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

pot, and, when it boils, put in the above; mill it off the fire until quite melted, then on a gentle fire till it boil; pour it into a bason, and it will keep in a cool place eight or ten days, or more. When wanted put a spoonful or two into milk, boil it with sugar, and mill it well. This, if not made thick, is a very good breakfast or supper. _To make Coffee._ Put two ounces of fresh ground coffee of the best quality into a coffeepot, and pour eight coffee cups of boiling water on it; let it boil six minutes, pour out a cupful two or three times, and return it again; then put two or three isinglass chips into it, and pour one large spoonful of boiling water on it; boil it five minutes more, and set the pot by the fire to keep hot for ten minutes, and you will have coffee, of a beautiful clearness. Fine cream should always be served with coffee, and either pounded sugarcandy or fine Lisbon sugar. If for foreigners, or those who like it extremely strong, make only eight dishes from three ounces. If not fresh roasted, lay it before a fire until perfectly hot and dry; or you may put the smallest bit of fresh butter into a preserving pan of a small size, and, when hot throw the coffee in it, and toss it about until it be freshened. _Coffee Milk._ Boil a dessert spoonful of ground coffee, in nearly a pint of milk, a quarter of an hour; then put into it a shaving or two of isinglass, and clear it. Let it boil a few minutes, and set it on the side of the fire to grow fine. This is a very fine breakfast. It should be sweetened with real Lisbon sugar of a good quality. _Ground Rice Milk._ Boil one spoonful of ground rice, rubbed down smooth, with three half pints of milk, a bit of cinnamon, lemonpeel, and nutmeg. Sweeten when nearly done. _Tapioca jelly._ Choose the largest sort, pour cold