Miss Leslie's New Cookery Book

wide mouth, and close-fitting lid, with a handle at each side, in the form of circular ears. It is large and swelling in the middle, and narrows down towards the bottom. The American pipkin has a short thick spout at one side, and stands on three or four low feet. No kitchen should be without these vessels, which are cheap, very strong, and easily kept clean. They can sit on a stove, or in the corner of the fire, and are excellent for slow cooking. The wife of a French artisan commences her pot au feu soon after breakfast, prepares the ingredients, puts them, by degrees, into the pot, attends to it during the day; and when her husband has done his work she has ready for him an excellent and substantial repast, far superior to what in our country is called a _tea-dinner_. Men frequently indemnify themselves for the poorness of a tea-dinner by taking a dram of whiskey afterwards. A Frenchman is satisfied with his excellent pot au feu and some fruit afterwards. The French are noted as a temperate nation. If they have eaten to their satisfaction they have little craving for drink. Yet there is no country in the world where so much good eating might be had as in America. But to live well, and wholesomely, there should also be good cooking, and the wives of our artisans must learn to think more of the comfort, health, and cheerfulness of him who in Scotland is called the _bread-winner_, than of their own finery, and their children's uncomfortable frippery. _Receipt._--For a large pot au feu, put into the pipkin six pounds of good fresh beef cut up, and pour on it four quarts of water. Set it near the fire, skim it when it simmers, and when nearly boiling, add a tea-spoonful of salt, half a pound of liver cut in pieces, and some black pepper. Then add two or three large carrots, sliced or grated on a coarse grater; four turnips, pared and quartered; eight young onions peeled and sliced thick, two of the onions