The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

and richness to the soup. The bones, heads, and fins of fish, containing a portion of isinglass, may also be very usefully applied, by stewing them in the water in which the fish is boiled, and adding it to the soup, with the gravy that is left in the dish. If strained, it considerably improves the meat soup, particularly for the sick; and when such are to be supplied, the milder parts of the spare bones and meat should be used, with very little of the liquor of the salt meats. If a soup be wanted for the weakly and infirm, put two cow heels and a breast of mutton into a large pan, with four ounces of rice, one onion, twenty corns of Jamaica pepper, and twenty black, a turnip, and carrot, and four gallons of water. Cover it with white paper, and bake it six hours. CHEESE. This well-known article of domestic consumption, is prepared from curdled milk, cleared from the whey. It differs very much in quality and flavour, according to the pasture in which the cows feed, and the manner in which the article itself is made. The same land rarely produces very fine butter, and remarkably fine cheese; yet with proper management, it may give one pretty good, where the other excels in quality. Cheese made on the same land, from new milk, skimmed or mixed milk, will differ greatly, not only in richness, but also in taste. Valuable cheese may be made from a tolerable pasture, by taking the whole of two meals of milk, and proportioning the thickness of the vat to the quantity, rather than having a wide and flat one, as the former will produce the mellowest cheese. The addition of a pound of fresh-made butter of a good quality, will cause the cheese made on poor land to be of a very different quality from that usually produced by it. A few cheeses thus made, when the weather is not extremely hot, and when the cows are in full feed, are well adapted to the use of the parlour. Cheese