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

tied closely, and keep in a dry place. A teaspoonful will give a very fine flavour to any soup or gravy, or any sauce; and it is to be added just before serving, and one boil given to it after it is put in. _To dry Mushrooms._ Wipe them clean; and of the large take out the brown, and peel off the skin. Lay them on paper to dry in a cool oven, and keep them in paper bags in a dry place. When used, simmer them in the gravy, and they will swell to near their former size. To simmer them in their own liquor till it dry up into them, shaking the pan, then drying on tin plates, is a good way, with spice or not, as above, before made into powder. Tie down with bladder, and keep in a dry place, or in paper. _Sugar Vinegar._ To every gallon of water, put two pounds of the very coarsest sugar: boil and skim thoroughly; then put one quart of cold water for every gallon of hot. When _cool_, put into it a toast spread with yeast. Stir it nine days; then barrel, and set it in a place where the sun will lie on it, with a bit of slate on the bunghole. When sufficiently sour, it may be bottled: or may be used from the cask, with a wooden spigot and faucet. _Gooseberry Vinegar._ Boil spring water; and when cold, put to every three quarts, a quart of bruised ripe gooseberries in a large tub. Let them remain sixty hours, stirring often: then strain through a hair bag, and to each gallon of liquor add a pound of the coarsest sugar. Put it into a barrel, and a toast and yeast, cover the bunghole with a bit of slate, &c. as above. The greater quantity of sugar and fruit, the stronger the vinegar. _Wine Vinegar._ After making raisin wine, when the fruit has been strained, lay it on a heap to heat: then to every hundred weight put fifteen gallons of water. Set the cask, and put