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

dried for grating. If for boiling in any liquid, the first way is best. When these fruits are cheap, a proper quantity should be bought, and prepared as hereafter directed, especially by those who live in the country, where they cannot always be had; and they are perpetually wanted in cookery. When whites of eggs are used for jelly, or other purposes, contrive to have pudding, custard, &c. to employ the yelks also. Should you not want them for several hours, beat them up with a little water, and put them in a cool place, or they will be hardened and useless. It was a mistake of old, to think that the whites made cakes and puddings heavy; on the contrary, if beaten long and separately, they contribute greatly to give lightness, are an advantage to paste, and make a pretty dish beaten with fruit, to set in cream, &c. If copper utensils be used in the kitchen, the cook should be charged to be very careful not to let the tin be rubbed off; and to have them fresh done when the least defect appears, and never to put by any soup, gravy, &c. in them, or any metal utensil; stone and earthen vessels should be provided for those purposes, as likewise plenty of common dishes, that the table set may not be used to put by cold meat. Vegetables soon sour, and corrode metals and glazed red ware, by which a strong poison is produced. Vinegar by its acidity does the same, the glazing being of lead or arsenic. In hot weather, when it is difficult to preserve milk from becoming sour, and spoiling the cream, it may be kept perfectly sweet by scalding the new milk very gently, without boiling, and setting it by in the earthen dish or pan that it is done in. This method is pursued in Devonshire, and the milk is not skimmed under twenty four hours, and would equally answer in small quantities for coffee, tea, &c. Cream already skimmed may be kept twenty four hours if scalded without sugar, and by