No. 3.-CLARET CUP, OR MULLED CLARET.

à LA LORD SALTOUN.

Peel one lemon fine; add to it some white pounced sugar; pour over one glass of sherry, or brandy; then add a bottle of claret (vin ordinaire the best), and sugar to taste; a bunch of burrage, or young nettles, for ten minutes, or a sprig of verbena; one bottle of soda water; nutmeg, if you like it. For cup, strain and ice it well. For mull, heat it and serve it hot.

No. 4.-CIDER CUP.

à LA LITTLEDALE.

A quart of cider; a bottle of soda water; two glasses of sherry; one small glass of brandy; juice of half a lemon; sugar and nutmeg to taste; bunch of burrage, or young nettles, for ten minutes, or a sprig of verbena ; strain and ice it all well. This is a delicious and truly English beverage, and only requires to be tasted to be duly appreciated.

KISS ME QUICK.

à LA BARTON.

Brandy and water in a large silver or glass goblet, half filled with pounded ice, white sugar, eight or ten leaves of fresh gathered mint, and a small portion of lemon.

SHERRY COBBLER.

Same as above, without lemon peel or mint; sherry vice brandy, with a dash of nutmeg.

Ditto, ditto.

GIN COBBLER.

GLASGOW PUNCH.

à LA MILLS.

One glass of brandy; half glass of Jamaica rum; a table spoonful of arrack or whisky; quarter of a lemon; a table spoonful of powdered white sugar; water and ice. The above must be well mixed; the ice, of the clearest sort, ought to be planed into small pieces; and to those who like their draughts "like linked sweetness long drawn out," let them use a glass tube or straw to sip the nectar through.

No. 5.-OYSTER TOAST.

à LA SIR JOHN BAYLEY.

Bruise one small anchovy in a mortar, fine; take a score of oysters (Natives, or Hampshire Royals, best), and cast off their beards; chop the oysters up fine; put anchovy and oysters into a small saucepan; mix both

together with sufficient cream to give it a pleasing consistency; heat it well over the fire, stirring it all the time; spread it on a round of buttered toast baked crisp and crust cut off; serve it up hot, in slices; eat in solemn silence; wash down with a glass of brown sherry.

*No. 6.-BOILED COLD SALAD.

à LA ROSCOE.

One spoonful of salt, one spoonful of mustard, well mixed; three table spoonfuls of oil; one table spoonful of vinegar, half Elder, half Tarragon; six drops of Chili vinegar; beet root, onions, celery, cut in thick square slices, boiled and stirred well together in the same; pepper the whole bountifully; a couple of boiled eggs, cut in quarters; mix all well together. It is an improvement to ice it.

No. 7.-DUTCH SAUCE.

A LA BELVOIR.

One glass port wine; one ditto Harvey sauce; one ditto walnut pickle; three table spoonfuls of gravy; one pickled walnut, bruised; a bit of butter; slice of a small onion; mustard, cayenne, and salt to taste; mix all together and serve it hot. A brilliant accompaniment to all stews, hashes, grills, and game.

* Water cresses boiled, are equal if not superior to spinach.

D

No. 8.-KEDGEREE.

AN EXCELLENT DISH FOR BREAKFAST.

à LA CHESHIRE.

A breakfast cup of rice, boiled and strained; four eggs, hard boiled; a large haddock boiled, or any cold fish; put a large piece of butter in a stewpan, mince altogether, season well, and serve very hot.

No. 9.-SAUCE AIRELLE.

à LA DODO.

To a good stock, add according to quantity required, half or one tea spoonful of cayenne, one to three glasses of wine, and one to three table spoonfuls of cranberries; boil together for five minutes; strain through a tammie, and serve hot when wanted. An excellent and new sauce for wild ducks, cutlets, grills, hashes, &c.

No. 10.-DEMIE TORTUE (CLAIRE.)

à LA ROBY.

Boil for one hour, half a calf's head with the skin on. When cool, cut the best parts of the head into pieces about one inch square, and wash them well in several waters, to clear away all loose particles.

Have ready a good beef stock, slightly flavoured with mushrooms. Put the stock into the stewpan in which it is intended to make the soup.

Add, SLICED, five carrots, five turnips, five large onions, two or three shalots, plenty of celery, a bundle of herbs of all sorts, consisting of sweet basil, lemon thyme, common thyme, knotted marjoram, winter savory, one or two bay leaves, and a handful of parsley.

Always flavour more from vegetables and herbs than from spices, and never fry anything for clear soup; nor use flour.

Continue to add three table spoonfuls of Tarragon vinegar, one of soy; season with cayenne, and salt, twelve cloves, twelve allspice, three bits of mace, and two or three slices of lean ham.

Set over the fire to keep hot; put in the whites and shells of six eggs, previously beaten up, and well stirred. Let the soup then boil, and simmer over the fire for two hours.

Strain it through a tammie; put in the prepared pieces of calf's head; boil all together, and add, when served in the tureen, one or two table spoonfuls of brandy, some prefer wine to brandy.

At table, have ready to hand round slices of lemon, and cayenne.

This herbaceous hygienic soup cures dyspepsia, promotes digestion and amiability, banishes melancholy, and is an antidote to gout. A gentleman who partook of it for the first time, could not help exclaiming :

I've culled the fairest "Flower,"

I've basked in Beauty's "Bower,"

But I ne'er tasted soup so made by "Soyer."