BAKED PIKE. Scale and open it as near the throat as possible, and then put in the following stuffing. Grated bread, herbs, anchovies, oysters, suet, salt, pepper, mace, half a pint of cream, four yolks of eggs; mix all over the fire till it thickens, and then sow it up in the fish. Little bits of butter should be scattered over it, before it is sent to the oven. Serve it with gravy sauce, butter and anchovy. In carving a pike, if the back and belly be slit up, and each slice drawn gently downwards, fewer bones will be given at table. BAKED SOUP. A cheap and plentiful dish for poor families, or to give away, may be made of a pound of any kind of meat cut in slices, with two onions, two carrots sliced, two ounces of rice, a pint of split peas, or whole ones if previously soaked, seasoned with pepper and salt. Put the whole into an earthen jug or pan, adding a gallon of water: cover it very close, and bake it. BALM WINE. Boil three pounds of lump sugar in a gallon of water; skim it clean, put in a handful of balm, and boil it ten minutes. Strain it off, cool it, put in some yeast, and let it stand two days. Add the rind and juice of a lemon, and let it stand in the cask six months. BALSAMIC VINEGAR. One of the best remedies for wounds or bruises is the balsamic or anti-putrid vinegar, which is made in the following manner. Take a handful of sage leaves and flowers, the same of lavender, hyssop, thyme, and savory; two heads of garlic, and a handful of salt. These are to be infused in some of the best white-wine vinegar; and after standing a fortnight or three weeks, it will be fit for use. BANBURY CAKES. Work a pound of butter into a pound of white-bread dough, the same as for puff paste; roll it out very thin, and cut it into bits of an even form, the size intended for the cakes. Moisten some powder sugar with a little brandy, mix in some clean currants, put a little of it on each bit of paste, close them up, and bake them on a tin. When they are taken out, sift some fine sugar over them. BARBERRIES, when preserved for tarts, must be picked clean from the stalks, choosing such as are free from stones. To every pound of fruit, weigh three quarters of a pound of lump sugar; put the fruit into a stone jar, and either set it on a hot hearth, or in a saucepan of water, and let them simmer very slowly till soft. Then put them and the sugar into a preserving-pan, and boil them gently fifteen minutes.--To preserve barberries in bunches, prepare some fleaks of white wool, three inches long, and a quarter of an inch wide. Tie the stalks of the fruit on the stick, from within an inch of one end to beyond the other, so as to make them look handsome. Simmer them in some syrup two successive days, covering them each time with it when cold. When they look clear, they are simmered enough. The third day, they should be treated like other candied fruit. See CANDIED.