513. Mixture For Salting Butter

Half a pound of fine salt,

A quarter of a pound of pulverized loaf sugar.

Mix them well together, and add one ounce of the mixture to every pound of butter.

This is to keep butter sweet for winter use.

514. Egg-Nog

Six eggs,

One pint of milk,

Half a pound of loaf sugar,

Half a pint of brandy. 22*

Beat the eggs very light and thick, add the milk sugar and brandy.

516. Sandwiches

These are generally made of cold boiled ham or tongue. Slice your ham or tongue as thin as possible. Then butter your bread on the loaf, and with a very sharp knife cut it in very thin slices. Roll in each slice of bread a slice of the ham or tongue. A cold fried oyster is very nice in each sandwich.

517. Wine Sangaree

Mix equal portions of wine and water, sweeten it to your taste, and grate nutmeg over the top.

Ale or porter sangaree is made in the same manner.

523. Browned Flour

This is very useful to thicken gravy and give it a brown color.

Put your flour into a pan, and set it over a moderate fire, stir it all the time till it is brown, but do not let it scorch, as it will communicate an unpleasant taste to your gravy.

When it is cool put it in a jar for future use.

528. How To Prepare Salaeratus

Put the salaeratus in a vessel, add enough cold water to dissolve it, then pour off the liquid into a bottle and cork it. Be careful to pour it off gently as a great deal of sediment settles at the bottom of the vessel in which it is dissolved.

Carbonate of ammonia is much nicer than salae-ratus; it is prepared in the same manner; be careful to keep the bottle corked, and keep it in a cool place.

It may be used in all the receipts where salaera-tus is directed; but only half the quantity is necessary - thus: if one table spoonful of the sa!a?ratus is required, half a table spoonful of ammonia will be sufficient.

531. Macaroni

A quarter of a pound of macaroni, One tea spoonful of butter,

One gill of milk or cream,

One table spoonful of grated checse.

Boil the macaroni in water that has been salted in the proportion of a tea spoonful of salt to a quart of water. When it is tender take it out of the water and place it on a sieve, or in a colander, to drain. Boil a gill of milk or cream, and add to it a tea spoonful of butter rolled in flour, let it boil half a minute. Put your macaroni, after it is well drained, into a stew-pan, pour this boiled cream over it, and add to it the grated cheese. Let it get very hot, but do not let it boil, and serve it.

532. Indian Mush

Two quarts of water, Two tea spoonsful of salt,

As much Indian meal as will make a thick batter.

Have a pot with two quarts of boiling water, add the salt as above, and stir in very gradually as much Indian meal as will form a thick batter. Let it boil half an hour, and beat it hard all the time it is cooking, which will make it light when done.

This is generally eaten with new milk, or sometimes with molasses and butter.