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

a crimping form, or working it through a colander. Serve with scraped beef or anchovies, garnished with a wreath of curled parsley. Rusks buttered, and anchovies split and rolled. Grated hung beef on rusks buttered. Grated cheese on ditto, or in a plate. Radishes placed round a plate, and butter in the middle. French beans boiled of a beautiful green, and served with a cream sauce. Jerusalem artichokes or cauliflowers in ditto. Broccoli boiled, served on toast, to eat with poached eggs. Stewed vegetables. Eggs poached on toast or spinach. Eggs buttered on toast. Custards in cups or glasses, with toast in long sippets. Cold meat in slices on a dish, or as Sandwiches. Ham. Tongue. Collared things. Hunter’s beef. Oysters cold, scalloped, stewed, or pickled. Potted meat, birds, fish, or cheese. Pickled or baked fish. Common cake. Baked or stewed fruits. Pies of meat, fowl, or fruit. Potatoes roasted, boiled, scalloped, mashed, &c. Collared beef, veal, or pig’s head. Lobsters. Crabs. Prawns. Sweetbreads. Small birds. _Forcemeat for Patties, Balls or Stuffing._ Crumbs of bread, chopped parsley, fat bacon, (if it has been dressed it is the better,) suet, a bit of fresh butter, a little anchovy liquor, an egg, a bit of onion, a very little knotted marjorum, a little pepper, salt, and nutmeg. This is a much admired mixture; but, according to the purpose it is for, any addition may be made to the flavour. Cold ham or gammon, different herbs, anchovies, oysters, Cayenne. _Note._ To the above should have been added cold veal or chicken, which is a great improvement. Some like lemon, and lemon thyme is a good substitute. Tarragon gives a French flavour, but a very small proportion is sufficient. _Fried Patties._ Mince a bit of cold veal, and six oysters; mix with a few crumbs of bread, salt, pepper, nutmeg, and a very small bit of lemonpeel; add the liquor of the oysters: warm all in a tosser, but do not boil. Let it go cold. Have ready a good puff paste, roll thin, and cut it in round or square bits. Put some