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

through a sieve, then put the pulp and milk into the saucepan, with a bruised clove and a bit of white sugar. Simmer ten minutes; if too thick, add a spoonful or two of milk, and serve with thin toast. _Gloucester jelly._ Take rice, sago, pearlbarley, hartshorn shavings and eringoroot, each an ounce; simmer with two pints of water to one, and strain it. When cold it will be a jelly; of which give, dissolved in wine, milk, or broth, in change with other nourishment. _Mulled wine._ Boil some spice in a little water till the flavour is gained, then add an equal quantity of port, some sugar and nutmeg; boil together, and serve with toast. _Asses’ Milk_ Far surpasses any imitation of it that can be made. It should be milked into a glass that is kept warm by being in a bason of hot water. The fixed air that it contains gives some people a pain in the stomach. At first a teaspoonful of rum may be taken with it, but should only be put in the moment it is to be swallowed. _Artificial Asses’ Milk._ Boil together a quart of water, a quart of new milk, an ounce of white sugarcandy, half an ounce of eringoroot, and half an ounce of conserve of roses, till half be wasted. This is astringent; therefore proportion the doses to the effect. _Another._ Mix two spoonfuls of boiling water, two of milk, and an egg well beaten; sweeten with pounded white sugarcandy. This may be taken twice or thrice a day. _Another._ Boil two ounces of hartshorn shavings, two ounces of pearlbarley, two ounces of candied eringoroot, and one dozen of snails that have been bruised, in two quarts of water to one. Mix with an equal quantity of new milk, when taken, twice a day. _Buttermilk, with Bread or without._ It is most wholesome when sour, as being less likely to be heavy, but most agreeable when made of sweet cream. _Dr. Boerhaave’s sweet Buttermilk._ Take the milk from the cow into a small churn, of about six shillings price;