em in a stewpan with the butter. Cut the vegetables in slices and add them with the herbs. Put in one-half pint of water, and stir it over a quick fire till the juices are drawn. Fill up the stewpan with water, and, when boiling, add the salt. Skim well, and simmer very gently for four hours, or until the tails are tender. Take them out, skim and strain the soup, thicken with flour, and flavor with the catsup and port wine. Put back the tails, simmer for five minutes and serve. Another way to make an appetizing ox-tail soup. You should begin to make it the day before you wish to eat the soup. Take two tails, wash clean, and put in a kettle with nearly a gallon of cold water; add a small handful of salt; when the meat is well cooked, take out the bones. Let this stand in a cool room, covered, and next day, about an hour and a half before dinner, skim off the crust or cake of fat which has risen to the top. Add a little onion, carrot, or any vegetables you choose, chopping them fine first; summer savory may also be added.
Wash two lemons and squeeze the juice; mix thoroughly with four tablespoons of sugar, and when the sugar is dissolved add one quart of water, cracked ice, and a little fresh fruit or slices of lemon if convenient. If the cracked ice is very finely chopped and put in the glasses just before serving it will make a better-looking lemonade. When wine is used take two-thirds water and one-third wine.
One cup of butter, two of sugar, three eggs, one wine-glass of wine, one spoonful of vanilla and flour enough to roll out. Roll as thin as the blade of a knife and cut with an oval cutter. Bake on tin-sheets in a quick oven until a dark brown. These will keep a year if kept in a tin box and in a dry place.
Melt half a pound of butter in a pint of warm milk, adding a tea-spoonful of soda; and stir in by degrees half a pound of sugar. Then sift into a pan two pounds of flour; make a hole in the middle; pour in the milk, &c., and mix it with the flour into a dough. Put it on your paste-board, and knead it long and hard till it becomes very light. Roll it out into a sheet half an inch thick. Cut it into little round cakes with the top of a wine glass, or with a tin cutter of that size; prick the tops; lay them on tins sprinkled with flour, or in shallow iron pans; and bake them of a light brown in a quick oven; they will be done in a few minutes. These biscuits keep very well.
