— Mix a wine-glassful of vinegar with equal quantities of pounded sugar and mustard, a tea-spoonful of each, and about a table-spoon- ful of grated horse-radish. WTien pickles are preferred, this mixture will be found very agreeable; it combines the flavour of a sauce and pickle. Probable cost, 4d. Bride Cake. — Commence operations by washing, picking, and putting two pounds of currants to dry before the fire, and then slicing thinly half a pound each (' "" ' peels, orange, citron, and lemon. Next, bruise one pound of sweet almonds with a little orange- ower water, and pound quarter of an ounce each of mace, cinnamon, cloves, and nutmegs to j a powder. Wash four jjounds of butter, and j whip it to a cream; beat up the yolks and j whites, separately, of eighteen or twenty eggs — 1 the whites should be frothed. Get two pounds I of sifted sugar, half a pint of brandy, and the same of sherry✪ Bride Cake. The ingredients being prepared, pi-oceed as follows : — Put the creamed butter into a large basin, and by degrees mix in the BRI (81 ) BRO sugar, stirring it constantly. Next add the frothed whites of the eggs, and beat aU together with the yolks ; then the almonds, spices, and, very gradually, the tlour, till all are thoroughly blended. Beat well, andadd the currants, sprink- ling them in very gradually, so as to distribute them equally, and finish by making all smooth with the brandy and sherry. Keep up the beating till all is ready for the baking. A double paper well buttered, must be put as a lining to the baking-tin, and the mixture should not fiU the hoop more than three parts, that it may have room to expand. Put a j^aper over the top, and bake for about five hours in a quick oven. Cover it with almond icing, allow it to drj^, and then add ornamented sugar-icing, three- quarters of an inch in thickness. Average cost, 15s. Bride Pie. — Parboil some veal sweet- breads and i>ieces of lamb in water, and cut them into slices. Mix with them some slices of blanched ox palate, streaky bacon, a pint of 03'sters, and some roast chestnuts, and season with salt, mace, and nutmeg. \Vhen the pie-dish is full, lay slices of butter on the top of it, cover it with paste, and bake. When done, lift up the Hd, and put into the pie four raw eggs beaten up with a little butter, the juice of a lemon, and a glass of sherrj✪ Bride Pie'. Brighton Rock. — Blanch and pound to a paste tlrree ounces of sweet and one of bitter almonds, using a little rose-water to moisten. Add four ounces of clean currants, and mix one pound of dry flour with half a pound of sifted loaf sugar and the almond paste. Stir into this half a pound of fresh butter beaten to a cream, and mix all well together. The cakes may be baked in small pans or dropped in lumps on floured tins, and cooked for ten or fifteen minutes. Probable cost, Is. 6d.

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— Mix a wine-glassful of vinegar with equal quantities of pounded sugar and mustard, a tea-spoonful of each, and about a table-spoon- ful of grated horse-radish. WTien pickles are preferred, this mixture will be found very agreeable; it combines the flavour of a sauce and pickle. Probable cost, 4d. Bride Cake. — Commence operations by washing, picking, and putting two pounds of currants to dry before the fire, and then slicing thinly half a pound each (' "" ' peels, orange, citron, and lemon. Next, bruise one pound of sweet almonds with a little orange- ower water, and pound quarter of an ounce each of mace, cinnamon, cloves, and nutmegs to j a powder. Wash four jjounds of butter, and j whip it to a cream; beat up the yolks and j whites, separately, of eighteen or twenty eggs — 1 the whites should be frothed. Get two pounds I of sifted sugar, half a pint of brandy, and the same of sherry. The ingredients being prepared, pi-oceed as follows : — Put the creamed butter into a large basin, and by degrees mix in the BRI (81 ) BRO sugar, stirring it constantly. Next add the frothed whites of the eggs, and beat aU together with the yolks ; then the almonds, spices, and, very gradually, the tlour, till all are thoroughly blended. Beat well, andadd the currants, sprink- ling them in very gradually, so as to distribute them equally, and finish by making all smooth with the brandy and sherry. Keep up the beating till all is ready for the baking. A double paper well buttered, must be put as a lining to the baking-tin, and the mixture should not fiU the hoop more than three parts, that it may have room to expand. Put a j^aper over the top, and bake for about five hours in a quick oven. Cover it with almond icing, allow it to drj^, and then add ornamented sugar-icing, three- quarters of an inch in thickness. Average cost, 15s. Bride Pie. — Parboil some veal sweet- breads and i>ieces of lamb in water, and cut them into slices. Mix with them some slices of blanched ox palate, streaky bacon, a pint of 03'sters, and some roast chestnuts, and season with salt, mace, and nutmeg. \Vhen the pie-dish is full, lay slices of butter on the top of it, cover it with paste, and bake. When done, lift up the Hd, and put into the pie four raw eggs beaten up with a little butter, the juice of a lemon, and a glass of sherrj'. Brighton Rock. — Blanch and pound to a paste tlrree ounces of sweet and one of bitter almonds, using a little rose-water to moisten. Add four ounces of clean currants, and mix one pound of dry flour with half a pound of sifted loaf sugar and the almond paste. Stir into this half a pound of fresh butter beaten to a cream, and mix all well together. The cakes may be baked in small pans or dropped in lumps on floured tins, and cooked for ten or fifteen minutes. Probable cost, Is. 6d.

Cassell's dictionary of cookery