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

proper consistence add sugar, lemonpeel and cinnamon, and a glass of brandy to a quart. Boil all smooth. _Cold Caudle._ Boil a quart of spring water; when cold, add the yelk of an egg, the juice of a small lemon, six spoonfuls of sweet wine, sugar to your taste; and syrup of lemons one ounce. _A refreshing drink in a Fever._ Put a little tea sage, two sprigs of balm, and a _little_ woodsorrel into a stone jug, having first washed and dried them; peel thin a small lemon, and clear from the white; slice it, and put a bit of the peel in, then pour in three points of boiling water, sweeten, and cover it close. _Another Drink._ Wash extremely well an ounce of pearlbarley; shift it twice, then put to it three pints of water, an ounce of sweet almonds beaten fine, and a bit of lemonpeel. Boil till you have a smooth liquor, then put in a little syrup of lemons and capillaire. _Another Drink._ Boil three pints of water with an ounce and a half of tamarinds, three ounces of currants, and two ounces of stoned raisins, till near a third be consumed. Strain it. _A most pleasant Drink._ Put a teacupful of cranberries into a cup of water, and mash them. In the mean time boil two quarters and a pint of water with one large spoonful of oatmeal, and a very large bit of lemonpeel: then add the cranberries, and as much fine Lisbon sugar as shall leave a smart flavour of the fruit; and a quarter of a pint of sherry or less, as may be proper; boil all for half an hour, and strain off. _Whey._ That of cheese is a very wholesome drink, especially when the cows are in fresh herbage. _White Wine whey._ Put half a pint of new milk on the fire; the moment it boils up, pour in as much sound raisin wine as will completely turn it, and it looks clear; let it boil up, then set the saucepan aside till the curd subsides, and do not