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

flour, mix it with cold water, and roll it till it is quite soft. Or make a paste of half a pound of butter or lard, and a pound and a half of flour. Mix it with water, work it up, roll it out twice, and cover the dish with it. FAMILY WINE. An excellent compound wine, suited to family use, may be made of equal parts of red, white, and black currants, ripe cherries and raspberries, well bruised, and mixed with soft water, in the proportion of four pounds of fruit to one gallon of water. When strained and pressed, three pounds of moist sugar are to be added to each gallon of liquid. After standing open for three days, during which it is to be stirred frequently, it is to be put into a barrel, and left for a fortnight to work, when a ninth part of brandy is to be added, and the whole bunged down. In a few months it will be a most excellent wine. FATTING FOWLS. Chickens or fowls may be fatted in four or five days, by setting some rice over the fire with skimmed milk, as much as will serve for one day. Let it boil till the rice is quite swelled, and add a tea-spoonful of sugar. Feed them three times a day, in common pans, giving them only as much as will quite fill them at once. Before they are fed again, set the pans in water, that no sourness may be conveyed to the fowls, as that would prevent their fattening. Let them drink clean water, or the milk of the rice; but when rice is given them, after being perfectly soaked, let as much of the moisture as possible be drawn from it. By this method the flesh will have a clean whiteness, which no other food gives; and when it is considered how far a pound of rice will go, and how much time is saved by this mode, it will be found nearly as cheap as any other food, especially if it is to be purchased.