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

black pepper, may be pounded with the above, as an addition, or instead of the cayenne. PEACH WINE. Take peaches, apricots, and nectarines, when they are full of juice, pare them, and take out the stones. Then slice them thin, pour over them from one to two gallons of water, and a quart of white wine. Simmer the whole gently for a considerable time, till the sliced fruit becomes soft. Pour off the liquid part into another vessel, containing more peaches that have been sliced but not heated; let them stand for twelve hours, then pour out the liquid part, and press what remains through a fine hair bag. Let the whole be now put into a cask to ferment, and add a pound and a half of loaf sugar to each gallon. Boil an ounce of beaten cloves in a quart of white wine, and put it into the cask; the morella wine will have a delicious flavour. Wine may be made of apricots by only bruising, and pouring the hot water upon them: this wine does not require so much sweetening. To give it a curious flavour, boil an ounce of mace, and half an ounce of nutmegs, in a quart of white wine; and when the wine is fermenting, pour the liquid in hot. In about twenty days or a month, these wines will be fit for bottling. PEARL BARLEY PUDDING. Cleanse a pound of pearl barley, and put to it three quarts of milk, half a pound of sugar, and a grated nutmeg. Bake it in a deep pan, take it out of the oven, and beat up six eggs with it. Then butter a dish, pour in the pudding, and bake it again an hour. PEARLS. To make artificial pearls, take the blay or bleak fish, which is very common in the rivers near London, and scrape off the fine silvery scales from the belly. Wash and rub them in water; let the water settle, and a sediment will be found of an oily consistence. A little of this is to be dropped into a