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mould, sow the seeds in it, and cover them over closely with another
tub, taking care to sprinkle them now and then with warm water. The two
tubs closely joined should be set in a warm place, and in about a
fortnight some fine salad will be produced. Radishes may be raised in
this manner all the year round, and by the quickness of their growth
they will be rendered fine and delicate.

RAGOUT OF EGGS. Boil eight eggs hard, then shell and cut them into
quarters. Have ready a pint of good gravy, well seasoned, and thickened
over the fire with two ounces of butter rolled in flour. When quite
smooth and hot, pour it over the eggs, and serve them up. By using cream
instead of gravy, this will make a fricassee.

RAGOUT OF MORELS. Cut them in long slices, then wash and drain them
well. Put them into a stewpan with a piece of butter, some chopped
parsley, a bunch of herbs, and some gravy. Simmer them over a gentle
fire, and when nearly done, add a little pepper, salt, and flour. Set
them over the fire, till the sauce is properly thickened. Stewed with a
little water and a blade of mace, and thickened with cream, and yolks of
eggs, they make a white ragout. Serve them with sippets of bread
toasted.

RAGOUT OF TRUFFLES. Peel the truffles, cut them in slices, wash and
drain them well. Put them into a saucepan with a little gravy, and stew
them gently over a slow fire. When they are nearly done enough, thicken
them with a little butter and flour. Stewed in a little water, and
thickened with cream and yolk of egg, they make a nice white ragout.
Truffles, mushrooms, and morels, are all of them very indigestible, and
therefore not to be recommended to general use.

RAISED CRUST. For meat pies or fowls, boil some water with a little fine
lard, and an equal quantity of fresh dripping or butter, but not much of
either. While hot, mix this with as much fine flour as is necessary,
making the paste as stiff as possible, to be smooth. Good kneading will
be required for this purpose, and beating it with a rolling-pin. When
quite smooth, put a part of it into a cloth, or under a pan, to soak
till nearly cold. Those who are not expert in raising a crust, may roll
the paste of a proper thickness, and cut out the top and bottom of the
pie, then a long piece for the sides. Cement the bottom to the sides
with egg, bringing the former rather farther out, and pinching both
together. Put egg between the edges of the paste, to make it adhe