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

cold, and hang them up in the kitchen. When to be used, scald them a few minutes in water, wipe and put them in a Dutch oven. If there are not sufficient skins, put the stuffing in basons, and boil, covered with floured cloths; and slice and fry it when used. _Black Puddings another way._ Soak a quart of bruised grits in two quarts of hot milk, or less, if sufficient to swell them. Chop a good quantity of pennyroyal, some savory and thyme; salt, pepper, and Jamaica pepper, finely powdered. Mix the above with a quart of the blood, prepared as before: then half fill the skins, after they have been cleaned most thoroughly, and put as much of the leaf, i. e. fat of the pig, as shall make it pretty rich. Boil as before directed. _White Hogs’ Puddings._ When the skins have been soaked and cleaned as before directed, rinse and soak them all night in rosewater, and put into them the following filling; mix half a pound of blanched almonds, cut in seven or eight bits, with one pound of grated bread, two pounds of marrow or suet, one pound of currents, some beaten cinnamon, cloves, mace, and nutmeg, a quart of cream, yelks of six, and whites of two eggs, a little orange flour water, a little fine Lisbon sugar, some lemon peel, and citron sliced, and half fill the skins. Boil as before directed. _Hogs’ Lard._ Should be carefully melted in a jar, put into a kettle of water, and boiled and run into bladders that have been extremely well cleaned. The smaller they are, the better the lard keeps; as after the air reaches it, it becomes rank. Put in a sprig of rosemary when melted. This being a most useful article for frying fish, it should be prepared with care. Mixed with butter it makes fine crust. _Pig’s Harslet._ Wash and dry some liver, sweetbreads, and fat and lean bits of pork; beating the latter with a rolling pin to make it tender. Season with pepper, salt, sage, and a little onion,