FRECKLES. The cosmetics generally recommended for improving the skin and bloom of the face are highly pernicious, and ought by no means to be employed. Temperance in diet and exercise, with frequent washing and bathing, are the best means of preserving a healthful countenance. But those who desire to soften and improve the skin, may use an infusion of horseradish in milk, or the expressed juice of houseleek mixed with cream, which will be useful and inoffensive. Freckles on the face, or small discolourations on other parts of the skin, are constitutional in some cases; and in others, they are occasioned by the action of the sun upon the part, and frequent exposures to the morning air. For dispersing them, take four ounces of lemon juice, one dram of powdered borax, and two drams of sugar: mix them together, and let them stand a few days in a glass bottle till the liquid is fit for use, and then rub it on the face. But for chaps and flaws in the skin, occasioned by cold, rub on a little plain unscented pomatum at bed-time, and let it remain till morning. Or, which is much better, anoint the face with honey water, made to the consistence of cream, which will form a kind of varnish on the skin, and protect it from the effects of cold. FRENCH BEANS. String, and cut them into four parts; if smaller, they look so much the better. Lay them in salt and water; and when the water boils, put them in with some salt. As soon as they are done, serve them immediately, to preserve their colour. Or when half done, drain off the water, and add two spoonfuls of broth strained. In finishing them, put in a little cream, with flour and butter. FRENCH BREAD. With a quarter of a peck of fine flour, mix the yolks of three and the whites of two eggs, beaten and strained; a little salt, half a pint of good yeast that is not bitter, and as much lukewarm milk as will work it into a thin light dough. Stir it about, but do not knead it. Divide the dough into three parts, put them into wooden dishes, set them to rise, then turn them out into the oven, which must be quick, and rasp the bread when done. FRENCH DUMPLINGS. Grate a penny loaf, add half a pound of currants, three quarters of a pound of beef suet finely shred, and half a grated nutmeg. Beat up the yolks of three eggs with three spoonfuls of cream, as much white wine, and a little sugar. Mix all together, work it up into a paste, make it into dumplings of a convenient size, and tie them up in cloths. Put them into boiling water, and let them boil three quarters of an hour. FRENCH PIE. Lay a puff paste round the edge of the dish, and put in either slices of veal, rabbits or chickens jointed; with forcemeat balls, sweetbreads cut in pieces, artichoke bottoms, and a few truffles.