A New System of Domestic CookeryRundell, Maria Eliza KetelbyCookery, American.Complete title: New System of Domestic Cookery; Formed upon Principles of Economy, and adapted to the use of Private Families.London : printed for J. Murray.Electronic edition created by Digital & Multimedia Center, Michigan State University Libraries, East Lansing, Michigan, 2002-2003.Supplementary material by Jan Longone, Anne-Marie Rachman, Peter Berg, Yvonne Lockwood, and Val Berryman1807Textxml-external-parsed-entityjpgquicktimehttp://digital.lib.msu.edu/cookbooks/newsystemdomestic/syst.xmlOCLC 6910841 enDigitized as part of "Feeding America: The Historic American Cookbook Project." Michigan State University Libraries, East Lansing, Michigan, 2002-2003. http://digital.lib.msu.edu/cookbooks/United StatesNineteenth centuryThe book digitized here was published in the United States before 1923 and is in the public domain according to U.S. copyright law. The digital version and supplementary materials are made available for all educational uses.
The following text is a handwritten inscription:4 Gills -- 1 Mutchkin2 Mutchkins -- 1 Chopin2 Chopins -- 1 pint2 Pints -- 1 Quart4 Quarts -- 1 Gallon16 Gallons -- 1 Hogshead

The Scotch Mutchkin is something less than an English Pint

ARTOFCOOKERYAn Illustration of a Kitchen with Diffrent Animals and Utensils are Scattered around. Published as the directs, Nov 21st 1805, by J. Murray.
Hand written Signature

Margt.

A NEW SYSTEM OF DOMESTIC COOKERY; FORMED UPON PRINCIPLES OF ECONOMY, And adapted to the Use of PRIVATE FAMILIES.

BY A LADY. A NEW EDITION, CORRECTED:

LONDON: PRINTED FOR JOHN MURRAY, FLEET-STREET; J. HARDING,ST. JAMES'S-STREET; AND A. CONSTABLE AND CO.EDINBURGH;At the Union Printing-Office, St. John's Square, by W. Wilson. 1807.

Price Seven Shillings and Sixpence.

[Entered at Stationers' Hall.]

ADVERTISEMENT.

AS the following directions were intended for the conduct of the families of the authoress's own daughters, and for the arrangement of their table so as to unite a good figure with proper economy, she has avoided all excessive luxury, such as essence of ham, and that wasteful expenditure of large quantities of meat for gravy, which so greatly contributes to keep up the price, and is no less injurious to those who eat than to those whose penury obliges them to abstain. Many receipts are given for things, which being in daily use, the mode of preparing them may be supposed too well known to require a place in a cookery-book; yet how rarely do we meet with fine melted butter, good toast and water, or well-made coffee! She makes no apology for minuteness in some articles, or for leaving others unnoticed, because she does not write for professed cooks. This little work would have been a treasure to herself when she first set out in life, and she therefore hopes it may prove useful to others. In that expectation it is given to the Public; and as she will receive from it no emolument, so she trusts it will escape without censure.

