Take a handful of hops and about three quarts of water, let it boil about fifteen minutes, then make a thickening as you do for starch, strain the liquor, when cold put a little emptins to work them, they will keep well cork'd in a bottle five or six weeks. ADVERTISEMENT. The author of the American Cookery, not having an education sufficient to prepare the work for the press, the person that was employed by her, and entrusted with the receipts, to prepare them for publication, (with a design to impose on her, and injure the sale of the book) did omit several articles very essential in some of the receipts, and placed others in their stead, which were highly injurious to them, without her consent---which was unknown to her, till after publication; but she has removed them as far as possible, by the following ERRATA. Page 25. Rice pudding, No. 2; for one pound butter, read half pound--for 14 eggs read 8. No. 5; after half pint rice, add 6 ounces sugar. Page 26. A nice Indian pudding, No. 3; boil only 6 hours.--A flour pudding; read 9 spoons of flour, put in scalding milk; bake an hour and half.--A boiled flour pudding; 9 spoons of flour, boil an hour and half. Page 27. A cream almond pudding; for 8 yolks and 3 whites, read 8 eggs; for 1 spoon flour, read 8--boil an hour and half. Potato pudding, No. 1, No. 2. add a pint flour to each. Page 29. Puff pastes for tarts, No, 3; for 12 eggs read 6. Page 33. Plain cake; for 1 quart of emptins, read 1 pint. Page 35. Another plain cake, No. 5; for 9 pounds of flour, read 18 pounds. In all Puddings, where cream is mentioned, milk may be used. In pastes, the white of eggs only are to be used. End of the Project Gutenberg EBook of American Cookery, by Amelia Simmons