533. Fried Mush

The mush is prepared as in the above receipt. Let it get cold, cut it in slices, flour them on both sides, and fry them of a light brown.

534. Welsh Rabbit

Cut some old rich cheese in very thin pieces, add to it a spoonful of cream. Put it over a slow fire and let it stand until the cheese is entirely dissolved.

Serve it with toast. Some like pepper and mustard.

535. Mint Julep

Take young mint, pick off the leaves, wash them, and to one tumbler of leaves add one tumbler of brandy and Jamaica spirits mixed. Pour the liquor on the mint to extract the flavor, then strain it off on a tumbler of sugar; when the sugar is dissolved, add a tumbler of ice finely pounded. Stir all well together.

536. Milk Punch

Sweeten a half pint of rich milk to the taste. Add to this half a table spoonful of fourth proof brandy.

537. Cottage Cheese

Put some sour milk in a warm place until the whey begins to separate from the curd, but by no means let it get hard. Pour the curd into a three cornered bag in the shape of a pudding bag, hang it up and let it drain until no more water will drip from it. Then turn it out into a pan, mash the curd very fine and smooth with a wooden spoon; add as much good rich cream, as will make it about as thick as batter. Salt it to your taste. Sprinkle pepper over the top if you choose.

538. How To Prepare Rennet

Get a dried rennet in market, wash it in lukewarm water, but do not scrape it. Cut it up in small pieces, put them in a bottle, and pour over them a quart of Lisbon wine. After this has stood for a week a table spoonful of the wine will turn a quart of milk. Or if the use of wine is objectionable, the rennet may be preserved by hanging it in a cool dry place. And then every time you wish to use it, cut off a piece, wash it, and soak it in warm water; the water it is soaked in will turn the milk.

544. How To Roast Coffee

Pick the black or imperfect grains from the coffee. Put it in a pan, and stir it all the time it is roasting; when done it should be the color of the hull of a ripe chestnut. It should be brown all through, but not black. About ten minutes before it is done add to two pounds of coffee half an ounce of butter. Whilst hot put it in a box and cover it closely.

556. Common Mustard

One table spoonful of ground mustard. One tea spoonful of sugar,

One salt spoonful of salt.

Mix the salt, sugar, and mustard together, and then pour on some boiling water gradually, stir it with a horn spoon or knife till it is quite smooth. Some like it quite thick, others prefer it so thin as to run on the plate.

557. Icing For Cakes

Beat the whites of two eggs till they are very dry, then add gradually ten ounces of pulverized white sugar. Dredge flour over the top of the cake and wipe it off, to make the icing adhere. Put it over with a broad bladed knife; it should be put on quite thick. When this coating is dry, dilute the remainder of the icing on your dish with a little rose-water, and put another coating over the top, which will have a glossy appearance.