ive, a few
neighbouring families might unite in the purchase, and the money would
very soon be more than saved in the economy of brewing.

BRIDE CAKE. Mix together a pound of dried flour, two drams of powdered
mace, and a quarter of a pound of powdered loaf sugar. Add a quarter of
a pint of cream, and half a pound of melted butter; a quarter of a pint
of yeast, five eggs, with half of the whites beaten up with the yolks,
and a gill of rose water. Having warmed the butter and cream, mix them
together, and set the whole to rise before the fire. Pick and clean half
a pound of currants, put them in warm and well dried.

BRIGHT BARS of polished stoves, may be restored to their proper lustre,
by rubbing them well with some of the following mixture on a piece of
broad-cloth. Boil slowly one pound of soft soap in two quarts of water,
till reduced to one. Of this jelly take three or four spoonfuls, and mix
it to a consistence with the addition of emery. When the black is
removed, wipe them clean, and polish with glass, not sand-paper.

BRISKET OF BEEF, if intended to be stewed, should have that part of it
put into a stewpot which has the hard fat upon it, with a small quantity
of water. Let it boil up, and skim it well; then add carrots, turnips,
onions, celery, and a few pepper corns. Stew it till it is quite tender;
then take out the fat bones, and remove all the fat from the soup.
Either serve that and the meat in a tureen, or the soup alone, and the
meat on a dish, garnished with vegetables. The following sauce with the
beef, will be found to be very excellent.--Take half a pint of the soup,
and mix it with a spoonful of ketchup, a glass of port wine, a
tea-spoonful of made mustard, a little flour and salt, and a bit of
butter. Boil all together a few minutes, and pour it round the meat.
Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or
parsley, small, and place them in separate heaps over it.

BROAD BEANS. Boil them tender, with a bunch of parsley, which must
afterwards be chopped and put into melted butter, to serve with them.
Bacon or pickled pork is usually boiled with the beans, but the meat
will be of a better colour, if boiled separately.

BROCOLI. To dress brocoli, cut the heads with short stalks, and pare off
the tough skin. Tie the small shoots into bunches, and boil them a
shorter time than the heads. A little salt should be put into the water.
Serve them up with or without toast.