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

fuel to do justice to what they buy. But in every family there is some superfluity; and if it be prepared with cleanliness and care, the benefit will be very great to the receiver, and the satisfaction no less to the giver. I found, in the time of scarcity, ten or fifteen gallons of soup, could be dealt out weekly, at an expense not worth mentioning, though the vegetables were bought. If in the villages about London, abounding with opulent families, the quantity of ten gallons were made in ten gentlemen’s houses, there would be a hundred gallons of wholesome agreeable food given weekly for the supply of forty poor families, at the rate of two gallons and a half each. What a relief to the labouring husband, instead of bread and cheese, to have a warm comfortable meal! To the sick, aged, and infant branches, how important an advantage. It very rarely happens, that servants object to seconding the kindness of their superiors to the poor; but should the cook in any family think the adoption of this plan too troublesome, a gratuity at the end of the winter might repay her, if the love of her fellow creatures failed of doing it, a hundred fold. Did she readily enter into it, she would never wash away as useless the pease or grits of which soup or gruel had been made; broken potatoes, the green heads of celery, the necks and feet of fowls, and particularly the shanks of mutton, and various other articles, which in preparing dinner for the family are thrown aside. Fish affords great nourishment, and that not by the part eaten only, but the bones, heads, and fins, which contain an isinglass. When the fish is served, let the cook put by some of the water, and stew in it the above, as likewise add the gravy that is in the dish, until she obtains all the goodness. If to be eaten by itself, when it makes a delightful broth, she should add a very small bit of onion, some pepper, and a little rice