New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

adding to it as much powdered lump sugar as shall make it pretty sweet will be good two days, keeping it in a cool place. Syrup of cream may be preserved as above in the proportion of a pound and quarter of sugar to a pint of perfectly fresh cream, keep it in a cool place two or three hours; then put it in one or two ounce phials, and cork it close. It will keep good thus for several weeks, and will be found very useful on voyages. To cool liquors in hot weather, dip a cloth in cold water, and wrap it round the bottle two or three times, then place it in the sun; renew the process once or twice. The best way of scalding fruits, or boiling vinegar, is in a stone jar on a hot iron hearth, or by putting the vessel into a saucepan of water, called a waterbath. The beautiful green given to pickles, formerly was made by the use of bell mettle, brass, or copper, and consequently very injurious to the stomach. If chocolate, coffee, jelly, gruel, bark, &c. be suffered to boil over, the strength is lost. Marbles boiled in custard, or any thing likely to burn, will, by shaking them in the saucepan, prevent it. Gravies or soups, put by, should be daily changed into fresh scalded pans. When there is fear of gravy meat being spoiled before it be wanted, season it well, and lightly fry it, which will preserve it two days longer; but the gravy is best when the juices are fresh. A receipt for gravy that will keep a week is given under the article of SAUCES. The cook should be encouraged to be careful of coals and cinders: for the latter there is a new contrivance to sift, without dispersing the dust of the ashes, by means of a covered tin bucket. Small coal wetted makes the strongest fire for the back, but must remain untouched until it cake. Cinders, lightly wet, give a great degree of heat, and are better than coal for furnaces,