FISH (SALT), To Bake. — Soak three pounds of salt fish in plenty of cold water for twenty-four hours, changing the water several times. Steam the fish for half an hour ; cut it into half a dozen pieces, and lay them in a baking-dish ; sprinkle them with two tablespoonfuls of bread crumbs✪ Fish Cakes^ the same quantity of finely-chopped parsley, a teaspoonful each of chopped herbs and pepper, and a pinch of nutmeg. Place some pieces of tat on the top, and bake for forty minutes. OT1/f *T SR°P,S-TSai ammonia> one pound ; prepared kali, a pound pints3 ha f ’ asafcetlda’ four ounces proof spirits, six pints. Distil to five FLANNEL ... (SCARLET), To Wash.— Make a soap jelly by cutting some soap up into soft water and placing it in a jar to melt in the P" into warm water and stir it to a lather ; rub the flannel through! w thoat using any more soap ; rinse in clear warm water, wring it hard shake out well, and hang it up at once to dry— if in the house, not too near the FLANNEL. To Prevent the Shrinking of.— Put the new flannel fortnight1 'lCUt °Ut u°r garments) into clear cold water, keep it in ‘for a fortnight, changing the water every alternate day, and then wash out the Snet£r„rrr^Sd WhC" ) 10 66 FLATULENCY, To Relieve. — Beat together one dram of refined sugar and ten drops of oil of anise-seed, then add two drams of tincture of ginger, four grains of rhubarb, and six ounces of peppermint-water. Dose : Three tablespoonfuls whenever needed. FLIES, To Destroy. — With one pint of infusion of quassia mix four ounces of brown sugar and two ounces of pepper. Put the mixture into small shallow dishes, and distribute them about the rooms. A mixture of black pepper, brown sugar, and cream, or strong green tea, sweetened, is also effectual. FLOUNDERS (BAKED). — Open each flounder and remove all the small bones, put them into a buttered dish, sprinkle with pepper, salt, grated nutmeg, chopped mushrooms, parsley, green onions, and bread raspings ; add a little butter, then bake. When done drain off the butter, and serve with caper sauce, with a little essence of anchovies and lemon juice in it. FLOUNDERS (BOILED). — Cut the flounders in two, and boil them in salt and water with an onion, sweet herbs, cloves, and pepper. When done serve with shrimp sauce on a dish garnished with red cabbage. FLOUNDERS (FRIED). — Cut them open, wash, and rub both the insides and outsides with salt ; let them stand for a couple of hours to ensure firmness, then dip them first in egg and afterwards in bread crumbs, and fry in boiling lard or dripping till of a nice brown. FLOUR CAUDLE, for Infants. — Put a tablespoonful of flour into a basin, and rub it smooth with cold water ; pour upon it a cupful of boiling milk, sweeten✪ Flour Caudle for Infants, and boil for twenty minutes over a slow fire, stirring constantly. FLOUR (MUSTY), To Restore. — If to each fourteen pounds of musty flour one ounce of magnesia be added, it will have the effect of re- storing it to its normal condition. FLOUR (SELF-RAISING). — To each pound of flour add a quarter of an ounce of baking powder ; well mix, pass through a fine sieve, and store in a very dry place. A little powdered white sugar is sometimes added, but this is optional.

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FISH (SALT), To Bake. — Soak three pounds of salt fish in plenty of cold water for twenty-four hours, changing the water several times. Steam the fish for half an hour ; cut it into half a dozen pieces, and lay them in a baking-dish ; sprinkle them with two tablespoonfuls of bread crumbs^ the same quantity of finely-chopped parsley, a teaspoonful each of chopped herbs and pepper, and a pinch of nutmeg. Place some pieces of tat on the top, and bake for forty minutes. OT1/f *T SR°P,S-TSai ammonia> one pound ; prepared kali, a pound pints3 ha f ’ asafcetlda’ four ounces proof spirits, six pints. Distil to five FLANNEL ... (SCARLET), To Wash.— Make a soap jelly by cutting some soap up into soft water and placing it in a jar to melt in the P" into warm water and stir it to a lather ; rub the flannel through! w thoat using any more soap ; rinse in clear warm water, wring it hard shake out well, and hang it up at once to dry— if in the house, not too near the FLANNEL. To Prevent the Shrinking of.— Put the new flannel fortnight1 'lCUt °Ut u°r garments) into clear cold water, keep it in ‘for a fortnight, changing the water every alternate day, and then wash out the Snet£r„rrr^Sd WhC" ) 10 66 FLATULENCY, To Relieve. — Beat together one dram of refined sugar and ten drops of oil of anise-seed, then add two drams of tincture of ginger, four grains of rhubarb, and six ounces of peppermint-water. Dose : Three tablespoonfuls whenever needed. FLIES, To Destroy. — With one pint of infusion of quassia mix four ounces of brown sugar and two ounces of pepper. Put the mixture into small shallow dishes, and distribute them about the rooms. A mixture of black pepper, brown sugar, and cream, or strong green tea, sweetened, is also effectual. FLOUNDERS (BAKED). — Open each flounder and remove all the small bones, put them into a buttered dish, sprinkle with pepper, salt, grated nutmeg, chopped mushrooms, parsley, green onions, and bread raspings ; add a little butter, then bake. When done drain off the butter, and serve with caper sauce, with a little essence of anchovies and lemon juice in it. FLOUNDERS (BOILED). — Cut the flounders in two, and boil them in salt and water with an onion, sweet herbs, cloves, and pepper. When done serve with shrimp sauce on a dish garnished with red cabbage. FLOUNDERS (FRIED). — Cut them open, wash, and rub both the insides and outsides with salt ; let them stand for a couple of hours to ensure firmness, then dip them first in egg and afterwards in bread crumbs, and fry in boiling lard or dripping till of a nice brown. FLOUR CAUDLE, for Infants. — Put a tablespoonful of flour into a basin, and rub it smooth with cold water ; pour upon it a cupful of boiling milk, sweeten, and boil for twenty minutes over a slow fire, stirring constantly. FLOUR (MUSTY), To Restore. — If to each fourteen pounds of musty flour one ounce of magnesia be added, it will have the effect of re- storing it to its normal condition. FLOUR (SELF-RAISING). — To each pound of flour add a quarter of an ounce of baking powder ; well mix, pass through a fine sieve, and store in a very dry place. A little powdered white sugar is sometimes added, but this is optional.

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