imes, then place it in the sun. The process should be
renewed once or twice.

WINE POSSET. Boil some slices of white bread in a quart of milk. When
quite soft, take it off the fire, grate in half a nutmeg, and a little
sugar. Pour it out, and add by degrees a pint of sweet wine, and serve
it with toasted bread.

WINE REFINED. In order to refine either wine or cider, beat up the
whites and shells of twenty eggs. Mix a quart of the liquor with them,
and put it into the cask. Stir it well to the bottom, let it stand half
an hour, and stop it up close. In a few days it may be bottled off.

WINE ROLL. Soak a penny French roll in raisin wine till it will hold no
more: put it in a dish, and pour round it a custard, or cream, sugar,
and lemon juice. Just before it is served, sprinkle over it some
nonpareil comfits, or stick into it a few blanched almonds slit. Sponge
biscuits may be used instead of the roll.

WINE SAUCE. For venison or hare, mix together a quarter of a pint of
claret or port, the same quantity of plain mutton gravy, and a
table-spoonful of currant jelly. Let it just boil up, and send it to
table in a sauce boat.

WINE VINEGAR. After making raisin wine, when the fruit has been
strained, lay it on a heap to heat; then to every hundred weight, put
fifteen gallons of water. Set the cask in the sun, and put in a toast of
yeast. As vinegar is so necessary an article in a family, and one on
which so great a profit is made, a barrel or two might always be kept
preparing, according to what suited. If the raisins of wine were ready,
that kind might be made; if gooseberries be cheap and plentiful, then
gooseberry vinegar may be preferred; or if neither, then the sugar
vinegar; so that the cask need not be left empty, or be liable to grow
musty.

WINE WHEY. Put on the fire a pint of milk and water, and the moment it
begins to boil, pour in as much sweet wine as will turn it into whey,
and make it look clear. Boil it up, and let it stand off the fire till
the curd all sinks to the bottom. Do not stir it, but pour off the whey
for use. Or put a pint of skimmed milk and half a pint of white wine
into a basin, let it stand a few minutes, and pour over it a pint of
boiling water. When the curd has settled to the bottom, pour off the
whey, and put in a piece of lump sugar, a sprig of balm, or a slice of
lemon.

WINTER VEGETABLES. To preserve several vegetables to eat in the winter,
observe the following ru