ogether, and let it rise; then knead it, and make it into
cakes. Let them first rise on tins, and then bake in a slow
oven.--Another sort is made as above, leaving out the butter. The first
sort is shorter; the last lighter.

YORKSHIRE KNEAD CAKES. Rub six ounces of butter into a pound of flour
till it is very fine, and mix it into a stiff paste with milk. Knead it
well, and roll it out several times. Make it at last about an inch
thick, and cut it into cakes, in shapes according to the fancy. Bake
them on an iron girdle, and when done on one side turn them on the
other. Cut them open and butter them hot. They also eat well cold or
toasted. Half a pound of currants well washed and dried may be added at
pleasure.

YORKSHIRE HAMS. Mix half a pound of salt, three ounces of saltpetre,
half an ounce of sal prunella, and five pounds of coarse sugar. Rub the
hams with this mixture, after it has been well incorporated, and lay the
remainder of it upon the top. Then put some water to the pickle, adding
salt till it will bear an egg. Boil and strain it, cover the hams with
it, and let them lie a fortnight. Rub them well with bran, and dry them.
The above ingredients are sufficient for three good hams.

YORKSHIRE PUDDING. Mix five spoonfuls of flour with a quart of milk, and
three eggs well beaten. Butter the pan. When the pudding is brown by
baking under the meat, turn the other side upwards, and brown that. Set
it over a chafing-dish at first, and stir it some minutes. It should be
made in a square pan, and cut into pieces before it comes to table.

YOUNG FOWLS. The following will be found to be a nice way of dressing up
a small dish. Bone, singe, and wash a young fowl. Make a forcemeat of
four ounces of veal, two ounces of lean ham scraped, two ounces of fat
bacon, two hard yolks of eggs, a few sweet herbs chopped, two ounces of
beef suet, a tea-spoonful of lemon peel minced fine, an anchovy, salt,
pepper, and a very little cayenne. Beat all in a mortar, with a
tea-cupful of crumbs, and the yolks and whites of three eggs. Stuff the
inside of the fowl, draw the legs and wings inwards, tie up the neck and
rump close. Stew the fowl in a white gravy; when it is done through and
tender, add a large cupful of cream, with a bit of butter and flour.
Give it one boil, add the squeeze of a lemon, and serve it up.

YOUNG ONION SAUCE. Peel a pint of button onions, and lay them in water.
Put them into a stewpan with a quart of