Miss Leslie's Complete Cookery: Directions for Cookery, in Its Various Branches

an ounce) ought carefully to be kept in the box, that none of them may be lost or mislaid. A set of tin measures (with small spouts or lips) from a gallon down to half a jill, will be found very convenient in every kitchen; though common pitchers, bowls, glasses, &c. may be substituted. It is also well to 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. Page Soups; including those of Fish 13 Fish; various ways of dressing 42 Shell Fish; Oysters, Lobsters, Crabs, &c. 57 Beef; including pickling and smoking it 68 Veal 93 Mutton and Lamb 106 Pork; including Bacon, Sausages, &c. 114 Venison; Hares, Rabbits, &c. 133 Poultry and Game 140 Gravy and Sauces 162 Store Fish Sauces; Catchups, &c. 171 Flavoured Vinegars 179 Vegetables; including Indian Corn, Tomatas, Mushrooms, &c. 183 Eggs; usual ways of dressing, including Omelets 206 Pickling 212 Sweetmeats; including Preserves and Jellies 230 Pastry and Puddings; also Pancakes, Dumplings, Custards, &c. 272 Syllabubs; also Ice Creams and Blancmange 318 Cakes; including various sweet Cakes and Gingerbread 334 Warm Cakes for Breakfast and Tea; also, Bread, Yeast, Butter, Cheese, Tea, Coffee, &c.