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

ground coffee, in nearly a pint of milk, a quarter of an hour. Then put in a shaving or two of isinglass to clear it; let it boil a few minutes, and set it on the side of the fire to grow fine. This makes a very fine breakfast; it should be sweetened with real Lisbon sugar of a good quality. COLD CAUDLE. Boil a quart of spring water; when cold, add the yolk of an egg, the juice of a small lemon, six spoonfuls of sweet wine, sugar to taste, and syrup of lemons one ounce. COLD FISH. Soles, cod, whitings, or smelts may be cut into bits, and put into scallop shells, with cold oyster, lobster, or shrimp sauce. Having added some bread crumbs, they may be put into a Dutch oven, and browned like scalloped oysters. COLD MEAT. If it be a little underdone, the best way to warm it up is to sprinkle over a little salt, and put it into a Dutch oven at some distance before a gentle fire, that it may warm gradually. Watch it carefully, and keep turning it till it is quite hot and brown, and serve it up with gravy. This is preferable to hashing, as it will retain more of its original flavour. Roast beef or mutton, of course, are best for this purpose. COLD SALLAD. Boil an egg quite hard, put the yolk into a sallad dish, mash it with a spoonful of water, then add a little of the best sallad oil or melted butter, a tea-spoonful of ready-made mustard, and some vinegar. Cut the sallad small and mix it together, adding celery, radishes, or other sallad herbs with it. Onions may be served in a saucer, rather than mixed in the bowl. An anchovy may be washed, cut small, and mixed with it; also a bit of beet root, and the white of an egg. Celery may be prepared in the same way. COLDS. For a bad cold take a large tea-cupful of linseed, two pennyworth of stick liquorice, and a quarter of a pound of