: The complete servant Being a practical guide to the peculiar duties and business of all descriptions of servants from the housekeeper to the servant of all-work and from the land steward to the foot-boy. With useful receipts and tables by Adams Samuel Ser

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r use. It will keep six months; when wanted to be used, take a piece about the size of an egg, and mix it with half a pint of water, and squeeze it through a napkin.

Take of decoction of marshmallow roots, 4 oz. water, 1 gallon. Boil 4 pints and strain: then add gum arabic, half a pound, refined sugar, 2 lbs. Evaporate to an extract, then take it from the fire, stir it quickly with the whites of twelve eggs, previously beaten to a froth: then add, while stirring, half an oz. of orange-flower water.

Take of very white gum arabic, and white sugar, each 2 1/4 lbs. with a sufficient quantity of boiling water. Dissolve, strain, and evaporate without boiling, to the consistence of honey: beat up the whites of six eggs with four drachms of orange-flower water, which mix gradually with the paste, and evaporate over a slow fire, stirring it continually till it will not stick to the fingers, it should be very light, spongy, and extremely white.

Take of raisins stoned, 1 lb. currants picked, jujubes, opened, each 4 oz. water, a sufficient quantity. Boil; strain with expression, add sugar, 2 1/2 lbs. gum arabic, 2 1/2 lbs. previously made into a mucilage with some water, and strain; evaporate gently, pour into moulds, finish by drying in a stove and then divide it.

TO PRESERVE FRUITS.

Some rules are necessary to be observed in this branch of confectionary.

In the first place, observe, in making syrups, that the Sugar is well dissolved before it is placed on the fire, otherwise the scum will not rise well, nor the fruit obtain its best colour.

When stone fruits are preserved, cover them with mutton suet rendered, to exclude the air; as air is sure to ruin them.

All wet sweet-meats must be kept dry and cool to preserve them from mouldiness and damp.

Dip a piece of writing paper in brandy, lay it close upon the sweetmeats, cover them tight with paper, and they will keep well for any length of time; but they will inevitably spoil without these precautions.

Put damsons, before they are too ripe, into wide-mouthed bottles, and cork them down tight; then put them into a moderately heated oven, and about three hours will do them; observe that the oven is not too hot, otherwise it will make the fruit fly. All kinds of fruits that are bottled may be done in the same way, and they will keep two years; after they are done, they must be put away with the mouth downward, in a cool place, to keep them from fermenting.

Set an equal quantity of barberries and sugar in a kettle of boiling water, till the sugar is melted and the barberries quite soft; let them remain all night. Put them next day into a preserving pan, and boil them fifteen minutes, then put them into jars, tie them close, and set them by for use.

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