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

ironing stoves, and ovens. The cook should be charged to take care of jelly bags, tapes for the collared things, &c. which, if not perfectly scalded, and kept dry, give an unpleasant flavour when next used. Cold water thrown on cast iron, when hot, will cause it to crack. Hard water spoils the colour of vegetables; a pinch of pearlash, or salt of wormwood, will prevent that effect. When sirloins of beef, loins of veal or mutton, come in, part of the suet may be cut off for puddings, or to clarify; dripping will baste every thing as well as butter, fowls and game excepted; and for kitchen pies, nothing else should be used. The fat off a neck or loin of mutton makes a far lighter pudding than suet. Meat and vegetables that the frost has touched should be soaked in cold water two or three hours before they are used, or more if much iced. When put into hot water or to the fire until thawed, no heat will dress them properly. Meat should be well examined, when it comes in warm weather; and if flies have touched it, the part must be cut off, and then well washed. In the height of summer, it is a very safe way to let meat that is to be salted lie an hour in the coldest water, rubbing it well there in any part likely to have been flyblown; then wipe it perfectly dry, and have ready salt, and rub it thoroughly into every part, leaving a handful over it besides. Turn it every day, and rub the pickle in, which will make it ready for the table in three or four days; if it is desired to be very much corned, wrap it in a well floured cloth, having rubbed it previously with salt. The latter method will corn fresh beef fit for table the day it comes in; but it must be put into the pot when the water boils. If the weather permits, meat eats much better for hanging two or three days before it be salted.