ary, if the
soup is required to be very rich.

PENCIL DRAWINGS. To prevent chalk or pencil drawings from rubbing out,
it is only necessary to lay them on the surface of some skim milk, free
from cream and grease; and then taking off the drawing expeditiously,
and hanging it up by one corner to dry. A thin wash of isinglass will
also answer the same purpose.

PEPPER POT. To three quarts of water, put any approved vegetables; in
summer, peas, lettuce, spinach, and two or three onions; in winter,
carrot, turnip, onions, and celery. Cut them very small, and stew them
with two pounds of neck of mutton, and a pound of pickled pork. Half an
hour before serving, clear a lobster or crab from the shell, and put it
into the stew, adding a little salt and cayenne. Some people choose very
small suet dumplings, boiled in the above, or fowl may be used instead
of mutton. A pepper pot may indeed be made of various things, and is
understood to consist of a proper mixture of fish, flesh, fowl,
vegetables, and pulse. A small quantity of rice should be boiled with
the whole.

PEPPERMINT DROPS. Pound and sift four ounces of double-refined sugar,
and beat it with the whites of two eggs till perfectly smooth. Then add
sixty drops of oil of peppermint; beat it well, drop it on white paper,
and dry it at a distance from the fire.

PERCH. When of a good size, as in Holland, they are a remarkably fine
fresh-water fish, though not so delicate as carp or tench. Clean them
carefully, and if to be boiled, put them into a fish-kettle, with as
much cold spring water as will cover them, and add a handful of salt.
Set them on a quick fire till they boil, and then place them on one side
to boil gently for about ten minutes, according to their size. If to be
fried, wipe them on a dry cloth, after they have been well cleaned and
washed, and flour them lightly all over. Fry them about ten minutes in
hot lard or dripping, lay them on a hair sieve to drain, and send them
up on a hot dish. Garnish with sprigs of green parsley, and serve them
with anchovy sauce.

PERFUMERY. Oil of lavender and other essences are frequently adulterated
with a mixture of the oil of turpentine, which may be discovered by
dipping a piece of paper or rag into the oil to be tried, and holding it
to the fire. The fine scented oil will quickly evaporate, and leave the
smell of the turpentine distinguishable, if the essence has been
adulterated with this ingredient.