COLLARED SALMON. Split such part of the fish as may be sufficient to make a handsome roll, wash and wipe it; and having mixed salt, white pepper, pounded mace, and Jamaica pepper, in quantity to season it very high, rub it inside and out well. Then roll it tight and bandage it, put as much water and one third vinegar as will cover it, adding bay leaves, salt, and both sorts of pepper. Cover it close, and simmer till it is done enough. Drain and boil the liquor, put it on when cold, and serve with fennel. It is an elegant dish, and extremely good. COLLARED VEAL. Bone the breast and beat it, rub it with egg, and strew over it a seasoning of pounded mace, nutmeg, pepper and salt, minced parsley, sweet marjoram, lemon peel, crumbs of bread, and an anchovy. Roll it up tight in a cloth, and boil it two hours and a half in salt and water. Hang it up, or press it: make a pickle for it of the liquor it was boiled in, and half the quantity of vinegar. COLLEGE PUDDINGS. Grate the crumb of a two-penny loaf, shred eight ounces of suet, and mix with eight ounces of currants, one of citron mixed fine, one of orange, a handful of sugar, half a nutmeg, three eggs beaten, yolk and white separately. Mix and make into the size and shape of a goose-egg. Put half a pound of butter into a fryingpan; and when melted and quite hot, stew them gently in it over a stove; turn them two or three times, till they are of a fine light brown. Mix a glass of brandy with the batter, and serve with pudding sauce. COLOURING FOR JELLIES. For a beautiful Red, take fifteen grains of cochineal in the finest powder, and a dram and a half of cream of tartar. Boil them in half a pint of water very slowly for half an hour, adding a bit of alum the size of a pea; or use beet root sliced, and some liquor poured over. For White, use cream; or almonds finely powdered, with a spoonful of water. For Yellow, yolks of eggs, or a little saffron steeped in the liquor and squeezed. For Green, spinach or beet leaves bruised and pressed, and the juice boiled to take off the rawness. Any of these will do to stain jellies, ices, or cakes. COLOURING FOR SOUPS. Put four ounces of lump sugar, a gill of water, and half an ounce of fine butter into a small tosser, and set it over a gentle fire. Stir it with a wooden spoon, till of a light brown. Then add half a pint of water; let it boil and skim it well. When cold, bottle and cork it close. Add to either soup or gravy as much of this as will give it a proper colour.