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

ginger. Mix the whole together, and make it into balls the size and shape of an egg, with a little flour. Throw them into a skillet of boiling water, and boil them twenty minutes; but when sufficiently done, they will rise to the top. Serve with cold butter, or pudding sauce. HATS. Gentlemen's hats are often damaged by a shower of rain, which takes off the gloss, and leaves them spotted. To prevent this, shake out the wet as much as possible, wipe the hat carefully with a clean handkerchief, observing to lay the beaver smooth. Then fix the hat in its original shape, and hang it to dry at a distance from the fire. Next morning, brush it several times with a soft brush in the proper direction, and the hat will have sustained but little injury. A flat iron moderately heated, and passed two or three times gently over the hat, will raise the gloss, and give the hat its former good appearance. HAUNCH OF MUTTON. Keep it as long as it can be preserved sweet, and wash it with warm milk and water, or vinegar if necessary. When to be dressed especially, observe to wash it well, lest the outside should contract a bad flavour from keeping. Lay a paste of coarse flour on strong paper, and fold the haunch in it; set it a great distance from the fire, and allow proportionate time for the paste. Do not remove it till nearly forty minutes before serving, and then baste it continually. Bring the haunch nearer the fire before the paste is taken off, and froth it up the same as venison. A gravy must be made of a pound and a half of a loin of old mutton, simmered in a pint of water to half the quantity, and no seasoning but salt. Brown it with a little burnt sugar, and send it up in the dish. Care should be taken to retain a good deal of gravy in the meat, for though long at the fire, the distance and covering will prevent its roasting out.