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

put another layer of beans, and do the same as high as you think proper, alternately with salt; but do not be too liberal of the latter: lay a plate, or cover of wood that will go into the keg, and put on it a heavy stone. A pickle will rise from the beans and salt. If too salt, the soaking and boiling will not be sufficient to make them pleasant to the taste. When to be eaten, cut, soak, and boil as when fresh. Potatoes should be kept in the earth that adheres to them when dug; and preserved from frost. Carrots, parsnips, and turnips the same, and put in layers of dry sand. Small close cabbages laid on a stone floor before the frost sets in, will blanch and be very fine, after many weeks’ keeping. _To boil Vegetables Green._ Be sure the water boils when you put them in; when in, make them boil very fast. Do not cover, but watch them; and if the water has not slackened, you may be assured they are done when they are beginning to sink; take them out immediately, or the colour will change. _Small Dishes for Supper, &c._ Boil eggs hard, cut them in half, take out the yelks, set the whites on a dish, and fill with the following several ingredients; or put a saucer upside down on a plate, and place them in quarters round: in either case as a salmagundi. Chopped veal, yelk of egg, beetroot, anchovy, apple, onion, ham, and parsley. A very small bit of the white of the egg must be cut off, to make it stand on the dish as a cup. _Orange Butter._ Boil six eggs hard: beat the yelks in a mortar with fine sugar, orange flower water, four ounces of butter, and two ounces of almonds beaten to a paste. When all is mixed, rub it through a colander on a dish. Roll butter in different forms; either like a pine, having made it in the shape of a cone, and marking it with a teaspoon; or rolling in