tin oven. When done
enough, pour over them a fine oyster sauce, and place them on the table
as a side or corner dish.

CODLINS. This fruit may be kept for several months, if gathered of a
middling size at midsummer, and treated in the following manner. Put
them into an earthen pan, pour boiling water over them, and cover the
pan with cabbage leaves. Keep them by the fire till ready to peel, but
do not peel them; then pour off the water, and leave them cold. Place
the codlins in a stone jar with a smallish mouth, and pour on the water
that scalded them. Cover the pot with bladder wetted and tied very
close, and then over it coarse paper tied again. The fruit is best kept
in small jars, such as will be used at once when opened.

CODLIN CREAM. Pare and core twenty good codlins; beat them in a mortar
with a pint of cream, and strain it into a dish. Put to it sugar, bread
crumbs, and a glass of wine; and stir it well.

CODLIN TART. Scald the fruit, and take off the skin. Put a little of the
liquor on the bottom of a dish, lay in the apples whole, and strew them
over with Lisbon or fine sugar. When cold, put a paste round the edges,
and over the fruit. Moisten the crust with the white of an egg, and
strew some fine sugar over it; or cut the lid in quarters, without
touching the paste on the edge of the dish. Remove the lid when cold,
pour in a good custard, and sift it over with sugar. Another way is to
line the bottom of a shallow dish with paste, lay in the scalded fruit,
sweeten it, and lay little twists of paste over in bars.

COFFEE. Put two ounces of fresh-ground coffee, of the best quality, into
a coffee pot, and pour eight coffee cups of boiling water on it. Let it
boil six minutes, and return it; then put in two or three chips of
isinglass, and pour on it one large spoonful of boiling water. Boil it
five minutes more, and set the pot by the fire for ten minutes to keep
it hot: the coffee will then be of a beautiful clearness. Fine cream
should always be served with coffee, and either pounded sugar-candy, or
fine Lisbon sugar. If for foreigners, or those who like it very strong,
make only eight dishes from three ounces. If not fresh roasted, lay it
before the fire until perfectly hot and dry; or put the smallest bit of
fresh butter into a preserving pan, and when hot, throw the coffee into
it, and toss it about until it be freshened, but let it be quite cold
before it is ground.--But as coffee possesses a