them, with a few quinces and molasses, in new cider, till reduced 

 to half the quantity. When cool, strain the sauce. This kind of sauce 

 will keep good several months. It makes very good plain pies, with the 

 addition of a little cinnamon or cloves. To make cranberry sauce nothing 

 in uv ia nrcvssary than to stew the cranberries till soft, then stir in si; 

 and mola-ses to sweeten it. Let the sugar scald in it a few minutes. 

 St rain if you like it good without straining. 



PUDDING SAUCE. Stir to a cream a teacup of butter, with two of 1 > 

 r, th-n add ;i windlass of win*' or cider : flavour it -with nulling, rose- 



iemon. If you wish to have it liquid, heal two-think 

 pint of water, boiling hot, mix two or tlnv.- teaspoonsfnl of Hour with 

 alii' rand Mir it into the boiling water. As soon a - up 



-tir it into tin- lutt-r and su 



IN:IMM I\I:K in !. -Put a layer of fivsh mu>hro,nis in a deep dish, 



sprinkle a little salt over them, then put in another layer of 1'resli mush- 



>ms and salt, and SO OH till you get in all the mushrooms. Lrt them 



; then mash them line, and to each quart put a tal-le- 



spoonful of \ half a 1 : d of hhujk pepper, and a qunrtei 



