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

above, cut the nicest part of the head, the kernels, and part of the fat from the root of the tongue, into small thick pieces. Rub these with some of the above seasoning, putting them into a quart of the liquor reserved for that purpose before the vegetables were added; flour them well, and simmer till they are nicely tender. Then add a little mushroom and walnut ketchup, a little soy, a glass of port wine, and a tea-spoonful of made mustard, and boil all up together. Serve with small eggs and forcemeat balls. This furnishes an excellent soup and a ragout at a small expense. HICCOUGH. A few small draughts of water in quick succession, or a tea-spoonful of vinegar, will often afford immediate relief. Peppermint water mixed with a few drops of vitriolic acid may be taken; and sometimes sneezing, or the stench of an extinguished tallow candle, has been found sufficient. HIND QUARTER OF LAMB. Boil the leg in a floured cloth an hour and a quarter; cut the loin into chops, fry them, lay them round the leg, with a bit of parsley on each, and serve it up with spinach or brocoli. HIND QUARTER OF PIG. To dress this joint lamb fashion, take off the skin, roast it, and serve it up with mint sauce. A leg of lamb stuffed like a leg of pork, and roasted, with drawn gravy, is very good. A loin of mutton also, stuffed like a hare, and basted with milk. Put gravy in the dish, served with currant jelly, or any other sauce. HIVING OF BEES. When it is intended to introduce a swarm of bees into a new hive, it must be thoroughly cleaned, and the inside rubbed with virgin wax. A piece of nice honeycomb, made of very white wax, and about nine inches long, should be hung on the cross bars near the top of the hive, to form a kind of nest for the bees, and excite them to continue their work. The new hive being thus prepared, is then to be placed under an