uor
with them by degrees. When all are well mixed, set the saucepan over a
gentle fire, keeping a bason in one hand, to toss the sauce to and fro
in, and shake the saucepan over the fire, that the eggs may not curdle.
Do not let it boil, only make the sauce hot enough to give it the
thickness of melted butter.--Fish sauce a la Craster, is made in the
following manner. Thicken a quarter of a pound of butter with flour, and
brown it. Add a pound of the best anchovies cut small, six blades of
pounded mace, ten cloves, forty corns of black pepper and allspice, a
few small onions, a faggot of sweet herbs, consisting of savoury, thyme,
basil, and knotted marjoram, also a little parsley, and sliced
horse-radish. On these pour half a pint of the best sherry, and a pint
and a half of strong gravy. Simmer all gently for twenty minutes, then
strain it through a sieve, and bottle it for use. The way of using it
is, to boil some of it in the butter while melting.

FLANNELS. In order to make flannels keep their colour and not shrink,
put them into a pail, and pour on boiling water. Let them lie till cold,
before they are washed.

FLAT BEER. Much loss is frequently sustained from beer growing flat,
during the time of drawing. To prevent this, suspend a pint or more of
ground malt in it, tied up in a large bag, and keep the bung well
closed. The beer will not then become vapid, but rather improve the
whole time it is in use.

FLAT CAKES. Mix two pounds of flour, one pound of sugar, and one ounce
of carraways, with four or five eggs, and a few spoonfuls of water. Make
all into a stiff paste, roll it out thin, cut it into any shape, and
bake on tins lightly floured. While baking, boil to a thin syrup a pound
of sugar in a pint of water. When both are hot, dip each cake into the
syrup, and place them on tins to dry in the oven for a short time. When
the oven is a little cooler, return them into it, and let them remain
there four or five hours. Cakes made in this way will keep good for a
long time.

FLAT FISH. Flounders, plaice, soles, and other kinds of flat fish, are
good boiled. Cut off the fins, draw and clean them well, dry them with a
cloth, and boil them in salt and water. When the fins draw out easily,
they are done enough. Serve them with shrimp, cockle, or mustard sauce,
and garnish with red cabbage.

FLATULENCY. Wind in the stomach, accompanied with pain, is frequently
occasioned by eating flatulent vegetables, o