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

be dispersed over the meat. The more soups or broths are skimmed, the better and cleaner they will be. The boiler and utensils should be kept delicately clean. Put the meat in cold water, and flour it well first. If meat be boiled quick it will be hard; but care must be taken that in boiling slow it does not cease, or the meat will be underdone. If the steam be kept in, the water will not much decrease; therefore when you wish to evaporate, remove the cover of the soup pot. Vegetables should not be dressed with the meat, except carrots or parsnips with boiled beef. Weigh the joint, and allow a quarter of an hour to each pound, and about twenty minutes over. If for roasting, it should be put at a good distance from the fire, and brought gradually nearer when the inner part becomes hot, which will prevent its being scorched while yet raw. Meat should be much basted, and when nearly done, floured to make it look frothed. Veal and mutton should have a little paper put over the fat to preserve it. If not fat enough to allow for basting, a little good dripping answers as well as butter. The cook should be careful to spit meat so as not to run the spit through the best parts; and she should observe that her spit be well cleaned before, and when she is going to serve, or a black stain appears on the meat. In many joints the spit will pass into the bones, and run along them for some distance, so as not to injure the prime of the meat; and she should have leaden skewers to enable her to balance it; for want of which, ignorant servants often are foiled in the time of serving. In roasting meat, it is a very good way to put a little salt and water into the dripping pan, and baste for a little while with it before it be done with its own fat or dripping. When dry, dust it with flour, and baste as