DIRECTIONS TO THE BINDER.Plate Art of Cookery, to face Title.Plate 1 to face page xxii.2 ....... xxiv.3 ....... xxv.4 ....... xxvii.3 ....... xxix.6 and 7 (with the printed leaf of explanation, pages *28 and *29, placed between them) to face each other, and stand between pages 28 and 29.8 to face page 819 ....... 83
CONTENTS.INTRODUCTION. PageMISCELLANEOUS OBSERVATIONS for the use of a mistress of a family.. i.The art of carving.......xxiii.PART I.FISH.To choose Fish...........1 to 3Observations on dressing fish.................... 4Turbot................... 5To keep turbot........... 5To boil turbot........... 6Salmon................... 6To boil salmon........... 6To broil salmon.......... 6To pot salmon............ 6To dry salmon............ 7An excellent dish of dried salmon.................. 7To pickle salmon, 7. Another way..................... 7Salmon collared.......... 8Cod...................... 8Observations on cod...... 8Cod's head and shoulders. 8Crimp cod................ 9Cod sounds boiled, 9; broiled, 9. Ragout..... 9Currie of cod............ 10To dress salt cod........ 10To roast sturgeon, 10. Another way............. 10An excellent imitation of pickled sturgeon........ 11Thornback and skate...... 11Crimp skate.............. 11Maids.................... 11Boiled carp.............. 11Stewed carp.............. 11Baked carp............... 12Perch and tench.......... 12To fry trout and grayline, (and perch and tench the same way)........... 12Trout à la Genevoise 12Different ways of dressing mackerel................ 13Pickled mackerel, called caveach................. 13Red mullet............... 13To dress pipers.......... 14To bake pike............. 14Different ways of dressing haddocks................ 14To dry haddocks (and whitings the same way).. 14Stuffing for pike, haddock, and small cod........... 14Soles.................... 15To boil or fry soles..... 15Stewed soles and carp.... 15Soles another way........ 15Soles in the Portuguese way..................... 15Portuguese stuffing for soles baked............. 16An excellent way of dressing a large plaice, especially if there be a roe..................... 16To fry smelts............ 16Eels..................... 17 PageSpitchcock eels............ 17Fried eels................. 17Boiled eels................ 17Eel-broth, very nourishing for the sick, how to make...................... 17Collared eel............... 17To stew lamprey as at Worcester, (and eels, soles, and carp, in the same way)................. 17Flounders.................. 18To fry flounders........... 18Water-souchy............... 18Herrings and sprats........ 18To smoke herrings.......... 18Fried herrings............. 18Broiled herrings........... 19Potted herrings............ 19To dress red-herrings...... 19Baked herrings or sprats... 19To broil sprats............ 19Lobsters, Prawns, and Shrimps................... 19To pot lobsters, 19. Another way, as at Wood's hotel, (and mackerel, herrings, and trout, in the same manner).......... 19Stewed lobster, a very high relish............... 20Buttered lobsers........... 20To roast lobsters.......... 20Currie of lobsters or prawns.................... 20Prawns and cray-fish in jelly, a beautiful dish... 21To butter prawns or shrimps................... 21To pot shrimps............. 21Crabs...................... 21Hot crab................... 21Dressed crab, cold......... 21Oysters.................... 21To feed oysters............ 21To stew oysters............ 22Boiled oysters............. 22To scallop oysters......... 22Fried oysters, to garnish boiled fish............... 22Oyster-sauce; see SAUCES. Oyster-loaves.............. 22Oyster-patties; see PATTIES. To pickle oysters, 22 Another way............... 23PART II.MEATS.To choose meats....... 23to 25Observations on purchasing, keeping, and dressing meat.................25 to 29To keep meat hot........... 29Venison.To keep venison............ 29To dress venison........... 29Haunch, neck, and shoulder of venison................ 30To stew a shoulder of venison................... 30Breast of venison.......... 30Hashed venison............. 30Beef.To keep beef............... 31To salt beef or pork for eating immediately........ 31To salt beef red........... 32The Dutch way to salt beef...................... 32Beef à-la-mode...... 32A fricandeau of beef....... 33To stew a rump of beef, 33. Another way............... 34To stew brisket of beef.... 35To press beef.............. 35To make hunter's beef...... 35An excellent mode of dressing beef............. 36To collar beef............. 36Beef-steaks................ 36 PageBeef-steaks and oyster-sauce 37Staffordshire beef-steaks.. 37Italian beef-steaks........ 37Beef-collop................ 37Beef-palates............... 37Beef-cakes for a side dish of dressed meat........... 38To pot beef, 38. Another way....................... 38To dress the inside of a cold sirloin of beef...... 38Fricassee of cold roast beef...................... 39To dress cold beef that has not been done enough, called Beef-olives, 39. The same called Sanders, 39. The same called Cecils 39To mince beef.............. 39To hash beef............... 40Beef à-la-vingrette. 40Round of beef.............. 40Rolled beef that equals hare...................... 40To roast tongue and udder.. 41To pickle tongues for boiling, 41. Another way....................... 41To stew tongue............. 42An excellent way of doing tongues to eat cold....... 42Beef heart................. 42Stewed ox-cheek, plain..... 42To dress an ox-cheek another way....................... 43Marrow-bones............... 43Tripe...................... 43Soused tripe............... 43Ox-feet, or cow-heels...... 44Bubble and squeak.......... 44Veal.To keep veal............... 44Leg of veal................ 44Knuckle of veal............ 45Shoulder of veal........... 45Neck of veal............... 45Neck of veal à-la-braise 46Breast of veal............. 46To roll a breast of veal, 46. Another way........... 47To collar a breast of veal to eat cold............... 47Chump of veal à-la-daube 47Veal rolls of either cold meat or fresh............. 47Harrico of veal............ 47A dunelm of cold veal or fowl...................... 48Minced veal................ 48To pot veal................ 48To pot veal or chicken with ham.................. 48Cutlets Maintenon.......... 49Cutlets another way, 49. Other ways................ 49Veal collops............... 49To dress collops quick, 49. Another way............... 50Scallops of cold veal or chicken................... 50Fricandeau of veal, 50. A cheaper, but equally good one, 50. Another way....................... 51Veal-olives................ 51Veal-cake.................. 51Veal-sausages.............. 51Scotch collops............. 52To boil calf's head........ 52To hash calf's head, 52. Another way............... 52Calf's head fricasseed..... 53To collar calf's head...... 54Mock turtle, 54. A cheaper way, 54. Another. 55Another mock turtle........ 55Calf's liver, 55. Roasted. 55 PageTo dress the liver and lights.................... 56Sweetbreads, 56. Roasted.. 56Sweetbread ragout.......... 56Veal-kidney................ 56Pork, &c.Observations on cutting up and dressing pork...... 56To roast a leg of pork..... 57To boil a leg of pork...... 57Loin and neck of pork...... 58Shoulders and breasts of pork...................... 58Rolled neck of pork........ 58Spring or forehand or pork. 58Sparerib................... 58Pork-griskin............... 58Blade-bone of pork......... 58To dress pork as lamb...... 59Pork-steaks................ 59To pickle pork............. 59Sausages................... 59An excellent sausage to eat cold.................. 59Spadbury's Oxford sausages. 60To scald a sucking pig..... 60To roast a sucking pig..... 60Pettitoes.................. 61To make excellent meat of a hog's head........... 61To roast porker's head..... 62To prepare pig's cheek for boiling................... 62To collar pig's head....... 62To dry hog's cheeks........ 63To force hog's ears........ 63Different ways of dressing pig's feet and ears....... 63Pig's feet and ears fricasseed................ 63Jelly of pig's feet and ears 64Pig's harslet.............. 64Mock-brawn................. 64Souse for brawn, and for pig's feet and ears....... 64To make black puddings, 64. Two other ways....... 65White hog's puddings....... 66Hog's-lard................. 66To cure hams, 66. Two other ways, 67. Another way that gives a high flavour, 67. A method of giving a still higher flavour............ 67To make a pickle that will keep for years, for hams, tongues, or beef, if boiled and skimmed between each parcel of them...................... 68To dress hams.............. 68Excellent bacon............ 69The manner of curing Wiltshire bacon........... 69Mutton.Observations on keeping and dressing mutton....... 69Leg of mutton.............. 70Neck of mutton............. 70Shoulder of mutton roasted. 70To dress haunch of mutton.. 71To roast a saddle of mutton 71Fillet of mutton braised... 71Harrico.................... 71To hash mutton............. 72To boil shoulder of mutton with oysters.............. 72Breast of mutton........... 72Loin of mutton............. 73To roll loin of mutton..... 73Mutton ham................. 73Mutton collops............. 73 PageMutton cutlets in the Portuguese way............ 74Mutton steaks.............. 74Steaks of mutton, or lamb, and cucumbers............. 74Mutton steaks Maintenon.... 74Mutton-sausages............ 74To dress mutton rumps and kidneys............... 75An excellent hotch-potch, 75. Another.............. 75Mutton kebobbed............ 75China chilo................ 76Lamb.Leg of lamb................ 76Fore-quarter of lamb....... 76Breast of lamb and cucumbers 76Shoulder of lamb forced, with sorrel-sauce......... 76Lamb-steaks................ 77House-lamb steaks, white, 77. Brown................ 77Lamb-cutlets with spinach.. 77Lamb's head and hinge...... 77Lamb's fry................. 78Lamb's sweetbreads......... 78Fricasseed lambstones...... 78Fricassee of lambstones and sweetbreads, another way....................... 78A very nice dish of lamb... 79PART III.POULTRY, GAME, &C.To choose poultry......79 to 81Directions for dressing poultry and game.......... 81Poultry.To boil turkies............ 81To roast turkies........... 82Pulled turkey.............. 83To boil fowl, 82; with rice...................... 83Fowls roasted.............. 83Fowls broiled 83. Another way....................... 83Davenport fowls............ 83A nice way to dress a fowl for a small dish..... 84To force a fowl, &c.... 84To braise a fowl, &c... 84Fricassee of chickens...... 84To pull chickens, 85. Another way............... 85Chicken-currie, 85. Another, more easily made.......... 86To braise chickens......... 86Ducks roasted.............. 86To boil ducks.............. 87To stew ducks.............. 87To hash ducks.............. 87To roast a goose........... 87To stew giblets............ 87Observations on dressing pigeons................... 87To stew pigeons, 88. Another way............... 88To broil pigeons........... 88Roast pigeons.............. 88To pickle pigeons.......... 88Pigeons in jelly, 89. The same, a beautiful dish.... 89To pot pigeons............. 90Larks and other small birds..................... 90Game, &c.To keep game, &c....... 90To dress pheasants and partridges................ 91To pot partridge........... 91A very cheap way of potting birds..................... 91To clarify butter for potted things.................... 92To pot moor-game........... 92To dress grouse............ 92 PageTo roast wild-fowl......... 92To dress wild ducks, teal, widgeon, dun-birds, &c 92Woodcocks, snipes, and quails.................... 93Ruffs and reeves........... 93To dress plovers........... 93Plovers' eggs.............. 93To rosat ortolans.......... 93Guinea and pea-fowl........ 93Observations on dressing hares..................... 93To roast hare.............. 94To jug an old hare......... 94Broiled and hashed hare.... 95To pot hare................ 95Different ways of dressing rabbits................... 95To make a rabbit taste much like hare............ 96To pot rabbits............. 96To blanch rabbit, fowl, &c. 96PART IV.SOUPS AND GRAVIES.General directions respecting soups and gravies......... 96Soups, &c.Scotch mutton-broth........ 97Veal-broth................. 98Colouring for soups or gravies................... 98A clear brown stock for gravy-soup of gravy....... 98An excellent soup.......... 98An excellent white soup, 98. A plainer one......... 99Giblet soup................ 99Partridge soup............. 100Macaroni soup.............. 100A pepper-pot, to be served in a tureen............... 100Turnip soup................ 100Old-peas soup.............. 101Green-peas soup............ 101Gravy-soup................. 102Vegetable soup, 102. Another way............... 103Carrot soup................ 103Onion soup................. 103Spinach soup............... 103Scotch leek-soup........... 104Hare soup.................. 104Ox-rump soup............... 104Hessian soup and ragout.... 104Soup à-la-sap....... 105Portable soup.............. 105Soup-maigre, 106. Another. 106Stock for brown or white fish soups................ 106Eel-soup................... 107Skate soup................. 107Excellent lobster soup..... 107Craw-fish or prawn soup.... 108Oyster-soup................ 108Gravies.General directions respecting gravies........ 108To draw gravy that will keep a week............... 109Clear gravy................ 109Cullis, or brown gravy..... 109Bechamel, or white sauce... 110A gravy without meat....... 110A rich gravy............... 110Gravy for a fowl when there is no meat to make it of................ 111Veal gravy................. 111Gravy to make mutton eat like venison.............. 111Strong fish gravy.......... 111Savoury jelly, to put over cold pies................. 111PART V.SAUCES, &C.Page A very good sauce, especially to hide the bad colour of fowls........... 112White sauce for fricassee of fowls, rabbits, white meat, fish, or vegetables. 