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

water on to wash it two or three times, then soak it in fresh water five or six hours, and simmer it in the same until it become quite clear; then put lemonjuice, wine, and sugar. The peel should have been boiled in it. It thickens very much. _Sago._ To prevent the earthy taste, soak it in cold water an hour; pour that off, and wash it well; then add more, and simmer gently till the berries are clear, with lemonpeel and spice, if approved. Add wine and sugar, and boil all up together. _Sago Milk._ Cleanse as above, and boil it slowly and wholly with new milk. It swells so much that a small quantity will be sufficient for a quart, and when done it will be diminished to about a pint. It requires no sugar, or flavouring. _Arrowroot jelly._ Of this beware of having the wrong sort; for it has been counterfeited with bad effect. Mix a large spoonful of the powder with, a teacup of cold water, by degrees, and quite smooth. Put rather more than a pint of water over the fire, with some white sugar, scraped nutmeg, and a spoonful and a half of brandy, or two. The moment it boils, pour the powder and water in, stirring it well; and when it boils up it is done. This is a very useful thing in a house; and in the above mode a sick person may be supplied with a fine supporting meal in a few minutes. This and the following are particularly good in bowel complaints. _A Flour Caudle._ Into five large spoonfuls of the purest water, rub smooth one dessertspoonful of fine flour. Set over the fire five spoonfuls of new milk, and put two bits of sugar into it; the moment it boils, pour into it, the flour and water, and stir it over a slow fire twenty minutes. _A Rice Caudle._ Soak some Carolina rice in water an hour, strain it, and put two spoonfuls of the rice into a pint and a quarter of milk; simmer till it will pulp