The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

Vials and Pie Plates, 109 45. Cautions Relative to Brass and Copper, 109 46. To keep Pickles and Sweet Meats, 109 47. Starch, 110 48. To temper new Ovens and Iron Ware, 110 49. To temper Earthen Ware, 111 50. Preservatives against the ravages of Moths, 111 51. To drive away various kinds of household vermin, 111 52. To keep Meat in hot Weather, 112 53. To Prevent polished Cutlery from rusting, 112 54. To melt Fat for Shortening, 112 55. To preserve Eggs fresh a year, 113 56. To preserve Cream for long Voyages, 113 57. Substitute for Milk and Cream in Tea or Coffee, 113 58. To Cure Butter, 113 59. To make salt Butter fresh, 114 60. To take rankness from a small quantity of butter, 114 61. Windsor Soap, 114 62. To make Bayberry or Myrtle Soap, 115 63. Cold Soap, 115 PRACTICAL COOKERY. 1. _Meat._ To be in perfection meat should be kept several days, when the weather will admit of it. Beef and mutton should be kept at least a week in cold weather, and poultry three or four days. In summer meat should be kept in a cool airy place, away from the flies, and if there is any danger of its spoiling sprinkle a little salt over it. When meat is frozen it should be put in cold water and remain in it till the frost is entirely out, if there is any frost in it when put to the fire, it will be impossible to cook it well. Fresh meat should not be put into the pot until the water boils. When meat is too salt, soak it in lukewarm water for several hours, change the water before boiling it. Meat should boil gently with just water enough to cover it, and the side that is to go up on the table should be put down in the pot, as the scum that rises makes the meat look dark, it should be taken off as soon as it rises. The liquor in which all kinds of fresh meat is boiled, makes