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

Half boil, then cut into handsome pieces, and lay into a stewpan, with a little broth, a bit of mace, a little salt, and a dust of white pepper. Simmer half an hour; then put a little cream, butter, and flour; shake and simmer a few minutes, and serve. _Spinach_ Should be very carefully picked and washed; then boil, and squeeze it dry. Put it in a pan with a bit of butter, salt, and pepper; stew it, and serve. _French way._ Clean as before; then put it into a stewpan without water, a spoonful of gravy, and a lump of butter, salt, and pepper, and simmer till ready. If too moist, squeeze the gravy from it. _Stewed Red Cabbage._ Slice a small, or half a large red cabbage: wash it, and put into a saucepan, with pepper and salt, no water but what hangs about the former, and a piece of butter. Stew till quite tender; then when going to serve, put to it half a cup of vinegar, and stir it over the fire. Serve for cold meat, or with sausages on it. _Stewed Mushrooms._ Choose large buttons, or small flaps, before the fringe be turned black: pick each one separately, and observe there is not a bad one; rub the former, with a flannel and salt, skin the latter, and take out the fringe. Throw them into a stewpan, with a little salt, a piece of butter, and a few peppers; set them on a slack part of the fire, and shake them sometime. When tender, add two large spoonfuls of cream, and a dust of flour. _Stewed Sorrel for Fricandeau, and roast Meat._ Wash the sorrel, and put it in a silver vessel, or stonejar, and no more water than hangs to the leaves. Simmer in the slowest way you can; and when done enough, put a bit of butter, and beat it well. _Stewed Carrots._ Half boil, then nicely scrape, and slice them into a stewpan. Put to them half a teacup of any weak broth, some pepper, and salt, and half a cup of