made for the purpose, with a couple of ounces of butter and new milk, they will quite resemble rusks.

COCOA-NUT BREAD.

Either mix with the flour the same proportion of the nut, finely grated, as for the biscuit receipt, and then proceed as for other bread, or merely use very strongly flavoured cocoanut milk to make the dough: the bread will be excellent.

APPENDIX.

CHERRY-BRANDY.

(Tappington Everard Receipt.)

Fill to about two thirds of their depth, some wide-necked bottles with the small cherries called in the markets brandyblacks; pour in sufficient sifted sugar to fill up more than half of the remaining space, and then as much good French brandy as will cover the fruit, and reach to the necks of the bottles. Cork them securely, and let them stand for two months before they are opened: the liqueur poured from the cherries will be excellent, and the fruit itself very good.

BRANDIED MORELLA CHERRIES.

Let the cherries be ripe, freshly gathered, and the finest that can be had; cut off half the length of the stalks, and drop them gently into clean dry quart bottles with wide necks; leave in each sufficient space for four ounces of pounded white sugar candy (or of brown, if better liked): fill them up entirely with the best French brandy, and cork them closely: the fruit will not shrivel if thus prepared. A few cherry, or apricot kernels, or a small portion of cinnamon, can be added when they are considered an improvement.

PEACHES IN BRANDY.

(Rotterdam Receipt.)

Prepare and stew some fine full-flavoured peaches by the receipt of page 430, but with two ounces more of sugar to the half pint of water; when they are tender put them with their syrup into glass or new stone jars, which they should only half fill; and when they are quite cold pour in white or very pale French brandy to within an inch and a half of the brims: a few peach or apricot kernels can be added to them. The jars must be corked down.

STRAWBERRY TARTLETS. (GOOD.)

Take a full half-pint of freshly-gathered strawberries, without the stalks: first crush, and then mix them with two ounces and a half of powdered sugar; stir to them, by degrees, four well-whisked eggs, beat the mixture a little, and put it into pattypans lined with fine paste: they should be only three parts filled. Bake the tartlets from ten to twelve minutes.

RASPBERRY PUFFS.

Roll out thin some fine puff-paste, cut it in rounds or squares of equal size, lay some raspberry jam into each, moisten the edges of the paste, fold and press them together, and bake the puffs from ten to fifteen minutes. Strawberry, or any other jam will serve for them equally well.

CREAMED TARTLETS.

Line some pattypans with very fine paste, and put into each a layer of apricot jam; on this pour some thick-boiled custard, or the pastry cream of page 361. Whisk the whites of a couple of eggs to a solid froth, mix a couple of tablespoonsful of sifted sugar with them, lay this icing lightly over the tartlets, and bake them in a gentle oven from twenty to thirty minutes, unless they should be very small when less time must be allowed for them.

NORFOLK CHEESE CAKES.

Beat well together until they are perfectly smooth, three quarters of a pound of cheese curd and five ounces of butter: add to them two ounces of almonds, of which five or six should be bitter ones, four ounces of sifted sugar, four eggs, leaving but two of the whites, three spoonsful of cream, two of brandy, a little mace or nutmeg, and if candied peel and currants are

approved, one ounce and a half of the first, and three of the latter. Finish and bake the cheese cakes as the preceding ones.

Curd, lb.; butter, 5 ozs.; sugar, 4 ozs.; almonds, 2 ozs.; eggs, 4 yolks, 2 whites; cream, 3 tablespoonsful; brandy, 2; little mace or nutmeg; currants (if added), 3 ozs.; candied orange or lemon-rind, 1 oz.: 20 minutes.

A GOOD SODA CAKE.

Rub half a pound of good butter into a pound of fine dry flour, and work it very small; mix well with these half a pound of sifted sugar, and pour to them first a quarter of a pint of boiling milk, and next three well-whisked eggs; add some grated nutmeg, or fresh lemon-rind, and eight ounces of currants; beat the whole well and lightly together, and the instant before the cake is moulded and set into the oven, stir to it a teaspoonful of carbonate of soda in the finest powder. Bake it from an hour to an hour and a quarter, or divide it in two, and allow from half to three quarters of an hour for each cake.

Flour, 1 lb.; butter, 3 ozs.; sugar, 8 ozs.; milk, full quarterpint; eggs, 3; currants, lb.; carbonate of soda, 1 teaspoonful; 1 to 1 hour. Or, divided, to hour, moderate oven.

Obs.-This, if well made, resembles a pound cake, but is much more wholesome. It is very good with two ounces less of butter, and with carraway-seeds or candied orange or citron substituted for the currants.

CALF'S LIVER STOVED, OR STEWED.

From three to four pounds of the best part of the liver will be sufficient for a dish of moderate size. First lard it quite through by the directions of page 166, with large lardoons, rolled in a seasoning of mace, and of savoury herbs very finely minced; then lay it into a stewpan or saucepan just fitted to its size, and pour in about half a pint of broth or gravy; heat it very gently, and throw in, when it begins to simmer, a sliced carrot, a small onion cut in two, a small bunch of parsley, and a blade of mace; stew the liver as softly as possible over a very slow fire from two hours and a half to three hours; thicken the gravy with a little brown roux (see page 96), or with a dessertspoonful of browned flour; add a couple of glasses of white wine, and a little spice if needed, and serve it very hot, after having taken out the herbs and vegetables.

The liver may be stewed without being larded; it may like

wise be browned all over in a carefully made roux, before the gravy is poured to it: this must then be made to boil, and be added in small portions, the stewpan being well shaken round as each is thrown in. The wine can be altogether omitted; or a wineglassful of port, mixed with a little lemon-juice, may take the place of sherry. After the liver has been wiped very dry, minced herbs may be strewed thickly over it before it is laid into the stewpan: it may be served in its own gravy, or with a sauce piquante.

Liver, 3 to 4 lbs.: 2 to 3 hours.