mposition over the damaged part, let it dry on, and then wash it well
once or twice. If the threads be not actually consumed by the scorch,
the linen will soon be restored to its former whiteness.

LIP SALVE. Put into a small jar two ounces of white wax, half an ounce
of spermaceti, and a quarter of a pint of oil of sweet almonds. Tie it
down close, and put the jar into a small saucepan, with as much water as
will nearly reach the top of the jar, but not so as to boil over it, and
let it simmer till the wax is melted. Then put in a pennyworth of
alkanet root tied up in a rag, with the jar closed, and boil it till it
becomes red. Take out the alkanet root, and put in two pennyworth of
essence of lemon, and a few drops of bergamot. Pour some into small
boxes for present use, and the remainder into a gallipot tied down with
a bladder.--Another. An ounce of white wax and ox marrow, with three
ounces of white pomatum, melted together over a slow fire, will make an
agreeable lip salve, which may be coloured with a dram of alkanet, and
stirred till it becomes a fine red.

LITTLE BREAD PUDDINGS. Steep the crumb of a penny loaf grated, in about
a pint of warm milk. When sufficiently soaked, beat up six eggs, whites
and yolks, and mix with the bread. Add two ounces of warmed butter, some
sugar, orange flower water, a spoonful of brandy, a little nutmeg, and a
tea-cupful of cream. Beat all well together, bake in buttered teacups,
and serve with pudding sauce. A quarter of a pound of currants may be
added, but the puddings are good without. Orange or lemon will be an
agreeable addition.

LIVER AND HERBS. Clean and drain a good quantity of spinach, two large
handfuls of parsley, and a handful of green onions. Chop the parsley and
onions, and sprinkle them among the spinach. Stew them together with a
little salt and butter, shake the pan when it begins to grow warm, and
cover it close till done enough over a slow fire. Lay on slices of
liver, fried of a nice brown and slices of bacon just warmed at the
fire. On the outside part of the herbs lay some eggs nicely fried, and
trimmed round. Or the eggs may be served on the herbs, and the liver
garnished with the bacon separately.

LIVER SAUCE. Chop some liver of rabbits or fowls, and do it the same as
for lemon sauce, with a very little pepper and salt, and some parsley.

LIVER AND PARSLEY SAUCE. Wash the fresh liver of a fowl or rabbit, and
boil it five minutes in a quarte