112Sauce for wild fowl........ 113Another for the same, or for ducks................. 113An excellent sauce for carp, or boiled turkey.... 113Sauce for fowl of any sort. 113Sauce for cold fowl, or partridge................. 114A very fine mushroom sauce for fowls, or rabbits................... 114Lemon white sauce, for boiled fowls.............. 114Liver sauce................ 114Egg sauce.................. 114Onion sauce................ 114Clear shalot sauce......... 115To make parsley sauce when no parsley leaves are to be had............. 115Greeen sauce, for green geese, or ducklings....... 115Bread sauce................ 115Dutch sauce, for meat or fish...................... 115Sauce Robart, for rumps or steaks................. 115Benton sauce, for hot or cold roast beef........... 116Sauce for fish pies, where cream is not ordered, 116. Another.............. 116Tomata sauce, for hot or cold meats................ 116Apple sauce, for goose and roast pork............ 116The old currant sauce for venison................... 117Lemon sauce................ 117Carrier sauce for mutton... 117Ham sauce.................. 117A very fine fish-sauce..... 117Fish sauce without butter.. 118Fish sauce à-la-Craster 118 An excellent substitute for caper sauce........... 118Oyster sauce............... 119Lobster sauce.............. 119Shrimp sauce............... 119Anchovy sauce.............. 119To melt butter; which is rarely well done, tough an essential article...... 120Vingaret, for cold fowl, or meat...................... 120Shalot vinegar............. 120Camp vinegar............... 120Sugar vinegar.............. 120Gooseberry vinegar......... 120Cucumber vinegar........... 121Wine vinegar............... 121Nasturtions, for capers.... 121To make mustard............ 121Another way to make mustard, for immediate use....................... 122Kitchen pepper............. 122To dry mushrooms........... 122Mushroom powder............ 122To choose anchovies........ 123Essence of anchovies....... 123To keep anchovies when the liquor dries.......... 123To make sprats taste like anchovies................. 123Force-meat................. 123Force-meat ingredients..... 124Force-meat, to force fowls or meat, 124; for cold savoury pies.............. 125Very fine force-meat balls, for fish-soups, or fish stewed, on maigre-days.... 125Force-meat, as for turtle, at The Bush, Bristol...... 125Little eggs for turtle..... 126 PageBrowning to colour and flavour made-dishes....... 126Casserol, or rice edging for a currie or fricassee. 126PART VI.PIES, PUDDINGS, AND PASTRY.Savoury Pies.Observations on savoury pies...................... 126Eel pie.................... 127Cod-pie.................... 127Sole pie................... 128Shrimp pie, excellent...... 128Lobster pie................ 128A remarkably fine fish-pie. 128Pilchard and leek pie...... 129Beef-steak pie............. 129Veal pie, 129. A rich one 129Veal (or chicken) and parsley pie............... 130Veal-olive pie............. 130Calf's-head pie............ 130Pork pies, to eat cold..... 131Mutton pie................. 131Squab pie.................. 132Lamb pie................... 132Chicken pie (and rabbits the same way)............. 132Green-goose pie............ 133Duck pie................... 133Giblet pie................. 133Pigeon pie................. 134Partridge pie in a dish.... 134Hare pie, to eat cold...... 134A French pie............... 134Vegetable pie.............. 134Parsley pie................ 135Turnip pie................. 135Potatoe pie................ 135A herb pie................. 135Raised crust formeat pies, or fowls, &c.......... 135Puddings, &c.Observations on making puddings and pancakes..... 136Almond puddings, 137 Baked, 137. Small ones.... 137Sago pudding............... 137Bread-and-butter pudding... 138Orange pudding, three sorts..................... 138An excellent lemon pudding. 138A very fine amber pudding.. 138Baked apple-pudding........ 139Oatmeal pudding............ 139Dutch pudding, or sonster.. 139A Dutch rice pudding....... 139Light or German puddings or puffs.................. 140Little bread puddings...... 140Puddings in haste.......... 140New-college puddings....... 140Boiled bread pudding, 141. Another and richer.................... 140Brown-bread pudding........ 141Nelson puddings............ 141Eve's pudding.............. 142Quaking pudding............ 142Duke of Cumberland's pudding................... 142Transparent pudding........ 142Batter pudding, 142. With meat...................... 143Rice small puddings........ 143Plain rice-pudding......... 143A rich rice-pudding........ 143Rice pudding with fruit.... 144Baked rice pudding, 144. Another, for the family... 144A George pudding........... 144An excellent plain potatoe pudding................... 145 PagePotatoe poudding with meat...................... 145Steak or kidney pudding 145Beef-steak poudding, 145. Baked..................... 145Mutton pudding, 145 Another................... 146Suet pudding............... 146Veal-suet pudding.......... 146Hunter's pudding........... 146Common plum-pudding........ 147Custard pudding............ 147Macaroni pudding........... 147Millet pudding............. 147Carrot pudding............. 147An excellent apricot pudding................... 148Baked gooseberry-pudding... 148A green-bean pudding....... 148Shelford pudding........... 148Brandy pudding............. 148Buttermilk pudding......... 149Curd-puddings or puffs..... 149Boiled curd pudding........ 149Pippin-pudding............. 149Yorkshire pudding.......... 150A quick made pudding....... 150Russian seed, or ground-rice, pudding................... 150A Welch pudding............ 150Oxford dumplings........... 150Suet dumplings............. 151Apple, currant, or damson, dumplings or puddings..... 151Yeast or Suffolk dumplings. 151A Charlotte................ 151Common pancakes............ 152Fine pancakes, fried without butter or lard............ 152Pancakes of rice........... 152Irish pancakes............. 152New-England pancakes....... 152Fritters................... 153Spanish fritters........... 153Potatoe fritters, 153 Another way............... 153Bockings................... 153Pastry.Rich puff paste............ 154A less rich paste.......... 154Crust for venison pasty.... 154Rice paste for sweets...... 154rich paste for relishing things.................... 155Potatoe paste.............. 155Raised crusts for custards or fruits................. 155Excellent short crusts, three ways of making them...................... 155A very fine crust for orange cheese-cakes, or sweetmeats when wanted to be particularly nice...................... 156Observations on pastry..... 156Remark on using preserved fruit in pastry........... 156Apple pie, 157. Hot apple pie....................... 157Cherry pie................. 157Mince pie, 157. Without meat...................... 157Lemon mince pies........... 158Egg mince pies............. 158Currant and raspberry pie or tart................... 158Light paste for tarts and cheesecakes............... 158Icing for tarts............ 158Pippin tarts............... 159Prune tart................. 159Orange tart................ 159Cod in tart................ 159Rhubarb tart............... 160Raspberry tart with cream.. 160Orange tart................ 160Fried patties.............. 160 PageOyster patties, 160. The same, or small pie........ 161Lobster patties............ 161Podovies, or beef patties.. 161Veal Patties............... 161Turkey patties............. 161Sweet patties.............. 162Patties resembling mince- pies...................... 162Apple puffs................ 162Lemon puffs................ 162Cheese puffs............... 162Excellent light puffs...... 163To prepare venison for pasty..................... 163Venison pasty.............. 163To make a pasty of beef or mutton, to eat as well as venison................ 164Potatoe pasty.............. 164Cheap and excellent cus- tards..................... 165Richer custards............ 165Baked custard.............. 165Lemon custard.............. 165Almond custard............. 166Cheesecakes, 166. A plain- er way, 166. Another way...................... 166Lemon cheesecakes, 166 Another way.............. 167Orange cheesecakes......... 167Potatoe cheesecakes........ 167Almond cheesecakes..., three ways................ 167PART VII.VEGETABLES.Observations on dressing vegetables................ 168To boil vegetables green... 168How to boil vegetables green in hard water....... 169To keep green peas......... 169Method of keeping green peas, as practised in the emperor of Russia's kitchen................... 169Boiled peas................ 169To stew green peas......... 169To stew old peas........... 170To dress artichokes........ 170Artichoke-bottoms.......... 170Jerusalem artichokes....... 170To stew cucumbers, 170. Another way.............. 170To stew onions............. 171Roast onions............... 171To stew celery............. 171To boil cauliflowers....... 171Cauliflower in white sauce. 171To dress cauliflower and Parmesan................. 171To dress brocoli........... 172Spinach.................... 172To dress beans............. 172Fricasseed Windsor beans... 172French beans............... 172To stew red cabbage, three ways................ 172Mushrooms.................. 173To stew mushrooms.......... 173To stew sorrel for frican- dean and roast meat...... 174French salad............... 174Lobster salad.............. 174To boil potatoes........... 174To broil potatoes.......... 174To roast potatoes.......... 175To mash potatoes........... 175Carrots.................... 175To stew carrots............ 175To mash parsnips........... 175Fricassee of parsnips...... 175To dress chardoons......... 176Beet-roots................. 176Frying-herbs, as dressed in Staffordshire......... 176Sea-cale................... 177Laver...................... 177 Page To preserve several vege- tables to eat in winter : French beans, 177. Car- rots, parsnips, and beet- roots, 177. Store-onions, 177. Parsley, 177. Arti- choke-bottoms, truffles, morels, &c. 178. Cab- bages....................... 178Pickles.Rules to be observed with pickles.................... 178Lemon pickle................ 178Indian pickle............... 178English bamboo.............. 180Melon mangoes............... 180Pickled lemons.............. 181Olives...................... 181Pickled onions.............. 181To pickle cucumbers and onions sliced.............. 181To pickle young cucum- bers....................... 182To pickle walnuts, 182. Another way............... 182An excellent way to pickle mushrooms, to preserve the flavour............... 183To pickle red cabbage....... 183Mushroom ketchup, 183 Another way................ 184Walnut ketchup of the finest sort................ 184Cockle ketchup.............. 184To keep capers.............. 185PART VIII.SWEET DISHES, PRESERVES, SWEETMEATS, &c. Sweet Dishes.Buttered rice............... 185Souffle of rice and apple... 185Snowballs................... 185Lent potatoes............... 185A tansey.................... 186Puits d'amour............... 186 PageA very nice dish of maca- roni dressed sweet........ 186Floating island, two ways, 186Flummery, 187. Dutch, 187. Rice................ 187Somersetshirefirmity........ 187Curds and cream, 188. Another way............... 188.A curd star................. 188.Blanc-mange, or bla- mange..................... 188.An excellent trifle......... 189Gooseberry or apple trifle.. 189Chantilly cake, or cake trifle.................... 189Gooseberry fool............. 190Apple fool.................. 190Orange fool................. 190A cream, 190. An excel- lent one.................. 190Burnt cream, two ways....... 191Sack cream.................. 191Brandy cream................ 191Ratafia cream, two ways 191Lemon cream, 192. Yel- low, without cream, 192. White................. 192Imperial cream.............. 192Almond cream................ 193Snow cream.................. 193Coffee cream, much ad- mired...................... 193Chocolate cream............. 193Codlin cream................ 193Excellent orange cream 193Raspberry cream, two ways....................... 194Spinach cream............... 194Pistachio cream............. 194Clouted cream............... 195A froth to set on cream, custard, or trifle, which looks and eats well....... 195A carmel cover for sweet- meats..................... 195Calf's feet jelly, two sorts 196 PageOrange jelly................ 197Hartshorn jelly............. 197Cranberry jelly............. 197Cranberry and rice jelly.... 197Apple jelly to serve at table, two ways........... 198To scald codlins............ 198Stewed golden pippins....... 198Black caps, two ways of making..................... 198Stewed pears................ 199Baked pears................. 199Orange butter............... 199Wine roll................... 199To prepare fruit for child- ren; a far more whole- some way than in pies or puddings................ 200To prepare ice for iceing 200Ice waters.................. 200Currant or raspberry wa- ter ice.................... 201Ice creams.................. 201Brown bread ice............. 201Ratafia cream............... 201Colourings to stain jellies, ices, or creams............ 201London syllabub............. 201Staffordshire syllabub...... 202A very fine Somersetshire syllabub.................. 202Devonshire junket........... 202Everlasting, or sold, sylla- bubs....................... 202Lemon honeycomb............. 202Rice and sago milks......... 202A pretty supper-dish........ 203Savoury rice................ 203Carrole of rice............. 203Casserol, or rice edging.... 203Salmagundy.................. 203Macaroni, as usually serv- ed, 204. Two other ways....................... 204Omlet....................... 204 PageButter, to serve as a little dish...................... 205Ramakins.................... 205Potted cheese............... 205Roast cheese, to come up after dinner............... 206Welch rabbit................ 