She must then scald with boiling water and scrub out every utensil she has used; brush out the churn, clean out the cream-jars, which will probably require the use of a little common soda to purify; wipe all dry, and place them in a position where the sun can reach them for a short time, to sweeten them. 2369.

Beat the whites and scald in milk; strain from the milk, and set aside.

One of them commenced pouring the water on the hot stone, and the water flew on the others, and scalded them badly; the image of the giant was also displaced; the Indians never dreamed of attributing their burns to the natural cause, but concluded that the giant was displeased at their placing his image there, and they considered it as an instance of his mercy that they were not scalded to death.

As a general rule, scalds are less severe than burns, because the heat of water, by which scalds are mostly produced, is not, even when it is boiling, so intense as that of flame; oil, however, and other liquids, whose boiling-point is high, produce scalds of a very severe nature.

Cream may be kept for 24 hours, if scalded without sugar; and by the addition of the latter ingredient, it will remain good double the time, if kept in a cool place.

German lentils, 1/2 lb. onions, 1 large carrot, celery, &c. Pick over the beans and lentils, and scald for a minute or two in boiling water.

well and clarify it, then season the larks with pepper and salt, put them in a pot with butter, and send them to the oven; when baked take them out of the butter whilst hot, take the jelly and season it to your taste with pepper and salt; then put the jelly and larks into a pan together, and give them a scald over the fire; so lie them in pots and cover them well with jelly.

'Tis an old hurt, But scalded on my memory....

The scene was the most horrifying that can be imaginedthe dead were shattered to pieces, covering the decks with blood; and the dying suffered the most excruciating tortures, being scalded from head to foot.

Such being his lineage, it is no wonder that Hrothgar became a mighty chief; and as he had amassed much wealth in the course of a long life of warfare, he resolved to devote part of it to the construction of a magnificent hall, called Heorot, where he might feast his retainers and listen to the heroic lays of the scalds during the long winter evenings.

GOOSE LIVER WITH GLACÉD CHESTNUTS Prepare as above and garnish with chestnuts which have been prepared thus: Scald until perfectly white, heat some goose-fat, add nuts, a little sugar and glaze a light brown.