names and receipts. Thus we have:--To brew ale Sir Jonas Moore's way;
to make Dr. Butler's purging ale; ale of health and strength, by the
Viscount St. Albans; almond butter the Cambridge way; to dress a leg
of mutton _à la Dauphine_; to dress mutton the Turkish way; to stew
a pike the City way. Dr. Twin's, Dr. Blacksmith's, and Dr. Atkin's
almond butter; an amber pudding, according to the Lord Conway's
receipt; the Countess of Rutland's Banbury cake; to make Oxford cake;
to make Portugal cakes; and so on. Nott embraces every branch of his
subject, and furnishes us with bills of fare for every month of the
year, terms and rules of carving, and the manner of setting out
a dessert of fruits and sweetmeats. There is a singular process
explained for making China broth, into which an ounce of china is
to enter. Many new ways had been gradually found of utilising the
materials for food, and vegetables were growing more plentiful. The
carrot was used in soups, puddings, and tarts. Asparagus and spinach,
which are wanting in all the earlier authorities, were common, and the
barberry had come into favour. We now begin to notice more frequent
mention of marmalades, blanc-manges, creams, biscuits, and sweet
cakes. There is a receipt for a carraway cake, for a cabbage pudding,
and for a chocolate tart.

The production by his Grace of Bolton's other _chef_, John Middleton,
is "Five Hundred New Receipts in Cookery, Confectionary, Pastry,
Preserving, Conserving, Pickling," and the date is 1734. Middleton
doubtless borrowed a good deal from his predecessor; but he also
appears to have made some improvements in the science. We have here
the methods, to dress pikes _à la sauce Robert_, to make blackcaps
(apples baked in their skins); to make a Wood Street cake; to make
Shrewsbury cakes; to dress a leg of mutton like a gammon of bacon;
to dress eggs _à la Augemotte_; to make a dish of quaking pudding of