In the middle of the floor stood the Boule cabinet, and before it, with his back to the door, stood a man ripping savagely away the strips of burlap in which it had been wrapped, talking to himself the while in a sort of savage sing-song, and pausing from moment to moment to glance at a huddled bundle lying on the floor against the opposite wall.

PANER.To cover over with very fine crumbs of bread, meats, or any other articles to be cooked on the gridiron, in the oven, or frying-pan. PIQUER.To lard with strips of fat bacon, poultry, game, meat, &c.

[Illustration: STRIPS OF VEGETABLE.]

Cut the vegetables into strips of about 1-1/4 inch long, and be particular they are all the same size, or some will be hard whilst the others will be done to a pulp.

It may be garnished as fancy dictates, with strips of bright apple jelly, slices of citron, &c. Time.

Blanch and cut the almonds into strips; stick them over the trifle, and garnish it with pieces of brightly-coloured jelly, or preserved fruits, or candied citron.

Cut some strips of paper about 2 inches wide; place this paper on the board, and drop a tablespoonful at a time of the mixture on the paper, taking care to let all the meringues be the same size.

When it is perfectly cold, cut it into long strips, dip them in a batter the same as for apple fritters, and fry them a nice brown.

When rather cool, but before turning solid, pour the cream over the jam, and ornament it with strips of red-currant jelly or preserved fruit. Time.2 minutes.

Garnish the cream with strips of angelica, or candied citron cut thin, or bright-coloured jelly or preserve.

When the cake is well soaked, blanch and cut the almonds into strips, stick them all over the cake, and pour round it a good custard, made by recipe No. 1423, allowing 8 eggs instead of 5 to the pint of milk.

Over the cakes put the grated lemon-rind, the sweet almonds, blanched and cut into strips, and a layer of raspberry or strawberry jam.

The whip being made the day previously, and the trifle prepared, there remains nothing to do now but heap the whip lightly over the top: this should stand as high as possible, and it may be garnished with strips of bright currant jelly, crystallized sweetmeats, or flowers; the small coloured comfits are sometimes used for the purpose of garnishing a trifle, but they are now considered rather old-fashioned.

A plain whipped cream may be served on a glass dish, and garnished with strips of angelica, or pastry leaves, or pieces of bright-coloured jelly: it makes a very pretty addition to the supper-table.

From a sheet of this paste, strips may be cut and formed into any shape that may be desired, as knots, rings, &c. Jams require the same care and attention in the boiling as marmalade; the slightest degree of burning communicates a disagreeable empyreumatic taste, and if they are not boiled sufficiently, they will not keep.

When both are cold, arrange the apples neatly on a glass dish, pour over the syrup, and garnish with strips of green angelica or candied citron.

Have ready a marble slab or large dish, rubbed over with salad-oil; pour on it the sugar, and cut it into strips with a pair of scissors: these strips should then be twisted, and the barley-sugar stored away in a very dry place.

Have ready a marble slab or large dish, rubbed over with salad-oil; pour on it the sugar, and cut it into strips with a pair of scissors: these strips should then be twisted, and the barley-sugar stored away in a very dry place.

Make the syrup by recipe No. 1512, adding the rind of the orange cut into thin narrow strips.

Boil the sugar and water together for 10 minutes; put in the pulp, boil for another 10 minutes; then add the peel cut into strips, and boil the marmalade for another 10 minutes, which completes the process.

Peel the oranges and boil the rind in water until tender, and cut it into strips.

Place them in a clean baking-jar, with a closely-fitting lid; add to them the lemon-rind cut in strips, the juice of 1/2 lemon, the cloves, pounded allspice, and sufficient water just to cover the whole, with sugar in the above proportion.

Let the preparation cool a little, pour it into a glass dish, and garnish with strips of candied lemon-peel and citron.

Peel the oranges; remove as much of the white pith as possible, divide them, and take out the pips; slice the pulp into a preserving-pan, add the rind of half the oranges cut into thin strips, and the loaf sugar, which should be broken small.

That is how Shakespeare lays the mind of man bare, and strips him of his pretences, to try if he be indeed noble.