and boil it ten minutes. Then put in the yolks
of five and the whites of three eggs, mix them well together, and steam
the pudding an hour and a quarter, or bake it half an hour.

VERMICELLI SOUP. Boil two ounces of vermicelli in three quarts of veal
gravy, then rub it through a tammis, season it with salt, give it a
boil, and skim it well. Beat up the yolks of four eggs, mix with them
half a pint of cream, stir them gradually into the soup, simmer it for a
few minutes, and serve it up. A little of the vermicelli may be reserved
to serve in the soup, if approved.--Another way. Take two quarts of
strong veal broth, put into a clean saucepan a piece of bacon stuck with
cloves, and half an ounce of butter worked up in flour; then take a
small fowl trussed to boil, break the breastbone, and put it into your
soup; stove it close, and let it stew three quarters of an hour; take
about two ounces of vermicelli, and put to it some of the broth; set it
over the fire till it is quite tender. When your soup is ready, take out
the fowl, and put it into your dish; take out your bacon, skim your soup
as clean as possible; then pour it on the fowl, and lay your vermicelli
all over it; cut some French bread thin, put it into your soup, and send
it to table. If you chuse it, you may make your soup with a knuckle of
veal, and send a handsome piece of it in the middle of your dish,
instead of the fowl.

VICARAGE CAKE. Mix a pound and a half of fine flour, half a pound of
moist sugar, a little grated nutmeg and ginger, two eggs well beaten, a
table-spoonful of yeast, and the same of brandy. Make it into a light
paste, with a quarter of a pound of butter melted in half a pint of
milk. Let it stand half an hour before the fire to rise, then add three
quarters of a pound of currants, well washed and cleaned, and bake the
cake in a brisk oven. Butter the tin before the cake is put into it.

VINEGAR. Allow a pound of lump sugar to a gallon of water. While it is
boiling, skim it carefully, and pour it into a tub to cool. When it is
no more than milk warm, rub some yeast upon a piece of bread and put
into it, and let it ferment about twenty-four hours. Then tun the liquor
into a cask with iron hoops, lay a piece of tile over the bung-hole, and
set it in the kitchen, which is better than placing it in the sun. It
will be fit to bottle in about six months. March is the best time of the
year for making vinegar, though if kept in the kitchen, t