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

quick fire a quarter of an hour. Keep it in small pots, covered with paper dipped in brandy. _Codlins to scald._ Wrap each in a vine leaf, and pack them close in a nice saucepan; and, when full, pour as much water as will cover them. Set it over a gentle fire, and let them simmer slowly till done enough to take the thin skin off when cold. Place them in a dish, with or without milk, cream, or custard; if the latter, there should be no ratafia. Dust fine sugar over the apples. _Different ways of dressing Cranberries._ For pies and puddings, with a good deal of sugar. Stewed in a jar, with the same; which way they eat well with bread, and are very wholesome. Thus done, pressed and strained, the juice makes a fine drink for people in fevers. _Cranberry jelly._ Make a very strong isinglassjelly. When cold, mix it with a double quantity of cranberry juice pressed as above: sweeten and boil it up; then strain it into a shape. The sugar must be good loaf, or the jelly will not be clear. _Cranberry and Rice jelly._ Boil and press the fruit: strain the juice; and by degrees mix into it as much ground rice as will, when boiled, thicken to a jelly. Boil it gently, stirring it, and sweeten to your taste. Put it into a bason or form, and serve to eat as the before directed jelly, with milk or cream. _Prune Tart._ Give prunes a scald: take out the stones and break them: put the kernels into a little cranberry juice, with the prunes and sugar; simmer, and when cold, make a tart of the sweetmeat. _To fill preserved Oranges. Corner dish._ For five, take a pound of Naples biscuit, some blanched almonds, the yelks of four eggs beaten, sugar to your taste, four ounces of butter warmed: grate the biscuit, and mix with the above, and some orange flower water. Fill preserved oranges, and bake in a very slow oven. If you like them frosted, sift sugar over them as soon as