esive plaster made of bees' wax, pitch, and mutton suet. After it is
removed, the head should be washed with warm soapy water, and the whole
body cleansed in a lukewarm bath.

SCALDED CODLINS. Wrap each in a vine leaf, and pack them close in a nice
saucepan: when full, pour in as much water as will cover them. Set the
saucepan over a gentle fire, and let them simmer slowly till done enough
to take the thin skin off when cold. Place them in a dish, with or
without milk, cream or custard: if the latter, there should be no
ratafia. Dust some fine sugar over the apples.

SCALDED CREAM. Let the milk stand twenty-four hours in winter, and
twelve at least in summer. Place the milk pan on a hot hearth, or in a
wide brass kettle of water, large enough to receive the pan. It must
remain on the fire till quite hot, but on no account boil, or there will
be a skim instead of cream upon the milk. When it is done enough, the
undulations on the surface will begin to look thick, and a ring will
appear round the pan, the size of the bottom. The time required to scald
cream depends on the size of the pan, and the heat of the fire; but the
slower it is done the better. When the cream is scalded, remove the pan
into the dairy, and skim it the next day. In cold weather it may stand
thirty-six hours, and never less than two meals. In the west of England,
butter is usually made of cream thus prepared; and if made properly it
is very firm.

SCALDING FRUIT. The best way of scalding any kind of fruit, is to do it
in a stone jar on a hot iron hearth; or by putting the vessel into a
saucepan of water, called a water-bath. Vinegar also is best boiled in
the same manner.

SCALDING PUDDING. From a pint of new milk take out enough to mix three
large spoonfuls of flour into a smooth batter. Set the remainder of the
milk on the fire, and when it is scalding hot, pour in the batter, and
keep it on the fire till it thickens. Stir it all the time to prevent
its burning, but do not let it boil. When of a proper thickness, pour it
into a basin, and let it stand to cool. Then put in, six eggs, a little
sugar, and some nutmeg. Boil it an hour in a basin well buttered.

SCALLOPED OYSTERS. Having opened the oysters, and washed them from the
grit, put them into scallop shells or saucers, and bake them before the
fire in a Dutch oven. Add to them some crumbs of bread, pepper, salt,
nutmeg, and a bit of butter, before they are set to the fire.--Another