ves, salt, and both sorts of pepper. Cover it close, and simmer till
it is done enough. Drain and boil the liquor, put it on when cold, and
serve with fennel. It is an elegant dish, and extremely good.

COLLARED VEAL. Bone the breast and beat it, rub it with egg, and strew
over it a seasoning of pounded mace, nutmeg, pepper and salt, minced
parsley, sweet marjoram, lemon peel, crumbs of bread, and an anchovy.
Roll it up tight in a cloth, and boil it two hours and a half in salt
and water. Hang it up, or press it: make a pickle for it of the liquor
it was boiled in, and half the quantity of vinegar.

COLLEGE PUDDINGS. Grate the crumb of a two-penny loaf, shred eight
ounces of suet, and mix with eight ounces of currants, one of citron
mixed fine, one of orange, a handful of sugar, half a nutmeg, three eggs
beaten, yolk and white separately. Mix and make into the size and shape
of a goose-egg. Put half a pound of butter into a fryingpan; and when
melted and quite hot, stew them gently in it over a stove; turn them two
or three times, till they are of a fine light brown. Mix a glass of
brandy with the batter, and serve with pudding sauce.

COLOURING FOR JELLIES. For a beautiful Red, take fifteen grains of
cochineal in the finest powder, and a dram and a half of cream of
tartar. Boil them in half a pint of water very slowly for half an hour,
adding a bit of alum the size of a pea; or use beet root sliced, and
some liquor poured over. For White, use cream; or almonds finely
powdered, with a spoonful of water. For Yellow, yolks of eggs, or a
little saffron steeped in the liquor and squeezed. For Green, spinach or
beet leaves bruised and pressed, and the juice boiled to take off the
rawness. Any of these will do to stain jellies, ices, or cakes.

COLOURING FOR SOUPS. Put four ounces of lump sugar, a gill of water, and
half an ounce of fine butter into a small tosser, and set it over a
gentle fire. Stir it with a wooden spoon, till of a light brown. Then
add half a pint of water; let it boil and skim it well. When cold,
bottle and cork it close. Add to either soup or gravy as much of this as
will give it a proper colour.

COMMON CAKE. Mix three quarters of a pound of flour with half a pound of
butter, four ounces of sugar, four eggs, half an ounce of carraways, and
a glass of raisin wine. Beat it well, and bake it in a quick oven.--A
better sort of common cake may be made of half a pound of butter, rubbed
into two