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Lay a paste of suet in a bason, put in the rolled steaks, cover the bason with a paste, and pinch the edges to keep in the gravy. Cover with a cloth tied close, and let the pudding boil slowly a considerable time. If for baking, make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled, and mashed through a cullender.
The Volcano Springs, in Lauder County, are also true geysers, though of small importance. The ground here is so thickly perforated by holes from which steam escapes that it looks like a cullender.
Then drain it in a cullender from the salt, and wipe it dry. Make a pickle of sufficient white wine vinegar to cover the cabbage well, adding to it equal quantities of cloves and allspice, with some mace. The spices must be put in whole, with a little cochineal to give it a good red colour.
CANDIED ANGELICA. Cut angelica into pieces three inches long, boil it tender, peel and boil it again till it is green; dry it in a cloth, and add its weight in sugar. Sift some fine sugar over, and let them remain in a pan two days; then boil the stalks clear and green, and let them drain in a cullender.
Chop the meat of the body into very small pieces, and rub it through a cullender into the butter. Cut up the flesh of the claws and tail into dice, and stir it in. Give it another boil up, and it will be ready for table. Serve it up with fresh salmon, or any boiled fish of the best kind. Crab sauce is made in a similar manner; also prawn and shrimp sauce.
After it has boiled four hours, pour off the water, season the tripe with pepper and salt, and put it into a pot with milk and water mixed in equal quantities. Boil it an hour in the milk and water. Boil in a sauce-pan ten or a dozen onions. When they are quite soft, drain them in a cullender, and mash them.
Then put in the pork, and let it simmer for an hour or more, till it is quite tender. When done, wash the pork clean in hot water, send it up in a dish, or cut into small pieces and put with the soup into the tureen. PEAS PORRIDGE. Boil the peas, and pulp them through a cullender. Heat them up in a saucepan with some butter, chopped parsley and chives, and season with pepper and salt.
Put the slices of beet into jars, pour the pickle upon them, and tie the jars down close. PICKLED CABBAGE. Slice a hard red cabbage into a cullender, and sprinkle each layer with salt. Let it drain two days, then put it into a jar, cover it with boiling vinegar, and add a few slices of red beet-root. The purple red cabbage makes the finest colour.
Wash them, cut them into pieces, and put them into a stew-pan with pepper and salt to your taste, and about two quarts of water. Boil them two hours or more. In the mean time, peel eight or ten white onions, and throw them whole into a sauce-pan with plenty of water. Boil them slowly till quite soft; then drain them in a cullender, and mash them.
These custards being made without milk, can be prepared at a short notice; they will be found very fine. Orange custards may be made in the same manner. Top and tail two quarts of green gooseberries. Stew them in a very little water; stirring and mashing them frequently. When they have stewed till entirely to pieces, take them out, and with a wooden spoon press the pulp through a cullender.
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