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

over it besides. Turn it every day, and rub in the pickle, which will make it ready for the table in three or four days. If to be very much corned, wrap it in a well-floured cloth, after rubbing it with salt. This last method will corn fresh beef fit for the table the day it comes in, but it must be put into the pot when the water boils. If the weather permit, meat eats much better for hanging two or three days before it is salted. In very cold weather, meat and vegetables touched by the frost should be brought into the kitchen early in the morning, and soaked in cold water. Putting them into hot water, or near the fire, till thawed, makes it impossible for any heat to dress them properly afterwards. In loins of meat, the long pipe that runs by the bone should be taken out, as it is apt to taint; as also the kernels of beef. Rumps and edgebones of beef when bruised, should not be purchased. To preserve venison, wash it well with milk and water, then dry it with clean cloths till not the least damp remains, and dust it all over with pounded ginger, which will protect it against the fly. By thus managing and watching, it will hang a fortnight. When to be used, wash it with a little lukewarm water, and dry it. Pepper is likewise good to keep it. KIDNEY PUDDING. Split and soak the kidney, and season it. Make a paste of suet, flour, and milk; roll it, and line a bason with some of it. Put in the kidney, cover the paste over, and pinch it round the edge. Tie up the bason in a cloth, and boil it a considerable time. A steak pudding is made in the same way. KITCHEN ECONOMY. Many articles thrown away, or suffered to be wasted in the kitchen, might by proper management be turned to a good account. The shank bones of mutton, so little esteemed in general, would be found to give richness to soups or