[324-Sec.] Of this composition, see the works of the copper-farthing dean.

[324-||] Which we suppose to be near four hours.

[325-*] To boil bacon, see No. 13.

[325-+] Meat dressed by the heat of boiling water, without being
immediately exposed to it, is a mode of cookery that deserves to be more
generally employed: it becomes delicately tender, without being
over-done, and the whole of the nourishment and gravy is preserved.
This, in chemical technicals, is called _balneum maris_, a water-bath;
in culinary, _bain-marie_; which A. CHAPELLE, in his "_Modern Cook_,"
8vo. page 25, London, 1744, translates "Mary's bath." See note to No.
485.

MARY SMITH, in her "_Complete Housekeeper_," 1772, 8vo. pages 105 and
247, translates "_Sauce Robert_," ROE-BOAT-SAUCE; an "_omelette_," a
HAMLET; and gives you a receipt how to make "_Soupe a la_ RAIN!"

[331-*] Rotten cheese toasted is the _ne plus ultra_ of _haut gout_, and
only eatable by the thorough-bred _gourmand_ in the most inverted state
of his jaded appetite.

[331-+] The nursery name for bread toasted on one side only.

[337-*] Straining the water is an indispensable precaution, unless you
use spring-water.

[338-*] "A couple of poached eggs, with a few fine, dry, fried collops
of pure bacon, are not bad for breakfast, or to begin a meal," says Sir
KENELM DIGBY, M.D. in his _Closet of Cookery_, London, 1669, page 167.

[338-+] "The lightest mode of preparing eggs for the table, is to boil
them only as long as is necessary to coagulate slightly the greater part
of the white, without depriving the yelk of its fluidity."--Dr.
PEARSON'S _Mat. Alim._ 8vo. 1808, p. 36.

[339-*] VARIOUS WAYS OF MAKING TEA.

1.

"The _Japanese_ reduce their tea to a fine powder by pounding it; they
put certain portions of this into a tea-cup, pour boiling water upon it,
stir it up, and drink it as soon as it is cool enough."

2.

"DUBUISSON'S MANNER OF MAKING TEA.

"Put the tea into a kettle with cold water; cover it close, set it on
the fire, and make it all but boil; when you see a sort of white scum on
the surface, take it from the fire; when the leaves sink it is ready."

3.

"The night before you wish to have tea ready for drinking, pour on it as
much cold water as you wish to make tea; next morning pour off the clear
liquor, and when you wish to drink it, make it warm."

The above are from "_L'Art du Limonadier_" _de_ DUBUISSON, Paris, p.
267, 268. Or,

4.

"A