d sugar over them.

HASTY PUDDING. Boil some milk over a clear fire, and take it off. Keep
putting in flour with one hand, and stirring it with the other, till it
becomes quite thick. Boil it a few minutes, pour it into a dish, and
garnish with pieces of butter. To make a better pudding, beat up an egg
and flour into a stiff paste, and mince it fine. Put the mince into a
quart of boiling milk, with a little butter and salt, cinnamon and
sugar, and stir them carefully together. When sufficiently thickened,
pour it into a dish, and stick bits of butter on the top. Or shred some
suet, add grated bread, a few currants, the yolks of four eggs and the
whites of two, with some grated lemon peel and ginger. Mix the whole
together, and make it into balls the size and shape of an egg, with a
little flour. Throw them into a skillet of boiling water, and boil them
twenty minutes; but when sufficiently done, they will rise to the top.
Serve with cold butter, or pudding sauce.

HATS. Gentlemen's hats are often damaged by a shower of rain, which
takes off the gloss, and leaves them spotted. To prevent this, shake out
the wet as much as possible, wipe the hat carefully with a clean
handkerchief, observing to lay the beaver smooth. Then fix the hat in
its original shape, and hang it to dry at a distance from the fire. Next
morning, brush it several times with a soft brush in the proper
direction, and the hat will have sustained but little injury. A flat
iron moderately heated, and passed two or three times gently over the
hat, will raise the gloss, and give the hat its former good appearance.

HAUNCH OF MUTTON. Keep it as long as it can be preserved sweet, and
wash it with warm milk and water, or vinegar if necessary. When to be
dressed especially, observe to wash it well, lest the outside should
contract a bad flavour from keeping. Lay a paste of coarse flour on
strong paper, and fold the haunch in it; set it a great distance from
the fire, and allow proportionate time for the paste. Do not remove it
till nearly forty minutes before serving, and then baste it continually.
Bring the haunch nearer the fire before the paste is taken off, and
froth it up the same as venison. A gravy must be made of a pound and a
half of a loin of old mutton, simmered in a pint of water to half the
quantity, and no seasoning but salt. Brown it with a little burnt sugar,
and send it up in the dish. Care should be taken to retain a good deal
of gravy