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

trouble is little: into a deep coarse pan put half a pound of rice, four ounces of coarse sugar or treacle, two quarts of milk, and two ounces of dripping, set it cold into the oven. It will take a good while, but be an excellent solid food. A very good meal may be bestowed in a thing called Brewis, which is thus made: cut a very thick upper crust of bread and put it into the pot where salt beef is boiling and near ready; it will attract some of the fat, and, when swelled out, will be no unpalatable dish to those who rarely taste meat. _A baked Soup._ Put a pound of any kind of meat cut in slices; two onions, two carrots, ditto; two ounces of rice, a pint of split peas, or whole ones if previously soaked, pepper and salt, into an earthen jug or pan, and pour one gallon of water. Cover it very close, and bake it with the bread. The cook should be charged to save the boiling of every piece of meat, ham, tongue, &c. however salt: as it is easy to use only a part of that, and the rest of fresh water, and by the addition of more vegetables, the bones of the meat used in the family, the pieces of meat that come from table on the plates, and rice, Scotch barley or oatmeal, there will be some gallons of nutritious soup two or three times a week. The bits of meat should be only warmed in the soup, and remain whole; the bones, &c. boiled till they yield their nourishment. If the things are ready to put in the boiler as soon as the meat be served, it will save lighting fire and second cooking. Turnips, carrots, leeks, potatoes, or any sort of vegetable that is at hand, should be used. Should the soup be poor of meat, the long boiling of the bones and different vegetables, will afford better nourishment than the laborious poor can obtain; especially as they are rarely tolerable cooks, and have not