037. American Dry Bread

As far as possible, have bits of bread eaten up before they become hard. Spread those that are not eaten, and let them dry, to be pounded for puddings, or soaked for brewis. Brewis is made of crusts and dry pieces of bread, soaked a good while in hot milk, mashed up, and salted, and buttered like toast.

638. Another Sort-Of Brewis

The author of Domestic Cookery observes, that a very good meal may be bestowed on poor people in a thing called brewis, which is thus made: Cut a very thick upper crust of bread, and put it into the pot where salt beef is boiling, and nearly ready; it will attach some of the fat, and when swelled out, will be no unpalatable dish to those who rarely taste meat.

639. Salt Fish

The New England mode of dressing salt fish is an excellent one, and ought to be generally adopted. Keep the fish many hours (at least seven or eight) in scalding hot water, which must never be suffered to boil.

640. To Preserve Cheese

Cover the cheese carefully with paper, fastened on with paste, so as totally to exclude the air. In this way cheese may he kept for years.

641. American Mince Meat

Take the good bits of vegetables, and the cold meat left after dinner. Mash your vegetables fine, and chop your meat very fine. Warm it with what remains of gravy, or roast meat dripping. Two or three apples, sliced and fried to mix with it, are considered an improvement. Some like a little sifted sage sprinkled in it. After it is warmed, lay it upon a large slice of toasted bread. Potatoes should not be used in the preparation of American rnince meat

644. French Flummery

Take two ounces of isinglass to a quart of cream; simmer them a quarter of an hour; sweeten with loaf sugar; flavour with rose water; strain it into a mould; when cold, turn it out, and put round it baked or dried pears.

645. Dutch Flummery is composed of isinglass boiled in water, enriched with lemon, eggs, and wine. Take two ounces of isinglass, boil it half an hour in a pint and a half of water, and grate off with loaf-sugar the yellow rind of two lemons; sweeten with loaf-sugar, a pint of white wine, and the juice of three lemons. Beat up seven eggs, and strain the above to them, stirring all the time. Put it into the saucepan a minute or two to scald - by no means let it boil. Then pour it into a basin, and stir it till nearly cold, and then let it stand a few minutes to settle, and put it into a tin mould previously dipped in cold water.

646. Blancmange

If for a sick person, boil an ounce of the best isinglass, with a stick of cinnamon, in half a pint of water. The isinglass will become a very thick jelly in half an hour's boiling. Then mix to it a pint of new milk, and sugar to taste. Let it boil up once, and strain through a tamis, or swan-skin jelly-bag, into a bason. Pour it into a mould, or custard cups, when nearly cold; pour it very steadily, and keep back any sediment. When turned out, raise it all round the edges with a silver knife; turn the mould on a dish, shake it once or twice. If properly prepared, it will turn out a beautiful white jelly, like marble; garnish with flowers or with sweetmeats, or sliced lemon.