en add wine, as much as may be approved, sugar and
nutmeg; a strip or two of orange rind cut thin will be found a great
improvement.

* * * * *

TO MAKE PUNCH.

To make one quart, provide two fine fresh lemons, and rub off the
outer peel upon a few lumps of sugar; put the sugar into a bowl with
four ounces of powdered sugar, upon which press the juice of the
lemons, and pour over one pint and a half of very hot water that
_has not boiled_, then add a quarter of a pint of rum, and the same
quantity of brandy; stir well together and strain it, and let it stand
a few minutes before it is drank.

Whiskey punch is made after the same method; the juice and thin peel
of a Seville orange add variety of flavor to punch, particularly of
whiskey punch.

* * * * *

MILK PUNCH.

Put into a quart of new milk the thinly pared rind of a lemon, and
four ounces of lump sugar; let it boil slowly, remove the peel, and
stir in the yolks of two eggs, previously mixed with a little cold
milk; add by degrees a tea-cup full of rum, the same of brandy;
mill the punch to a fine froth, and serve immediately in quite warm
glasses. The punch must not be allowed to boil after the eggs have
been added.

* * * * *

A FRENCH PLUM PIE.

Stew one pound of fine dried French plums until tender, in water,
rather more than enough to cover, with one glass of port wine, and
four ounces of white sugar, which must however not be added until
the plums are quite tender, then pour them with the liquor into a
pie-dish, and cover with a rich puff paste, and bake.

* * * * *

ROASTED CHESTNUTS FOR DESSERTS.

Chestnuts are so frequently sent to table uneatable, that we will
give the French receipt for them. They should be first boiled for five
minutes, and then finish them in a pan over the fire; they will after
the boiling require exactly fifteen minutes roasting; the skin must be
slightly cut before they are cooked.

* * * * *

TO ROAST PARTRIDGES AND PHEASANTS.

They may be either _pique_ or not; partridges require roasting rather
more than half an hour, pheasants three-quarters, if small, otherwise
an hour; they are served with bread sauce.

Partridges may be stewed as pigeons.

* * * * *

TO ROAST VENISON.

Wipe the venison dry, sprinkle with salt, and c