154 FAMILY RECEIPTS. 



GRAVY SOUP. 



Wash and soak a leg of beef; crack the bone, and 

 set it on the fire with a gallon of water, a large bunch 

 of sweet herbs, two large onions sliced and fried a fine 

 brown, (but not burnt,) two blades of mace, three 

 cloves, twenty berries of alspice, and forty black pep- 

 pers. Stew till the soup is as rich as you choose; then 

 take out the meat. Next day take off the cake of fat; 

 which will serve for basting, or for common pie-crust. 

 Have ready such vegetables as you choose to serve. Cut 

 carrots, turnips, and celery, small, and simmer till tender. 



OX-RUMP SOUP. 



Two or three rumps of beef will make it stronger 

 than a much larger quantity of meat without these, 

 and form a very nourishing soup. Make it like gravjr 

 coup, and give it what flavor or thickness you like. 



PUDDINGS. 



OBSERVATIONS ON MAKING PUDDINGS AND PANCAKES. 



The outside of a hoiled pudding often tastes disa- 

 greeably; which arises from the cloth not being nicely 

 washed, and kept in a dry place. It should be dipped 

 in boiling water, squeezed dry, and floured when to be 

 used. 



If bread, it should be tied loose; if batter, tight over. 



The water should boil quick when the pudding is put 

 in; and it should be moved about for a minute, lest the 

 ingredients should not mix. 



Batter pudding should be strained through a coarse 

 «eive, when all is mixed. In others, the eggs separately. 



The pans and basins must be always buttered. 



A pan of cold w^atcr should be ready, and the pud- 

 ding dipped in as soon as it comes out of the pot, and 

 then it will not adhere to the cloth. 



Very good pudding may be made without eggs, but 

 they must have as little milk as will mix, and must boil 

 three or four hours. A few spoonfuls of fresh small 

 beer, or one of yeast will answer instead of eggs. 



