of powdered borax, and
two drams of sugar: mix them together, and let them stand a few days in
a glass bottle till the liquid is fit for use, and then rub it on the
face. But for chaps and flaws in the skin, occasioned by cold, rub on a
little plain unscented pomatum at bed-time, and let it remain till
morning. Or, which is much better, anoint the face with honey water,
made to the consistence of cream, which will form a kind of varnish on
the skin, and protect it from the effects of cold.

FRENCH BEANS. String, and cut them into four parts; if smaller, they
look so much the better. Lay them in salt and water; and when the water
boils, put them in with some salt. As soon as they are done, serve them
immediately, to preserve their colour. Or when half done, drain off the
water, and add two spoonfuls of broth strained. In finishing them, put
in a little cream, with flour and butter.

FRENCH BREAD. With a quarter of a peck of fine flour, mix the yolks of
three and the whites of two eggs, beaten and strained; a little salt,
half a pint of good yeast that is not bitter, and as much lukewarm milk
as will work it into a thin light dough. Stir it about, but do not knead
it. Divide the dough into three parts, put them into wooden dishes, set
them to rise, then turn them out into the oven, which must be quick, and
rasp the bread when done.

FRENCH DUMPLINGS. Grate a penny loaf, add half a pound of currants,
three quarters of a pound of beef suet finely shred, and half a grated
nutmeg. Beat up the yolks of three eggs with three spoonfuls of cream,
as much white wine, and a little sugar. Mix all together, work it up
into a paste, make it into dumplings of a convenient size, and tie them
up in cloths. Put them into boiling water, and let them boil three
quarters of an hour.

FRENCH PIE. Lay a puff paste round the edge of the dish, and put in
either slices of veal, rabbits or chickens jointed; with forcemeat
balls, sweetbreads cut in pieces, artichoke bottoms, and a few truffles.

FRENCH PORRIDGE. Stir together some oatmeal and water, and pour off the
latter. Put fresh in, stir it well, and let it stand till the next day.
Strain it through a fine sieve, and boil the water, which must be small
in quantity, adding some milk while it is doing. With the addition of
toast, this is much in request abroad, for the breakfast of weakly
persons.

FRENCH PUDDING. Grate six ounces of brown bread, and shred half a pound
of suet