hick as a hasty pudding.
Put into a custard dish some Naples biscuits, or preserved orange, in
long slices, and pour the mixture over them. It is to be eaten cold, and
is a dish either for supper, or for a second course.

SPINACH AND EGGS. The spinach must be well washed, then throw a small
handful of salt into a saucepan of boiling water, before the spinach is
put in, and press it down as it boils. When it becomes tender, press it
well in a sieve or cullender. Break the eggs into cups, and put them
into a stewpan of boiling water. When done, take them out with a slice,
and lay them on the spinach. Send them to table with melted butter.

SPINACH PUDDING. Scald and chop some spinach very fine, four ounces of
biscuit soaked in cream, the yolks of eight eggs beat up, a quarter of a
pound of melted butter, a little salt and nutmeg, and sugar to your
taste; beat up all together, and set it over the fire till it is stiff,
but do not let it boil; cool it, and bake it in puff-paste; or you may
butter a bason, and boil it.--Another. Boil a pint of cream, with some
lemon-peel, a blade of mace, half a nutmeg cut in pieces; strain it off,
and stir it till it is cold, then boil a good handful of young spinach
tender; chop it very fine; beat up eight eggs, leave out four whites,
add some fine sugar pounded, and a glass of sack; mix all well together,
put it into the dish, with a puff-paste at the bottom, and lay on the
top candied orange and lemon cut in thin slices. Half an hour, or a
little better, will bake it.

SPINACH SOUP. Shred two handfuls of spinach, a turnip, two onions, a
head of celery, two carrots, and a little parsley and thyme. Put all
into a stewpot, with a bit of butter the size of a walnut, and a pint of
good broth, or the liquor in which meat has been boiled. Stew till the
vegetables are quite tender, and work them with a spoon through a coarse
cloth or sieve. To the vegetable pulp and liquor, add a quart of fresh
water, salt and pepper, and boil all together. Have ready some suet
dumplins the size of a walnut, and put them into a tureen, before the
soup is poured over. The suet must be quite fresh, and not shred too
fine.

SPIRITS. Good pure spirits ought to be perfectly clear, pleasant, and
strong, though not of a pungent odour, and somewhat of a vinous taste.
To try the purity of spirits, or whether they have been diluted with
water, see whether the liquor will burn away without leaving any mixture
b