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

of boiled pork or beef: if too salt, dilute it with water, or use fresh water only, adding the bones of roast beef, a ham or gammon bone, or an anchovy or two. Simmer these with some good whole or split peas; the smaller the quantity of water at first the better. Continue to simmer till the peas will pulp through a cullender; then set on the pulp to stew, with more of the liquor that boiled the peas, two carrots, a turnip, a leek, and a stick of chopped celery, till all is quite tender. The last requires less time, an hour will do it. When ready, put into a tureen some fried bread cut into dice, dried mint rubbed fine, pepper and salt if needed, and pour in the soup. When there is plenty of vegetables, no meat is necessary; but if meat be preferred, a pig's foot or ham bone may be boiled with the peas, which is called the stock. More butter than is above mentioned will be necessary, if the soup is required to be very rich. PENCIL DRAWINGS. To prevent chalk or pencil drawings from rubbing out, it is only necessary to lay them on the surface of some skim milk, free from cream and grease; and then taking off the drawing expeditiously, and hanging it up by one corner to dry. A thin wash of isinglass will also answer the same purpose. PEPPER POT. To three quarts of water, put any approved vegetables; in summer, peas, lettuce, spinach, and two or three onions; in winter, carrot, turnip, onions, and celery. Cut them very small, and stew them with two pounds of neck of mutton, and a pound of pickled pork. Half an hour before serving, clear a lobster or crab from the shell, and put it into the stew, adding a little salt and cayenne. Some people choose very small suet dumplings, boiled in the above, or fowl may be used instead of mutton. A pepper pot may indeed be made of various things, and is understood to consist of a proper mixture