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

is one of the most delightful drinks that can be made. _Toast and Water._ Toast slowly a thin piece of bread till extremely brown and hard, but not the least black, then plunge it into a jug of cold water, and cover it over an hour before used. _Orangeade, or Lemonade._ Squeeze the juice; pour boiling water on a little of the peel, and cover close. Boil water and sugar to a thin syrup, and skim it. When all are cold, mix the juice, the infusion, and the syrup, with as much more water as will make a rich sherbet; strain through a jellybag. Or, squeeze the juice, and strain it, and add water and capillaire. _Orgeat._ Beat two ounces of almonds with a teaspoonful of orange flower water, and a bitter almond or two; then pour a quart of milk and water to the paste. Sweeten with sugar, or capillaire. Another orgeat for company, page 239. _Milkporridge._ Make a fine gruel of half grits, long boiled; strain off; either add cold milk, or warm with milk as may be approved. Serve with toast. _French Milkporridge._ Stir some oatmeal and water together, let it stand to be clear, and pour off the latter: pour fresh upon it, stir it well, let it stand till next day; strain through a fine sieve, and boil the water, adding milk while doing. The proportion of water must be small. This is much ordered, with toast, for the breakfast of weak persons abroad. _Caudle._ Make a fine smooth gruel of half grits; strain it when boiled well, stir it at times till cold. When to be used, add sugar, wine, and lemonpeel, with nutmeg. Some like a spoonful of brandy besides the wine. _Another Caudle._ Boil up half a pint of fine gruel, with a bit of butter the size of a large nutmeg, a large spoonful of brandy, the same of white wine, one of capillaire, a bit of lemonpeel and nutmeg. _Rice Caudle._ When the water boils, pour it into some grated rice mixed with a little cold water; when of a