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I should think it would hold at least a quart, enough to overpower any living head into which this death's-head should transfer its contents; and a man must be either very drunk or very thirsty, before he would taste wine out of such a goblet. I think Byron's freak was outdone by that of a cousin of my own, who once solemnly assured me that he had a spittoon made out of the skull of his enemy.
One night, shortly afterwards, I went into the "Club" and saw the "widow" sitting at a table in company with another woman. She at once beckoned for me to come to her. I went, knowing that I was committing worse than folly. She ordered a quart of champagne and insisted that I sit down and drink with her. I took a chair on the opposite side of the table and began to sip a glass of the wine.
The pewter was now so hot that the edge of the quart took away a piece of my mouth at every effort. I ventured once more, and with the desperation of a madman I threw down the hot liquid to its last drop. My head reeled my eyes glared and my brain was on fire. I thought I beheld fifty fat gentlemen galloping on every side of me, and all the sky raining jackets in blue and yellow.
A good plan is to set aside definitely, as a day's supply, a quart apiece for each person under sixteen and a pint apiece for each one over this age. Then see at night how well one has succeeded in disposing of it. If there is much left, one should consider ways of using it to advantage.
Stew gently one pint of rice in one quart of strong gravy till it begins to swell, then add an onion stuck with cloves, a bunch of sweet herbs, and a chicken stuffed with forcemeat, let it stew with the rice till thoroughly done, then take it up and stir in the rice, the yolks of four eggs, and the juice of a lemon; serve the fowl in the same dish with the rice, which should be colored to a fine yellow with saffron.
When the grated biscuit has quite dissolved, add a quart of milk with a grated nutmeg, and a dozen blades of mace; and, if in season, a head of celery split fine and cut into small pieces. Season it to your taste with pepper. Mix the whole together, and set it in a closely covered vessel over a slow fire.
Lifting a can of coffee containing about a quart, the drover said impressively, and with an attempt at great stateliness: "Beautiful ladies and honorable gentlemen here assembled, I would respectfully ask you to drink to a toast in this harmless beverage: The United States of Ameriky!
Take the liquor of three pints of oysters. Strain it, and set it on the fire. Put into it, pepper to your taste, two table-spoonfuls of butter rolled in flour, and a bunch of sweet marjoram and other pot-herbs, with a saucer full of chopped celery. When it boils, add a quart of rich milk-and as soon as it boils again, take out the herbs, and put in the oysters just before you send it to table.
Cream soups are all made by blending two tablespoons of butter with two tablespoons of flour and then adding slowly one cup of cold milk or half cream and milk. One cup for a thin soup or purée, to one quart of liquid. More according to the thickness of soup desired. Any cooked vegetable or fish may be added to the cream sauce.
Dry all bits of crust or bread in the oven, browning them nicely. To a pint of these, allow one quart of milk, half a cup of butter, and a teaspoonful of salt. Boil the milk; add the butter and salt, and then the browned bread, and simmer slowly for fifteen minutes, or until perfectly soft. It is very nice. Bits of white bread or sea biscuit can be used in the same way.
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