206Cheese toast................ 206Anchovy toast, two ways 206To poach eggs............... 206Buttered eggs............... 207Scotch eggs................. 207A pepper pot................ 207The Staffordshire dish of frying herbs and liver.... 207To preserve suet a twelve- month...................... 208Sweetmeats.To green fruits for preser- ving or pickling........... 208To clarify sugar for sweet- meats...................... 208To candy any sort of fruit 209To prepare barberries for tartlets................... 209Barberries in bunches....... 209A beautiful preserve of apricots................... 209To preserve apricots in jelly...................... 210To preserve green apri- cots....................... 210Apricots or peaches in brandy.................... 210To dry apricots in half..... 211Apricot cheese.............. 211Orange marmalade............ 211Lemon marmalade............. 211Transparent marmalade 211To butter oranges hot....... 212To fill preserved oranges; a corner dish.............. 212Whole oranges carved........ 212 PageButtered orange juice, a cold dish.................. 213Orange biscuits, or little cakes...................... 213Orange-flower cakes......... 214To preserve oranges or lemons in jelly............ 214To keep oranges or lemons for puddings, &c. ..... 215To preserve strawberries whole...................... 215To preserve strawberries in wine.................... 215To dry cherries with sugar...................... 215To dry cherries without sugar...................... 215To dry cherries the best way........................ 216Cherries in brandy.......... 216Cherry jam.................. 216Currant jam, black, red, or white.................. 216Currant jelly, red or black..................... 217Apple marmalade............. 217Apple jelly for preserving apricots, or for any sort of sweetmeats............. 217Red apples in jelly......... 217Dried apples................ 218To preserve jarganel pears most beautifully.......... 218Gooseberry jam for tarts 218White gooseberry jam........ 218Gooseberry hops............. 219Raspberry jam............... 219Another way................. 220To preserve greengages 220Damson cheese............... 220Muscle-plum cheese.......... 221Biscuits of fruit........... 221Quince marmalade............ 221To preserve whole or half quinces.................... 221 PageExcellent sweemeats for tarts, when fruit is plen- tiful...................... 222Magnum-bonum plums; excellent as a sweet- meat or in tarts, though very bad to eat raw........ 222Lemon drops................. 223Barberry drops..............223Ginger drops; a good stomachic................. 223Peppermint drops............ 224Ratafia drops............... 224Raspberry cakes............. 224To preserve fruits for winter use.Observations on sweet- meats...................... 224To keep currants............ 225Cherries and damsons the same way................... 226To keep gooseberries; two ways................... 226Another way................. 227To keep damsons for win- ter pies; two ways, 227. another way................ 228To preserve fruit for tarts or family desserts......... 228To keep lemon-juice......... 228China-orange juice; a very useful thing to mix with water, in fevers, when the fresh juice cannot be procured............... 229Different ways of dressing cranberries............... 229Orgeat, two ways............ 229Lemonade, to be made a day or two before wanted.................... 230Another way................. 230Lemonade that has the appearance and flavour of jelly .................. 230 PageRaspberry vinegar........... 230PART IX.CAKES, BREAD, &c.Observations on making and baking cakes........... 231Iceing for cakes............ 232To ice a very large cake 232A common cake, 233. A very good one.............. 233An excellent cake........... 233A very fine cake............ 233 Rout drop cakes............. 234Flat cakes that will keep long in the house good.... 234Little white cakes.......... 234Little short cakes.......... 235 Plum-cake; two-ways, 235. Very good com- mon ones, 236. Little ones to keep long.......... 236A good pound-cake........... 236A cheap seed-cake........... 236 Another................... 237 Common-bread cake........... 237 Queen-cakes, two ways....... 237 Shrewsbury cakes............ 238Tunbridge cakes............. 238Rice-cake, two sorts........ 238Water-cakes................. 238Spunge-cakes, 239. An- other, without butter 239Tea-cakes................... 239Benton tea-cakes, 239. An- other sort, as biscuits, 239. Another............... 239A biscuit-cake.............. 239Macaroons................... Wafers...................... 240 Crack-nuts.................. 240 Cracknels................... 240 A good plain bun that may be eaten with or without toasting and butter..................... 240 Richer buns................. 241 PageGingerbread, 241. Another sort, 241. A good plain sort, 241. A good sort without butter............. 241Rusks....................... 241To make yeast, two ways 242To make bread............... 243American flour.............. 243The Rev. Mr. Hagget's economical bread........... 244 Rice-and-wheat bread........ 244 French bread................ 245How to discover whether bread has been adulte- rated with whitening or chalk...................... 245To detect bones, jalap, ashes, &c. in bread.... 245Excellent rolls............. 245French rolls................ 245Brentford rolls............. 246 Potatoe rolls............... 246 Muffins..................... 246 Yorkshire cake.............. 246 Hard biscuits............... 246 Plain and very crisp bis- cuits...................... 247PART X.HOME-BREWERY, WINES, &c.To brew very fine Welch ale........................ 247Strong beer, or ale......... 248Excellent table-beer........ 248To refine beer, ale, wine, or cyder................... 249Extract of malt for coughs 249To preserve yeast........... 250Remarks on English wines 250A rich and pleasant wine 250Raspberry wine.............. 251Raspberry or currant wine, two ways of making .................... 251Black-currant wine, very fine....................... 252 PageExcellent ginger wine, two ways of making ........ 252Excellent cowslip wine...... 253Elder wine, 253. White, very much like Fronti- niac...................... 253Clary wine.................. 254Excellent raisin wine....... 254Raisin wine with cyder, 254 Without cyder......... 255Sack mead................... 255Cowslip mead................ 255Imperial.................... 256Ratafia..................... 256Raspberry brandy............ 256An excellent method of making punch............... 257Verder, or milk punch....... 258Norfolk punch, two ways 258White-currant shrub......... 258PART XI.DAIRY, AND POULTRY. Dairy.On the management of cows, &c. ............. 259Observations respecting cheese .................... 260Two ways to prepare ren- net to turn the milk....... 262To make cheese.............. 262To preserve cheese sound 263To make sage cheese......... 264Cream cheese, three ways of making.................. 264Rush cream-cheese, two ways....................... 265Observations respecting butter..................... 265To make butter.............. 266To preserve butter, 266 The best way of pre- serving butter for win- ter........................ 267To manage cream for whey-butter................ 267 PageTo scald cream, as in the West of England............ 267Buttermilk.................. 268To keep milk and cream 268Syrup of cream.............. 268Gallino curds and whey, as in Italy................ 268To choose butter at mar- ket........................ 269Poultry-Yard.Management of fowls......... 269To make hens lay............ 271To fatten fowlsor chickens in four or five days....... 271To choose eggs at market, and preserve them ......... 272Feathers.................... 272Ducks....................... 273Geese....................... 273Turkies..................... 274Pea fowl.................... 274Guinea hens................. 275Pigeons..................... 275Rabbits..................... 276PART XII.COOKERY FOR THE SICK, AND FOR THE POOR.Sick-cookery.General remarks............. 276A clear broth that will keep long................... 277A quick-made broth.......... 277A very supporting broth against any kind of weakness.................... 277A very nourishing veal- broth....................... 277Broth of beef, mutton, and veal.................... 277Calves'-feet broth, two ways of making.............. 278Chicken broth............... 278Eel broth................... 278Tench broth................. 278 PageBeef tea.................... 279Dr.Rateliff's restorative pork jelly.................. 279Shank jelly................. 279Arrow-root jelly............ 279Tapioca jelly............... 279Gloucester jelly............ 280Panada, made in five mi- nutes, 280. Another, 280. Another................ 280Chicken panada.............. 280Sippets, when the stomach will not receive meat 280Different ways of prepar- ing eggs.................... 281Three great restorative, 281. Another, a most pleasant draught............ 281Candle, three ways of making...................... 282Cold caudle................. 282A flour candle.............. 282Rice caudle, 282. Another way of making............... 282To mull wine, 283. An- other way................... 283To make coffee.............. 283Coffee-milk................. 283Chocolate................... 284Patent cocoa................ 284Saloop...................... 284Milk porridge, 284. French 284Ground-rice milk............ 284Sage, 285. Sage milk........ 285Asses' milk................. 285Artificial asses' milk...... 285Two other ways of making 285Water gruel, two ways of making...................... 285Barley gruel................ 286A very agreeable drink...... 286A refreshing drink in a fever, 286. Another drink, 286. Another......... 286A most pleasant drink....... 287 PageSoft and fine draught for those who are weak and have a cough................ 287Toast and water............. 287Barley-water, two ways of making................... 287Lemon-water, a delightful drink....................... 287Apple-water................. 288Raspberry-vinegar water..... 288Whey........................ 288White-wine whey............. 288Vinegar and lemon wheys 288Buttermilk, with bread or without..................... 288Dr. Boerhaave's sweet buttermilk.................. 288Orgeat...................... 289Orangeade, or lemonade 289Egg-wine.................... 289Cookery for the Poor.General remarks and hints 290A baked soup................ 290An excellent soup for the weakly...................... 292Sago........................ 292Candle for the sick and the lying-in................ 292PART XIII.VARIOUS RECEIPTS, AND DI- RECTIONS TO SERVANTS.Various ReceiptsTo make soft pomatum, two ways.................... 293Hard pomatum................ 294Pomade divine............... 294Pot-pourri.................. 294A quicker sort of sweetpot 295To make wash-balls.......... 295Paste for chopped hands, and which will preserve them smooth by con- stant use................... 296 PageFor chopped lips............ 296Hungary water............... 296Honey water................. 296Lavender water.............. 296An excellent water to pre- vent hair from falling off, and to thicken it...... 296Black paper for drawing patterns.................... 297Black ink, two ways ofmaking...................... 297To cement broken china 297An excellent stucco, which will adhere to wood- work........................ 297Mason's washes for stuc- co : blue and yellow ....... 298Roman cement or mortar for outside plaistering, or brick-work............... 298To take stains, iron- moulds, and mildew out of linen................ 299To make flannels keep their colour, and not shrink...................... 300To preserve furs and wool- en from moths............... 300To dye the linings of fur- niture, &c.300. Buff, or salmon-colour, accord- ing to the depth of the hue; Pink, 300. Blue 300To dye gloves, to look like York tan or Limerick, according to the deep- ness of the dye............. 301To dye white gloves a beautiful purple............ 301A liquor to wash old deeds, &c. on paper or parchment, when the writing is obliterated, or, when sunk, to make it legible.................. 301To prevent the rotin sheep 301 PageTo prevent green hay from firing................. 301To preserve a granary from insects and wea- sels........................ 302To destroy crickets......... 302Directions to Servants.To clean calico furniture when taken down for the summer.................. 302To clean plate.............. 302To clean looking-glasses 302To preserve gilding, and clean it.................... 303To clean paint.............. 303To clean paper hangings 303To give a gloss to fine oak wainscot.................... 304To give a fine colour to mahogany.................... 304To take ink out of maho- gany........................ 304Floor-cloths, 304. To clean them........................ 305To dust carpets and floors 305To clean carpets............ 305To give to boards a beau- tiful appearance............ 305To extract oil from boards or stone.................... 306To clean stone stairs and halls....................... 306To blacken the fronts of stone chinney-pieces 306To take stains out of marble, 306. Iron stains 306Two ways of preserving irons from rust............. 307To take rust out of steel 307To clean the back of the grate; the inner hearth; and of cast-iron stoves, the fronts, 307. Another way to clean cast-iron, and black hearths........... 307 PageTo take the black off the bright bars of polished stoves in a few minutes 307To clean tin covers, and patent pewter porter- pots........................ 308To prevent the creaking of a door................... 308 PageA strong paste for paper 308Fine blacking for shoes..... 308Bills of Fare, Family Dinners, &c.Bills of fare............... 309Family dinners.............. 311INDEX....................... 325
 MISCELLANEOUS OBSERVATIONS FOR THE USE OFTHE MISTRESS OF A FAMILY.

