Directions for Cookery, in its Various Branches

have a set of wooden measures from a bushel to a quarter of a peck. Let it be remembered, that of liquid measure-- Two jills are half a pint. Two pints--one quart. Four quarts--one gallon. Of dry measure-- Half a gallon is a quarter of a peck. One gallon--half a peck. Two gallons--one peck. Four gallons--half a bushel. Eight gallons--one bushel. About twenty-five drops of any thin liquid will fill a common sized tea-spoon. Four table-spoonfuls or half a jill, will fill a common wine glass. Four wine glasses will fill a half-pint or common tumbler, or a large coffee-cup. A quart black bottle holds in reality about a pint and a half. Of flour, butter, sugar, and most articles used in cakes and pastry, a quart is generally about equal in quantity to a pound avoirdupois, (sixteen ounces.) Avoirdupois is the weight designated throughout this book. Ten eggs generally weigh one pound before they are broken. A table-spoonful of salt is generally about one ounce. GENERAL CONTENTS. Soups; including those of Fish Fish; various ways of dressing Shell Fish; Oysters, Lobsters, Crabs, &c. Beef; including pickling and smoking it Veal Mutton and Lamb Pork; including Bacon, Sausages, &c. Venison; Hares, Rabbits, &c. Poultry and Game Gravy and Sauces Store Fish Sauces; Catchups, &c. Flavoured Vinegars; Mustards & Pepper Vegetables; including Indian Corn, Tomatas, Mushrooms, &c. Eggs; usual ways of dressing, including Omelets Pickling Sweetmeats; including Preserves and Jellies Pastry and Puddings; also Pancakes, Dumplings, Custards, &c., Syllabubs; also Ice Creams and Blanc-mange Cakes; including various sweet Cakes and Gingerbread Warm Cakes for Breakfast and Tea; also, Bread, Yeast, Butter, Cheese, Tea, Coffee, &c. Domestic Liquors; including home-made Beer, Wines, Shrub, Cordials, &c. Preparations for the Sick Perfumery Miscellaneous Receipts Additional Receipts Animals used as Butchers' Meat Index MISS LESLIE'S COOKERY. SOUPS. GENERAL REMARKS. Always use soft water for making soup, and be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat, is a good rule for common soups. Rich soups, intended for company, may