TO KEEP EGGS FRESH.

Three pounds of quicklime, ten ounces of salt, one ounce of
cream of tartar, and a gallon and a half of boiling water. Mix
the ingredients, stir, and cover close. The eggs may be covered
with the solution the following day. They will keep long, but
the shell becomes very brittle. The best time for preserving
eggs is from July to September.

POTTED HERRING.

Scrape and wash a dozen fish ; lay them in salt for three
hours ; take an earthen jar, and cut the pieces so as to fit the
jar ; season with a teaspoonful of salt, twenty whole peppers, ten
cloves, two bits of mace, and half a teaspoonful of ground ginger ;
put the fish in layers, adding the salt and spices on each layer ;
pack down tightly, then fill the jar with three-quarters of vine-
gar and one-quarter of water; cover the top with a stiff crust of
Hour and water ; bake gently for five hours ; eat cold.

HASHED CALPS HEAD.

The head must be boiled about two hours the night before it
is required ; or you may, if convenient, use the cold remains of
one partly used at table before. Cut the meat carefully into
small pieces, and flour each piece a little ; then put some butter
and flour in a stewpan over the fire, stirring the butter with a
wooden spoon till it turns quite brown. Then add about a pint
and a half of good gravy, an onion cut very fine, a bunch of
sweet herbs tied up in muslin, and a glass of sherry. Let this
stew about five minutes, and then add your meat, seasoning it
with cayenne and salt, and squeezing in the juice of half a lemon.
Garnish with egg or forcemeat balls.

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