SCOTCH CREAM.

Put skim milk over night in a tub which has a plug at the
bottom, and put this tub into another filled with hot water. In
the morning take out the small tub and draw off the thin part
of the milk, until the thick sour cream begins to come. This
process requires practice as to the heat of the water ; when it
succeeds, skimmed milk yields nearly half of this cream, which
is eaten with sugar as a delicacy. It is only distinguishable
from cream by its taste.

SHORT BREAD.

Take one and a-quarter pounds of flour, half a pound of sugar,
half a pound of butter, three eggs, quarter of an ounce of vola-
tile salts, and a little essence of lemon. Make four cakes out of
five ounces of dough, mould into a round form, then roll them
out into an oval shape, pinch them around the edges, put a piece
of candied lemon peel at the top, and bake slowly.

CELERY WITH WHITE SAUCE.

Trim the roots and cut to about six inches three heads of
celery, wash them carefully, tie them together with string ; put
them in a saucepan with an onion, a blade of mace, some whole
pepper, salt, and sufficient boiling water to cover them. Let
them boil till quite done, then drain them, remove the string,
and serve with the following sauce over them : Melt one ounce
butter in a saucepan, and mix with it a dessertspoonful of flour,
add as much of the water in which the celery was boiled as is
wanted to make the sauce, put salt to taste, and stir in off the
fire the yolk of an egg, beaten up with the juice of a lemon and
strained.

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