IN every rank, those deserve the greatest praise, who best acquit themselves of the duties which their station requires. Indeed this line of conduct is not a matter of choice but of necessity, if we would maintain the dignity of our character as rational beings.

In the variety of female acquirements, though domestic occupations stand not so high in esteem as they formerly did, yet when neglected, they produce much human misery. There was a time when ladies knew nothing beyond their own family concerns; but in the present day there are many who know nothing about them. Each of these extremes should be avoided: but is there no way to unite in the female character, cultivation of talents and habits of usefulness ? Happily there are still great numbers in every situation, whose example proves that this is possible. Instances may be found of ladies in the higher -walks of life, who condescend to examine the accounts of their house-steward; and, by overlooking and wisely directing the expenditure of that part of their husband's income, which falls under their own inspection, avoid the inconveniences of embarrassed circumstances. How much more necessary, then, is domestic knowledge in those whose limited fortunes press on their attention considerations of the strictest economy ! There ought to be a material difference in the degree of care which a per son of a large and independent estate bestows on money concerns, and that of a person in confined circumstances: yet both may very commendably employ some portion of their time and thoughts on this subject. The custom of the times tends in some measure to abolish the distinctions of rank; and the education given to young people, is nearly the same in all: but though the leisure of the higher may be well devoted to elegant accomplishments, the pursuits of those in a middle line, if less ornamental, would better secure their own happiness and that of others connected with them. We sometimes bring up children in a manner calculated rather to fit them for the station we wish, than that which it is likely they will actually possess; and it is in all cases worth the while of parents to consider whether the expectation or hope of raising their offspring above their own situation be well-founded.

