Cheese Souffle, Or Fondu

Grate six ounces of rich cheese (Parmesan is the best); put it into an enamelled saucepan, with a teaspoonful of flour of mustard, a saltspoonful of white pepper, a grain of Cayenne, the sixth part of a nutmeg, grated, two ounces of butter, two tablespoonfuls of baked flour, and a gill of new milk; stir it over a slow fire till it becomes like smooth thick cream (but it must not boil); add the well-beaten yolk of six eggs; beat for ten minutes; then add the whites of the eggs beaten to a stiff froth; pour the mixture into a tin, or a card-board mould, and bake in a quick oven for twenty minutes. Serve immediately.

How To Clarify Dripping

Set it on the fire in a clean pan, and when melted and just going to boil, take it off and pour it into another pan half filled with boiling hot water; stir the two well together with a broad, wooden spoon, and then remove the pan into a cool place till the next day, when the clarified dripping will be found floating on the surface of the water.

Chicken Jelly

Take a large chicken, cut it up into very small pieces. Bruise the bones, and put the whole into a stone jar, with a cover that will make it water tight. Set the jar in a large kettle of boiling water, and keep it boiling for three hours. Then strain off the liquid, and season it slightly with salt, pepper, and mace; or, with loaf sugar and lemon juice, according to the taste of the person for whom it is intended. Return the fragments of the chicken to the jar, and set it again in a kettle of boiling water. You will find that you can collect nearly as much jelly by the second boiling. This jelly may be made of an old fowl.

Cherry Ice

Stone two pounds of ripe cherries, bruise and set them on the fire, with a little water, and a half pound of sugar; when they have boiled, pass them through a hair sieve into an earthen pan; pound a handful of the kernels, put them in a basin with the juice of two lemons, add to the cherries a pound of sugar, and strain on them the lemon juice and kernels; mix the whole together and put it into a freezer with pounded ice; work the cherries up with it well until it has set, then place it in glasses.

Water Ices Generally

If made from jams, you must rub them through a sieve, adding thick boiled syrup and lemon juice, and some jelly and coloring; if for pink, add the white of an egg whipt up, before you add it to the best half of a pint of spring water; if of jam, you must have a good pint of mixture in all. to make a quart mould; if from fruits with syrup, you will not require water.

Portable Lemonade

Take of tartaric acid, half an ounce; loaf sugar, three ounces; essence of lemon, half a drachm. Powder the tartaric acid and the sugar very fine in a marble or Wedgewood mortar (observe never to use a metal one), mix them together, and pour the essence of lemon upon them, by a few drops at a time, stirring the mixture after each addition, till the whole is added; then mix them thoroughly and divide it into twelve equal parts, wrapping each up separately in a piece of white paper. When wanted for use, it is only necessary to dissolve it in a tumbler of cold water, and fine lemonade will be obtained, containing the flavor of the juice and peel of the lemon, and ready sweetened. 29