t it is not esteemed advantageous for a
family. The bones should be cut short, which the butchers will not do
unless particularly desired. The best end of the neck may be boiled, and
served with turnips; or roasted, or dressed in steaks, in pies, or
harrico. The scrags may be stewed in broth; or with a small quantity of
water, some small onions, a few peppercorns, and a little rice, and
served together. When a boiled neck is to look particularly nice, saw
down the chine bone, strip the ribs halfway down, and chop off the ends
of the bones about four inches. The skin should not be taken off till
boiled, and then the fat will look the whiter. When there is more fat
than is agreeable, it makes a very good suet pudding, or crust for a
meat pie if cut very fine.

NECK OF PORK. A loin or neck of pork should be roasted. Cut the skin
across with a sharp penknife, at distances of half an inch. Serve with
vegetables and apple sauce.

NECK OF VEAL. Cut off the scrag to boil, and cover it with onion sauce.
It should be boiled in milk and water. Parsley and butter may be served
with it, instead of onion sauce. Or it may be stewed with whole rice,
small onions, and peppercorns, with a very little water. It may also be
boiled and eaten with bacon and greens. The best end of the neck may
either be roasted, broiled as steaks, or made into a pie.

NECK OF VENISON. Rub it with salt, and let it lie four or five days.
Flour it, and boil it in a cloth, allowing to every pound a quarter of
an hour. Cauliflower, turnips, and cabbages, are eaten with it, and
melted butter. Garnish the dish with some of the vegetables.

NELSON PUDDINGS. Put into a Dutch oven six small cakes, called Nelson
balls or rice cakes, made in small teacups. When quite hot, pour over
them boiling melted butter, white wine, and sugar.

NEW CASKS. If not properly prepared before they are used, new casks are
apt to give beer and other liquor a bad taste. They must therefore be
well scalded and seasoned several days successively before they are
used, and frequently filled with fresh water. The best way however is to
boil two pecks of bran or malt dust in a copper of water, and pour it
hot into the cask; then stop it up close, let it stand two days, wash it
out clean, and let the cask be well dried.

NEWCASTLE PUDDING. Butter a half melon mould or quart basin, stick it
all round with dried cherries or fine raisins, and fill it up with
custard and layers of th