Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

and strain, throwing away what there is in the strainer, and if the remainder does not make a kind of jelly when cool, the barley has not been boiled enough. Mix that jelly with sugar and fry it; it is better than any other candy, barley being refreshing, and the principal substance of it. BAVAROISE WITH CHOCOLATE. Put in a tin pan a pint of milk, with one ounce of chocolate, and two of sugar; set it over the fire, but do not allow it to boil; stir well with a wooden spoon during the process, and when the whole is well mixed, serve warm in cups. It is an excellent and wholesome drink in the evening. _The same with Coffee or Tea._--Proceed as above in every particular, except that you put in the pan a small cup of coffee or tea instead of chocolate, and a little more sugar. BICHOF. Put in a crockery tureen two bottles of white wine, with an orange and a lemon, both cut in slices; cover, and place it in a warm place for about ten hours; then strain into a vessel, and mix well with the liquor about a pound of loaf sugar, and a little grated cinnamon. It may be served warm or cold. _Another way._--Melt a pound of loaf sugar in half a pint of cold water, and then mix with it two bottles of white wine, a pinch of grated cinnamon, the juice of an orange, and that of a lemon, and use. It takes only a few minutes to make it. If found too strong, add water and sugar. TO PRESERVE BIRDS. Broil or roast, according to our directions, chickens, ducks, geese, turkeys, partridges, pheasants, prairie hens, quails, etc.; then carve them; take the bones out of the pieces, place them in a crockery pot, which you fill with melted butter or lard, and cover well when cold. Place the pot in a cool and dry place, and they will keep for months. When you wish to eat them, take out the quantity you want, and place it in