FRENCH BREAD.— Mix the yolks of three, and the whites of two eggs with a quarter of a peck of flour, a little salt, half a pint of good yeast, as much milk, warm, as will work it into a thin light dough✪ French Bread. Do not knead it, but stir it about ; put into dishes or tins, to rise ; then turn them out into a quick oven ; rasp when done. See page 74. FRENCH BROWN BREAD. — Sour milk, 1 quart ; salt, 1 tea-spoon- ful ; carbonate of soda, 1 tea-spoonful ; and half a tea-cup of treacle✪ French Brown Bread put into the milk. Thicken with unsifted or ground-down flour, and bake imme- diately. FRENCH POLISH, and the Art of Staining and Graining. — Take 2 ozs. of wood naptha, >4 oz. of best shellac, 1 drachm gum benzol" ; crush the gums, mix them with the naptha in a bottle ; shake them fre- quently till dissolved ; it is then ready for use. This is the clear polish. Take a little cotton wool, apply a little of the polish to it, cover it tightly with a linen rag, to which apply a drop of linseed oil, to prevent it from sticking to the wood ; use your rubber gently, polish- ing from a centre in a circular manner ; finish with a drop of spirits of wine on a clean rubber, which will extract the oiL Wood may be stained or grained any colour or design, by mixing it with the polish, or dipping the rubber in the colour (finely powdered,) at the time you apply the polish with the cotton. To produce a red : dip the cotton into dragon’s blood (finely powdered,) im- mediately applying the polish; then cover with the linen, and polish. For yellow : use the best chrome yellow. For blue : ultra-marine blue, or indigo. For black ; ivory, or lamp-black, &c. Graining is produced by touching or streaking the wood with the colour, as above, in irregular lines or marks, and in such shapes as the fancy may sug- gest, then finishing it with a coat of dear polish. FRENCH ROLLS.— Rub 1 oz. of butter into 1 lb. of flour, mix one egg, well beaten, a little yeast, not bitter, as much milk as will make a dough of a middling stifihess✪ French Rolls ; beat it well, but do not knead, let it rise ; bake on tins quick. FRIAR’S BALSAM. —Gum benzoin, 3% ozs. ; strained storax, •2.% ozs. ; balsam of tolu, 10 drs. ; aloes, 5 drs. ; rectified spirit, 2 pints ; let it stand for 14 days, shaking oft before using. A good application for wounds and cuts ; and such was very effectual in the hands of the old friars. Inter- nally, it is stimulant, expectorant, and antispasmodic, and is useful in asthma, catarrh, consumption, and languid cir- culation. Dose, a drachm on loaf sugar. FRENCH POMADE.— Pom- ade (any) 8 ozs. ; white wax, 1 oz* ; spermaceti, oz. ; oil of almonds, 3 ozs. Mix. FRENCH PUDDING, — Milk, 1 quart ; flour, a cupful, or more, 8 or 9 eggs✪ French Pudding. Beat the eggs, and add them to the milk, with the flour. Butter a dish, and bake. Serve with sweet sauce. FRITTERS. — Make them of any I of the batters directed for pan-cakes, by j dropping a small quantity into the pan ; | or make the plainer sort, and put pared FRI FBI? 1 86 apples sliced and cored Into the batter, and fry some of it with each slice, Cur- rants or sliced lemon as thin as paper, and orange flower water make an agree- able change.

AI-modernized reading of the original text

FRENCH BREAD.— Mix the yolks of three, and the whites of two eggs with a quarter of a peck of flour, a little salt, half a pint of good yeast, as much milk, warm, as will work it into a thin light dough. Do not knead it, but stir it about ; put into dishes or tins, to rise ; then turn them out into a quick oven ; rasp when done. See page 74. FRENCH BROWN BREAD. — Sour milk, 1 quart ; salt, 1 tea-spoonful ; carbonate of soda, 1 tea-spoonful ; and half a tea-cup of treacle put into the milk. Thicken with unsifted or ground-down flour, and bake immediately. FRENCH POLISH, and the Art of Staining and Graining. — Take 2 ozs. of wood naptha, >4 oz. of best shellac, 1 drachm gum benzoin ; crush the gums, mix them with the naptha in a bottle ; shake them frequently till dissolved ; it is then ready for use. This is the clear polish. Take a little cotton wool, apply a little of the polish to it, cover it tightly with a linen rag, to which apply a drop of linseed oil, to prevent it from sticking to the wood ; use your rubber gently, polishing from a centre in a circular manner ; finish with a drop of spirits of wine on a clean rubber, which will extract the oiL Wood may be stained or grained any colour or design, by mixing it with the polish, or dipping the rubber in the colour (finely powdered,) at the time you apply the polish with the cotton. To produce a red : dip the cotton into dragon’s blood (finely powdered,) immediately applying the polish; then cover with the linen, and polish. For yellow : use the best chrome yellow. For blue : ultra-marine blue, or indigo. For black ; ivory, or lamp-black, &c. Graining is produced by touching or streaking the wood with the colour, as above, in irregular lines or marks, and in such shapes as the fancy may suggest, then finishing it with a coat of dear polish. FRENCH ROLLS.— Rub 1 oz. of butter into 1 lb. of flour, mix one egg, well beaten, a little yeast, not bitter, as much milk as will make a dough of a middling stifihess ; beat it well, but do not knead, let it rise ; bake on tins quick. FRIAR’S BALSAM. —Gum benzoin, 3% ozs. ; strained storax, •2.% ozs. ; balsam of tolu, 10 drs. ; aloes, 5 drs. ; rectified spirit, 2 pints ; let it stand for 14 days, shaking oft before using. A good application for wounds and cuts ; and such was very effectual in the hands of the old friars. Internally, it is stimulant, expectorant, and antispasmodic, and is useful in asthma, catarrh, consumption, and languid circulation. Dose, a drachm on loaf sugar. FRENCH POMADE.— Pomade (any) 8 ozs. ; white wax, 1 oz. ; spermaceti, 1 oz. ; oil of almonds, 3 ozs. Mix. FRENCH PUDDING, — Milk, 1 quart ; flour, a cupful, or more, 8 or 9 eggs. Beat the eggs, and add them to the milk, with the flour. Butter a dish, and bake. Serve with sweet sauce. FRITTERS. — Make them of any I of the batters directed for pan-cakes, by j dropping a small quantity into the pan ; | or make the plainer sort, and put pared 1 86 apples sliced and cored Into the batter, and fry some of it with each slice, Currants or sliced lemon as thin as paper, and orange flower water make an agreeable change.

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