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

three weeks. An ounce of black pepper, and the same quantity of allspice, in fine powder, added to the above will give a still higher flavour. Wipe and cover it with bran, smoke it three or four weeks; and if there be a strong fire, it should be sewed up in a coarse wrapper.--To give a ham a still higher flavour, sprinkle it with salt, after it has hung two or three days, and let it drain. Make a pickle of a quart of strong beer, half a pound of treacle, an ounce of coriander seed, two ounces of juniper berries, an ounce of pepper, the same quantity of allspice, an ounce of saltpetre, half an ounce of sal-prunelle, a handful of common salt, and a head of shalot, all pounded or cut fine. Boil these together for a few minutes, and pour them over the ham. This quantity is sufficient for a ham of ten pounds. Rub and turn it every day for a fortnight; then sew it up in a thin linen bag, and smoke it three weeks. Drain it from the pickle, and rub it in bran, before drying. In all cases it is best to lay on a sufficient quantity of salt at first, than to add more afterwards, for this will make the ham salt and hard. When it has lain in pickle a few days, it would be advantageous to boil and skim the brine, and pour it on again when cold. Bacon, pig's face, and other articles may be treated in the same manner. CURRANT CREAM. Strip and bruise some ripe currants, strain them through a fine sieve, and sweeten the juice with refined sugar. Beat up equal quantities of juice and cream, and as the froth rises put it into glasses. CURRANT FRITTERS. Thicken half a pint of ale with flour, and add some currants. Beat it up quick, make the lard boil in the frying-pan, and put in a large spoonful of the batter at a time, which is sufficient for one fritter. CURRANT GRUEL. Make a pint of water gruel,