The cultivation of the understanding and disposition, however, is not here alluded to; for a judicious improvement of both, united to firm and early taught religious principles, would enable the happy possessor of these advantages to act well on all occasions: nor would young ladies find domestic knowledge a burthen, or inconsistent with higher attainments, if the rudiments of it were inculcated at a tender age, when activity is so pleasing. If employment be tiresome to a healthy child, the fault must be traced to habits which, from many causes, are not at present favourable to the future conduct of women. It frequently happens, that before impressions of duty are made on the mind, ornamental education commences; and it ever after takes the lead: thus, what should be only the embellishment, becomes the main business, of life. There is no opportunity of attaining a knowledge of family management at school; and during vacations, all subjects that might interfere with amusement are avoided.

When a girl, whose family moves in the higher ranks of life, returns to reside at her father's house after completing her education, her introduction to the gay world, and a continued course of pleasures, persuade her at once that she was born to be the ornament of fashionable circles, rather than to stoop (as she would conceive it) to undertake the arrangement of a family, though by that means she might in various ways augment the satisfaction, and comfort of her parents. On the other hand, persons of an inferior sphere, and especially in the lower order of middling life, are almost always anxious to give their children such advantages of education as themselves did not possess. Whether their indulgence be productive of the happiness so kindly aimed at, must be judged by the effects, which are not very favourable, if what has been taught has not produced humility in herself, and increased gratitude and respect to the authors of her being. Were a young woman brought to relish home society, and the calm delights of agreeable occupation, before she entered into the delusive scenes of pleasure, presented by the theatre and other dissipations, it is-probable she would soon make a comparison much In favour of the former, especially if restraint did not give to the latter additional relish.

If we carry on our observations to married life, we shall find a love of employment to be the source of unnumbered pleasures. To attend to the nursing, and at least early instruction of children, and rear a healthy progeny in the ways of piety and usefulness:-to preside over the family and regulate the income allotted to its maintenance: to make home the sweet refuge of a husband fatigued by intercourse with a jarring world: to be his enlightened companion and the chosen friend of his heart: these, these, are woman's duties! and delightful ones they are, if haply she be married to a man whose soul can duly estimate her worth, and who will bring his share to the common stock of felicity. Of such a woman, one may truly say, "Happy the man who can call her his wife, Blessed are the children who call her mother."

When we thus observe her, exercising her activity and best abilities in appropriate cares and increasing excellence, are we not ready to say, she is the agent for good of that benevolent Being, who placed her on earth to fulfil such sacred obligations, not to waste the talents committed to her charge.

When it is thus evident that the high intellectual attainments may find exercise in the multifarious occupations of the daughter, the wife, the mother, and the mistress of the house, can any one urge that the female mind is contracted by domestic employ? It is however a great comfort that the duties of life are within the reach of humbler abilities, and that she whose chief-aim is to fulfil them, will rarely ever fail to acquit herself well. United with, and perhaps crowning all the virtues of the female character, is that well-directed ductility of mind, which occasionally bends its attention to the smaller objects of life, knowing them to be often scarcely less essential than the greater.

Hence the direction of a table is no inconsiderable branch of a lady's concern:, as it involves judgment in expenditure; respectability of appearance; and the comfort of her husband and those who partake their hospitality.

The mode of covering the table differs in taste. It is not the multiplicity of things, but the choice, the dressing, and the neat pleasing look of the whole, which gives respectability to her who presides. Too much, or too little dinners are extremes not uncommon: the latter is in appearance and reality the effort of poverty or penuriousness to he genteel; and the former, if constantly given, may endanger the circumstances of those who are not affluent.

Generally speaking, dinners are far less sumptuous than formerly, when half a dozen dishes were supplied for what one now costs; consequently those whose fortunes are not great, and who wish to make a genteel appearance, without extravagance, regulate their table accordingly.

