d to their
usual tone and feeling, by immersing them in cold water, and afterwards
applying warmth in the most careful and gradual manner. Persons subject
to chopped hands in the winter time, should be careful to rub them quite
dry after every washing; and to prevent their being injured by the
weather, rub them with a mixture of fresh lard, honey, and the yolks of
eggs; or a little goose fat will answer the purpose.

HARD DUMPLINGS. Make a paste of flour and water, with a little salt, and
roll it into balls. Dust them with flour, and boil them nearly an hour.
They are best boiled with a good piece of meat, and for variety, a few
currants may be added.

HARES. If hung up in a dry cool place, they will keep a great time; and
when imagined to be past eating, they are often in the highest
perfection. They are never good if eaten when fresh killed. A hare will
keep longer and eat better, if not opened for four or five days, or
according to the state of the weather. If paunched when it comes from
the field, it should be wiped quite dry, the heart and liver taken out,
and the liver scalded to keep for stuffing. Repeat this wiping every
day, rub a mixture of pepper and ginger on the inside, and put a large
piece of charcoal into it. If the spice be applied early, it will
prevent that musty taste which long keeping in the damp occasions, and
which also affects the stuffing. If an old hare is to be roasted, it
should be kept as long as possible, and well soaked. This may be judged
of, in the following manner. If the claws are blunt and rugged, the ears
dry and tough, and the haunch thick, it is old. But if the claws are
smooth and sharp, the ears easily tear, and the cleft in the lip is not
much spread, it is young. If fresh and newly killed, the body will be
stiff, and the flesh pale. To know a real leveret, it is necessary to
look for a knob or small bone near the foot on its fore leg: if there be
none, it is a hare.

HARE PIE. Cut up the hare, and season it; bake it with eggs and
forcemeat, in a dish or raised crust. When cold take off the lid, and
cover the meat with Savoury Jelly: see the article.

HARE SAUCE. This usually consists of currant jelly warmed up; or it may
be made of half a pint of port, and a quarter of a pound of sugar,
simmered together over a clear fire for about five minutes. It may also
be made of half a pint of vinegar, and a quarter of a pound of sugar,
reduced to a syrup.

HARE SOUP. Tak