ve minutes, and it is ready. Lay the
steaks and onion on a dish, and pour the gravy over them through a
sieve.

RUSKS. Beat seven eggs well, and mix them with half a pint of new milk,
in which four ounces of butter have been previously melted. Add a
quarter of a pint of yeast, and three ounces of sugar, and put them by
degrees into as much flour as will make a very light paste, rather like
a batter, and let it rise before the fire half an hour. Then add some
more flour, to make it a little stiffer, but not much. Work it well, and
divide it into small loaves, or cakes, about five or six inches wide,
and flatten them. When baked and cold, slice them the thickness of
rusks, and put them into the oven to brown a little. The cakes when
first baked, eat deliciously buttered for tea; or made with carraways,
they eat well cold.

RUSSIAN SAUCE. To four spoonfuls of grated horseradish, put two
tea-spoonfuls of patent mustard, a little salt, one tea-spoonful of
sugar, and a sufficient quantity of vinegar to cover the ingredients.
This sauce is used for cold meat, but makes a good fish sauce, with the
addition of melted butter.

RUST. To prevent iron and steel from rusting, mix with fat oil varnish,
at least half, or at most four fifths of its quantity of highly
rectified spirits of turpentine. This varnish must be lightly and
evenly applied with a sponge; after which the article is left to dry in
some situation not exposed to dust. Articles thus varnished retain their
metallic lustre, and do not contract any spots of rust. This varnish may
also be applied to copper, of which it preserves the polish and
heightens the colour.

S.

SACK CREAM. Boil a pint of raw cream, the yolk of an egg well beaten,
two or three spoonfuls of white wine, sugar, and lemon peel. Stir it
over a gentle fire till it be as thick as rich cream, and afterwards
till it becomes cold. Then serve it in glasses, with long pieces of dry
toast.

SACK DUMPLINS. Grate the crumb of two penny rolls, add three quarters of
a pound of suet cut small, three quarters of a pound of currants washed
clean, a grated nutmeg, a little sugar, the yolks of eight eggs, and two
wine glasses of sack. Make the paste into dumplins of a moderate size,
tie them in cloths, and boil them two hours. Melted butter for sauce,
with white wine and sugar.

SACK MEAD. To every gallon of water put four pounds of honey, and boil
it three quarters of an hour, taking care t