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

renewed by putting it into a steamer, and steaming it from half to three quarters of an hour, according to its size; the steamer should not be more than half full, otherwise the water will boil up on to the bread. When steamed, wrap it up loosely in a dry cloth, and let it remain till quite dry, it will then appear like bread just baked. If pieces of bread are put in the oven and dried, several hours after baking in it, they will keep good a long time. They are good as fresh bread for dressing to meat, and for puddings, if soaked soft in cold water. Rich cake with wine or brandy in it, will keep good several months in winter, if kept in a cool place. The day it is to be eaten, it should be put in a tin pan, and set in a bake pan that has a tea cup of water in it, when heated thoroughly through take it up. 14. _To Preserve Cheese from Insects and Mould._ Cover the cheese while whole with a paste made of wheat flour, put a piece of paper or cloth over it, and cover it with the paste, keep it in a cool dry place. Cheese that has skippers in it, if kept till cold weather will be free from them. Cheese that is growing mouldy can be prevented from becoming any more so, by grating it fine and moistening it with wine, and covering it up in a jar. It is preferred by many people to that which is not grated. 15. _To keep Vegetables and Herbs._ Succulent vegetables, are preserved best in a cool shady place that is damp. Turnips, potatoes, and similar vegetables should be protected from the air and frost, by being buried in earth; in very severe cold weather, they should be covered with a linen cloth. It is said that the dust of charcoal will keep potatoes from sprouting, if sprinkled over them.--Herbs should be gathered on a dry day, either just before or while in blossom; they should be