bottom of the pan. Let it be over the fire till it gets coloured: then
lay it into the dish, stir some of the liquor in and boil it up, skim
it nicely, and squeeze orange and lemon juice into it.

BRANDY CREAM. Boil two dozen of blanched almonds, and pounded bitter
almonds, in a little milk. When cold, add to it the yolks of five eggs
beating well in cream; sweeten, and put to it two glasses of good
brandy. After it is well mixed, pour to it a quart of thin cream; set it
over the fire, but not to boil. Stir it one way till it thickens, then
pour into cups or low glasses, and when cold it will be ready. A ratafia
drop may be added to each cup; and if intended to keep, the cream must
be previously scalded.

BRANDY PUDDING. Line a mould with jar-raisins stoned, or dried cherries,
then with thin slices of French roll; next to which put ratafias, or
macaroons; then the fruit, rolls and cakes in succession, till the mould
is full, sprinkling in at times two glasses of brandy. Beat four eggs,
add a pint of milk or cream lightly sweetened, half a nutmeg, and the
rind of half a lemon finely grated. Let the liquid sink into the solid
part; then flour a cloth, tie it tight over, and boil one hour; keep the
mould the right side up. Serve with pudding sauce.

BRASS. Culinary vessels made of this metal, are constantly in danger of
contracting verdigris. To prevent this, instead of wiping them dry in
the usual manner, let them be frequently immersed in water, and they
will be preserved safe and clean.

BRAWN. Young brawn is to be preferred, the horny part of which will feel
moderately tender, and the flavour will be better; the rind of old brawn
will be hard. For Mock Brawn, boil a pair of neat's feet very tender;
take the meat off, and have ready a belly-piece of salt pork, which has
been in pickle for a week. Boil this almost enough, take out the bones
if there be any, and roll the feet and the pork together. Bind it tight
together with a strong cloth and coarse tape, boil it quite tender, and
hang it up in the cloth till cold. Keep it afterwards in souse till it
is wanted.

BREAD. Two very important reasons urge the propriety and necessity of
using home-baked bread, in preference to baker's bread, wherever it can
be done with tolerable convenience; these are, its superior quality, and
its cheapness. A bushel of wheat, weighing sixty pounds, will make
sixty-five pounds of household bread, after the bran has been take