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

wash them. Mix four ounces of common salt, an ounce of bay salt, an ounce of saltpetre, a quarter of an ounce of sal prunel, and half a teaspoonful of cochineal, all in the finest powder. Sprinkle it among three quarts of the fish, and pack them in two stone jars. Keep in a cold place, fastened down with a bladder. These are pleasant on bread and butter: but have the best for sauce. _To keep Anchovies when the liquor dries._ Pour on them beef brine. _To keep Capers._ Add fresh vinegar, that has been scalded, and become cold; and tie them close, to keep out the air. _To make Mustard._ Mix the best Durham flour of mustard by degrees, with boiling water, to a proper thickness, rubbing it perfectly smooth: add a little salt, and keep it in a small jar, close covered; and put only as much into the glass as will be used soon; which should be wiped daily round the edges. _Another way for immediate use._ Mix the mustard with new milk by degrees, to be quite smooth, and add a little raw cream. It is much softer this way, is not bitter, and will keep well. The patent mustard is by many preferred, and it is perhaps as cheap, being always ready: and if the pots are returned, three pence is allowed for each. A teaspoonful of sugar to half a pint of mustard, is a great improvement, and softens it. PICKLES. _India._ Lay a pound of white ginger in water one night: then scrape, slice, and lay it in salt in a pan till the other ingredients shall be ready. Peel, slice, and salt a pound of garlick three days; then put it in the sun to dry. Salt and dry long pepper in the same way. Prepare various sorts of vegetables thus: Quarter small white cabbages: salt three days: squeeze and set them in the sun to dry. Cauliflowers cut in their branches: take off the green from radishes: cut celery in three inch lengths: ditto French beans whole, likewise the shoots of