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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1717 edition. Excerpt: ...and blanched almonds into slips, and stick them over the pudding. A Vermicelli Pudding. Having boFIed a quarter of a pound of vermicelli in a pint of. milk till it is soft, with a stick of cinnamon, take out the cinnamon, and put in half a pint of cream, a quarter of a pound of butter melted, and a quarter of a pound of sugar, with the yolks of four eggs well beaten. Bake it, without a paste, in an earthen dish. TN making any kind os soups in which herbs--are used, remember to lay the meat in the bottom of your pan, with a large lump of butter. Having cut the roots and herbs small, ilrew them over the meat, and set the pan on a very flow fire. This will draw all the virtues out of the different ingredients, will produce a good gravy, and a very different effect in point of flavour, than if.at first you had put in the water. Fill your pan with water as soon as the gravy is almost dried up. Take off the sat as-soon as it begins to boil, and then fellow the directions for making the fort of soup you wish to have. Green pease, intended for soup, re.-quire hard water; but soft water is preserable for old pease soup. In making white soup, let it be taken off the fire before you put in the cream. As soups are soon cold, always dish them up the last thing. Take care that all the.greens and herbs you use in soups are well warned and clean picked, and that any one; thing has not a predominant taste over another, '-hut that it has a fine agreeable relish, and that all the tastes be united. Gravy Soup, or Soupe JSante. Put at the bottom of a slewpan six good rashers of lean ham, then put over them three pounds of lean beef, and cover the beef' with time poui ds of lean veal, fix onions cut in slices, two carrots, and two turnips sliced, two heads...

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