gh a hair sieve, add the yolks of four eggs and
one white, a quarter of a pound of fresh butter, half a nutmeg, and the
peel of a lemon grated. Beat all well together, line the inside of a pie
dish with good puff paste, put in the pudding, and bake it half an hour.

SPRING SOUP. Put a pint of peas into a saucepan with some chervil,
purslain, lettuce, sorrel, parsley, three or four onions, and a piece of
butter. Shake them over the fire a few minutes, add warm water in
proportion to the vegetables, and stew them till they are well done.
Strain off the soup, and pulp the vegetables through a tammis or sieve.
Heat the pulp with three parts of the soup, mix six yolks of eggs with
the remainder of it, and thicken it over the fire. When ready to serve,
add this to the soup, and season the whole with salt.

SPROUTS. Before the sprouts of greens are boiled, trim and wash them
very nicely, and drain them in a cullender. Then put them into boiling
water, with some salt thrown in, and sprinkle a little more upon the
sprouts. Boil them very fast, and clear off any scum that may arise.
When the stalks are quite tender, drain the sprouts off directly into a
cullender, or they will lose both their flavour and colour. Serve them
up laid neatly in the dish with a fork, as that will not break them like
a spoon. Borecole and Brussel sprouts, like all the cabbage species,
should be boiled in plenty of water, changing it when about half done,
and boiling them well.

SPRUCE BEER. Pour sixteen gallons of warm water into a barrel, with
twelve pounds of molasses, and half a pound of the essence of spruce.
When cool, add a pint of yeast, stir it well for two or three days, and
put it into stone bottles. Wire down the corks, pack the bottles in saw
dust, and the liquor will ripen in about a fortnight.

SQUAB PIE. Prepare apples as for other pies, and lay them in rows with
mutton chops. Shred some onion, and sprinkle it among them, and also
some sugar.--Another. Make a good crust, and sheet your dish all over;
lay a layer of pippins, and strew sugar over them; cut a loin of mutton
into steaks, season them with pepper and salt; lay a layer of steaks,
then pippins; then lay some onions sliced thin on the apples, then the
rest of your mutton, and apples and onions over all; pour in a pint of
water, and lid your pye; let it be well baked.

STAFFORDSHIRE BEEF STEAKS. Beat them a little with a rollingpin, then
flour and season, and fry the