husk; warm them with a little good
gravy, a bit of butter and flour, a taste of nutmeg, pepper and salt.
Simmer them together a minute or two, and serve with sippets; or with
cream sauce, instead of brown. Shrimps are done in the same manner.

BUTTERED RICE. Wash and pick some rice, drain, and set it on the fire,
with new milk sufficient to make it swell. When tender, pour off the
milk, and add a bit of butter, a little sugar and pounded cinnamon.
Shake and keep it from burning on the fire, and serve it up as a sweet
dish.

C.

CABBAGE. Wash and pick it carefully, and if very large, quarter it. Put
it into a saucepan with plenty of boiling-water, and a large spoonful of
salt; if any scum rises, take it off, and boil it till the stalk is
tender. Keep the vegetable well covered with water all the time of
boiling, and see that no smoke or dirt arises from stirring the fire.
With careful management the cabbage will look as beautiful when dressed,
as it did when growing. The flavour of an old cabbage may be much
improved, by taking it up when half done, and putting it directly into
another saucepan of fresh boiling water. When taken up, drain it in a
cullender. It may be chopped and warmed with a piece of butter, pepper
and salt, or sent to table whole with melted butter. Savoys and greens
in general are dressed in the same way.

CAKES. In making and baking cakes the following particulars should be
attended to. The currants should be nicely picked and washed, dried in a
cloth, and set before the fire. If damp, they will make cakes or
puddings heavy. Before they are added, a dust of dry flour should be
scattered among them, and then shaken together, which will make the cake
or pudding lighter. Eggs should be beaten a long time, whites and yolks
apart, and always strained. Sugar should be rubbed to a powder on a
clean board, and sifted through a fine hair or lawn sieve. Lemon peel
requires to be pared very thin, and with a little sugar beaten to a
paste in a marble mortar. It should then be mixed with a little wine or
cream, so as to divide easily among the other ingredients. After all the
articles are put into the pan, they should be long and thoroughly
beaten, as the lightness of the cake depends much on their being well
incorporated. Both black and white plumb cakes, being made with yeast,
require less butter and eggs, and eat equally light and rich. If the
leaven be only of flour, milk and water, and yeast,