palate, without doing an injury to the constitution. In cases where restoratives are required, a basin of milk will be found in unison with this dish when served up at supper.

A CHICKEN CURRY.

TAKE two chickens; skin them, and cut them into pieces, as for a fricassee. Wash them in

water; and stew them 'for minutes in a quart of water.

the chickens into a dish.

the - space of five

Strain off, and put Take three large

onions, shred them fine, and fry them with two ounces of butter, together with the chickens, till they become of a nice brown colour. Then take of powdered ginger, and pepper, of each half a spoonful, a quarter of an ounce of powdered turmeric, and some salt. Mix these ingredients, and strew them over the chickens whilst they are in the stew-pan; then pour in the liquor that was at first strained from them, and let the whole stew for the space of half an hour, when a quarter of a pint of cream, and the juice of two lemons

should be added, taking care that the cream and lemon juice be not permitted to curdle. Give a gentle boil, and serve up in the usual way.

OBS.

THIS is a good curry, and is sure to be well received by those who have lived under a burning sun; but it cannot be made familiar to the inhabitants of a cold country.

TOMATA SAUCE.

TAKE tomatas, when ripe, and bake them in an oven, till they become perfectly soft, then scoop them out with a tea-spoon, and rub the pulp through a sieve. To the pulp, put as much Chili vinegar as will bring it to a proper thickness, with salt to the taste, Add to each Add to each quart,

half an ounce of garlic, and once ounce of shalot,

both sliced very thin.
a quarter of an hour,

Boil during the space of

taking care to skim the

mixture very well. Then strain, and take out the garlic and shalot. After standing till quite

cold, put the sauce into stone bottles, and let it stand a few days before it is corked up. If, when the bottles are opened, the sauce should appear to be in a fermenting state, put more salt to it, and boil it over again. If well prepared, this sauce should be of the thickness of rich cream, when poured out.

OBS.

THIS is a charming sauce for all kinds of meat, whether hot or cold. The tomata must be raised in a hot-house, and afterwards it will grow in the open air, if placed against a wall in a warm situation. Being a pleasant acid, it is much used by the Spaniards and Portuguese in their soups. In botanical language, it is the Lycopersicon Esculentum. Linn. Love-apple.

A CREAM CHEESE.

MAKE a frame of old oak (for fir would give a taste) 8 inches long, 3 inches deep, 3 inches wide within, and open at top and bottom. quart, or more, of cream from the vessel before

Take a

it is stirred for churning, and place a piece of linen cloth in the frame, sufficiently large to hang over the edge. This will act as a siphon to drain off the whey, as no pressure whatever must be used for that purpose. Then pour the cream into the frame or mould, and set it on a dish, a table, or on a few rushes. Change the cheese daily into a clean dry cloth, till it begin to adhere to it, when it will be in a proper state to be coated once a day, with fresh leaves of the stinging nettle. After this, it will soon he ripe for use.

season.

OBS,
,

THIS kind of cheese can only be made in summer, when there is a sufficient degree of heat to ripen it. Besides, the cream is the richest at that Some persons prefer this kind of cheese in its sour state, before it has become perfectly ripe. Others again object to its richness when made of all cream, and recommend a mixture of cream and milk, made into a curd with rennet. The goodness of a cheese made in that manner, depends on a due proportion between the cream

and the milk, or to speak more philosophically, between the oily and cheesy matter.

A GIBLET SOUP.

TAKE a leg of beef, by which is meant that coarse part which is a little above and a little below the hock, a scrag of mutton, and the same of veal. Stew these with turnips, leeks, carrots, &c. for the space of four or five hours; then strain off, suppose three or four quarts, and put in three sets of goose giblets well picked. Letthese stew till they become quite tender, putting in, an hour before they are done, a quart of young pease, a coss lettuce, and some seasoning, according to taste. To take off a certain bitter taste, it will be good cookery to scald the pease and lettuce before they are put into the soup. Strain, and serve up.

OBS.

THIS SOUP was communicated to Ignotus by a surviving friend of the celebrated Chace Price, Esq. who was supposed to keep the best table of

his time.