BRASS ORNAMENTS.— Di- lute one part of sulphuric acid with three parts of water. Apply it to the article ; and then polish with rotten stone and whiting. Or, rub them with powdered sal ammoniac moistened with water, first heating the article ; then rub fine rotten stone, or tripoli powder. Polish with a piece of felt hat, and good wash leather to finish with. BRAWN. — Clean a pig’s head, and rub it over with salt, and a little saltpetre, and let it lie two or three days, then boil it until the bones will leave the meat ; season with salt and pepper, and lay the meat hot in a mould, and press and weight it down for a few hours. Boil another hour, covering. Be sure and ait the tongue✪ Brawn, and Lay the slices BRE 74 BRE In the middle, as it much improves the flavour. BREAD, Making and Baking. Currants should be well washed, dried, and set before the fire. If damp they will make cakes or puddings heavy. Before they are added, dredge them with dry flour, and a shake given to them which causes the cakes, &c., that they are put to, to be lighter. Eggs should be well beaten, whites and yolks apart, and always strained. Sugar should be rubbed to a powder on a clean board, and sifted through a fine hair sieve. Lemon-peel should be pared thin, and with a little sugar beaten to a paste, and then mixed with a little wine, or cream, so as to divide easily among the other ingredients. After all the articles are put into the pan, they should be very well beaten, as the lightness of the cake depends on their being well incorporated. Whether black or white plum-cakes, they require less butter and eggs for having yeast, and eat equally light and rich. If the leaven be only of flour, milk and water, and yeast, it becomes tougher, and is less easily divided, than if the butter be first put with those in- gredients, and the dough set to rise by the fire. The heat of the oven is of great im- portance for cakes, especially those that are large. If not pretty quick, the batter will not rise. Should you fear its catch- ing by being too quick, put some paper over the cake to prevent its being burnt. If not long enough lighted to have a body of heat, or if it is become slack, the cake will be heavy. To know when it is soaked, take a broad-bladed knife that is very bright, and plunge it into the centre, draw it instantly out, and if the least stickiness adheres, put the cake immediately in, and close the oven. If the heat was sufficient to raise, but not to soak, I have had fresh fuel quickly put in, and kept the cakes hot till the oven was fit to finish the soaking and they turned out well. But those who bake ought to be careful that no mistake occur from negligence when large cakes are to be baked. BREAD, TO MAKE. — Put' half a bushel of good flour into a knead- ing-tub ; mix with it between four and five quarts of warm water, and a pint ✪ Bread, To Make

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BRASS ORNAMENTS.— Dilute one part of sulphuric acid with three parts of water. Apply it to the article ; and then polish with rotten stone and whiting. Or, rub them with powdered sal ammoniac moistened with water, first heating the article ; then rub fine rotten stone, or tripoli powder. Polish with a piece of felt hat, and good wash leather to finish with. BRAWN. — Clean a pig’s head, and rub it over with salt, and a little saltpetre, and let it lie two or three days, then boil it until the bones will leave the meat ; season with salt and pepper, and lay the meat hot in a mould, and press and weight it down for a few hours. Boil another hour, covering. Be sure and split the tongue, and lay the slices BRE BRE In the middle, as it much improves the flavour. BREAD, Making and Baking. Currants should be well washed, dried, and set before the fire. If damp they will make cakes or puddings heavy. Before they are added, dredge them with dry flour, and a shake given to them which causes the cakes, &c., that they are put to, to be lighter. Eggs should be well beaten, whites and yolks apart, and always strained. Sugar should be rubbed to a powder on a clean board, and sifted through a fine hair sieve. Lemon-peel should be pared thin, and with a little sugar beaten to a paste, and then mixed with a little wine, or cream, so as to divide easily among the other ingredients. After all the articles are put into the pan, they should be very well beaten, as the lightness of the cake depends on their being well incorporated. Whether black or white plum-cakes, they require less butter and eggs for having yeast, and eat equally light and rich. If the leaven be only of flour, milk and water, and yeast, it becomes tougher, and is less easily divided, than if the butter be first put with those ingredients, and the dough set to rise by the fire. The heat of the oven is of great importance for cakes, especially those that are large. If not pretty quick, the batter will not rise. Should you fear its catching by being too quick, put some paper over the cake to prevent its being burnt. If not long enough lighted to have a body of heat, or if it is become slack, the cake will be heavy. To know when it is soaked, take a broad-bladed knife that is very bright, and plunge it into the centre, draw it instantly out, and if the least stickiness adheres, put the cake immediately in, and close the oven. If the heat was sufficient to raise, but not to soak, I have had fresh fuel quickly put in, and kept the cakes hot till the oven was fit to finish the soaking and they turned out well. But those who bake ought to be careful that no mistake occur from negligence when large cakes are to be baked. BREAD, TO MAKE. — Put' half a bushel of good flour into a kneading-tub ; mix with it between four and five quarts of warm water, and a pint

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