Perhaps there are few incidents in which the respectability of a man is more immediately felt, than the style of dinner to which he accidentally may bring home a visitor. Every one is to live as he can afford, and the meal of the tradesman ought not to emulate the entertainments of the higher classes, but if two or three dishes are well served, with the usual sauces, the table-linen clean, the small sideboard neatly laid, and all that is necessary be at hand, the expectation of the husband and friend will be gratified, because no irregularity of domestic arrangement will disturb the social intercourse. The same observation holds good on a larger scale. In all situations of life, the entertainment should be no less suited to the station, than to the fortune of the entertainer, and to the number and rank of those invited.

The manner of carving is not only a very necessary branch of information, to enable a lady to do the honours of her table, but makes a considerable difference in the consumption of a family: and though in large parties she is so much assisted as to render this knowledge apparently of less consequence, yet she must at times feel the deficiency; and should not fail to acquaint herself with an attainment, the advantage of which is evident every day.

Indeed, as fashions are so fleeting, it is more than probable, that before the end of this century, great attention to guests may be again the mode, as it was in the commencement of the last. Some people haggle meat so much, as not to be able to help half-a-dozen persons decently from a large tongue, or a sirloin of beef; and the dish goes away with the appearance of having been gnawed by dogs. If the daughters of the family were to take the head of the table under the direction of their mother, they would fulfill its duties with grace, in the same easy manner as an early practice in other domestic affairs gradually fits them for their own future houses. Habit alone can make good carvers; but some principal directions are hereafter given, with a reference to the annexed plates.

The mistress of a family should always remember that the welfare and good management of the house depend on the eye of the superior; and consequently that nothing is too trifling for her notice, whereby waste may be avoided; and this attention is of more importance now that the price of every necessary of life is increased to an enormous degree.

If a lady has never been accustomed, while single, to think of family management, let her not upon that account fear that she cannot attain it: she may consult others who are more experienced, and acquaint herself with the necessary quantities of the several articles of family expenditure; in proportion to the number it consists of, the proper prices to pay, &c. &c.

A minute account of the annual income, and the times of payment, should be taken in writing; likewise an estimate of the supposed amount of each article of expence; and those who are early accustomed to calculations on domestic articles, will acquire so accurate a knowledge of what their establishment requires, as will give them the happy medium between prodigality and parsimony, without acquiring the character of meanness.

Perhaps few branches of female education are so useful, as great readiness at figures. Accounts should be regularly kept, and not the smallest article omitted to be entered; and if balanced every week and month, &c. the income and outgoings will be ascertained with facility, and their proportions to each other be duly observed. Some people fix on stated sums to be appropriated to each different article, and keep the money in separate purses; as house, clothes, pocket, education of children, &c. Whichever way accounts be entered, a certain mode should be adopted, and strictly adhered to. Many women are unfortunately ignorant of the state of their husband's income; and others are only made acquainted with it, when some speculative project, or profitable transaction, leads them to make a false estimate of what can be afforded; and it too often happens that both parties, far from consulting each other, squander money in ways that they would even wish to forget: whereas marriage should be a state of mutual and perfect confidence, and similarity of pursuits, which would secure that happiness it was intended to bestow.

There are so many valuable women who excel as wives, that it is a fair inference there would be few extravagant ones, were they consulted by their husbands on subjects that concern the mutual interest of both parties. Within the knowledge of the writer of these pages many families have been reduced to poverty by the want of openness in the man on the subject of his affairs; and though on these occasions the women were blamed, it has afterwards appeared, that they never were allowed a voice of enquiry, or suffered to reason upon what sometimes appeared to them imprudent.

Many families have owed their prosperity full as much to the propriety of female management, as to the knowledge and activity of the father.

The lady of a general officer observed to her man-cook, that her last weekly bill was higher than usual. Some excuse was offered;--to which she replied:--"Such is the sum I have allotted to house-keeping: should it be exceeded one week, the next must repay it. The general will have no public day this week." The fault was never repeated.

March's "Family Book-keeper," is a very useful work, and saves much trouble; the various articles of expense being printed, with a column for every day in the year, so that at one view the amount of expenditure on each, and the total sum, may be known.

Ready-money should be paid for all such things as come not into weekly bills, and even for them a check is necessary. The best places for purchasing should be attended to. In some articles a discount of five per cent is allowed for ready money in London and other large cities, and those who thus pay are usually best served. Under the idea of buying cheap, many go to new shops, but it is safest to deal with people of established credit who do not dispose of goods by underselling.

To make tradesmen wait for their money injures them greatly, besides that a higher price must be paid, and in long bills, articles never bought are often charged. Perhaps the irregularity and failure of payment, may have much evil influence on the price of various articles, and may contribute to the destruction of many families from the highest to the lowest.

Thus regularly conducted, the exact state of money affairs will be known with ease; for it is delay of payment that occasions confusion. A common-place book should be always at hand, in which to enter such hints of useful knowledge, and other observations as are given by sensible experienced people. Want of attention to what is advised, or supposing things too minute to be worth hearing, are the causes why so much ignorance prevails on necessary subjects, among those who are, not backward in frivolous ones.

It is very necessary for a woman to be informed of the prices and goodness of all articles in common use, and of the best times, as well as places, for purchasing them. She should also be acquainted with the comparative prices of provisions, in order that she may be able to substitute those that are most reasonable, when they will answer as well for others of the same kind, but which are more costly. A false notion of economy leads many to purchase as bargains, what is not wanted, and sometimes never is used. Were this error avoided, more money would remain for other purposes. It is not unusual among lower dealers to put off a larger quantity of goods, by assurances that they are advancing in price; and many who supply fancy articles are so successful in persuasion, that purchasers not unfrequently go far beyond their original intention, even to their own future disquiet. Some things are better for keeping, and, being in constant consumption, should be laid in accordingly; such a paper, soap, and candles. Of these more hereafter.

To give unvarying rules cannot be attempted; for people ought to form their conduct on their circumstances, but it is presumed that a judicious arrangement according to them, will be found equally advantageous to all. The minutiae of management must be regulated by every one's fortune and rank; some ladies, not deficient in either, charge themselves with giving out, once in a month, to a superintending servant, such quantities of household articles, as by observation and calculation they know to be sufficient, reserving for their own key the large stock of things usually laid in for very large families in the country. Should there be several more visitors than usual, they can easily account for increase of consumption, and vice versa. Such a degree of judgment will be respectable even in the eye of domestics, if they are not interested in the ignorance of their employers; and if they are, their services will not compensate for want of honesty.

When young ladies marry, they frequently continue their own maid in the capacity of house-keeper; who as they may be more attached to their interest than strangers, become very valuable servants. To such, the economical observations in this work will be as useful as the cookery; and it is recommendable in them to be strictly observant of both, which in the course of a year or two, will make them familiar in the practice.

It is much to be feared, that for the waste of many of the good things that God has given for our use, not abuse, the mistress and servants of great houses will hereafter be called to a strict account.

Some part of every person's fortune should be devoted to charity; by which "a pious woman will build up her house before God, while she that is foolish (i. e. lends nothing to the Lord,) pulls it down with her hands." No one can complain of the want of gifts to the poor in this land:--but there is a mode of relief which would add greatly to their comfort, and which being prepared from superfluity, and such materials as are often thrown away, the expense would not be felt. In the latter part of this work some hints for preparing the above are given.

By good hours, especially early breakfast, a family is more regular, and much time is saved. If orders be given soon in the morning, there will be more time to execute them; and servants, by doing their work with ease, will be more equal to it, and fewer will be necessary.

It is worthy of notice that the general expense will be reduced, and much time saved, if every thing be kept in its proper place, applied to its proper use, and mended, when the nature of the accident will allow, as soon as broken.

