ng-plate, and put them into a middling-heated oven for about five
minutes.

_Egg and Ham Patties._--(No. 88.)

Cut a slice of bread two inches thick, from the most solid part of a
stale quartern loaf: have ready a tin round cutter, two inches diameter;
cut out four or five pieces, then take a cutter two sizes smaller, press
it nearly through the larger pieces, then remove with a small knife the
bread from the inner circle: have ready a large stew-pan full of boiling
lard; fry them of a light-brown colour, drain them dry with a clean
cloth, and set them by till wanted; then take half a pound of lean ham,
mince it small; add to it a gill of good brown sauce; stir it over the
fire a few minutes, and put a small quantity of Cayenne pepper and
lemon-juice: fill the shapes with the mixture, and lay a poached egg
(No. 546) upon each.

_Damson, or other Plum Cheese._--(No. 89.)

Take damsons that have been preserved without sugar; pass them through a
sieve, to take out the skins and stones. To every pound of pulp of fruit
put half a pound of loaf sugar, broke small; boil them together till it
becomes quite stiff; pour it into four common-sized dinner plates,
rubbed with a little sweet oil; put it into a warm place to dry, and
when quite firm, take it from the plate, and cut it into any shape you
choose.

N.B. Damson cheese is generally used in desserts.

_Barley Sugar._--(No. 90.)

Clarify, as No. 475, three pounds of refined sugar; boil it to the
degree of _cracked_ (which may be ascertained by dipping a spoon into
the sugar, and then instantly into cold water, and if it appears
brittle, it is boiled enough); squeeze in a small tea-spoonful of the
juice, and four drops of essence of lemon, and let it boil up once or
twice, and set it by a few minutes: have ready a marble slab, or smooth
stone, rubbed over with sweet oil; pour over the sugar; cut it into long
stripes with a large pair of scissors; twist it a little, and when cold,
keep it from the air in tin boxes or canisters.

_N.B._ A few drops of essence of ginger, instead of lemon, will make
what is called ginger barley sugar.

_Barley Sugar Drops._--(No. 91.)

To be made as the last receipt. Have ready, by the time the sugar is
boiled sufficiently, a large sheet of paper, with a smooth layer of
sifted loaf sugar on it; put the boiled sugar into a ladle that has a
fine lip; pour it out, in drops not larger than a shilling, on to the
sifted sugar; when