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

let it stand uncovered till it cools. Then drain off the water, bruise the bread fine, and mix it with as much new milk as will make a pap of a moderate thickness. It will be warm enough for use, without setting it on the fire. It is common to add sugar, but the pap is better without it, as is almost all food intended for children; and the taste will not require it, till habit makes it familiar. PAPER. All sorts of paper improve by keeping, if laid in a dry place, and preserved from mould and damp. It is bought much cheaper by the ream, than by the quire. The expense of this article is chiefly occasioned by the enormous duty laid upon it, and the necessity of importing foreign rags to supply the consumption. If more care were taken in families generally, to preserve the rags and cuttings of linen from being wasted, there would be less need of foreign imports, and paper might be manufactured a little cheaper. PAPER HANGINGS. To clean these properly, first blow off the dust with the bellows, and then wipe the paper downwards in the slightest manner with the crumb of a stale white loaf. Do not cross the paper, nor go upwards, but begin at the top, and the dirt of the paper and the crumbs will fall together. Observe not to wipe more than half a yard at a stroke, and after doing all the upper part, go round again, beginning a little above where you left off. If it be not done very lightly, the dirt will adhere to the paper; but if properly attended to, the paper will look fresh and new. PAPER PASTE. To make a strong paste for paper, take two large spoonfuls of fine flour, and as much pounded rosin as will lie upon a shilling. Mix them up with as much strong beer as will make the paste of a due consistence, and boil it half an hour. It is best used cold. PARSLEY. To preserve parsley through the winter, gather some fine