isbon sugar of a good quality.

COLD CAUDLE. Boil a quart of spring water; when cold, add the yolk of an
egg, the juice of a small lemon, six spoonfuls of sweet wine, sugar to
taste, and syrup of lemons one ounce.

COLD FISH. Soles, cod, whitings, or smelts may be cut into bits, and put
into scallop shells, with cold oyster, lobster, or shrimp sauce. Having
added some bread crumbs, they may be put into a Dutch oven, and browned
like scalloped oysters.

COLD MEAT. If it be a little underdone, the best way to warm it up is to
sprinkle over a little salt, and put it into a Dutch oven at some
distance before a gentle fire, that it may warm gradually. Watch it
carefully, and keep turning it till it is quite hot and brown, and serve
it up with gravy. This is preferable to hashing, as it will retain more
of its original flavour. Roast beef or mutton, of course, are best for
this purpose.

COLD SALLAD. Boil an egg quite hard, put the yolk into a sallad dish,
mash it with a spoonful of water, then add a little of the best sallad
oil or melted butter, a tea-spoonful of ready-made mustard, and some
vinegar. Cut the sallad small and mix it together, adding celery,
radishes, or other sallad herbs with it. Onions may be served in a
saucer, rather than mixed in the bowl. An anchovy may be washed, cut
small, and mixed with it; also a bit of beet root, and the white of an
egg. Celery may be prepared in the same way.

COLDS. For a bad cold take a large tea-cupful of linseed, two pennyworth
of stick liquorice, and a quarter of a pound of sun raisins. Put them
into two quarts of water, and let it simmer over a slow fire till
reduced one half. Then add a quarter of a pound of sugar-candy pounded,
a table-spoonful of rum, and the same of lemon juice or vinegar. The rum
and lemon juice are better added when the mixture is taken, or they are
apt to grow flat. Take half a pint just warm at bed time.

COLLARED BEEF. Choose the thin end of the flank of fine mellow beef, but
not too fat: lay it into a dish with salt and saltpetre, turn and rub it
every day for a week, and keep it cool. Then take out every bone and
gristle, remove the skin of the inside part, and cover it thick with the
following seasoning cut small; a large handful of parsley, the same of
sage, some thyme, marjoram and pennyroyal, pepper, salt, and allspice.
Roll the meat up as tight as possible, and bind it round with a cloth
and tape; then boil it gently for se