580. Macedoine is a mould of jelly covered and surrounded with fruit, either cooked or as desert.

581. Liaison is the yolks of three eggs, well beaten, with milk or cream added, to be simmered but not boiled.

582. Fondeau is grated cheese, eggs, and butter, beaten together, and baked as a pudding.

583. Hidden Mountain is a pancake, made with cream and sugar, flavoured with lemon and covered with jam spread upon it. Served cold.

584. Junket.-New milk one pint, sugar and rennet a spoonful each, a little brandy. Make the milk blood warm, put it in a deep dish with the sugar, suet, and brandy. Stir well together, and the milk will curdle and set. Then spread some thick or clotted cream over the top, grate some nutmeg, strew some sugar, and serve.

eggs mixed with cream. with candied peel.

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Ornament

589a.Cocoa-Nut Biscuits.-Rasp a good fresh cocoa-nut on a grater. Spread the cocoa-nut thus grated on a dish, and let it stand in some cool, dry place two days to dry gradually. Add to it double its weight of powdered and sifted loaf sugar, the whites of six eggs whisked to a stiff froth, and a teacupful of flour to every pound of sugar. Drop the mixture on a baking-tin a spoonful at a time, or into tins. Bake in a very gentle oven for about twenty minutes, move them out of the tins while warm, and, when cold, store them in a tin canister.

589b. Sundry Practical Hints:

586. Syllabub.- Put a pint of sherry in a bowl, with or without brandy, grate half a nutmeg into it, and three half pints of milk frothed up. Lay clouted cream on the top, with pounded cinnamon or nutmeg and

sugar.

587. Frangipanni Tart.-Put into half a pint of milk a sprinkling of nutmeg and grated lemon peel and a bay leaf. Strain through a cloth or a fine sieve, add one and a half ounce each of butter and sugar, quarter of an ounce of fine sifted flour, the whole of four eggs well beaten. Put the whole into a saucepan, and stir it over the fire, stirring continually till done. The addition of broken macaroons is an improvement.

588. Galette.-Get one pound of butter, one pound of flour, a pinch of salt, and two eggs. Mix the whole together, knead lightly to a paste, roll it out an inch thick and of the size of a dessert plate. Bake for fifteen minutes, and pour over the cake two beaten

keeping very dry; and the same rules apply to pudding-cloths, etc.

Earthen Vessels are preferable to metal for making soups, gravies, beeftea, stews, etc., as the heat with them is more equable.

Salt Butter.-This has become more and more liable to adulteration; great care is therefore necessary in purchasing. It is worth bearing in mind that it is a common thing for a firkin to be three-parts filled with an inferior sort, and the top finished off with something better. This is an important point in choosing,

Brine. For pickling meat, make a brine of six ounces of salt, one pound of sugar, and five ounces of saltpetre. Boil the whole in four gallons of water, and cool before pouring.

Test of Fish.-The muscles of many fish, with the exception of the heart, are quite white; and, in general, when the fish is good, these muscles become opaque when cooked. When they remain semi-transparent, and blush after boiling, they are not in season.

Test of Meat.-When meat, after pressure by the finger, rises up quickly.

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it may be considered to be that of an animal in its prime. When the dent made by pressure disappears slowly, or remains visible, the meat is invariably inferior.

Preservation of Meat.-Meat may be kept for several days in hot weather, by wrapping round it a linen cloth moistened with vinegar or equal parts of vinegar and water. The acid keeps off the flies, and the moisture occasions cold by evaporation.

Preservation of Milk.--The Russians preserve milk by slow evaporation over the fire until reduced to a solid substance, which is powdered, put into a bottle, and sealed up. A fluid made with water and some of the powder has the properties of milk.

Test of Flour.-Knead a small quancity. If good, the result will be an adhesive, elastic paste, which will remain in any form into which it is made without liability to breakage.

Bran Water.-It is an improvement to bread to make it with bran water. To every twenty-eight pounds of flour use three pounds of bran, which boil in a moderate quantity of water for an hour, then strain through a hair sieve, so as to exclude the bran.

a jar, moisten the bladder tied upon it and it will come off easily. As soon as you have taken out what you want for immediate use, replace the covering with scrupulous care.

