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

cream; simmer to be very tender, but not broke. Before serving, rub the least flour with a bit of butter, and warm up with it. If approved, chopped parsley may be added ten minutes before served. _Stewed old Peas._ Steep them in water all night, if not fine boilers, otherwise only half an hour; put them with water enough just to cover them, and a good bit of butter, or a piece of beef or pork. Stew in the most gentle way till the peas are soft, and the meat is tender. If not salt meat, add salt, and a little pepper, and serve round the meat. _French Sallad._ Chop three anchovies, a shalot, and some parsley small; put them in a bowl with two tablespoonfuls of vinegar, one of oil, a little mustard, and salt. When well mixed, add by degrees some cold roast or boiled meat in the very thinnest slices; put in a few at a time, they being small, not exceeding two or three inches long; shake them in the seasoning, and then put more; cover the bowl close; and let the sallad be prepared three hours before it be eaten. Garnish with parsley, and a few slices of the fat. _Lobster Sallad._ Make a sallad, and put some of the red part of the lobster to it, cut; which forms a pretty contrast to the white and green of the vegetables. Do not put much oil, as shellfish take off the acidity of vinegar. Serve in a dish, not a bowl. _To boil Potatoes._ Set them on a fire, unpared, in cold water; let them half boil, then throw some salt in, and a pint of cold water, and let them boil again till near done. Pour off the water, and put a clean cloth over them, and then the saucepan cover, and set them by the fire to steam till ready. Many use steamers. _To broil Potatoes._ Parboil, then slice and broil them; or parboil, and set them whole on the gridiron over a very slow fire; and when thoroughly done, send up with