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Boil white bread in Milk, as though you were to eat it; but make it thick of the bread, which is sliced into it in thin slices, not so thick as if it were to make a pudding; but so, that when the bread is eaten out, there may some liquid milk remain for the Chicken to drink; or that at first you may take up some liquid Milk in a spoon, if you industriously avoid the bread: sweeten very well this potage with good Kitchin Sugar of six pence a pound; so put it into the trough before them.
"The knife was warm from being in Charlie's pocket. "I read once about some men who went up to the North Pole," he continued. "They had with them a barrel of molasses, but it was so cold at the North Pole that the molasses was frozen solid. When the men wanted any to sweeten their coffee they would have to chop out chunks with a hatchet. They had very little sugar and so used molasses.
"Hope to never cock another gun, Bill Ball, ef she ain't thar ag'in!" "She shore is, Lee," answered Bill; "provin' we-all mislaid no bets reconsiderin', an' stakin' Sorrel-top to a little ranch and brand." Thus, happily, does time sweeten the bitterest memories.
These pretty nothings, these caricatures of the real beauty of sensibility, dropping glibly from the tongue, vitiate the taste, and create a kind of sickly delicacy that turns away from simple unadorned truth; and a deluge of false sentiments and over-stretched feelings, stifling the natural emotions of the heart, render the domestic pleasures insipid, that ought to sweeten the exercise of those severe duties, which educate a rational and immortal being for a nobler field of action.
The captain stood on the quarter-deck, bare-headed, his eyes flashing with rage, and his face as red as blood, swinging the rope, and calling out to his officers, "Drag him aft! Lay hold of him! I'll sweeten him!" etc., etc.
To those who hear of him now, and perhaps never again, these words may suggest that the personal influences which most envelop and sweeten life may escape fame, but live immortal in the best part of other lives."
In England and America the most universal use of mint is for making mint sauce, the sauce par excellence with roast spring lamb. Nothing can be simpler than to mince the tender tops and leaves very, very finely, add to vinegar and sweeten to taste. Many people fancy they don't like roast lamb. The chances are that they have never eaten it with wellmade mint sauce.
Set on the fire in a saucepan a pint of milk, when it boils, pour in as much white wine as will turn it into curds, boil it up, let the curds settle, strain off, and add a little boiling water, and sweeten to taste. Boil three ounces of tamarinds in two pints of milk, strain off the curds, and let it cool. This is a very refreshing drink.
When cold; cut in half and fill with the following: One cup of milk, yolks of two eggs, one cup of chopped walnuts. Boil, stirring constantly to prevent curdling. Sweeten to taste, and after removing from the fire add one tablespoon of rum. Spread while hot. Cream one-half pound of butter with one-half pound of sugar; drop in, one at a time, the yolks of six eggs.
Have ready in a dish or bowl, in which it is to be served, the juice of three lemons strained, mixed with as much sugar as will sweeten the cream. Pour this into the dish from a large tea-pot, holding it high, and moving it about to mix with the juice. It should be made at least six hours before it is used; and if the day before, it would be still better.
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