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OBS.

THIS is the richest cream cheese that can be made, and I am doubtful whether I should pronounce it so wholesome as those cheeses that are made with milk and cream, and formed into a curd with rennet. Archæus does not on all occasions approve of much butter, and I am inclined to be of his opinion.

AN OMELETTE.

TAKE eight eggs, and beat them well for about five minutes, then add a little pepper and salt, a small quantity of chives, and parsley shred very small; mix, and put about two ounces of butter in the pan, and when the butter has become hot, pour the ingredients into it, and more them well in the pan, until the omelette become a little brown. A salamander held over the surface will take off the raw appearance of the eggs; or, the omelette may be folded over..

OBS.

THIS is a very good omelette, of which the receipt was given to Ignotus by a French Cook.

A GIBLET SOUP.

TAKE the desired quantity of strong beef gravy, and add to it a few slices of beef or veal fried in butter. Take a piece of butter, rolled in flour, and with it fry some sliced onion and thyme, and when made brown, add to it the soup. When sufficiently stewed, strain, and put to the soup two spoonfuls of catchup, some spoonfuls of Madeira, and a little lemon juice, The giblets being separately stewed in a pint of water, add their gravy to the soup.

OBS.

THIS is a soup as full of gout as the richest turtle soup, and stands in the same predicament in regard to its effects upon a gouty habit.. As turtle is the Regina Voluptatis, this dish may be said to be one of her Maids of Honour.

A SAUCE FOR COLD PARTRIDGE OR MOOR GAME. POUND four anchovies, and two cloves of garlic, shalot, or onion, in a marble mortar,, with a little salt; then add oil, lemon juice, or

5

vinegar to the taste.

Mince the meat, and put

the sauce to it as wanted.

OBS.

THIS is a very elegant sauce for the intended purpose, and may be used for cold meat of any kind. It is very wholesome for those who indulge in light suppers.

A BUTERHAM.

TAKE any quantity of butter; work into it some made mustard, and having ready some thin slices of bread from a penny loaf, spread

this composition upon them.

put a thin slice of Gloucester

Over each piece

cheese, and upon

it spread a layer of buttered mustard, and over that put a thin slice of ham, or meat of any kind. Cover all with a slice of bread buttered as at

first. Then press the slices gently down, to make them adhere, and with a sharp knife, cut the bread neatly into mouthfuls.

OBS.

I have consulted Archæus upon this occasion, and though he in general objects to eating between meals, yet he thinks it but reasonable, that the present fashionable Ladies and Gentlemen, who sit down to dinner at seven o'clock, (an hour when working and useful people sit down to supper) should be indulged with a few mouthfuls at two o'clock, in order to preserve their charter of being fruges consumere nati.

ON EGGS.

THE yolk of an egg, either eaten raw, or slightly, boiled, is perhaps the most salutary of all the animal substances presented to us by the hand of Providence. It is taken up into the body of the chick, and is the first food presented to it by Nature after its departure from the shell. It is a natural soap, and in alt-jaundice cases, no food is equal to it. When the gall is either too weak, or, by any accidental means, is not permitted to flow in sufficient quantity into the duodenum, our food, which consists of watery and oily participles, eannot form an union so as

to become that soft and balsamic fluid called chyle. Such is the nature of the yolk of an egg, that it is capable of uniting water and oil into an uniform substance, thereby making up for the difficiency of natural bile. Such an agent

in the hands of Archæus, cannot but be productive of much good.

A PEASE SOUP WITHOUT MEAT.

TAKE a quart of old pease.

Put them into

two quarts of water, with a sprig or two of mint. Boil till soft, then strain and pulp through a sieve, with a wooden spoon. Return the pulp into the water, to be used hereafter. Take a pint of young pease, two or three cucumbers cut into thick square pieces, blanched lettuces cut into pieces about an inch in length, and a few onions in slices. Put these ingredients into a stew-pan, with two ounces of butter. Add pepper and salt to the taste. Stew till the pease become tender; then throw them into the pan containing the pulped pease and water, and simmer over the fire. If not sufficiently green, add a little spinage juice.

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