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

boil gently for about twelve minutes, stirring the while; take off, turn into a bowl, add salt and sugar to taste, and use. If wanted richer, an egg may be mixed with the flour and milk, or a yolk of egg may be added as soon as taken from the fire. RAISINS. When the stems of raisins or of currants are removed, put them in a bowl, dust them well with flour, move them round a little, then turn them into a sieve and shake them well. This process will remove the sand as well as washing them, and will not take away the sweetness. SANDWICHES. These are too well known to require any direction. SAUSAGE-MEAT. Butchers generally, with an eye to economy, make sausage-meat of bad or tainted pork. We recommend our readers, as far as possible, never to buy sausage-meat ready made, but to make it themselves, or have it made according to their directions. A chopping-machine costs very little, and saves a great deal of work, besides chopping much better than can be done by hand. The proportions are: one pound of lean pork and one pound of lean veal, chopped very fine, well mixed, and both very fresh. Season with salt, pepper, nutmeg and clove grated, and with cinnamon, if liked. A yolk of egg may be added to a pound of meat. It may also be made with one pound of veal and half a pound or less of pork, or with veal only or pork only, according to taste. SOUSE. Put three ounces of butter in a saucepan, and set it on the fire; when melted, add two carrots and two onions sliced, stir now and then till they begin to turn brown; then add about three pints of warm water, half a pint of vinegar, one clove of garlic, four sprigs of parsley, one of thyme, a clove, a bay-leaf, six pepper-corns, a little grated nutmeg, and salt. Simmer about an hour, strain, and it is ready for use. _Another._--Put two quarts of vinegar and about ten quarts of water in a stone