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

stir it. Pour the whey off, and add to it half a pint of boiling water, and a bit of white sugar. Thus you will have a whey perfectly cleared of milky particles, and as weak as you choose to make it. _Vinegar and Lemon wheys._ Pour into boiling milk as above, and when clear, dilute with boiling water, and put a bit or two of sugar. _Eggwine._ Beat an egg, mix with it a spoonful of cold water; set on the fire a glass of white wine, half a glass of water and sugar, and nutmeg. When it boils, pour a little of it to the egg by degrees, till the whole be in, stirring it well; then return the whole into the saucepan, put it on a gentle fire, stir it one way for not more than a minute; for if it boil, or the egg be stale, it will curdle. Serve with toast. Eggwine may be made as above, without warming the egg, and it is then lighter on the stomach, though not so pleasant to the taste. An egg broken into a cup of tea, or beaten and mixed with a bason of milk, makes a breakfast more supporting than tea. An egg divided, and the yelk and white beaten separately, then mixed with a glass of wine, will afford two very wholesome draughts, and prove lighter than when taken together. Eggs very little boiled or poached, taken in small quantity, convey much nourishment. _The following is a particularly soft and fine draught, to be taken the first and last thing, by those who are weak, and have a cough._ Beat a fresh laid egg, and mix it with a quarter of a pint of new milk warmed, a large spoonful of capillaire, the same of rosewater, and a little nutmeg scraped. Do not warm after the egg is put in. _Chocolate._ Those who use much of this article, will find the following mode of preparing both useful and economical. Cut a cake of chocolate in very small bits; put a pint of water into the