555. Slice some bread, stale is better than fresh; pour over it enough rich milk or cream, if you have it, to moisten it. Beat an egg, dip each slice of the bread in the egg, and fry them brown on both sides. Season the bread with pepper and salt to your taste.
COMMON MUSTARD.
556. One table spoonful of ground mustard,
One tea spoonful of sugar,
One salt spoonful of salt.
Mix the salt, sugar, and mustard together, and then pour on some boiling water gradually, stir it with a horn spoon or knife till it is quite smooth. Some like it quite thick, others prefer it so thin as to run on the plate.
ICING FOR CAKES.
557. Beat the whites of two eggs till they are very dry, then add gradually ten ounces of pulverized white sugar. Dredge flour over the top of the cake and wipe it off, to make the icing adhere. Put it over with a broad bladed knife; it should be put on quite thick. When this coating is dry, dilute the remainder of the icing on your dish with a little rose-water, and put another coating over the top, which will have a glossy appearance.
TO DRY HERBS.
558. They should be picked just before the plant blossoms, wash them to free them from the dust, place them on a sieve to drain. Then put them in the oven after the bread has been drawn out, and let them remain in it till they are perfectly dry. Rub them from the stalks, put them in glass jars and cover them closely.
RASPBERRY VINEGAR.
559. Take ripe raspberries, put them in a pan, and mash them with a large wooden spoon or masher. Strain the juice through a jelly bag, and to each pint of juice add one pound of loaf sugar and one quart of vinegar. When the sugar has dissolved place the whole over the fire in a preserving kettle, and let it boil a minute or two and skim it. When cold bottle it, cork it well, and it will be fit for use.