If the economy of time was duly considered, the useful affairs transacted before amusements were allowed, and a regular plan of employment was daily laid down, a great deal might be done without hurry or fatigue; and it would be a most pleasant retrospect at the end of the year, were it possible to enumerate all the valuable acquirements made, and the good actions performed by an active woman.

If the subject of servants be thought ill-timed in a book upon family arrangement, it must be by those who do not recollect that the regularity, and good management of the heads will be insufficient, if not seconded by those who are to execute orders. It behoves every person to be extremely careful whom he takes into his service; to be very minute in investigating the character he receives, and equally cautious and scrupulously just in giving one to others. Were this attended to, many had people would be incapacitated for doing mischief, by abusing the trust reposed in them. It may be fairly asserted that the robbery or waste, which is but a milder epithet for the unfaithfulness of a servant, will be laid to the charge of that master or mistress, who knowing, or having well-founded suspicions of such faults, is prevailed upon by false pity, or entreaty, to slide him into another place. There are however some who are unfortunately capricious, and often refuse to give a character because they are displeased that a servant leaves their service: but this is unpardonable, and an absolute robbery, servants having no inheritance, and depending on their fair name for employment. To refuse countenance to the evil, and to encourage the good servant, are actions due to society at large; and such as are honest, frugal, and attentive to their duties, should be liberally rewarded, which would encourage merit, and inspire servants with zeal to acquit themselves.

It may be proper to observe that a retributive justice usually marks persons in that station sooner or later even in this world. The extravagant and idle in servitude, are ill prepared for the industry and sobriety on which their own future welfare so essentially depends. Their faults, and the attendant punishment come home when they have children of their own; and sometimes much sooner. They will see their own folly and wickedness perpetuated in their offspring, whom they must not expect to be better than the example and instruction given by themselves.

It was the observation of a sensible and experienced woman, that she could always read the fate of her servants who married; those who had been faithful and industrious in her service, continued their good habits in their own families, and became respectable members of the community:--those who were the contrary, never were successful, and not unfrequently were reduced to the parish.

A proper quantity of household articles should be always ready, and more bought in before the others be consumed, to prevent inconvenience, especially in the country.

A bill of parcels and receipt should be required, even if the money be paid at the time of purchase; and, to avoid mistakes, let the goods be compared with these when brought home.

Though it is very disagreeable to suspect any one's honesty, and perhaps mistakes have been unintentional; yet it is prudent to weigh meat, sugars, &c. when brought in, and compare with the charge. The butcher should be ordered to send the weight with the meat, and the cook to file these checks, to be examined when the weekly bill shall be delivered.

Much trouble and irregularity are saved when there is company, if servants are required to prepare the table and sideboard in similar order daily.

All things likely to be wanted should be in readiness; sugars of different qualities kept broken, currants washed, picked, and perfectly dry, spices pounded, and kept in very small bottles closely corked; not more than will be used in four or five weeks should be pounded at a time. Much less is necessary than when boiled whole in gravies, &c.

Where noonings or suppers are served, (and in every house some preparation is necessary for accidental visitors) care should be taken to have such things in readiness as are proper for either, a list of several will be sub-joined, a change of which may be agreeable, and if duly managed will be attended with little expense and much convenience.

A ticket should be exchanged by the cook for every loaf of bread, which when returned will shew the number to be paid for; as tallies may be altered, unless one is kept by each party.

Those who are served with brewer's beer; or any other articles not paid for weekly or on delivery should keep a book for entering the dates; which will not only serve to prevent overcharges, but will shew the whole year's consumption at one view.

An inventory of furniture, linen, and China should be kept, and the things examined by it twice a year, or oftener, if there be a change of servants; into each of whose care the articles used by him or her, should be entrusted, with a list, as is done with plate. Tickets of parchment with the family name, numbered, and specifying what bed it belongs to, should be sewed on each feather-bed, bolster, pillow, and blanket. Knives, forks, and house-cloths, are often deficient: these accidents might be obviated, if an article at the head of every list required the former should be produced whole or broken, and the marked part of the linen, though all the others should be worn out. The inducement to care of glass is in some measure removed, by the increased price given for old flint glass.--Those who wish for trifle dishes, butter-stands, &c. at a lower charge than cut glass, may buy them made in moulds, of which there is great variety that look extremely well, if not placed near the more beautiful articles.

The price of starch depends upon that of flour; the best will keep good in a dry warm room for some years; therefore when bread is cheap it may be bought to advantage, and covered close.

SUGARS being an article of considerable expense in all families, the purchase demands particular attention. The cheapest does not go so far as that more refined; and there is difference even in the degree of sweetness. The white should be chosen that is close, heavy, and shining. The best sort of brown has a bright gravelly look, and it is often to be bought pure as imported. East India sugars are finer for the price, but not so strong, consequently unfit for wines and sweetmeats, but do well for common purposes, if good of their kind. To prepare white sugar, pounded, rolling it with a bottle, and sifting, wastes less than a mortar.

Candles made in cool weather are best; and when their price, and that of soap, which rise and fall together, is likely to be higher, it will be prudent to lay in the stock of both. This information the chandler can always give; they are better for keeping eight or ten months, and will not injure for two years, if properly placed in the cool; and there are few articles that better deserve care in buying, and allowing a due quantity of, according to the size of the family.

Paper, by keeping, improves in quality; and if bought by half or whole reams from large dealers, will be much cheaper than purchased by the quire. The surprising increase of the price of this article may be accounted for by the additional duties, and a larger consumption, besides the monopoly of rags; of the latter it is said there is some scarcity, which might be obviated if an order were given to a servant in every family to keep a bag to receive all the waste bits from cuttings out, &c.

Many well-meaning servants are ignorant of the best means of managing, and thereby waste as much as would maintain a small family, besides causing the mistress of the house much chagrin by their irregularity; and many families, from a want of method, have the appearance of chance rather than of regular system. To avoid this, the following hints may be useful as well as economical:--

Every article should be kept in that place best suited to it, as much waste may thereby be avoided, viz.

Vegetables will keep best on a stone floor if the air be excluded.--Meat in a cold dry place.--Sugar and sweetmeats require a dry place; so does salt.-Candles cold, but not damp.--Dried meats, hams, &c. the same.--All sorts of seeds for puddings, saloop, rice, &c. should be close covered to preserve from insects; but that will not prevent it, if long kept.

Bread is now so heavy an article of expense that all waste should be guarded against; and having it cut in the room will tend much to prevent it. Since the scarcity in 1795 and 1800, that custom has been much adopted. It should not be cut until a day old. Earthen pans and covers keep it best.

Straw to lay apples on should be quite dry, to prevent a musty taste.

Large pears should be tied up by the stalk.

Basil, savoury, or knotted marjoram, or London thyme, to be used when herbs are ordered; but with discretion, as they are very pungent.

The best means to preserve blankets from moths is to fold and lay them under the feather-beds that are in use; and they should be shaken occasionally. When soiled, they should be washed, not scoured.

Soda, by softening the water, saves a great deal of soap. It should be melted in a large jug of water, some of which pour into the tubs and boiler; and when the lather becomes weak, add more. The new improvement on soft soap is, if properly used, a saving of near half in quantity; and though something dearer than the hard reduces the price of washing considerably.

Many good laundresses advise soaping linen in warm water the night previous to washing, as facilitating the operation with less friction.

Soap should be cut with a wire or twine, in pieces that will make a long square when first brought in, and kept out of the air two or three weeks; for if it dry quick, it will crack, and when wet, break. Put it on a shelf, leaving a space between, and let it grow hard gradually. Thus, it will save a full third in the consumption.

Some of the lemons and oranges used for juice shou