use,
and will not keep. This is sometimes made stiffer and hotter, by the
addition of a little flour of mustard, a pickled walnut, spice, or
cayenne.

ANCHOVY POWDER. Pound the fish in a mortar, rub them through a sieve,
make them into a paste with dried flour, roll it into thin cakes, and
dry them in a Dutch oven before a slow fire. To this may be added a
small portion of cayenne, grated lemon peel, and citric acid. Pounded to
a fine powder, and put into a well-stopped bottle, it will keep for
years. It is a very savoury relish, sprinkled on bread and butter for a
sandwich.

ANCHOVY SAUCE. Chop one or two anchovies without washing, put them into
a saucepan with flour and butter, and a spoonful of water. Stir it over
the fire till it boils once or twice. When the anchovies are good, they
will soon be dissolved, and distinguished both by their colour and
fragrance.

ANCHOVY TOAST. Bone and skin six or eight anchovies, pound them to a
mass with an ounce of fine butter till the colour is equal, and then
spread it on toast or rusks. Or, cut thin slices of bread, and fry them
in clarified butter. Wash three anchovies split, pound them in a mortar
with a little fresh butter, rub them through a hair sieve, and spread on
the toast when cold. Garnish with parsley or pickles.

ANGELICA TARTS. Take an equal quantity of apples and angelica, pare and
peel them, and cut them separately into small pieces. Boil the apples
gently in a little water, with fine sugar and lemon peel, till they
become a thin syrup: then boil the angelica about ten minutes. Put some
paste at the bottom of the pattipans, with alternate layers of apples
and angelica: pour in some of the syrup, put on the lid, and bake them
carefully.

ANGLING APPARATUS. Fishing rods should be oiled and dried in the sun, to
prevent their being worm eaten, and render them tough; and if the joints
get swelled and set fast, turn the part over the flame of a candle, and
it will soon be set at liberty. Silk or hemp lines dyed in a decoction
of oak bark, will render them more durable and capable of resisting the
wet; and after they have been used they should be well dried before they
are wound up, or they will be liable to rot. To make a cork float, take
a good new cork, and pass a small red-hot iron through the centre of it
lengthways; then round one end of it with a sharp knife, and reduce the
other to a point, resembling a small peg top. The quill which is to pass