Nuts. The habit of eating nuts at irregular times between meals, so much indulged in by some persons, is exceedingly pernicious, and should be guarded against. Some of the most painful and incurable cases of indigestion are traceable to this habit.

Plagues of Flies.-The best thing to deter flies from any place or object is oil of laurel. Upon the walls of larders, the edges of shelves, and upon gilt mouldings it is invaluable and unobjectionable. When freshly applied no fly will approach near it.

Fluid Stores.-Soups, gravies, and milk should each be put daily into clean vessels. Unless this is done, they will soon deteriorate seriously. If not wanted for use milk should be boiled, and soups and gravies made hot, before putting into clean vessels, bearing in mind that soups and gravies should never be boiled.

Feather Picking. -The feathers of poultry should be picked from them as soon as possible after the birds are killed; if yet warm all the better. The feathers then come out much easier and cleaner.

Preservation of Eggs.-Plunge each egg into water heated to 140°, then rub the egg with oil or suet, and pack in charcoal powder. Eggs will thus sometimes keep good for more than a year. Packing in sawdust is objectionable, as its flavour communicates itself to the eggs.

Spice-keeping.--Spices, such as nutmeg, mace, cloves, cinnamon, etc., should be powdered and kept dry in bottles, as they go much farther in such a state, and more readily give out their flavour.

Differences in Milk.-Morning's milk yields much more cream than evening's milk will, and that milked about midday the least of all. Where a distinction can be maintained, it is, therefore, well to reserve the morning's milk for cream, and to appropriate the evening's milk for ordinary uses.

Potato-keeping-Potatoes should not be stored in large heaps. The best way is to spread them only one deep over the available space, then to cover them with clean dry straw, upon which another layer of potatoes may be put, then a layer of straw, and so on alternately. It is important to exclude light.

594. Ten-Pound Cottages.Every person who occupies a house, the annual value of which does not exceed £10, is entitled to a brewing licence for six shillings.

595. Fifteen-Pound Householders. Every person who occupies a house of an annual value exceeding 10, and not exceeding £15, is entitled to a brewing licence for nine shillings.

596. Record of Materials.When either of the licences before rcferred to is granted, the person who procures it should take care to ascertain what the requirements are with regard to keeping an account of the materials used, as the omission of such an account is subject to a penalty of £10.

597. Free of Duty.--The beer brewed is free from any further tax.

598. Larger Householders. Brewers other than for sale, who occupy houses exceeding 15 of rent, must pay six shillings for the licence, and they are chargeable with duties that are based upon the quantities of ingredients entered upon the paper previously de scribed; for this purpose, eighty-four pounds weight of malt or corn of any description is deemed to be equivalent to two bushels of malt, and fifty-six pounds weight of sugar is deemed to be equivalent to two bushels of malt; and the duty payable by every such brewer is six shillings and threepence for every two bushels of malt or any equivalent thereof, used in brewing.

599. Malt.-The test of good malt is that the grains are large, plump, unshrivelled, and of even colour. A thin skin denotes excellence. Every grain should break easily, and be free from horny portions, and leave a trace as of chalk when drawn across a board, and should float upon water until soaked. Three bushels of malt is a convenient quantity for an amateur for one brewing. The greater the weight per bushel, the better the malt. It should not be less than forty pounds per bushel before grinding.

600. Malt Grinding.-The malt I must be bruised sufficiently to crack

601. Hops.-The best hops are those known as East Kent or Farnham, and they give the most agreeable flavour, but good Worcestershire hops

LADEGAWN, LONG HANDLE.

answer very well for common beers. For strong household ale the quantity may be one pound to every bushel of malt. For weak beers as little as four

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slack the fire by putting wet ashes on (previously got ready), and opening the furnace-door. Lade the water with the ladegawn into the mash tub until it is half-full, and, the mash tub having been previously cold, the process will reduce the temperature to about the proper point.

604. Temperature. This temperature is extremely important, as, in brewing, boiling water (212 degrees) must never be allowed to touch the malt; for a dash of scald will render it almost sterile, and reduce the beer to a weak wash.

605. Boiling. After mashing from six to ten hours, the wort is transferred to the furnace, and boiled steadily for two hours, stirring all the time, and adding the hops.