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

changing the place every three or four weeks; but if it be wanted to ripen, a damp cellar will bring it forward. Bread is now so heavy an article of expense that all waste should be guarded against, and having it cut in the room will tend much to prevent it; since the scarcity in 1795 and 1800, that custom has been much adopted. It should not be cut until a day old; earthen pans and covers keep it best. Rolls, muffins, or any sort of bread, may be made to taste new when two or three days old, by dipping it uncut in water, and baking afresh or toasting. Eggs may be bought cheapest when the hens first begin to lay in the spring, before they sit; in Lent and at Easter they become dear. They may be preserved fresh by dipping them in boiling water, and instantly taking them out, or by oiling the shell; either of which ways is to prevent the air passing through it. They should be kept on shelves with small holes to receive one in each, and be turned every other day. Carrots, parsnips, and beet roots, should be kept in sand for winter use, and neither they nor potatoes be cleared from the earth. Store onions preserve best hung up in a dry cold room. Straw to lay apples on should be quite dry, to prevent a musty taste. Large pears should be tied up by the stalk. Tarragon gives the flavour of French cookery, and in high gravies is a great improvement; but should be added only a short time before serving. Basil, savory, and knotted marjoram, or London thyme, to be used when herbs are ordered; but with discretion, as they are very pungent. Celery seeds give the flavour of the plant to soups. Parsley should be cut close to the stalks, and dried on tins in a very cool oven: it preserves its flavour and colour, and is very useful in winter. Artichoke bottoms which have been slowly dried, should be kept in paper bags; and truffles, morels, lemonpeel,