AN CAKES, though but little known in this country, form an article
of some importance in domestic economy: they are cheap, easily made, and
very nutritious. Mix a quarter of a pound of butter with a pound of
flour; then, having dissolved and well stirred a quarter of a pound of
sugar in half a pint of milk, and made a solution of about half a
tea-spoonful of crystal of soda, salt of tartar, or any other purified
potash, in half a tea-cupful of cold water, pour them also among the
flour; work up the paste to a good consistence, roll it out, and form it
into cakes or biscuits. The lightness of these cakes depending much on
the expedition with which they are baked, they should be set in a brisk
oven.

AMERICAN SPRUCE. In the spring of the year, this valuable extract is
obtained from the young shoots and tops of the pine or fir trees; and in
autumn, from their cones. These are merely boiled in water, to the
consistence of honey or molasses. The bark and softer part of the tops
and young shoots, being easily dissolved, make the finest essence; while
the cones and bark of larger branches, undergoing only a partial
solution, form an inferior article, after being strained from the dregs.
Both sorts, when decanted clear off, are put up in casks or bottles, and
preserved for making spruce beer.

ANCHOVIES. These delicate fish are preserved in barrels with bay salt,
and no other of the finny tribe has so fine a flavour. Choose those
which look red and mellow, and the bones moist and oily. They should be
high-flavoured, and have a fine smell; but beware of their being mixed
with red paint, to improve their colour and appearance. When the liquor
dries, pour on them some beef brine, and keep the jar close tied down
with paper and leather. Sprats are sometimes sold for anchovies, but by
washing them the imposition may be detected. See SPRATS.

ANCHOVY ESSENCE. Chop two dozen of anchovies, without the bone, add some
of their own liquor strained, and sixteen large spoonfuls of water. Boil
them gently till dissolved, which will be in a few minutes; and when
cold, strain and bottle the liquor. The essence can generally be bought
cheaper than you can make it.

ANCHOVY PASTE. Pound them in a mortar, rub the pulp through a fine
sieve, pot it, cover it with clarified butter, and keep it in a cool
place. The paste may also be made by rubbing the essence with as much
flour as will make a paste; but this is only intended for immediate