Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

first attempts should be to make a few loaves of good bread and rolls, of the most simple kind. Bread rolls are very easily made. If you succeed tolerably, it will encourage you to try again. When you make cakes, begin with the simple kinds; plain jumbles or cakes that you can roll out, or crisp ginger-bread. Sponge cake is easier than those that have butter in them; I have known young persons succeed very well with it. Bread rusk is also easily made, or a few plain pies. Do not trust the baking to an ignorant person, but superintend it yourself. Sometimes baking in a stove, is protracted by the dampness of the wood. Before you bake, have dry wood prepared. Watch the time; it is a good plan to have a clock near the kitchen. Do not have too many things on hand at once; but perfect yourself in the knowledge of a few important dishes. If you make good yeast you will be more certain of good bread, light cakes and rolls. To cook a steak nicely, is also important; and with a dish of potatoes well cooked, a dish of cold slaw and an apple pie, or a little stewed fruit, will make a good plain dinner. When your family is small, you can have something nice every day, without cooking much. Veal cutlets, and mutton chops, are easy to cook, and may be prepared in a short time. If you have a fowl, and boil it, you can save the soup, and warm it over for the next day. A cold roast fowl may be hashed. On days that you have cold meat, a batter pudding, or plain rice pudding, is easily prepared. If you wish to have an early breakfast, make every preparation that you can, over night; set the table, have the relish cut, ready to cook, or to warm over--and cold bread may be sliced, and wrapped in a cloth to keep it moist. Coffee should be ground, and dry fuel, and water at hand. With these preparations, breakfast may be ready