sh with quarters of lemons beside
them.

26. =Pickled Herrings.= (_One for each person._)--These are served in a
boat with a few capers, and a little chopped parsley sprinkled over
them.

27. =Scalloped Oysters.= (_One shell for each person._)--Blanch one quart
of oysters by bringing just to a boil in their own liquor, then strain
them, saving the liquor, and keeping it hot; wash them in cold water and
drain them; mix one ounce of butter and one ounce of flour together in
a sauce-pan over the fire; as soon as it is smooth gradually stir in one
pint of the oyster liquor, which must be boiling; season the sauce with
half a teaspoonful of salt, and quarter of a saltspoonful each of white
pepper and nutmeg; put the oysters into it to heat, while you thoroughly
wash eight or ten deep oystershells with a brush; fill them with the
oysters, dust them thickly with bread crumbs; put a small bit of butter
on each one, and brown them in a quick oven; they should be sent to the
table laid on a napkin neatly folded on a platter.

28. =Welsh Rarebit.=--Grate one pound of rich cheese, mix it over the fire
with one gill of ale, working it smooth with a spoon; season it with a
saltspoonful of dry mustard; meantime make two large slices of toast,
lay them on a hot dish, and as soon as the cheese is thoroughly melted,
pour it over the toast and send it to the table at once.

29. =Golden Buck.=--Prepare the cheese and toast as in receipt No. 28; cut
the toast in eight pieces; while the cheese is melting poach eight eggs,
by dropping them gently into plenty of boiling water containing a
teaspoonful of salt, and half a gill of vinegar; as soon as the whites
are firm, take them carefully out on a skimmer, trim off the edges, and
slip them again into warm water, while you divide the cheese on the
pieces of toast; then lay an egg on each piece, and serve at once. The
success of the dish depends upon having the eggs, cheese, and toast
ready at the same moment, putting them together very quickly, and
serving them before they cool.

30. =Mock Crab.=--Break up half a pound of soft, rich cheese with a fork,
mix with it a teaspoonful of dry mustard, a saltspoonful of salt, half a
saltspoonful of pepper, and a dessertspoonful of vinegar; serve it cold,
with a plate of thin bread and butter, or crisp crackers.

31. =English bread and butter.=--Cut an even slice off a large loaf of
fresh homemade bread; butter the cut end of the loaf thinly, then h