German Yeast

This is only the ordinary beer yeast, kept fresh and fit for use for several months, by placing it in a close canvas bag, and gently and gradually squeezing out the moisture in a screw-press, until the remaining matter acquires the consistency of clay or soft cheese, in which state it must be preserved in close vessels, or wrapped in waxen cloth.

Raisins

To stone raisins easily, pour boiling water over them and drain it off; this loosens the stones, and they come out clean and with ease.

Angels On Horseback

Place a large cooking oyster in a piece of fat bacon, tie it up with cotton, and just toast it for a moment before the fire. Serve on a piece of toast.

Gingerbread Nuts

Take one pound flour, half a pound treacle, half a pound sugar, a quarter pound butter, half ounce ground ginger, sixteen drops essence of lemon, potash the size of a nut, dissolved in a tablespoonful of hot water; mix all together. Butter a baking-tin, and drop the mixture on it in lumps the size of a walnut, a good distance apart. Bake in a moderate oven. Keep in tins closely covered.

Lentils In The German Way

Soak the lentils - the whole ones - for twelve hours, then put them in a saucepan, and well cover with meat stock, boil for three hours, then add a pat of butter and a little flour and vinegar according to taste.

A Winter Relish

Take a calf's or sheep's heart and liver, stuff the heart with forcemeat, and roast it before the fire till done; take the liver, cut it in slices, and fry it; take some gravy and a little melted butter, to which add a little cayenne, salt, ketchup and India soy to taste. Put the liver round the heart on your dish, and pour the gravy over them. Have ready rolled bacon and crisped parsley to garnish.

Fowl Scollops

Strip off the skin from a cold roast or boiled fowl, cut the meat into thin slices, and warm them in about half-pint or rather more of bechamel, or white sauce. Serve quite hot, and garnish the dish with rolled ham or bacon toasted.

Lobster Balls

Take the meat of a lobster with the coral and spawn, pound in a mortar, add bread crumbs, about a quarter the proportion of the lobster, and season with cayenne, white pepper, mace and salt. Mix sufficient melted butter with the whole to form into a mass, make into balls the size of small apples, egg well, dip in bread crumbs, and fry a pale brown.

Spinach

Have a pot of boiling water, add salt, and to each gallon of water a small teaspoonful of carbonate of ammonia; when boiled tender, and carefully dried and chopped fine, put in a saucepan, adding butter or sweet oil to taste, with pepper, salt, a very little sugar, and the juice of a lemon. May be served on toast, thin buttered, and poached eggs over it that have been dropped in water to which a little vinegar has been added, or served plain, with hard-boiled eggs sliced and quartered.